Baked Macaroni and Cheese (1)


Baked Macaroni and Cheese

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Bowl of baked macaroni and cheese

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Recipe Data


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    Servings and Ingredients

    Serves 5
    2 c. uncooked Hy-Vee elbow macaroni
    ¼ c. Hy-Vee unsalted butter
    ¼ c. Hy-Vee flour
    1 tsp. Hy-Vee dry mustard
    1 tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee black pepper
    2 ½ c. Hy-Vee whole milk
    1 tsp. Hy-Vee Worcestershire sauce
    1 (8 oz) pkg shredded sharp cheddar cheese
    1 c. Hy-Vee shredded mild cheddar cheese


    1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with nonstick cooking spray.
    2. Prepare macaroni according to package directions. Drain well; set aside.
    3. Melt butter in a medium saucepan over medium heat. Stir in flour, dry mustard, salt and pepper. Stir until thick and bubbly. Whisk in milk and Worcestershire sauce. Cook, stirring frequently, until thick and bubbly.
    4. Combine sharp and mild cheddar cheeses; reserve 1/2 cup. Reduce heat to low and stir in cheese. Stir in cooked macaroni. Pour into prepared casserole dish and sprinkle with reserved 1/2 cup cheese.
    5. Bake for 30 minutes or until bubbly and golden brown. et stand 5 minutes before serving.

    Nutrition facts


    610 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 110mg
    • Sodium: 1030mg
    • Total Carbohydrates: 44g
    • Protein: 28g

    Daily Values

    Vitamin A 25%
    Vitamin C 0%
    Iron 10%
    Calcium 60%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.