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Baked Macaroni and Cheese

25 Ratings

9 Comments

Prep 15 min
Total 50 min
Servings 4

Nothing's as comforting as tender pasta topped with creamy cheese! ...MORE+ LESS-

By Betty Crocker Kitchens

February 1, 2010

Ingredients

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

cups milk

cups shredded sharp Cheddar cheese (8 oz)

Steps

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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 310

% Daily Value

Total Fat: 34g; 53%
Saturated Fat 21g 105% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 850mg; 36%
Potassium: 320mg; 9%
Total Carbohydrate: 55g; 18%
Dietary Fiber 2g 11% Sugars 8g
Protein: 27g

% Daily Value*:

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