Classic Baked Mac & Cheese

45 6 servings, 1 cup (250 mL) each
Recipe By
3
(2) 2 Reviews
Prep Time
25
min.
Total Time
45
min.
Servings

6 servings, 1 cup (250 mL) each

If you've got mac and cheese fans in your family, this is the recipe for you. Tender macaroni pasta, a creamy sauce and an oven-baked crispy topping - this mac and cheese recipe is a real winner.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook macaroni as directed on package, omitting salt. Meanwhile, heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Gradually whisk in milk, cooking and stirring after each addition until slightly thickened. Simmer on low heat 5 to 7 min. or until thickened, stirring constantly. Remove from heat. Add 2-2/3 cups cheese; stir until melted.
  • Add macaroni to cheese sauce; mix lightly. Pour into 13x9-inch baking dish sprayed with cooking spray. Combine remaining cheese and bread crumbs; sprinkle over macaroni mixture.
  • Bake 20 min. or until heated through.

Note

Cool any leftovers, then refrigerate up to 3 days. When ready to serve, reheat in microwave until heated through, stirring halfway through the heating time.

Servings

  • 6 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 6 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 560
% Daily Value
Total fat 26g
Saturated fat 13g
Cholesterol 55mg
Sodium 440mg
Carbohydrate 58g
Dietary fibre 2g
Sugars 9g
Protein 24g
   
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 45 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • StressedSpeltBackwards |

    I made this recipe during the winter months, and though it was my first time making mac and cheese, I have to say it was awesome! I did make some variations to this recipe, however. I skipped the onion, garlic, and dry mustard powder altogether - I just made a classic white roux instead. However, to compensate for the missing flavour, I added a frozen square of minced jalapeno peppers from my freezer & a pinch of paprika when I was making the cheese sauce. I also used to type of cheeses (mozzarella and cheddar) for some variety. In all, it was a really good classic recipe, and I'll be sure to try some new things with it soon. Thanks Kraft!

  • awestcott |

    very bitter and bland, will never make again

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