The Recipe Critic · by Holly Erickson★ 5.0 (2)
Baked Macaroni and Cheese
NUTRITION · PER SERVING45M COOK
CAL 43%·PRO 76%
CARBS 74G35% OF CAL
4G FIBER0G ADDED0G INTRINSIC58G OTHER12G TOTAL SUGAR
FAT 46G48% OF CAL
26G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked pasta with a homemade cheese sauce made from cheddar, parmesan, and mozzarella. Baked until bubbly and golden, it's rich and satisfying.
mainamericancasserolepasta🍪 sheet pan🥄 saucepan🔥 oven🥧 baking dishvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 2 cups grated cheddar cheese
- ½ cup grated parmesan cheese
- 2 teaspoons salt
- pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder (optional)
- ½ teaspoon nutmeg (optional)
- 1 pound cooked elbow macaroni
- 1½ cups shredded mozzarella cheese
- ½ cup parmesan cheese
- chopped flat leaf parsley for garnish
At a glance
PER SERVING · TIME 45M
CAL 43%·PRO 76%
CARBS 74G35% OF CAL
4G FIBER0G ADDED0G INTRINSIC58G OTHER12G TOTAL SUGAR
FAT 46G48% OF CAL
26G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1535mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 864mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.