Where do you stand with macaroni and cheese? There are those who are not so much a fan, those who ride the fence and “blue box” it, and then the die-hard mac-n-cheese connoisseurs! I’ll be honest – I was a fence rider, happy with my “blue box.” Until THIS baked mac and cheese recipe showed up in my life! 😍😍😍
I am not the office cheese-addict, but I was willing to fend her off for the chance to write about this uh-MMM-azing recipe. Because yes – it’s THAT good!
We cooked up about a dozen recipes in a day from Bronner’s Flavorful Favorites to showcase here, and I vividly remember the day we made this. The three of us shared which recipes we were most excited to taste-test! This recipe had me envisioning something similar to my mother-in-law’s Cheesy Potatoes, which I can’t get enough of. So, for probably the first time in my life, I couldn’t wait to try homemade, oven-baked macaroni and cheese.
And from the first bite, I was enticed to jump over that fence and join the delicious-side friends! I could talk this dish up, though at the moment I’d much rather be eating it! But you should just see this golden goodness for yourself …
Or better yet, taste it! You need the recipe for that … so here it is from our 1st edition Flavorful Favorites:
BAKED MACARONI AND CHEESE
Ingredients
- 2 cups Elbow Macaroni uncooked
- 1¾ cups Milk
- ½ cup Butter
- ½ cup Flour
- 1 cup Sour Cream
- ¼ cup Parmesan Cheese grated
- ½ tsp Salt & Pepper each
- ½ tsp Dry Mustard
- 2 cups Cheddar Cheese grated and divided
Instructions
- Preheat oven to 350°F
- Cook the macaroni noodles according to package directions. Then drain and rinse with cold water.
- Pour noodles into a 2-quart baking dish.
- Meanwhile, in a saucepan, melt the butter and stir in the flour. Cook for 1 minute.
- Next, gradually stir in the milk. Then add in the sour cream, parmesan cheese, salt, pepper and dry mustard.
- Cook over medium-low heat, stirring constantly until the sauce bubbles and thickens.
- Stir in half of the cheddar cheese, then pour mixture over the macaroni noodles and mix thoroughly.
- Top with remaining cup of cheddar cheese and bake, uncovered, for 1 hour at 350°F or until brown and bubbly.
Notes
This Flavorful Favorite Featured From: Bronner’s Flavorful Favorites 1st Edition Cookbook (1105250)Make It Gluten-Friendly
To make this delicious dish gluten-friendly, substitute the elbow macaroni with your favorite gluten free brand. Additionally, opt for a tapioca or arrowroot starch in place of the flour in the roux in a 1:1 ratio1.
Let’s Dish!
Ok- I’m hoping you have a bowl in your hand now so we can dish about how great this recipe truly is together!
My favorite part of an oven-baked version of homemade mac-n-cheese that you don’t have the luxury of enjoying from most boxed varieties is the caramelized golden crunch on top from the gloriously melted cheese! I imagine cornflake or cracker crumbs sprinkled on top before the bake would be a sensational addition!
Really, I think this recipe should be called baked mac-n-cheesiest!
This macaroni and cheese was so comforting to the palate and is perfect for a cool autumnal or cozy winter-day dinner!
No matter the name, this recipe is sure to have you sharing the sentiment:
I LOVE MAC & CHEESE!
1. “The Ultimate Tapioca Flour Baking And Substitute Guide” Panhandle Milling www.panhandlemilling.com/the-ultimate-tapioca-flour-baking-and-substitute-guide/
recipe forgot second portion of the grated cheese. Use a squirt of yellow mustard as most people do not buy dried mustard anymore.
Ho-Ho Oh-no! Thank you for letting us know, Penelope. I have updated the recipe instructions to include the second portion of cheddar cheese! Great suggestion on substituting prepared mustard in place of the dry. We hope you enjoyed this Bronner’s Flavorful Favorite recipe!