Homemade Mac and Cheese
Featured in Allrecipes Magazine

Homemade Mac and Cheese

971
Judy 0

"This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it."

Ingredients 50 m {{adjustedServings}} servings 858 cals

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Nutrition

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  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 879 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
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Reviews 971

  1. 1268 Ratings

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Julie
2/26/2007

Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the macaroni and baked it, the dish turned out wonderful!

Heather S.
1/8/2007

I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? :) This is a great recipe. Prepare yourself for a heartattack on a plate but well worth it. I added onion powder, garlic powder, paprika and used crumbled ritz crackers as the topping. I thought the sauce was too runny when I poured it in the pan, but as the others said, it really thickens up when in the oven. My 2 year old loves it as do we. We accompanied it with steamed broccoli for a little healthy upswing.

Buffaloe
9/28/2006

Rave reviews at my house. Can only give 4 stars though as I followed someone else's tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so that we would have leftovers the next day. I put half the mix in one casserole dish and the other in another dish. Baked one and stored the other un-baked one in the fridge to be put in the oven 1/2 hour before dinner the next day. Do not worry that the sauce seems runny when you add it to the noodles. It thickens up A LOT! Right after the cheese melts add it to the noodles and you're in business.