Down Home Macaroni and Cheese

Down Home Macaroni and Cheese

618 Reviews 20 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Kraft Foods

“Try this delicious, quick and reliable side dish for any night of the week.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Melt 3 tablespoons of the butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
  2. Pour into lightly greased 1-1/2-quart casserole. Melt remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
  3. Bake at 350 degrees F for 20 minutes or until thoroughly heated.

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Reviews (618)

Rate This Recipe
Butterfly Flutterby
122

Butterfly Flutterby

Outstanding! After reading all 259 reviews this is what I did: (note, I doubled the recipe) I lightly sprayed a 13x9 pyrex with cooking spray, I measured out 4 cups of dry elbow macaroni, cooked this is boiling salty water for approximately 15 minutes. Drained in colander. Meanwhile, in same pot as the macaroni was boiled, I melted the butter (1 stick minus 2 Tbs), added the flour gradually (1/2 cup) and whisked constantly. I then added the milk slowly (4 cups), whisking constantly. I then added 1 lb of Velveeta that I had cubed, 2 tsp of garlic salt, 3/4 tsp of pepper, a dash of dry mustard and a shake of cayenne pepper. After the velveeta had melted I then added 3 cups of shredded cheddar cheese. Once all was melted together and stirred thoroughly I added the cooked macaroni. Placed in the dish, topped with reserved 2 Tbs of melted butter tossed with crushed buttery round crackers. Baked at 350 for 35 minutes. This was perfection! Great comfort food!

KATHYLC
28

KATHYLC

It was an average homemade macaroni & cheese. My only suggestion is to only cook your noodles for half the time - so they are not already "done" when you put them in the oven. If you only "half cook" them before baking when they come out of the oven they are not mushy but al dente. I always do this when a recipe calls for a cooked noodle to go in the oven, it turns out much better.

TIGERTRAX3
26

TIGERTRAX3

I've been using this as my primary mac and cheese recipe for years and everyone raves on how good it is. I just HAVE to make it for all family functions. I'm from the south and we take mac and cheese seriously down here. This recipe is a heck of alot easier than some and not near as dry. Sometimes i use the velveeta, sometimes i don't(when i don't have it on hand) and it doesn't make too much of a difference. THe velveeta is what makes it so creamy i think. I also add more cheese, maybe half acup. I usually forgo the cracker crumbs but a shortcut around baking it for so long is just putting in uder the broiler. Also let it set for a few minutes after browning so it can set up a little. THe cheese will run everywhere it you cut into it immediately. My husband has banned all boxed varieties from thehouse and has because quite the mac and cheese snob thanks to this yummy and easy recipe.

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