Baked Macaroni and Cheese

Baked Macaroni and Cheese

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Twist
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.
Three-Cheese Mac
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.
Mex Mac and Cheese
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.
Kitchen Tips
Four (4 1/2-inch) foil pie pans can be substituted for the ramekins, gratin dishes or custard cups.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 310),
  • Total Fat 34g
    • (Saturated Fat 21g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 850mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 27g;
Percent Daily Value*:
    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.