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Mom's Favorite Baked Mac and Cheese

Mom's Favorite Baked Mac and Cheese

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
GEPETTO_69

GEPETTO_69

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  3. Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  4. To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ITSJUSTMECHERRI
638

ITSJUSTMECHERRI

11/18/2004

This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated. Onion should never be in Mac and Cheese, to bad I learned the hard way...

CONTESSA1970
443

CONTESSA1970

8/25/2003

We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry -- nothing major. The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzerella for smoothness. This blend of cheeses really had a nice bite to it. Will definitely be making this again.

BLUEYS71
313

BLUEYS71

7/24/2003

I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combination!

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