Easy Baked Macaroni and Cheese
Finally, a homemade Macaroni and Cheese Casserole that is EASY to prepare and will warm your soul.
Don’t settle for the box mix when you can serve up a great side dish with healthy whole food ingredients. Your family is guaranteed to love this and it will be a favorite to bring to your next potluck dinner.
Boxed mac and cheese can be loaded with unnecessary ingredients and calories. Added sodium, refined pasta, vegetable oils, artificial ingredients and food dyes to name a few. When you make it yourself, you can control what you put into it. Hello, minimal, FfL-friendly, real-food ingredients.
This dish can be prepared 24 hours ahead and refrigerated, just increase your baking time by 10–15 minutes.
A great side dish when entertaining
If you’re entertaining and really want to impress your guests, use martini glasses to serve your Baked Macaroni and Cheese.
Add meat for an amazing meal
If making it a meal, add cooked chicken, rotisserie chicken or cooked ground beef for protein. Balance out your plate by pairing it with a big, fruit-filled side salad (or possibly a bowl of fruit for your picky eater).
Tips when making Baked Macaroni or Cheese:
- You can use any pasta, including traditional macaroni shells or gluten-free pasta. We prefer bigger, heartier pasta like penne or rigatoni.
- When choosing your pasta, look for 100% whole grain pasta and one made with simple, real-food ingredients.
- Leftover macaroni and cheese can be stored in the refrigerator for up to 5 days and in the freezer for up to 3 months and thawed overnight in the refrigerator. Reheat in the stove or in the microwave (suggested method in recipe below).
- If you have a picky eater, try this hidden veggie version.
Recipes that pair well with this dish:
Some ways to “reinvent” your leftover Baked Macaroni and Cheese:
- In a roasted portobello mushroom cap. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 10 minutes, until caps are soft. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon leftover mac and cheese in the cup of each cap. Return to the oven for an additional 15 minutes, until mushrooms are tender, the mixture is warm and the cheese is bubbling.
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Hi beautiFULL, We’re Pam and Kalie
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