Baked Mac and Cheese

November 6, 2018


Baked macaroni and cheese is pretty straight forward.  Noodles, cheese and bake it.  But not all baked mac and cheese recipes are created equal.  My favorite type of baked macaroni and cheese is the one that is still gooey when you scoop it out of the baking dish.  


It's so disappointing when you get a big scoop and realize that the cheese has clumped and it's not all creamy and delicious like when it first went in to the oven.  For this reason I refused to make it purely because I couldn't get the texture to my liking.  


Until recently that is!



My family was over for dinner and game night and we were making these pulled pork sandwiches.  My sister in law made potato salad but I realized I should have made some mac and cheese too.  


So I quickly raided my fridge and started dumping and pouring, tasting and a little bit of praying as I put my skillet in to the oven.



Pulled it out, scooped a scoop and it was so creamy!  


My son had two servings of pulled pork and three servings of the macaroni and cheese!?  Now he asks every week for pork and baked mac.  I kid you not. He cracks me up.  He's almost 5 and he's my best buddy.  Not to mention he eats 99.9% of the food I make, proud mama.


 So he absolutely loved this macaroni and cheese, as well as the rest of the gang.



Here's how this went down.  I started it the way you are always suppose to start a mac and cheese, with a roux.  Ya know that butter/flour mixture.  


Did you know the ratio isn't really 1:1, I don't even remember what I was reading but it said the ratio is 1:2.  Did anyone else know this but me?  My mom always taught me 1:1.  


So now I compromise and do a 1:1 1/2 {hahaha}.  



I used one pan, my skillet, because I like how after you take it out of the oven it still stays really hot.  Since I was scavenging my fridge the cheeses were extra sharp cheddar, monterey jack, parmesan and mozzarella.  Stir stir stir. 



I've always heard of people adding hot sauce to their macaroni and cheese and I had never done it, but since I was winging things and making this up as I went I threw in a bit, why not right?  Turned out to be a good choice, gave it a little zip.  I also added a bit of Worcestershire and some seasonings.


Pop the old gal into the oven and bake it off for 15-25 minutes depending on how much of a crust you like on top.  You can forget about planning out your tupperware for leftovers, because there won't be a lick.




10 oz dry pasta noodles

4 tbsp butter

6 tbsp flour

2 c milk

6 oz extra sharp cheddar, grated

4 oz monterey jack, grated

1/4 c parmesan cheese, fresh grated from a block

1/4 c mozarella cheese, grated

3/4 tsp salt

1/4 tsp onion powder

1/2 tsp ground mustard

10 dashes hot sauce

2 dashes Worcestershire



Preheat oven to 425.


Cook the pasta per package instructions.  Drain and set aside for now.


In a skillet melt the butter and add the flour, use a whisk to stir it for 2 minutes.  Add the milk to the skillet in a steady stream, while whisking vigorously, do not stop whisking.  This step is crucial for a smooth and creamy mac and cheese.  It will thicken very fast, just keep whisking.


Add in all the grated cheese, salt, ground mustard and onion powder.  Once the cheese has melted add the hot sauce and Worcestershire.  Add the cooked pasta to the cheese mixture, stirring.


Put the skillet in the oven and bake for 15-25 minutes.  15 minutes for less of a crust on top, 25 for more crust.  When it's done let it sit for 10 minutes then serve!






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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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