Mac and Cheese II

140 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 1 hr 5 min

“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.” - by KROB919

Ingredients

8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

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Metric US

Original recipe yields 4 servings

Directions

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
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.
In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
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.

Nutrition

Amount Per Serving (4 total)

Calories
650 cal
32%

Fat
32.3 g
50%

Carbs
58.6 g
19%

Based on a 2,000 calorie diet

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Reviews (140)

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144

SHADIA

Dec. 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 ..." See morecheese and Italian bread crumbs before putting it in the oven, it gives it a great touch. Thanks for sharing!"

130

Shannon :)

Sep. 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..." See more 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!"

130

LINDA MCLEAN

Jul. 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 ..." See morecomfort food!"

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