This hearty three-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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1 pound (16-ounces) uncooked dried elbow macaroni
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 medium (1 cup) onion, coarsely chopped
2 tablespoons all-purpose flour
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
4 cups milk
12 slices (3/4-ounce) Land O Lakes® Deli American, roughly chopped
8 ounces (2 cups) shredded Cheddar cheese
8 ounces (2 cups) shredded smoked Gouda cheese
1 cup (about 1 sleeve) crushed buttery round crackers
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
Heat oven to 350°F. Generously butter 12x8-inch (2 1/2 - 3-quart) casserole dish.
Cook macaroni to al dente according to package directions; drain. Set aside.
Melt 1/4 cup butter over medium heat in large stockpot. Add onion; cook 5 minutes or until softened. Add flour, smoked paprika, pepper, salt and cayenne; cook, stirring constantly, 1 minute. Slowly whisk in milk; cook until mixture is bubbling around edges. Fold in cheeses; continue cooking until cheese is melted. Stir in cooked macaroni.
Combine crushed crackers and melted butter in bowl until coated.
Spoon macaroni and cheese into prepared casserole dish; sprinkle evenly with cracker mixture. Place casserole dish on baking sheet in oven. Bake 30 minutes or until topping is golden brown and edges are bubbly. Let stand 10 minutes before serving.
Macaroni and cheese is a childhood favorite most adults love just as much! Find sophisticated versions of your favorite macaroni and cheese recipes like Spicy Korean Mac or new forms like Macaroni and Cheese Pizza.