Baked Macaroni and Cheese
Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.
Everyday Food, May/June 2003
185 Ratings
- 5 star values: 29
- 4 star values: 50
- 3 star values: 72
- 2 star values: 25
- 1 star values: 9
Martha Stewart Member
Rating: 3 stars
09/14/2017 So I think it is definitely 1 lb of cheddar:8 oz of cream cheese:8 oz of pasta. I made it with 8oz each of cheddar, cream cheese and pasta, as mentioned on the video - though the cheddar amount looked huge in the video compared to my 8oz - which was a lot, but not as huge as compared to the video. Mine seemed too watery when i put them into the 12-muffin tin, but hoped they would firm up a bit when cooked. It tasted fine, but as soon as I took out each muffin-sized portion after cooling for 15 minutes, it would collapse. I think doubling the cheddar is necessary to hold the shape. But that is SO much cheese for just 1/2lb of pasta!
Martha Stewart Member
Rating: 4 stars
11/28/2015 Very yummy....wish Martha's recipes were easier to read...so glad for the video.
Martha Stewart Member
Rating: Unrated
02/19/2015 I just made this recipe for my son today, I followed the instructions in the video it came out delicious! I just don't understand how the printed version is so different...I even thought it was another recipe.
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Martha Stewart Member
Rating: 4 stars
09/23/2014 So easy and delicious! Made with only a couple of changes – used extra sharp white cheddar cheese and used 1/3 cup of breadcrumbs. Prepared exactly as directed but used a 12 x 8 inch glass dish instead of 4 ramekins. Great recipe!
Martha Stewart Member
Rating: Unrated
03/21/2014 I also noticed a difference. In video she says 8 oz of cheddar cheese, but recipe calls for a pound. I haven't made it yet, but if anyone has, what is the right amt? I'm going to pre-make this for an RV camping trip and reheat in oven for b'fast! THANKS
Martha Stewart Member
Rating: Unrated
02/24/2014 Sorry. 4. Should read: The printed version bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes, not "The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes."
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Martha Stewart Member
Rating: Unrated
02/24/2014 (Continuation of review) 4. The video puts the crumb mixture directly onto the mac/cheese and them bakes for 20 minutes. The video bakes the mac/cheese for 10 minutes, then puts on the crumb mixture and bakes a further 10 minutes. These appear to be two different recipes, or at least two versions of the same recipe. Why is this? Why give a video of a recipe and then change (a) the ingredients and (b) the method in the printed version?
Martha Stewart Member
Rating: Unrated
02/24/2014 This is not quite the recipe as demonstrated in the video. 1. The video says heat the oven to 350 deg. The printed recipe says heat the oven to 400 deg. 2. The video recipe calls for 1/2 lb of cheddar cheese. The printed recipe calls for 1 lb of cheddar cheese. 3. The video recipe is divided amongst 12 muffin cups. The printed recipe is divided amongst 4 14 oz ovenproof dishes. (Continued)
Martha Stewart Member
Rating: Unrated
02/24/2014 I'm a little confused......Your original email posting was the mac & cheese in muffin tins - but your recipe is for individual ramekins servings - and only for 4! Metal muffin tins bake hotter than ceramic ramekins....So WHY didn't you stick with the original idea? (ANY RECIPE that calls itself "Mac & Cheese" ALWAYS makes the mouth water!!!!!)
Martha Stewart Member
Rating: Unrated
11/29/2008 This dish is delish! My dad typically won't eat pasta but he loves this tangy entree. Serve with roasted plum tomatoes for a classy and simple dinner.
Martha Stewart Member
Rating: Unrated
11/22/2007 This is THE BOMB dish! It's easy and it's a big hit for Thanksgiving and Christmas. It reminds me of when I was a little girl and my mom would drive to the other side of town to pick up some macaroni from a deli. Delicious! Thank you.