Baked Mac n’ Cheese

Baked Mac n’ Cheese

  • Servings: 8
  • Difficulty: easy
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Today was another day where the little folk got to pick what we had for dinner. As you may have guessed, they chose macaroni and cheese. Now, I do have boxes of KD in the cupboard, but today, I decided to try my hand at actually making baked mac n’ cheese. Meals like this always seem daunting, mostly because there are so many different takes on how to prepare this easy dish. I did what I do best, and just decided to wing it. The “critics” each gave two little thumbs up!


Rotini pasta (1/2 pk; use whatever you have)


1/3 c butter

5 tbsp flour

3 c milk (add to desired consistency; may not use it all)

2 c. sharp cheddar cheese

Salt (to your taste)

Black pepper (to your taste)

1 tsp cumin powder (for color)

2 tbsp fresh cilantro

Chives (optional)


In a pan, melt butter and add flour 1 tbsp at a time until it resembles crumbs. Next, gradually add milk, stirring continuously until smooth. Add cheese gradually while continuing to stir.

Add salt, pepper, cumin and nutmeg. Once you’ve reached your desired texture, reduce heat and cover.

In a separate pot, boil pasta. Once ready, drain and pour sauce on top, then mix until well coated. Transfer to a baking dish, top with more cheese and cilantro. Place in the oven on 400 for approximately 20 minutes or until cheese becomes golden.

Remove from the oven and serve. ENJOY!