Quick and Easy Homemade Macaroni and Cheese


  1. Preheat oven to 350°F.
  2. Line the baking dish with a 13x18-inch Classic Ovenable Pan Liner. Place the seam in the center and over the pan. Crimp the edges of the liner around the rim of casserole dish; set aside.
  3. Place butter, onion and garlic in large saucepan. Cook over medium heat until onion is tender. Add flour and whisk until smooth. Pour in milk and chicken stock, whisking constantly. Heat until mixture is thickened and smooth.
  4. Add three cheeses; stir until cheese is melted. Stir in cooked macaroni.
  5. Pour mac and cheese into Ovenable Pan Liner casserole dish.
  6. Bake uncovered for 35 to 45 minutes or until golden brown and bubbly.


  • 1/4 cup Nature's Best Dairy® Butter
  • 2 cups Roma® Cheese Shredded, Cheddar
  • 1 cup chicken stock
  • 1/4 cup West Creek® Flour
  • 2 cloves Peak Fresh Produce® Garlic, minced
  • 16 oz Assoluti® Pasta, Elbow Macaroni, cooked
  • 3 1/4 cups Nature's Best Dairy® Milk
  • 1 cup Roma® Cheese, Mozzarella, Shredded
  • 1/2 Peak Fresh Produce® Onion(s), Yellow, finely chopped
  • Handgards® Classic Ovenable Pan Liner
  • 1/2 cup Roma® Cheese, Parmesan