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 c. uncooked elbow macaroni
– 1/2 c. butter
– 1/2 c. flour
– 1 3/4 c. milk
– 1 c. sour cream
– 1/4 c. grated Parmesan cheese
– 1/2 tsp. each, salt & pepper
– 1/2 tsp. dry mustard
– 2 c. shredded Cheddar cheese, divided
Instructions:
1. Cook macaroni according to package directions.
2. Drain and rinse with cold water.
3. Pour into a 2-quart baking dish.
4. In a saucepan, melt the butter and stir in the flour. Cook and stir for one minute.
5. Gradually stir in milk. Add in sour cream, Parmesan cheese, salt, pepper and mustard.
6. Cook over medium-low heat, stirring constantly until the sauce bubbles and thickens.
7. Stir in half of the Cheddar cheese.
8. Pour sauce over the macaroni in the baking dish and mix thoroughly.
9. Bake uncovered for 1 hour at 350° or until brown and bubbly.
*submitted by Kerri Kritzman
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!
This macaroni and cheese was so comforting to the palate and is perfect for a cool autumnal or cozy winter-day dinner!
Really, I think this recipe should be called baked mac-n-cheesiest!
No matter the name, this recipe is sure to have you sharing the sentiment:
I LOVE MAC & CHEESE!
