Baked macaroni and cheese has long reigned as the quintessential comfort food. It’s the perfect dish for a family dinner or potluck picnic, and will bring a smile to any face after a long day. This recipe uses award-winning Cabot cheddar cheese and a crunchy breadcrumb topping for a richer, more satisfying flavor than you would get from a name-brand boxed package. With just a hint of zingy spice, this mouthwatering dish will have everyone in the family asking for a second helping. Be sure to leave us a review to let us know how much your family enjoyed the meal and to share any tips for making the dish with added flair. Your feedback can help other families share in the rich goodness that this macaroni dish has to offer. For an equally delicious, low-fat mac and cheese alternative, check out our Low Fat Mac & Cheese recipe!
The added dashes of Tabasco sauce will give the baked macaroni and cheese a slight kick, which perfectly complements the rich creaminess of the melted butter and Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot 2 Year Cheddar. Try using our Cabot Smoky Bacon Cheddar for a little smoky, bacon-y goodness that is absolutely irresistible. The crunchy, buttery breadcrumb topping is the perfect way to finish off the dish and your family will come running as soon as it’s out of the oven. This dish is easy to make and will be well worth the time when everyone raves about the meal.
If your family loves satisfying, home-cooked comfort food, be sure to give this baked macaroni and cheese recipe a whirl! Cabot is dedicated to making the world’s best dairy products on family farms, and our high-quality cheddar cheese sets this dish apart. Once your family has wiped their plates clean, be sure to head back over and share your thoughts with us!
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Ingredients
Butter or nonstick cooking spray
2¼ cups uncooked small elbow macaroni
3 cups milk
5 tablespoons Cabot Salted Butter
3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender
3 tablespoons King Arthur Unbleached All-Purpose Flour
¾ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon freshly grated nutmeg
Several dashes Tabasco Sauce
16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot 2 Year Cheddar, or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
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Directions
PREHEAT oven to 375°F. Butter 9-by-13-inch or other shallow baking dish or coat with nonstick cooking spray and set aside.
STIR macaroni into large pot of boiling salted water; cook for 5 minutes after water returns to boil, or until outside is cooked but center is still firm. Immediately drain in colander and rinse under cold water; set aside.
HEAT milk to just below a simmer in a saucepan over medium-high heat or in microwave on high power for 20 second intervals.
MELT butter over medium-low heat or in microwave. Pour 2 tablespoons of this melted butter into bowl, add breadcrumbs and blend together thoroughly; set aside.
REDUCE heat to low, add flour to butter remaining in saucepan and whisk over heat for 2 minutes, being careful not to let it color. Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer. Cook, stirring often, for about 3 minutes.
REMOVE from heat and whisk in salt, pepper, nutmeg, Tabasco and half (2 cups) of grated cheese. Stir in drained pasta.
SPREAD one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta. Mix remaining cheese into breadcrumbs and scatter evenly over top.
BAKE uncovered for 25 to 30 minutes, or until golden on top and bubbling throughout. Let stand for 5 minutes before serving.
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Calories: 474
Analysis based on lowfat milk:
% Daily Value
Total Fat: 27g
42%
Saturated Fat: 15.5g
78%
Sodium: 732mg
31%
Carbohydrates: 37g
12%
Dietary Fiber: 1.5g
6%
Protein: 22.5g
Calcium: 542mg
54%
4.9 out of 5 stars (based on 29 reviews)
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October 8, 2021
So yummyyyyy 😋
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April 6, 2021
No need to use any other recipe. This is a classic. Perfectly delicious every time!
No Title
March 29, 2021
This is the way I make mac and cheese. CABOT cheese is a must. Sometimes I use a combination of two varieties of cheddar and a smaller portion of pepper jack. Either way, it’s the best mac and cheese ever!
Margaret 1987 Washington County Dairy Princess
January 3, 2020
Beyond my expectations and this is the BEST
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November 1, 2019
A big hit. Any advice for making in advance and freezing?
**You can either freeze this dish before cooking, or freeze leftovers and reheat in the oven or microwave.
Jelene
April 18, 2019
This is by far the BEST mac & cheese I have ever had an a hit with my family!! Sometimes I add a bit of pepper Jack cheese an that's also awesome.
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January 7, 2019
Really good. Definitely will do again but without the bread crumbs since my husband did not care for the crunch.
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November 13, 2018
Love it!
G-Ma
October 29, 2018
Delicious ! I'm always asked for the recipe. Although our family doesn't like nutmeg, so I leave it out, you can't beat this recipe !
Jackie
June 19, 2018
Best mac and cheese recipe!!
Moonbat
February 16, 2018
This is great! Will it double well or should I make two separate batches??
*Yes, doubling this recipe will work.
Asiya Umer
February 17, 2017
I get requests to make this all the time from both family and friends. Who wants the toxic artificial stuff from a box when you can get real comfort food like this.
Ann
February 12, 2017
My 12 year old daughter made this macaroni and cheese and it is amazing. The best I have ever had. She used crackers instead of bread crumbs.
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February 6, 2016
good
b
February 6, 2016
yass
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January 22, 2016
just made this for the first time and it was a big hit! my 8 year old said it’s the best he’s ever had (and he’s had a lot!!!) thank you!
S
October 5, 2015
Left out the nutmeg and Tabasco. It’s amazing by itself. Super easy minus grating all the cheese. I actually put this on thick sliced toasted bread and it was awesome.
Karen
October 3, 2015
Made this for the family! LOVE IT!
Joe
February 7, 2015
Awesome recipe creamiest mac n cheese we every made!
Peg
February 1, 2015
Made this wonderful Mac & Cheese this afternoon for an early dinner. It smelled so good I had to try it, well I wanted to eat the entire 13×9 dish full right then and there. Well, I didn't and my husband was glad I didn't. He loved it too and wanted to eat it all :-). I will always use this recipe when I make Mac & Cheese. Cabot cheese is the BEST !!!!!!!!!!!!
Kate
June 7, 2014
SUPER YUMMY and worth the effort. I made a half-batch and used the Cabot Special Reserve Super-aged cheddar – SO GOOD!
Lynne W
March 11, 2014
A bit of prep work involved but worth it–my son helped make it and just asked to have it again a 2nd time. We added real bacon bits, chopped onion and green pepper skipped nutmeg and added some red pepper flakes too. Delish dish
Joey
December 28, 2013
Best mac & cheese I’ve ever had! Obviously not healthy in any way, but it’s always a hit at parties and pot lucks.
Danielle
December 8, 2013
Best Recipe EVER!
Barb
September 11, 2013
I use sliced fresh tomatoes on top
Alison
February 9, 2013
Fabulous Mac
Carol
December 31, 2012
Great Mac
Audrey
November 9, 2012
my step kids loved this- huge hit.
Chelsea
December 1, 2011
Delicious!!!!!
