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Baked Macaroni and Cheese

Baked Macaroni and Cheese
  • Prep 15 min
  • Total 50 min
  • Servings 4
Nothing's as comforting as tender pasta topped with creamy cheese!
Updated February 1, 2010

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
310
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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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