This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.

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  • Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.

  • Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Nutrition Facts

413 calories; protein 19.2g 39% DV; carbohydrates 36.4g 12% DV; fat 22.2g 34% DV; cholesterol 64.9mg 22% DV; sodium 550mg 22% DV. Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/18/2014
I made this for the family and they lost their minds! The only changes I made were that I used 2 cups of sharp white cheddar 2 cups of mild cheddar and 2 cups of Gouda cheese. I also used whole wheat panko bread crumbs on top and I had more than enough crumbs left over. I also added a few cups of leftover ham that was in the fridge which I browned well first. I had no issues with the texture of the sauce; it was perfectly smooth and creamy. Be sure to stir constantly as you add the milk and while it's thickening. Read More
(24)

Most helpful critical review

Rating: 3 stars
11/28/2013
Too much flour! The texture was PASTY!! Otherwise a good recipe. Next time I will use less flour & really didn't need that much black pepper either. Especially when feeding this to little kids. Read More
(14)
100 Ratings
  • 5 star values: 52
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
09/18/2014
I made this for the family and they lost their minds! The only changes I made were that I used 2 cups of sharp white cheddar 2 cups of mild cheddar and 2 cups of Gouda cheese. I also used whole wheat panko bread crumbs on top and I had more than enough crumbs left over. I also added a few cups of leftover ham that was in the fridge which I browned well first. I had no issues with the texture of the sauce; it was perfectly smooth and creamy. Be sure to stir constantly as you add the milk and while it's thickening. Read More
(24)
Rating: 4 stars
09/15/2015
This was a great creamy plain old fashioned macaroni and cheese. The first time I made it I used whipping cream and sour cream in place of all the milk. Wow... creamy comforting and fattening. I did not use garlic powder because even though I love it it did not sound good in mac and cheese. The amount of pepper is way off. The baking time was way off. It took nearly 45 minutes to get bubbly in the center. After that I made it so much using no ground mustard and less pepper 1/4-1/2 t until it tasted good to me. I also used crushed corn flakes instead of bread crumbs on the top of the casserole and drizzled the whole thing with another 1/2 cup of melted butter. Definitely use a larger pan if you have one. This went right to the top of my largest oblong glass dish which is larger that 13x9. Read More
(21)
Rating: 3 stars
11/28/2013
Too much flour! The texture was PASTY!! Otherwise a good recipe. Next time I will use less flour & really didn't need that much black pepper either. Especially when feeding this to little kids. Read More
(14)
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Rating: 5 stars
01/13/2014
made this for x mas dinner it was a hit! Read More
(11)
Rating: 5 stars
08/13/2014
This mac & cheese was Delicious! Starting with a rue makes for a creamy sauce. I used the suggested 1 & 1/2 cups of panko on top. Next time I will reduce the amount to 1 cup. I took a pole of my 6 guests as we were eating. Everyone gave this recipe "two thumbs up". Read More
(8)
Rating: 5 stars
10/20/2014
This recipe is fantastic. I don't change it one bit it tastes like old fashioned mac and cheese. Read More
(7)
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Rating: 5 stars
12/28/2014
Very similar to the recipe I have been making or years. The only difference is I use white paper instead of black and mixture of different cheeses. A pinch of nut mage doesn't hurt either in it. Read More
(6)
Rating: 5 stars
01/24/2015
My family loves this recipe. I did change the amount of cheese. I use four cups of cheddar and one cup of mozzarella. It is not runny at all. My kids can't get enough. Read More
(5)
Rating: 3 stars
12/30/2014
Just needs a little fixing. I did not like the amount of bread crumbs for sure. Definitely at least cut that amount in half. Another issue I had was the order of instructions. I would melt the butter then add milk heat for a few minutes then I would slowly stir in flour mixed well to avoid too much clumping in the mixture. Read More
(5)