Baked Macaroni and Cheese
This Baked Macaroni and Cheese comes together quick and easy. Homemade cheese sauce generously covers noodles and is baked to a rich, bubbly, golden brown perfection. When served with a hearty side of veggies, this indulgent dish becomes the perfect weeknight meal.
Servings: 6 Servings
Ingredients
- ½ cup unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 2 cups grated cheddar cheese
- ½ cup grated parmesan cheese
- 2 teaspoons salt
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder optional
- ½ teaspoon nutmeg optional
- 1 pound cooked elbow macaroni
Topping
- 1½ cups shredded mozzarella cheese
- ½ cup parmesan cheese
- chopped flat leaf parsley for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit with rack in the middle of oven. Melt ½ cup unsalted butter in a large saucepan over medium heat. Add 6 tablespoons all-purpose flour to melted butter and stir until thickened, about 3 minutes.
- Slowly whisk in 5 cups whole milk a little at a time. The slower you add the milk the thicker the sauce will be. Stir in 2 cups grated cheddar cheese and ½ cup grated parmesan cheese into the sauce.
- Add 2 teaspoons salt, pepper to taste, 1 teaspoon garlic powder, 1 teaspoon mustard powder, and ½ teaspoon nutmeg to the sauce, stir until combined. Stir in 1 pound cooked elbow macaroni into the sauce and transfer to a 9x13 inch baking sheet.
- Sprinkle the top with 1½ cups shredded mozzarella cheese , ½ cup parmesan cheese and bake in the oven until golden and bubbling, 20-25 minutes. Sprinkle with chopped flat leaf parsley for garnish.
Nutrition
Calories: 509kcal | Carbohydrates: 73g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1124mg | Potassium: 472mg | Fiber: 3g | Sugar: 13g | Vitamin A: 474IU | Calcium: 430mg | Iron: 2mg
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