This hearty double-cheese baked macaroni classic will satisfy all of your comfort food cravings. We love serving with a salad for dinner or as a new Thanksgiving side dish.
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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 Shreds, divided
8 ounces cut into 1-inch dice Land O Lakes® Deli American
1 cup panko bread crumbs
1 tablespoon dried parsley flakes
Heat oven to 350°F. Generously butter 13x9-inch (3-quart) casserole dish.
Cook macaroni 3 minutes less than al dente according to package directions (about 4 minutes after water returns to a boil); drain. Set aside.
Melt 1/4 cup butter over medium heat in large stockpot. Add onion; cook 5 minutes or until softened. Add flour, ground mustard, garlic powder, salt. pepper 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.
Pour 1/2 of macaroni mixture into prepared baking dish. Top with 1 cup Cheesemaker’s Blend. Top with remaining macaroni mixture; sprinkle with remaining cheese.
Melt 1/4 cup butter in 12-inch skillet over medium-high heat. Add panko, parsley and garlic powder. Mix well; cook 1 minute. Sprinkled evenly over macaroni and cheese mixture.
Bake 20 minutes or until top is golden brown and bubbling around the edges. Let stand 10 minutes before serving.
Assemble mac and cheese mixture through step 3 up to 1 day ahead, then cover and refrigerate overnight. Sprinkle with crackers right before baking.
When the weather’s crisp and you’re craving something hearty and comforting, these classic recipes will hit the spot.