Best 13 Moms Favorite Baked Mac And Cheese Recipes

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"Mom's Favorite Baked Mac and Cheese" is a classic comfort dish that has been enjoyed for generations. It is a creamy, cheesy casserole that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday gathering, this mac and cheese is sure to be a hit. With its rich flavor and gooey texture, it is sure to satisfy even the pickiest of eaters.

Here are our top 13 tried and tested recipes!

MOM'S MACARONI AND CHEESE



Mom's Macaroni and Cheese image

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 309 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

THE BEST HOMEMADE BAKED MAC AND CHEESE



The BEST Homemade Baked Mac and Cheese image

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.

Provided by Trish - Mom On Timeout

Categories     Dinner

Time 1h

Number Of Ingredients 13

16 oz elbow macaroni, cooked ((or other tubular pasta))
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese (shredded)
2 cups Gruyere cheese (shredded)
salt and pepper to taste
1 1/2 cups panko crumbs
4 tbsp butter (melted)
1/2 cup Parmesan cheese (shredded)
1/4 tsp smoked paprika ((or regular paprika))

Steps:

  • Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  • Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  • Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MOM'S BAKED MACARONI AND CHEESE



Mom's Baked Macaroni and Cheese image

Quick and easy -- macaroni, cheese soup, milk and Colby cheese!

Provided by Courtnay

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 6

Number Of Ingredients 4

1 (16 ounce) package macaroni
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup milk
1 pound shredded Colby cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place macaroni in a 2 quart casserole dish. Stir in cheese soup and milk until well combined. Sprinkle with shredded Colby.
  • Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Nutrition Facts : Calories 673.9 calories, Carbohydrate 65.5 g, Cholesterol 86.6 mg, Fat 30.9 g, Fiber 3.8 g, Protein 32.3 g, SaturatedFat 18.7 g, Sodium 849.1 mg, Sugar 3.8 g

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

MOM'S MACARONI AND CHEESE



Mom's Macaroni and Cheese image

Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 8

1 1/2 cups uncooked elbow macaroni (5 oz)
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups milk
6 oz American cheese loaf, cut into 1/2-inch cubes

Steps:

  • Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
  • In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
  • Bake about 30 minutes or until bubbly and light brown.

Nutrition Facts : Calories 410, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 6 g, TransFat 1/2 g

MOM'S CHEESY CASSEROLE (BAKED MAC AND CHEESE)



Mom's Cheesy Casserole (Baked Mac and Cheese) image

My mom always made this when my brothers and I were asking for mac and cheese - no little blue box for us! exceptionally perfect. Easily adapted to an adult taste with meat, or kept simple. I use a cream of cheddar soup but you can make a rouge of butter, flour, milk and cheddar if you prefer a pure homemade feel.

Provided by K-chan

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) can cheddar cheese soup
15 ounces milk
6 ounces sharp cheddar cheese, grated
2 -3 cups elbow macaroni
black pepper
2 tablespoons butter, melted
3 tablespoons seasoned bread crumbs

Steps:

  • Cook pasta according to directions; set aside.
  • In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
  • Add cheddar and black pepper, stir well.
  • Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
  • Top with bread crumbs mixed with butter.
  • Bake at 350 for 30-35 minutes.

Nutrition Facts : Calories 640.1, Fat 33.8, SaturatedFat 21, Cholesterol 100.5, Sodium 1255.2, Carbohydrate 57.6, Fiber 2.8, Sugar 2.1, Protein 26.5

MY MOTHER'S MAC AND CHEESE



My Mother's Mac and Cheese image

I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. -Phyllis Burkland, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 6

2 cups elbow macaroni, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon onion salt, optional
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
2 tablespoons butter

Steps:

  • In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Nutrition Facts : Calories 373 calories, Fat 22g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

MOM'S BAKED TOMATO AND CHEESE MACARONI



Mom's Baked Tomato and Cheese Macaroni image

This is not your everyday mac & cheese. It always tasted best when Dad would stop in Pinconning MI on his way home from deer hunting each year to pick up a huge round of Pinconning cheese. Mom had 5 hungry kids sitting at the table waiting for this to come out of the oven!

Provided by ElaineAnn

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 lb macaroni, I use Mueller's Ready-Cuts
1 small onion, diced
2 tablespoons butter
1 (14 1/2 ounce) can stewed tomatoes
3 cups cheese
1/4 cup water

Steps:

  • Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
  • Note 2: You may use stewed or diced tomatoes.
  • Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
  • Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
  • Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
  • Cut cheese into small chunks and set aside.
  • Preheat oven to 350°.
  • Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
  • Pour 1/4 cup water over the top. Cover with foil.
  • Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 395.3, Fat 14.2, SaturatedFat 8.5, Cholesterol 34.8, Sodium 555.6, Carbohydrate 50.4, Fiber 2.5, Sugar 3.8, Protein 16.4

MOM'S BAKED MAC AND CHEESE



Mom's Baked Mac and Cheese image

This is a recipe that my grandmother found years ago. My mother tweaked it and it's definitely a comfort food classic in my household. I personally prefer extra-sharp Cracker Barrel but use whatever cheddar you prefer.

Provided by Elisha Ann

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups milk
10 ounces cheddar cheese
2 cups elbow macaroni
1 -2 cup Italian seasoned breadcrumbs

Steps:

  • Preheat oven to 375 degrees.
  • Shred the cheddar cheese or chop into very small cubes. *Shredded cheese will melt faster than cubed cheese, but it's also messier and takes longer to do. It's up to you.*.
  • Melt the butter in a saucepan. Add flour, salt and pepper off of the heat. Gradually add the milk and stir continuously for about 10 minutes or until the sauce has thickened.
  • Add cheese and melt.
  • Meanwhile, boil the macaroni for about 5 minutes. Pour macaroni into a glass casserole dish and then pour cheese sauce over. Stir until macaroni is coated.
  • Sift bread crumbs over the top of the macaroni.
  • Bake about 30 minutes or until the bread crumb crust is crispy.

Nutrition Facts : Calories 514.9, Fat 24.9, SaturatedFat 15.1, Cholesterol 74.2, Sodium 772.6, Carbohydrate 49.2, Fiber 2.2, Sugar 2, Protein 23.1

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Baked Macaroni and Cheese

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

Tips:

  • Use a combination of cheeses for a more flavorful mac and cheese. Cheddar is a classic choice, but you can also add Parmesan, Gruyère, or Gouda.
  • Cook the macaroni al dente. This will prevent it from becoming mushy when it is baked.
  • Make sure the cheese sauce is thick and creamy. If it is too thin, it will not coat the macaroni evenly.
  • Top the mac and cheese with breadcrumbs before baking. This will give it a crispy golden brown crust.
  • Bake the mac and cheese until it is bubbly and golden brown. This will ensure that it is cooked through and melted.
  • Let the mac and cheese cool for a few minutes before serving. This will help it to set and make it easier to serve.

Conclusion:

Baked mac and cheese is a classic comfort food that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a few simple tips, you can make the best baked mac and cheese that you have ever tasted. So next time you are looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!

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