Baked Creamy Macaroni and Cheese

close-up photo of a bowl of macaroni and cheese
I think I’ve tried enough stovetop macaroni and cheese recipes lately and found two I really liked (here and here). Now I’ve decided to move onto baked macaroni and cheese recipe.

First up I tried the recipe provided to me by Mama Sparkles. I have already done part of this recipe, the stove top portion, and really enjoyed it. But I wanted to do the full version with the baking. I guess it’s not the traditional baked macaroni and cheese recipe since most of it is made on the stove top, but it does have the finished baked look.
overhead photo of a bowl of macaroni and cheese
I followed the recipe pretty exact, except that I also added some breadcrumbs before baking to give it a little crust on top. I enjoyed this version as much as I enjoyed the creamy stovetop version. The outside melted cheese that bakes creates a slightly hardened chewy crust and then you go underneath and find creamy macaroni and cheese. Thanks, Mama Sparkles for providing me with this wonderful recipe, courtesy of her sister.

If anyone has a favorite baked macaroni and cheese, please share! I’m eager to try more recipes.

photo of a spoonful of macaroni and cheese

Baked Macaroni and Cheese

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 4

This baked macaroni and cheese has a breadcrumb topping and pasta baked in a creamy cheese sauce.

Ingredients:

  • 2 cups macaroni or baby shells
  • 2-1/2 cups 2% milk
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 pinch cayenne pepper
  • 2 cups grated light cheddar cheese
  • 2 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup seasoned breadcrumbs my addition

Directions:

  1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

  2. Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.

  3. When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.
  4. Pour into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese and then sprinkle breadcrumbs. Broil on top rack of preheated oven until cheese melts, about 5 minutes.

Notes:

From Mama Sparkles' sister

Nutrition Facts
Baked Macaroni and Cheese
Amount Per Serving (0.25 of recipe)
Calories 591 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 79mg26%
Sodium 1207mg52%
Potassium 289mg8%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 5g6%
Protein 26g52%
Vitamin A 835IU17%
Vitamin C 0.4mg0%
Calcium 516mg52%
Iron 2.2mg12%
Net Carbs 57g114%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

4 comments on “Baked Creamy Macaroni and Cheese”

  1. I would love a bowl of this for lunch every afternoon this week… WOW.

  2. Awesome!! Made this last night just used sharp cheddar cheese. This was amazing. Thank you for your recipe!!

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