Baked Elbow Macaroni and Cheese - Kraft Recipes Top
Comida Kraft
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Baked Elbow Macaroni and Cheese

Prep Time
Total Time

8 servings, 1 cup each

Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.
  • Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
  • Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
  • Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
  • Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

Special Equipment Needed

Serving Suggestion

Serve this cheesy main dish with a mixed green salad tossed with your favorite KRAFT Lite Dressing and a hot steamed vegetable.


Omit the blue cheese, and increase the shredded mozzarella and cheddar blend to 3-1/4 cups.


  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 430
Total fat 25g
Saturated fat 16g
Cholesterol 80mg
Sodium 770mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 6g
Protein 20g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 40 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Pleases a crowd! Made a change tho :-) I have used this recipe for years, many times for church events or large family gatherings. Everyone loves it and it reheats very well! I did change a few things: used only sharp cheddar cheese that I grate from the block, about 3 cups total (it melts so well) and instead of mustard I sprinkle a little cayenne pepper (about 1/8 tsp). If you taste and want more, you could add another sprinkle. I did reserve some of the grated cheese (about 1/2 cup) for the top and omitted the crumbs. I recently made 4 large pans (triple the recipe per pan) for a mission trip to feed about 200 people and everyone loved it. Had some leftover and reheated for the next morning and it all was ate at breakfast! I would have never thought about mac-n-cheese for breakfast!
Date published: 2018-08-30
Rated 5 out of 5 by from Absolutely delicious!! I substituted the bleu cheese w/ American Cheese....OMG This baked mac & cheese was to die for !!!!!
Date published: 2018-07-02
Rated 1 out of 5 by from NOT for me! The blue cheese just ruined my mac & cheese experience!
Date published: 2018-07-01
Rated 1 out of 5 by from all I got were ads when trying to look at recipes. all I got were ads when trying to see your recipes
Date published: 2018-07-01
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