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Mac and Cheese II

Mac and Cheese II

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
KROB919

KROB919

This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it's own. Enough to make 4 side dishes or 2 main dishes.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
  2. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
  3. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
  4. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.
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Reviews

SHADIA
168

SHADIA

12/5/2003

This recipe is awesome! I've been making it for a while now... I made it again tonight and decided to write a review this time because it's repeated deeeelicious! I started topping it with parmesan cheese and Italian bread crumbs before putting it in the oven, it gives it a great touch. Thanks for sharing!

LINDA MCLEAN
148

LINDA MCLEAN

7/23/2003

I add a tsp. of dry mustard and some onion powder to the liquid. I also top my casserole with a good amount of shredded cheddar and top that with seasoned bread crumbs and then dot with butter. Great comfort food!

Shannon :)
146

Shannon :)

9/10/2006

First off, I doubled the recipe. After melting the butter, I added 1 chopped yellow onion and two cloves of garlic, minced. After browning the flour and adding the milk, I added 2 tsp. black pepper, 1 tsp. both worstershire sauce and Frank's Red Hot sauce and 1 14.5 c. diced tomatoes including the liquid. The sauce became a little too thick so I probably added a about 3/4 c. more of milk and then gradually added sharp cheddar and then the processed cheese. I made sure to cook the pasta just BARELY al dente as it always cooks a bit more in the oven and I didn't want the end result to be mushy. After I sprayed the casserole dish with Pam, I added the mac & cheese and then topped it off with about 1/2 c. each of bread crumbs and shredded cheddar. The flavor was wonderful, but the sauce was a little thick. I think that next time I will reduce the flour by half. Thanks Kristin for your yummy mac & cheese recipe!

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