Baked Macaroni and Cheese

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

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  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • 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)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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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.

Nutritional information

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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.