Main Dishesbillyparisi5.0
Baked Macaroni and Cheese Recipe
This baked macaroni and cheese recipe uses three different cheeses melted into a creamy bechamel sauce, tossed with elbow noodles, and baked until the top is golden and bubbling. I love that it serves a crowd and takes only 50 minutes from start to finish.
👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- dutch oven
- whisk
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 350°.
2
Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about ⏱️ 5-7 minutes.
3
Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
4
Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
5
Turn the heat down to low and finish with salt and pepper. Keep warm.
6
In the meantime, boil the noodles in a large pot of boiling salted water for ⏱️ 6-8 minutes or until slightly crunchy or al dente.
7
Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
large eggs3
8
Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
9
Bake in the oven at 350° for ⏱️ 20 minutes or until the cheese is melted.
Nutrition Facts
calories
529 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
756 mg
protein Content
25 g
cholesterol Content
118 mg
carbohydrate Content
40 g
saturated Fat Content
18 g
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