Baked mac and cheese

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 to 6
Author Connie Veneracion


  • 225 grams uncooked elbow maraconi
  • 2 pimientos cored, seeded and finely chopped
  • 1 large white onion peeled and finely chopped
  • 1/4 cup butter
  • 4 tablespoons flour
  • 225 grams sharp cheddar cheese grated
  • 6 to 8 slices mild cheddar cheese
  • 3 to 4 cups skim milk
  • salt


  • Cook the macaroni according to package directions. Drain and set aside.
  • While the macaroni cooks, melt the butter in a medium sauce pan. Add the chopped onion and pimientos. Cook over medium heat until they start to soften, about 2 minutes.
  • Add the flour all at once, stirring to dissolve lumps. Cook, stirring often, for about 5 minutes.
  • Pour in the milk in a thin stream, stirring non-stop to create a smooth sauce.
  • Add the grated cheese. Cook until the cheese melts.
  • Off the heat, season with enough salt to suit your taste.
  • Pour the cooked macaroni in a baking dish. Pour in the cheese sauce. Stir to blend. Smoothen the top with a spatula or the back of a spoon. Lay the slices of mild cheddar cheese on top.
  • Baked mac and cheese
  • Bake in a preheated 380F oven for 15 to 20 minutes until hot and bubbly.