Baked Macaroni and Cheese

Submitted by on Thursday, November 6, 2008 21:59
Posted in category Pasta, Sides and Salads
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Baked Macaroni and Cheese is a favorite of ours to serve at pot luck dinners. My kids say it is better than the boxed mac mac cheese (Lyndsey language). Leftovers are great!


  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 tablespoons margarine or butter
  • 2 cups shredded cheddar cheese, divided
  • 8 ounces macaroni, cooked 7 minutes and drained.


  • In a medium saucepan, combine first 4 ingredients; stir in milk. Add margarine, stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add macaroni. Pour into a greased 2 quart casserole or a 9×9 inch pan. Can spray with Pam. Sprinkle reserved cheese on top. Bake uncovered in a 375* oven for 25 minutes or until lightly browned.


  • Can be made up to baking ahead of time. May need to add a little extra time in the over if refrigerated first. Can be easily doubled.

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Tom VonderBrink

Is this the correct amount of milk.  It says 1 1/2 cups, I thought it was supposed to be 2 1/2 cups.

Ask mom what it is supposed to be.