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Creamy Baked Macaroni & Cheese

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“I created this Macaroni & Cheese in the summer of 2003 when our daughter and her eight children were living with us for four months. I needed something which was filling and not too expensive. I divided the recipe to make this smaller version for DH, DS and I after DD and family moved. NOTE***Don't leave off the delicious buttered helps keep the cassorole moist and also helps keep the cheese from making a crust on the top. It is a great addition to an old fashion style baked Mac and Cheese casserole.”

Ingredients Nutrition


  1. Cook the pasta until ala-dente’ (a little undone-- not soft).
  2. Drain& rinse the pasta in cold water to stop the cooking put aside.
  3. Cook the white sauce in a non-stick pan over med-low heat until mixture bubbles.
  4. In a greased 2 to 2 1/2 quart Baking dish alternate layers of pasta, 3/4th pound yellow cheese, and white sauce.
  5. Top with the other 1/4 pound of cheese.
  6. Prepare the Buttered Crumbs topping by Mixing the ½ cup of melted margarine and the 1 1/2 cup of bread crumbs.
  7. Spread the Buttered Crumbs topping evenly over the layered casserole.
  8. Sprinkle lightly with sweet paprika.
  9. Bake 350 degrees for 30-35 minutes until lightly browned and bubbly.

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