Susan'S Baked Macaroni And Cheese
Creamy baked macaroni and cheese with velvety cheese sauce and crispy golden topping, perfect comfort food for family dinners and gatherings, rich in cheesy goodness.
Ingredients
Instructions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions; drain.
- Meanwhile, melt butter in a saucepan over medium heat. Add salt and pepper, stirring until smooth. Remove from heat.
- Stir in flour, then return to heat and cook for 1 minute.
- Gradually add milk, stirring constantly.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 1 minute.
- Remove from heat and stir in Velveeta cheese until melted.
- Add cooked macaroni to the cheese sauce and stir to combine.
- Pour mixture into a 1 1/2-quart shallow casserole dish.
- Sprinkle grated Cheddar cheese over the top.
- Bake for 15 minutes or until the cheese is golden brown.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream along with the milk. If you prefer a sharper flavor, swap out the Velveeta for a combination of Monterey Jack and Gruyère cheese. You can also mix in some cooked vegetables like broccoli or spinach to enhance the dish, making it a great choice for vegetarian recipes.
Serving Suggestions
This baked macaroni and cheese pairs beautifully with a side of steamed green beans or a fresh garden salad for a balanced meal. It also works well as a comforting side dish at barbecues or potlucks. For a fun twist, serve it alongside Whipper Snappers for a delightful combination that everyone will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the macaroni and cheese in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, adding a splash of milk to keep it creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Baked Macaroni And Cheese contains roughly 615 calories, with 7g protein, 4g carbohydrates, and 63g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 2084mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can substitute elbow macaroni with other pasta shapes like shells, penne, or fusilli. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose, as some may require a longer or shorter cooking time.
How can I make this dish gluten-free?
To make a gluten-free version, simply use gluten-free elbow macaroni and replace all-purpose flour with a gluten-free flour blend or cornstarch. The rest of the recipe remains the same, ensuring you still enjoy a creamy and delicious baked macaroni and cheese.
Can I make this ahead of time?
Absolutely! You can prepare the macaroni and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When you're ready to bake, simply remove it from the fridge and bake it as directed, adding a few extra minutes to the baking time if it's cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).