Mac and Cheese Henwood Style

Mac and Cheese Henwood Style

62
tigershoes 3

"This is a recipe my family has been using for a long time. Not sure where it originated from, but we definitely enjoy every bite!"

Ingredients 50 m {{adjustedServings}} servings 375 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
  3. Melt the margarine in a large saucepan over medium heat; cook the onion in the melted margarine until translucent, about 5 minutes. Whisk the flour into the onion mixture; cook 1 minute more. Slowly pour the milk into the mixture while whisking until the milk is entirely incorporated. Add the cheese food, blue cheese, Cheddar cheese, salt, pepper, and mustard; cook and stir continually the cheese has melted and the mixture is thick; fold the pasta into the mixture. Pour the mixture into the prepared casserole dish.
  4. Bake in the preheated oven until the top begins to brown, about 20 minutes.
Tips & Tricks
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Reviews 62

  1. 80 Ratings

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BigShotsMom
8/27/2009

Contrary to the other reviewer's statements, this recipe calls for 8 oz or 1/2 a package of pasta, which I found to be just the right amount to support the amazing, cheesy, rich sauce. I omitted the onion to suit personal taste, but followed the recipe for everything else. This is grown up Mac and cheese! Thanks for sharing, Tiger.

Jenny
8/17/2009

This recipe asks for four ounces of macaroni. Four ounces is about a cup. The amount of sauce this makes is WAY too much for one cup of pasta! Luckily I made 8 ounces, thinking this was going to be a problem. It was creamy, but I couldn't taste the blue cheese at all! It needed garlic too, I thought. If the measurements were right, then this would be a nice, creamy pasta but save your blue cheese for something you can taste it in! My favorite recipe is still Mom's Macaroni and Cheese (submitted by Maria Costello).

korilynne
11/17/2009

Oh my! This mac and cheese is absolutely delicious. I did double the pasta, so I automatically doubled the cheese sauce. Next time, I will only make one and half times the cheese sauce, because it was a little much for a pound of pasta. I tried it right out of the pan and it is just as delicious as baked. It is a sophisticated version of mac and cheese that adults and children will love. The blend of cheeses was perfect and I thought the blue cheese came through beautifully, since sometimes it can be overpowering. Thanks for the great recipe. It is going to be a definite keeper for me!