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Baked Macaroni and Cheese

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Baked Macaroni and Cheese

Baked Macaroni and Cheese

Jessica Braider
While it’s not quite as easy as the kind in a box with the bright orange powder, you’ll know exactly what’s in this mac n’ cheese, and it tastes good enough for the whole family to enjoy. This recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 8 oz. elbow macaroni (use wheat/gluten-free, if needed)
  • 2 Tbsp. butter
  • 2 Tbsp. flour (use wheat/gluten-free,if needed)
  • 2 cups low fat milk (or use any variety)
  • 1/2 yellow or white onion minced (about 1 cup)
  • 1/4 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/2 tsp. salt
  • 2 cups shredded Cheddar cheese
  • 1/2 cup bread crumbs or panko (use wheat/gluten-free if needed) (optional)


  • Preheat the oven to 375 degrees. Spray a 1 1/2 – 2-quart casserole dish with nonstick cooking spray.
  • In a medium or large saucepan, cook the macaroni in boiling water for 5 minutes and drain it.
  • While the macaroni cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour, and then gradually add the milk while stirring.
  • Mix in the onions, paprika, mustard, and salt and bring it to a boil. Turn off the heat and stir in 1 3/4 cups of the cheese until the sauce is smooth.
  • Add the drained macaroni to the cheese sauce and toss it to coat it thoroughly. Pour it into the casserole dish and top it with the remaining cheese and the bread crumbs or panko (optional).
  • Bake it, uncovered, for 25 minutes until it is hot and lightly browned on top. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Cook the macaroni in boiling water as directed, and melt the butter either in the microwave oven or in a small skillet on the stovetop. Whisk together the melted butter and flour in the slow cooker, and then gradually add the milk while stirring. Once smooth, mix in the onions, paprika, mustard, salt, and 1 3/4 cups of the cheese. Stir in the cooked macaroni and top with the bread crumbs or panko (optional) and reserved cheese. Cook on low for 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, mince the onion, combine the spices, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Double the paprika and dry mustard and use sharp Cheddar cheese.
Tip: If you find the sauce a little thick when combining the macaroni and the cheese sauce, drizzle in a little extra milk to make it easier to stir.
Nutritional Information Per Serving (% based upon daily values): Calories 373, Total Fat: 17g, 27%; Saturated Fat: 11g, 52%; Cholesterol: 53mg, 17%; Sodium: 280mg, 12%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 1g, 5%; Sugar: 8g; Protein: 17g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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