Oven-Baked Macaroni and Cheese

Photo Credit
Igor Dutina/Shutterstock
The Editors
Makes 4 servings.
Preparation Method
Kari Gilkison, Indiana
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This oven-baked Macaroni and Cheese recipe is a winner featured in our Readers’ Best Recipes cookbook. It’s a very smooth and creamy mac and cheese—and we loved it!

The recipe was submitted by Kari Gilkison from Indiana who said, “My grandma always made this when we had get-togethers and family reunions. I make it for all of our family gatherings.”

Try topping it with breadcrumbs (we’ve included this as an option). Make it and never look back at that boxed stuff again!

Tip: The best way to reheat leftover mac and cheese is on the stove. Add a small amount of milk to the leftovers and warm over low heat, stirring often.

8 ounces uncooked elbow macaroni
1/4 cup (1/2 stick) butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1-3/4 cups milk
1 cup shredded cheddar cheese

Preheat oven to 350°F. Grease a 13x9-inch baking dish.

Cook macaroni according to package directions. Drain and set aside.

In a skillet over medium heat, melt butter. Add salt and pepper and stir. Add flour and cook over low heat, stirring constantly. Add milk and whisk to combine. Add cheese and stir until it melts.

Pour macaroni into prepared dish. Pour cheese mixture over macaroni and stir to combine.

Optional topping: In a skillet over medium heat, melt 2 tablespoons butter. Add 1/2 cup breadcrumbs and cook until browned. Sprinkle over macaroni and cheese.

Bake for 30 minutes, or until golden brown.

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The Almanac Chefs

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