Vincente's Macaroni and Cheese

Vincente's Macaroni and Cheese

ladykeys 0

"Non box-like comfort food!"

Ingredients 35 m {{adjustedServings}} servings 463 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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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 macaroni, 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 8 minutes. Drain well in a colander set in the sink.
  2. Melt the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
  3. Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.
Tips & Tricks
Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

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This easy recipe yields creamy, gooey, delicious mac and cheese.

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Reviews 11

  1. 15 Ratings


Great basic recipe. I love the simplicity! I love the fact that there is only one type of cheese. Sometimes, less is more and this is one of those times. Mac and cheese is a classic and should not be complicated with too many ingredients. The onion gives it nice flavor as does the mustard. If someone wants to have some additional flavor, just put some seasoned breadcrumbs on top! Thanks for the recipe!


I loved the look of this recipe before I started it. It was relatively easy. I liked the "different" flavor the mustard gave it. Wayyyyyyyy too much onion for me, but that is to do with personal preference, I expect. If you are a "really cheesy" person, I would add a lil less milk and more cheese..or at least more cheese. My two cents! I'll probably make it again sometime.


Everyone loves mac n cheese! This is my basic recipe, too...I add 1/2 Cup grated romano or parm for that lil something extra Make it gluten free! Use rice pasta (white rice [look in Asian market] are smoother, corn, quinoa ect. become grainy) Use oatmeal flour...let it thicken for 7-10mins Up the milk 1-1/2 Cup...add more as needed Don’t forget to add the parm and or romano cheeses!