Easiest Ever Baked Macaroni and Cheese (with VIDEO)

Easiest Ever Baked Macaroni and Cheese (with VIDEO)

Prep Time Prep: 15m Cook Time Cook: 45m Total Time Total: 1h10m

Yield: 6 servings

www.rachelcooks.com

Easiest Ever Baked Macaroni and Cheese – this is a go-to recipe of many of my readers and it will become the same for your family!

  • 1 pound elbow macaroni (I often use whole wheat)
  • 1 pound (4 cups) shredded extra sharp or sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground mustard
  • Salt and pepper to taste
  • 2 cups low-fat milk (whole works great too)
  • 1 1/2 tablespoons butter (optional)
  1. Preheat oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.Cook macaroni as directed on the package in salted water until tender. Drain when finished cooking.While macaroni is cooking, combine 2 and 1/2 cups of cheese with dry ingredients (flour, ground mustard, salt and pepper).Combine cheese mixture with hot macaroni and pour into the greased pan. Pour milk over macaroni. Top with remaining cheese and dot with butter (optional, but recommended).Bake for 45 minutes or until firm and golden brown. I stick a knife in it to see if the milk is still runny or if it has firmed up.(Optional) Let sit for 10 minutes before serving to further firm up.Note: I like my noodles a little extra crispy—as you can probably tell from the photos. If you like a softer noodle, I’d recommend covering this with foil for at least the first 30 minutes of baking.

Ingredients

  • 1 pound elbow macaroni (I often use whole wheat)
  • 1 pound (4 cups) shredded extra sharp or sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground mustard
  • Salt and pepper to taste
  • 2 cups low-fat milk (whole works great too)
  • 1 1/2 tablespoons butter (optional)

Instructions

  1. Preheat oven to 375°F. Spray or grease a casserole dish or a 9×13 pan.Cook macaroni as directed on the package in salted water until tender. Drain when finished cooking.While macaroni is cooking, combine 2 and 1/2 cups of cheese with dry ingredients (flour, ground mustard, salt and pepper).Combine cheese mixture with hot macaroni and pour into the greased pan. Pour milk over macaroni. Top with remaining cheese and dot with butter (optional, but recommended).Bake for 45 minutes or until firm and golden brown. I stick a knife in it to see if the milk is still runny or if it has firmed up.(Optional) Let sit for 10 minutes before serving to further firm up.Note: I like my noodles a little extra crispy—as you can probably tell from the photos. If you like a softer noodle, I’d recommend covering this with foil for at least the first 30 minutes of baking.