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Homemade Macaroni and Cheese

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“From the Chicago Tribune, don't give in to the boxed mac n cheese. This is a delicious dish.”
READY IN:
1hr 20mins
SERVES:
4-6
YIELD:
1 9x13 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 3 TBS butter in saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes. Slowly add milk; cook over medium heat, stirring 3-4 minutes Remove from heat; add salt and pepper and 1 cup Parmesan, stirring well to melt cheese. Cover, set aside.
  2. Heat oven to 350 Deg F. Cook macaroni in a stockpot of boiling salted water, until al dente, 5 minutes Drain; return macaroni to stockpot. Toss with remaining 2 TBS butter and garlic. Add sauce; toss.
  3. Mix Cheddar and processed cheeses together. Place 1/2 of macaroni in a buttered 13x9" baking dish. Sprinkle with 1/3 of cheese. Repeat layers with another 1/3 of each. Mix breadcrumbs and remaining Parmesan together. Sprinkle over top.
  4. Bake until bubbling and top begins to brown, 30-45 minutes Remove from oven, let sit for 5 mins before serving.

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