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Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Maya | July 29, 2014
Everything about this recipe makes me smile. The whole family loves it and you can cut it in half and use a 8x8 pan. I've already made this dish 3 times and will be making it for Thanksgiving this year. :)
Katrina | November 19, 2015
LOVED IT! I followed the recipe exactly except for one tiny deviation. Hubby and I like things with a little kick so I halved the recipe to fit two and added some red pepper flakes and it was delicious. I will definitely make this again.
barbara | February 25, 2014
ABSOLUTELY awesome. Cheesy...breadcrumbs are a very nice touch! I prefer to use a different type of macaroni such as a gemelli or corkscrew pasta. WONDERFULLY DELICIOUS!
Mary | May 23, 2015
This mac and cheese rocks!
Peter | July 28, 2014
This was the best baked mac & cheese I ever made, minus the bread crumbs.
Tasha | November 17, 2014
Ummmmmmmm,Ummmmmmmm good!!!!!!!!!!!!!!!! N
Debbie | September 27, 2014
Samantha | August 20, 2015
This is the best recipe I have found. When I cooked it everyone loved it. They told me this is the one. You can make this anytime!!!
Glenn | November 10, 2016
Thanks, This was great. I also saved on butter after printing a coupon at www.frugalharbor.com. I love to save money on stapes, as well as try new reipes. Thanks again!
Jace | January 31, 2017
Tim | March 07, 2017
This is the LAST baked Mac & Cheese recipe I will ever use! I cut the recipe in half for an 8"x8" glass baking dish. It was perfect for the 5 of us (2 adults, 15 yo daughter & 11 yo twins). I used Dijon mustard because I know the kids don't like it so tart. I also used a Triple Cheddar blend (8 oz) & 3 oz of medium cheddar and 1 oz of Gouda. Oldest daughter said "THE BEST Mac & Cheese - but I still also like the blue box!" I also baked it at 350 for a bit longer because I needed the extra time before the rest of dinner would be ready. All in all, an EXCELLENT recipe, and the crispy panko topping was fantastic!
David | April 02, 2017
I love Mac&cheese.
Bernice Lemon | April 14, 2017
Nancy | February 21, 2014
reminds me of grandma's
Sonia | October 25, 2014
This tasted really good. I like the different spices that went into it that still made it feel like a homestyle mac&cheese, but something more than just plain. I prefer it without the breadcrumbs and added the small amount of paprika to the mixture before baking.
Rebecca Moreland | November 13, 2013
Great and easy recipe. Loved it.
Ofra | October 03, 2016
Would this work in a crock pot?
Linda Lindsey | October 19, 2016
Sorry;.long way from a genuine creamy some kinda cheesy M&cheese.....but sounds okay
owen shelton | February 22, 2014
Not for me at all. Starchy and tasteless.
pamela | May 09, 2014
wish I didn't make it with the breadcrumbs, it might have had a chance. I had at a big gathering and nobody liked it because of the breadcrumbs .
Evie | July 11, 2014