Baked Macaroni and Cheese

28 Ratings
Recipe courtesy ofTrisha Yearwood

Total: 50 min Cook: 25 min

Yield: 6 to 8 servings

Level: Easy



  • Macaroni:
  • Unsalted butter, for the dish
  • 2 teaspoons kosher salt 
  • 1 pound elbow macaroni with ridges 
  • Cheese Sauce:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 tablespoons all-purpose flour 
  • 1 teaspoon kosher salt 
  • 2 cups milk 
  • 2 cups grated sharp Cheddar 
  • Topping:
  • 1/2 cup breadcrumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted 


  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.

  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.

  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.

  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.

  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

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28 Ratings

Amanda P.
Hands down the best Mac and Cheese recipe I have found. I am not a savvy chef by any means and found it to be quick, easy and delicious! I will never buy a box again! See All Reviews Post Review

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