Old Fashioned Baked Mac and Cheese is the ultimate comfort food, especially when it’s made from scratch. One of our family’s favorite side dishes for Sunday dinner and Thanksgiving, baked mac and cheese is creamy on the inside, with just the right amount of crunch around the edges. Here’s what you need:
3 c. elbow macaroni (dry)
1/2 stick of butter (4 Tbsp.)
1 can condensed Cheddar Cheese soup
1/4 c. all-purpose flour
1 c. 2% milk
2 c. half and half
1/2 tsp. dry mustard
1 tsp. onion powder
5 c. shredded cheddar cheese, divided (It melts better if you shred it yourself from a block of cheese.)
Salt and pepper to taste
- Pre-heat oven to 425 degrees.
- Cook elbow macaroni according to the package, al dente. Then drain and rinse macaroni. Pour into a lightly greased 9×13 baking dish.
- In a large saucepan, melt butter over medium heat. Whisk in flour and heat for about 2 minutes, stirring constantly.
- Whisk in milk, half and half, dry mustard, onion powder, salt and pepper until blended.
- Continue cooking until the mixture thickens, about 5 minutes.
- Reduce heat to low, and add 3 c. shredded cheddar and cheddar cheese soup. Stir until cheese is melted and smooth.
- Pour over macaroni in the 9×13 baking dish. Toss until macaroni is coated. Top with remaining 2 cups of shredded cheddar cheese.
- Bake for 20-25 minutes until edges are brown and macaroni and cheese is bubbly.
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