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Mouse's Macaroni and Cheese

Mouse's Macaroni and Cheese

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Mouse

Mouse

The cheesiest and easiest recipe I know.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
  3. Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
  4. Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.
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Reviews

Brookie
665

Brookie

10/13/2005

This recipe is to die for. However, I gave it 4 stars because I had to adjust it a bit to make it work. The other reviewers are right, the cheese to noodle ratio is way off. The mouse likes her cheese a little too much! The macaroni has to be doubled to 3 cups, and I found it does best in a roomy 2 or 2.5 quart casserole dish. Since I'm not a huge fan of so much velveeta and processed cheeses, I went out in search of the perfect blend and found Kraft's "Classic Melts" shredded cheese blend. It's a combo of American cheese, sharp cheddar, white cheddar, and monterey jack. I got two of the 8 oz. bags. I am pregnant, and this is my all-time #1 craving. Better than the Cracker Barrel's Mac & Cheese. :)

naples34102
460

naples34102

6/8/2009

Excellent! And I agree with "bakechef" -don't use more macaroni! This is perfect just as is, as the pasta will absorb the "soupiness" either as it sets or as it bakes. Unless you want a gelatinous wad of pasty macaroni, "don't use more macaroni." This is classic macaroni and cheese just as it should be - creamy and cheesey and just plain comfort food good, with no sharp cheeses or extra, distracting spices or seasonings. I prepared this exactly as written, right down to the seasoned bread crumbs - for that I just crushed some herb crostini toasts. I can't see a mac and cheese recipe that could possibly be any better than this one.

bakechef
315

bakechef

4/14/2008

This is great, whatever you do DON'T USE MORE MACARONI if you want the creamiest macaroni and cheese ever. The first time that I made it I thought that there was too little macaroni, but after it baked, it was absolutely perfect. I have also made this using 1/2 sharp cheddar and 1/2 american cheese and it was wonderful as well. I would suggest if making changes to still use 1/2 processed cheese like velveeta or american, as it lends to the creaminess of the sauce since it melts so well and doesn't separate like real cheeses such as cheddar, but I love using 1/2 sharp cheddar for flavor. This is my now standard recipe.

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