Baked Macaroni and Cheese with Cheddar and Mozzarella

  • Yield: 10 servings

"This is the easiest and most delicious macaroni and cheese. I take it to picnic suppers, and I'm always asked for the recipe. It also is an attractive dish."


2cups uncooked elbow macaroni
1stick butter or margarine
12ounces yellow Cheddar cheese
4ounces mozzarella cheese
5cups milk
Salt and pepper, to taste


  1. Preheat oven to 350F. Layer macaroni, butter, and cheeses in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake for one hour. Do not cover.

Tips From Our Test Kitchen
To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 minutes of baking. Experiment with Swiss, Vermont Cheddar, provolone, or other cheeses to add a personal touch. Garnish with parsley, if desired.

Recipe by Sue Maloney, Waverly, N.Y.

  • lori

    do you cook macaroni first ?

    • I tried this recipe and did NOT cook the macaroni first. It worked great. Took a little longer than outlined in a toaster oven. I used pre-shredded inexpensive cheese and it turned out a little greasy.

      I am trying again with better cheese and other ingredients.

  • Deb P

    Ugh, you have got to be kidding me. Followed this recipe, exactly. Soupy with uncooked macaroni. That will teach me to deviate from my regular recipe. What a waste.