Baked Macaroni and Cheese Recipe

Name: Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 8 ounces extra-sharp cheddar cheese, shredded; 8 ounces monterey jack cheese, shredded; ¼ cup grated parmesan cheese; 1 garlic clove, minced; 4 slices white bread; 4 tablespoons butter, plus some for bread crumbs; 5 tablespoons all-purpose flour; 2 (12 ounce) cans evaporated milk; 12 ounces milk; 1 teaspoon ground mustard; 2 teaspoons salt; ½ teaspoon black pepper; 1 medium size jalapeno pepper, seeded and diced

Servings: persons

1 lb elbow macaroni
8 ounces extra-sharp cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
¼ cup grated parmesan cheese
1 garlic clove, minced
4 slices white bread
4 tablespoons butter, plus some for bread crumbs
5 tablespoons all-purpose flour
2 (12 ounce) cans evaporated milk
12 ounces milk
1 teaspoon ground mustard
2 teaspoons salt
½ teaspoon black pepper
1 medium size jalapeno pepper, seeded and diced

1
Preheat oven to 350F.
2
For the breadcrumb topping, toast and butter the bread.
3
Tear the toast into pieces and pulse in a food processor with the garlic and Parmesan cheese until crumbly.
4
Set aside.
5
Cook the macaroni according to package directions.
6
Heat butter over medium heat until it is melted and foamy.
7
Stir in the flour and cook until it is light brown, about 1 minute.
8
Slowly add the milk and evaporated milk, stirring constantly until no clumps remain.
9
Stir in the mustard, salt and pepper.
10
Continue to stir and cook on medium heat until the sauce is thickened, about 5 minutes.
11
Remove from heat and stir in the cheeses and jalapeno, if using.
12
Continue to stir until all cheese is melted.
13
Stir in the macaroni so that all pasta is coated.
14
Pour the macaroni and cheese into a 9x13 baking pan.
15
Spread the breadcrumbs evenly over the top.
16
Bake for 25 minutes, the edges should be bubbly and the breadcrumbs browned.
17
Remove from oven and let sit for 10 minutes before serving.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb elbow macaroni, 8 ounces extra-sharp cheddar cheese, shredded, 8 ounces monterey jack cheese, shredded, ¼ cup grated parmesan cheese, and more.

Yes, Baked Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions