Quick and Easy Homemade Macaroni and Cheese
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 6
- Course: Side Dish
A great twist on a childhood favorite, this three cheese baked macaroni and cheese is easy and delicious. Plus, by using pan lining paper, you’ll eliminate time-consuming scrubbing and soaking to remove baked-on cheese from the casserole dish!
Reynolds Kitchens tip
It won’t matter where you bring this childhood classic - everyone will be asking for seconds! It’s tear-resistant so you’ll have no problem scooping and serving this delicious dish right from the pan. Plus, you won’t have to worry about any soaking or scrubbing to remove baked-on cheese from the dish later. The best and fastest way to use pan lining paper? Simply turn your pan upside down and press a sheet of pan lining paper around it. Next, remove the paper, flip the pan over and drop the paper inside. Then you just have to crimp the edges around the rim of the pan and you’re ready to go – easy cheesy!
- 1/4 cup butter
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 1/4 cups milk
- 1 cup chicken stock
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese
- 16 ounces elbow macaroni, cooked and drained
PREHEAT oven to 350°F.
LINE a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side toward food. Crimp pan lining paper around rim of casserole dish; set aside.
PLACE butter, onion and garlic in large saucepan. Cook over medium heat until onion is tender. Add flour and whisk until smooth. Pour in milk and chicken stock, whisking constantly. Heat until mixture is thickened and smooth.
ADD three cheeses; stir until cheese is melted. Stir in cooked macaroni.
POUR mac and cheese into lined casserole dish.
BAKE uncovered for 35 to 45 minutes or until golden brown and bubbly.
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