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Baked Mac and Cheese

Mac and cheese is something I would beg my mom to let my sister and me order when we would go out in Texas. I absolutely loved a big bowl of warm mac and cheese. The creamier, the heavier, the better.

When we moved from the US to Mexico little did I realize that this tasty treat was unknown to most, therefore whenever we would go to the US for some shopping, we always brought back a couple boxes of the blue Kraft brand mac and cheese. I mean as kids we were addicted to this stuff. Now as an adult, the idea of powdered orange cheese with a due date that will surpass us all is not as inviting.

As my sister decided to come visit me this weekend and the hubby was out for the weekend, I thought I could bring back the good old memories with some classic homemade mac and cheese. I decided to bake it as I always wanted to try one with a crispy crust, but you can also skip that part and eat it straight out of the pot (once cooled of course).

This pot of goodness is such a comfort food and you will definitely be needing your stretchy pants when sitting down with this naughty treat. Trust me you can not stop at just one bowl, its that good.


Baked Mac and Cheese

  • 500g pasta shells

  • 300 g shredded cheddar cheese

  • 200 g shredded mozzarella

  • 100 g shredded Emmentaler

  • 4 cups milk

  • 1/2 cup butter, melted

  • 1/2 cup all purpose flour

  • Water

  • 1 tsp nutmeg

  • 1 tsp paprika

  • Salt and pepper

Boil water and salt in a large pot. Once water is boiling add pasta and cook for half the time the package requires. Strain the water and put back in the large pot.

Preheat oven to 200 C.

Grease a large baking pan.

In a medium pot add butter and melt and medium low. Add flour and stir until combined. Slowly add milk and constantly stir until thick. Add nutmeg, paprika and pepper. Add half of the shredded cheese and mix until melted.

Add cheese mixture to boiled pasta and stir. Add half the pasta mixture to the greased baking pan and add with half of the remaining cheese. Add second half of pasta mixture and top off with remaining shredded cheese.

Bake for 20 - 25 minutes or until cheese is fully melted and cheese has browned.


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