Mac and Cheese Henwood Style

Mac and Cheese Henwood Style

63
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 servings 375 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

63
  1. 82 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 omitte...

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...

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, beca...

This recipe is AMAZING! The flavor and creaminess was out of this world! I made two minor changes, only to suit our own tastes. I added 2 ounces more Velveeta (what isn't better with more Velve...

This was a really nice mac and cheese recipe. I used more onion than called for (like 1/4 cup total), slightly more velveeta (for a more cheesier flavor) and after tasting it and deciding it nee...

So good!! I was worried that there was too much sauce before it went in the oven but the noodles soaked it right up. I used rotini instead of fusilli. The taste was heavenly, one of the better...

Absolutely loved it!! I made it for my family, even the picky eaters were eating 2 more helpings of it. Before I put it in the oven i shredded a block of cheddar cheese on top of the dish it was...

Followed recipe with small changes. Used rotini, 1/2 an onion chopped, 1/2 the milk was FF 1/2 and 1/2, about 1/2 t. of red pepper flakes added to sauce and sprinkled a handful of breadcrumbs du...

i loved this recipe and the family is always asking me bring for events.I too use dried minced onion but used gremelli pasta instead ...I also have added panko bread crumbs.