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Classic Baked Mac and Cheese

This no-fuss recipe is delicious and super versatile. Add leftover veggies, sliced chicken or ham, chopped tomatoes — whatever takes your fancy.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
635 calories per serving


> 8 oz elbow macaroni
> 4 tbsp butter
> ¼ cup flour
> 1 cup low-fat milk
> 1 bay leaf
> 2 slices white bread
> ¼ tsp cayenne pepper
> 2 cups shredded white cheddar 


Preheat the oven to 425°F. Cook the pasta according to package directions until al dente, then drain and set aside. Meanwhile, melt 4 tbsp butter in a saucepan over low heat. Whisk in the flour and cook for about 5 min., mixing frequently to create a roux. Gradually whisk in the milk, add the bay leaf and cayenne pepper, and simmer over low heat for 5 min., continuing to stir until sauce thickens. Meanwhile, toast and crumble the bread and set aside.
Remove the sauce from the heat and toss with the pasta and cheese. Transfer to a greased 9x9-inch oven-proof dish and sprinkle the breadcrumbs on top. Bake for about 20 min., or until pasta is bubbling and golden brown.

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