Mac and Cheese Bake Recipe -
Mac and Cheese Bake Recipe

Mac and Cheese Bake

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"A yummy comfort food!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.
  4. Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.
  5. Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.
  6. Bake in preheated oven until the top is golden brown, 35 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2013

This is comfort food, pure and simple. I scaled the recipe back to 2 servings and added 1/2 tsp dry mustard to the white sauce. I had no bread crumbs so I just topped it with shredded cheese. Delicious!

Most Helpful Critical Review
Jan 21, 2014

I was disappointed I wanted macaroni and cheese and got macaroni soup.


12 Ratings

Oct 05, 2013

This was a very basic but tasty recipe. I scaled it back to 2. servings. I made it as a side dish for our family of 4 and still had about 1/2 left.

Nov 18, 2013

Quick and easy. Will definitely make again

Jul 26, 2015

This recipe seems a little plain so I spiced it up a bit and made a few changes after reading the comments. I only uses 4 cups of milk instead of 6. At beginning when I put the butter in pan I threw in some chopped onions, crushed red pepper, salt&pepper and little garlic powder..... I didn't have the bread crumbs so i used I sleeve of RITZ crackers crushed. It turned out amazing! Definitely will make this again!

Jun 03, 2014

I've made this twice now and the first time I felt it was to thin off a sauce. The second time I made it I did serving size of 4 (like the pervious time) but I used 4 and a half cups milk instead a 6. Much better Consistency! I also used different types of cheese for taste and wheat flour. It was yummy.

Jan 16, 2014

As one of the other reviewers said, something was missing. My daughter suggested using different types of cheese and also adding bacon or ham. The possibility of adding sliced tomatoes at the end of the baking period might also help. I will also try using dry mustard as one other reviewer suggested. If I think it's just ok after the additions I will not make again!

Dec 02, 2013

Made for Thanksgiving this year. My family liked this. I was not all that impressed. It needed something in the cheese mixture. I will try adding some type of spice or seasoning next time I make it. I think I saw someone said they added ground mustard, I think I will try that next time.


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  • Calories
  • 883 kcal
  • 44%
  • Carbohydrates
  • 73.7 g
  • 24%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 47.9 g
  • 74%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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