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Easy Baked Mac & Cheese
Boxed mac and cheese is so finicky. It requires a multitiude of steps: (1) opening the box, (2) boiling the noodles, (3) tearing open a foil-lined pouch of powdered stuff, (4) adding butter and milk and stirring it all together until the fake cheese reaches the consistency of school glue. The Mac-and-Cheese-People have us somehow duped into thinking that this is the “easy” way of making this classic, beloved side dish. When, in actuality, real mac and cheese is so much easier. You toss a bunch of simple ingredients together. You stir. You bake. You wait for forty minutes then pull a bubbling dish of browned, cheesy goodness from the oven, ready to be eaten. Now that, my friends, is mac and cheese. And here is the simplest, most divine way to make it quick. Just in time for Labor Day potlucks.
Easy Baked Macaroni and Cheese
1 (16 oz.) pkg. macaroni
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour
In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.
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22 Comments
[...] Baked Mac & Cheese Comments: (2) Tags: easy dinner ideas, macaroni and cheese, quick dinner recipe [...]
I Stole a Recipe from California Pizza Kitchen, and Here it Is... | The Family Kitchen commented on Nov 30 10 at 1:10 pm[...] Macaroni and Cheese [...]
New Zodiac Signs & Astrological Signs: Comfort Foods To Lift Your Mood | The Family Kitchen commented on Jan 13 11 at 6:28 pm[...] Make Easy Baked Mac and Cheese [...]
Salads, Fries, Slaws and Summer: 25 Perfect Sides For Your Backyard BBQ Feast « FoodieGaga commented on Jun 09 11 at 7:17 pmCookin' Canuck commented on Aug 30 10 at 1:15 pmNow that is a plate of cheesy goodness. I like the combination of cheeses that you used.
Becca commented on Aug 31 10 at 4:39 pmMy easy mac and cheese is a pot of macaroni and a jar of organic cheese sauce.
KJ commented on Sep 01 10 at 8:39 amThis looks great, but do you parboil the noodles first here? Thanks!
Biz commented on Sep 01 10 at 10:45 amI never thought to add chicken broth or cream cheese to my mac n cheese – thanks for the idea!!
Pam @ Cookingworld commented on Sep 02 10 at 1:28 amLoved the various type of cheese you used in the recipe. Simple and great comfort food for any time. Thanks.
Jen M. commented on Sep 02 10 at 1:42 amLooks delicious! I really want to make it. One question though… do you cook the pasta before mixing it with the rest of the ingredients?
Brooke commented on Sep 03 10 at 11:10 amNo need to parboil the noodles! Just toss it all in and cook away!
Tanya commented on Sep 07 10 at 3:30 pmBest homemade mac&cheese that I have ever made! Thanks for the recipe!
Cynthia commented on Sep 12 10 at 5:35 pmSounds so easy! Can’t wait to try it!
Ginger commented on Jan 15 11 at 11:59 amPicture is cast iron skillet, recipe calls for dish…would be extremely cautious using ceramic/glass dish under broiler….especially if it’s a favorite! Blessings.
Ginger commented on Jan 15 11 at 11:59 amPicture is cast iron skillet, recipe calls for dish…would be extremely cautious using ceramic/glass dish under broiler….especially if it’s a favorite! Blessings.
Jacque commented on Aug 27 11 at 12:43 pmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1
I use all the different cheeses and make the white sauce with cheese added to it, etc. This sounds way easier and also had potential to be better. Can’t wait to try it.
ShAWNA commented on Sep 07 11 at 1:42 amNASTY!!! The noodles dont even cook all the way! The cheese was alright. Its hard to enjoy something when every time you bite down you get a hard noodle!
Ryan commented on Nov 03 11 at 10:40 pmI made this for my parents this evening and it was absolutely amazing! So gooey and delicious. One addition that I made was that I added Panko (Japanese bread crumbs) to the top of the mix as I put it in the oven. This helps develop that crusty top. About 10 minutes prior to the baking time being completed, I sprayed the crumbs with non-stick olive oil cooking spray so that they would brown properly. It came out perfectly.
Jacki commented on Nov 22 11 at 6:42 pmThis is SOOOO good! Well it is when it is hot. When it cools and sets up it is like glue and re-heating doesnt work. I am making more tonight with no four. A friend of mine tried it with half the flour and still had the same problem.
Jacki commented on Dec 05 11 at 5:19 pmI ended up leaving the flour out all together in the third batch. Reheating was MUCH better! It was the first thing to disappear at Thanksgiving dinner!
Erika commented on Dec 06 11 at 7:56 pmDO NOT make this! Since you don’t cook the noodles first, all the ones on top remain uncooked. Also, the cubes of cream cheese were still cubes of cream cheese. Just go back to the kitchen, make your bechamel sauce, cook the noodles, add cheese blah blah blah. This may be easy but it’s far from good.
Tanya commented on Dec 18 11 at 6:41 pmI’ve tweaked the recipe a bit. Added a 1/2 cup more milk and bake longer than it calls for. It comes out great everytime! Also with reheating, just add a little more milk when microwaving and stir once heated. Great recipe!
Joey commented on Jan 26 12 at 10:06 pmParcook the noodles. For certain. Cooked it longer than it called for and they were still not fully cooked. Very rich. Good flavor.
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