The Freshman Cook: Home Baked Macaroni and Cheese


Macaroni and Cheese is probably the ultimate comfort food. It’s creamy, cheesy, goodness makes it just too much to not love. Also, what makes it great is that there are so many different ways to make it. You can change up the cheese. You can add different toppings when you bake it. You can also add things into the mac and cheese. What could be better? It is versatile and delicious!

Home Baked Macaroni and Cheese

8 oz. Elbow Macaroni

2 3/4 cups shredded Cheddar Cheese

1 cup shredded  Kraft Italian Blend  Cheese

3 cups Milk

1/4 cup Butter and 2 tablespoons Butter

2 1/2 tablespoons Flour

1/2 cup Bread Crumbs

  Put a pot of water on the stove to boil.

Put a tablespoon of vegetable oil in to the pot so the 

pasta won’t stick.

Once the water is boiling, add the pasta.

Bring water back up to a boil, and cook for 7-9 minutes.

After the macaroni is cooked, drain the pasta.

Pour the pasta back into the pot and set aside.

In a saucepan melt 1/4 cup of butter.

Add flour to the butter and mix to make a roux.

A roux is a thickener for sauces.

Add milk to the roux slowly, stirring the entire time.

Stir in the cheeses, cooking on low heat, allowing 

the cheeses to melt.

The sauce should become thicker once the

cheese melts.

Once the sauce has thickened and the cheese has melted,

pour it in to the pot, over the macaroni.

Mix well.

Pour macaroni and cheese into an oven proof dish.

Spray the dish before using with pan spray.

If you have any sauce that you did not use, pour it on top.

It will soak in to the macaroni.

Sprinkle the bread crumbs over the top of the dish.

Bake at 350 degrees for 30 minutes.


Thank you for joining The Freshman Cook today!

Stop by tomorrow !

We will be baking Mile High Apple Pie!

See you then.

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