Baked Macaroni and Cheese

If you’re looking for a non-meat Monday dish that will please your spouse and kids, look no further. I  serve this with a vegetable side dish and call it a day. The pasta combined with the cheese is a complete protein, so you’re not even slacking on nutrition! This recipe is slightly adapted from the food blog Spend with Pennies.

Baked Macaroni and Cheese

Baked Macaroni and Cheese


  • 12-ounces whole wheat elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup white whole wheat flour
  • 1 1/2 cups milk
  • 1 cup Half and Half or Heavy Cream
  • 1  teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard powder
  • 1/2 cup Parmesan cheese, freshly shredded
  • 4 cups sharp cheddar cheese, freshly shredded, divided


  1. Cook macaroni noodles until al dente (under cook somewhat, they will continue to cook when baking). Drain and set aside.
  2. Melt butter in a large pan over medium heat. Gradually whisk in flour until smooth. Cook, whisking constantly, 2 minutes.
  3. Gradually whisk in milk and the half and half. Season with salt, pepper, dry mustard, and onion powder. Cook, whisking occasionally until thickened. (Don't let the sauce get too thick, it will cause the baked macaroni to be dry.)
  4. Remove pan from heat and add shredded Parmesan cheese and 3 cups of the shredded sharp Cheddar cheese. Stir until blended.
  5. Pour in macaroni noodles. Combine ingredients.
  6. Pour mixture into a lightly greased 13 X 9 (3 quart) rectangular Pyrex baking dish.
  7. Sprinkle remaining 1 cup shredded cheddar cheese on top.
  8. Bake at 425 degrees for 25 minutes. Allow to cool for 5 minutes to set up.