Easy Baked Macaroni and Cheese

Michelle Waco


This is a family favorite that I learned from my Mom. It has been passed down and I am sure it has changed over the years, but everyone that has it loves it. I use it anytime I need a nice side dish in a pinch!! The left overs reheat nicely and never stick around more than a day or so! I tend to cook by sight, so I did my best to approximate the measurements. I like to make this with fried chicken, grilled salmon, pork roast,etc with a fresh salad or veggie. It really is a versatile dish that leaves you free to tend to your main dish or dessert prep!!

My kids love this, and I recently made this for great friends while in Canada on vacation and it seemed to be a hit. Definitely a staple for our household. :)

★★★★★ 1 vote
10 Min
40 Min


12 oz
bag elbow macaroni
1 pt
heavy whipping cream
8 oz
bag shredded sharp cheddar cheese
8 oz
bag shredded four cheese blend
2 Tbsp
butter or margarine
1 c
chopped onion (walla walla or vidalia if available)
garlic powder, to taste
ground black pepper, to taste


1Pre-heat oven to 400.
2Bring water to boil, then add pasta. Cook uncovered for 8-10 minutes (as directed on package).
3While macaroni cooks, chop onions to desired consistency. **Depending on time available, onions can be sauteed/carmelized for added flavor/texture.
4Drain pasta and rinse with hot water.
5Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.
6Stir in onions and cheese. Pour in heavy whipping cream and stir until nicely mixed.
7Add garlic powder and black pepper to taste.
8Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;)
9Enjoy!! :)

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids