Baked Mac ‘n Cheese

20 comments… add one

  1. Jenny July 3, 2012, 2:15 am

    Wow. looks so delicious! I´ll try to cook it too. I love this receipt. Thank you for sharing.

    Reply
  2. Dustin July 15, 2012, 1:08 pm

    So glad we figured this out! Lots of cheese!

    Reply
  3. Dave & Elena July 16, 2012, 11:06 pm

    We just cooked this. It was awesome. Thanks for the recipe. We added some extra milk during the sauce making just to give it a bit saucier consistency. The flavor was outstanding! Thanks for what will be sure to be a keeper in our repertoire.

    Reply
    1. lacey - a sweet pea chef July 17, 2012, 11:12 am

      Yay, Dave & Elena! Thanks for letting us know how it was. We are very happy you enjoyed it :)

      Reply
  4. Aly August 28, 2012, 10:53 pm

    How many people does this dish serve? Would love to do this for tailgate!

    Reply
  5. Jane September 16, 2012, 6:41 pm

    Easy prep and the cheese sauce tastes awesome! 15 more minutes left of baking. SO EXCITED!

    Reply
  6. Bri September 17, 2012, 5:04 pm

    Would you adjust at all to add chicken for a one-dish meal? And once in the pan, can I stick it in the fridge and bake it the next night?

    Reply
    1. lacey - a sweet pea chef September 18, 2012, 4:14 pm

      Hi Bri — I’d recommend adding cooked chicken in for the all-in-one meal. And I believe you should be fine to cook the next day, though I’ve never tried that. Best of luck!

      Reply
  7. Katie September 27, 2012, 3:11 pm

    Hi Lacey! Just wondering what the heavy cream does for the recipe. Does it make it richer or creamier? Would it ruin it to just use 2.5 cups milk instead? Thanks!

    Reply
    1. lacey - a sweet pea chef September 27, 2012, 3:16 pm

      Hi Katie! Yes, that’s exactly it — for extra creaminess. Regular milk should be just fine :)

      Reply
  8. Karen December 4, 2012, 4:45 pm

    I have a question if I only have salted butter can I just omit the salt and cook pasta with no salt as well?

    Reply
    1. lacey - a sweet pea chef December 4, 2012, 8:24 pm

      Karen, I’d say that sounds like a good plan. Just season with salt as needed before putting in the oven.

      Reply
  9. dawn July 14, 2013, 8:34 pm

    Uestion: can this be made ahead of time and refrigerated or frozen? This looks amazing and I want tl make it for a potluck on a camping trip but don’t want to put it together @ the site. Thanks!

    Reply
    1. Lacey Baier March 17, 2014, 11:11 pm

      Hi Dawn. Unfortunately, I’ve never tried making this ahead of time. It tends to harden up in the fridge for left-overs but is fine once reheated. If you try this out, please let me know how it goes!

      Reply
  10. Kelly July 22, 2014, 9:23 pm

    Can i just tell you, i never come back to comment on any blogs but i just NEEDED to. I just made this right now, like literally its ready to go in the oven (not even fully cooked yet and i can’t keep away from eating it LOL) This is the best mac and cheese recipe i have EVER tried. You will not be disappointed. I will never use another recipe. Finally the search is over. Kudos to you and your hubby!

    Reply
    1. Lacey Baier July 22, 2014, 10:07 pm

      Yes! Love it. Thank you for coming back and giving your feedback, Kelly. You made both Dustin and me smile as I read the comment :). So good, right?!?

      Reply

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