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Baked Macaroni and Cheese
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Macaroni & Cheese

1 pound uncooked dried elbow macaroni

1/4 cup Land O Lakes® Butter

1 medium (1 cup) onion, coarsely chopped

1/4 cup all-purpose flour

1 teaspoon ground mustard

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon hot pepper sauce

4 cups milk

16 ounces (4 cups) Land O Lakes® Cheesemakers’ Blend Farmstyle Cut Shredded Cheese, divided

8 ounces Land O Lakes® Deli American, cut into 1-inch dice


1/4 cup Land O Lakes® Butter

1 cup panko bread crumbs

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

How to make

  1. STEP 1

    Heat oven to 350°F. Generously butter 13x9-inch (3-quart) casserole dish.

  2. STEP 2

    Cook macaroni 3 minutes less than al dente according to package directions (about 4 minutes after water returns to a boil); drain. Set aside.

  3. STEP 3

    Melt 1/4 cup butter over medium heat in large stockpot. Add onion; cook 5 minutes or until softened. Add flour, ground mustard, salt, pepper, garlic powder and hot sauce; cook, stirring constantly, 1 minute. Slowly whisk in milk; cook until mixture is bubbling around edges. Fold in 2 cups Cheesemakers' Blend and Deli American; continue cooking until cheese is melted. Stir in cooked macaroni.

  4. STEP 4

    Pour half of macaroni mixture into prepared baking dish. Top with 1 cup Cheesemaker’s Blend. Top with remaining macaroni mixture; sprinkle with remaining shredded cheese.

  5. STEP 5

    Melt 1/4 cup butter in 12-inch skillet over medium-high heat. Add berad crumbs, parsley and garlic powder. Mix well; cook 1 minute. Sprinkled evenly over macaroni and cheese mixture.

  6. STEP 6

    Bake 20 minutes or until top is golden brown and bubbling around the edges. Let stand 10 minutes before serving.

Tip #1

Assemble mac and cheese mixture through step 3 up to 1 day ahead, then cover and refrigerate overnight. Sprinkle with crackers right before baking.

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