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Macaroni and Cheese

Macaroni and Cheese
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Serves 6| Hands-On Time: | Total Time:


  • 5 tablespoons butter, plus more for the baking dish
  • 1 pound elbow macaroni
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 2 cups grated Gruyere (8 ounces)
  • 1 1/2 cups grated Cheddar (6 ounces)
  • 1/4 teaspoon cayenne pepper
  • Kosher salt


  1. Heat oven to 400° F. Butter a 9-by-13-inch baking dish or some other shallow 3-quart baking dish.
  2. Cook the pasta according to the package directions.
  3. Wipe out the past pot and melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes.
  4. Add the Gruyère, Cheddar, cayenne, and 1½ teaspoon salt and cook just until the cheeses melt. Mix in the pasta. Transfer the pasta mixture to the prepared baking dish and bake until golden, 25 to 30 minutes.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 802
  • Fat 39g
  • Sat Fat 23g
  • Cholesterol 119mg
  • Sodium 894mg
  • Protein 37g
  • Carbohydrate 76g
  • Fiber 3g
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware FlatOut Containers
Do-ahead: Assemble the Macaroni and Cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.

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