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Baked Macaroni and Cheese

Nothing's as comforting as tender pasta topped with creamy cheese!

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( 21 Ratings)

21 Ratings

5 Stars 48%

4 Stars 29%

3 Stars 14%

2 Stars

1 Stars 10%

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 50 min
Servings 4

Ingredients

7: oz uncooked penne pasta (rounded 2 cups)

1/4: cup butter or margarine

1/4: cup all-purpose flour

1/2: teaspoon seasoned salt

1/2: teaspoon ground mustard

1/4: teaspoon pepper

1/4: teaspoon Worcestershire sauce

2: cups milk

2: cups shredded sharp Cheddar cheese (8 oz)

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Directions

1 Heat oven to 350°F. Cook and drain pasta as directed on package.
2 While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
3 Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
4 Bake uncovered 20 to 25 minutes or until bubbly.

EXPERT TIPS

Expert Tips

We've taken a comfort food classic and given it two taste twists. For over-the-top ooey-gooey goodness, sink your teeth into the Three-Cheese version; for zip and crunch, try the Mex Mac and Cheese. Thinking outside the box never tasted so good.

Replace 1 cup of the Cheddar with 3 oz cream cheese, cubed, and 4 oz shredded Gruyère cheese. Sprinkle 1 tablespoon shredded Parmesan cheese and 1/4 teaspoon chopped Italian parsley over the top of each ramekin.

Substitute 8 oz cubed process cheese spread with jalapeño peppers for the sharp Cheddar cheese. Stir in 1/4 cup salsa, and top with 1/2 cup corn chips, crushed.

Four (4 1/2-inch) foil pie pans can be substituted for the ramekins, gratin dishes or custard cups.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 21g, 21% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 850mg; 850%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 45%;
Iron: 15%;

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 2/28/2011 6:43:13 PM REPORT ABUSE AMRAPUNZEL said:

Rating:

Today is a Rainy,cold and raw....This Mac & Cheese warmed me right up!!! I didn't have all the ingredients on hand so I improvised; I used some Gulden's mustard and a packet of Soy Sauce from last weeks take-out!! LOL The cheese I had was new from KRAFT{3 cheese with a touch of Phili}and made this Extra creamy!!!!!! A sprinkle of seasoned bread crumbs just added the perfect crunch!!! Making a double batch later this week!!!

This reply was: Helpful Inspiring

Posted 2/9/2011 8:24:08 PM REPORT ABUSE Kaillie said:

Rating:

I made a variation of this recipe. It was much better than boxed mac and cheese. I had cheddar cheese powder that my grocery sells. I used 4 oz of cream cheese. Then, instead of the milk I used cream and water. It was very good. But,what I wanted to comment on is, if you are using the gluten free pasta, don't bake it for the full time listed. After you mix the cheese sauce, just put in the oven to heat it up for 10 minutes or so.

This reply was: Helpful Inspiring