Rating: 4.15 stars
2462 Ratings
  • 5 star values: 1265
  • 4 star values: 697
  • 3 star values: 239
  • 2 star values: 128
  • 1 star values: 133

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Judy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to the package directions. Drain.

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  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

  • Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Nutrition Facts

858 calories; 48.7 g total fat; 142 mg cholesterol; 879 mg sodium. 66.7 g carbohydrates; 37.7 g protein; Full Nutrition

Reviews (1859)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2007
Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the macaroni and baked it, the dish turned out wonderful! Read More
(3085)

Most helpful critical review

Rating: 3 stars
04/17/2003
I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac & Cheese an amazingly rich & creamy taste. Other than those two things, it's pretty good! Read More
(315)
2462 Ratings
  • 5 star values: 1265
  • 4 star values: 697
  • 3 star values: 239
  • 2 star values: 128
  • 1 star values: 133
Rating: 5 stars
02/26/2007
Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the macaroni and baked it, the dish turned out wonderful! Read More
(3085)
Rating: 4 stars
01/08/2007
I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? :) This is a great recipe. Prepare yourself for a heartattack on a plate but well worth it. I added onion powder, garlic powder, paprika and used crumbled ritz crackers as the topping. I thought the sauce was too runny when I poured it in the pan, but as the others said, it really thickens up when in the oven. My 2 year old loves it as do we. We accompanied it with steamed broccoli for a little healthy upswing. Read More
(2065)
Rating: 4 stars
09/28/2006
Rave reviews at my house. Can only give 4 stars though as I followed someone else's tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so that we would have leftovers the next day. I put half the mix in one casserole dish and the other in another dish. Baked one and stored the other un-baked one in the fridge to be put in the oven 1/2 hour before dinner the next day. Do not worry that the sauce seems runny when you add it to the noodles. It thickens up A LOT! Right after the cheese melts add it to the noodles and you're in business. Read More
(1842)
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Rating: 5 stars
06/17/2007
Rich & Creamy. Looked a little bland, so I added minced garlic (1 tbsp), dry mustard powder (1/2 tsp)& used fresh shredded romano instead of parmesan (if you do use parmesan, use fresh shredded, if you use the grated Kraft kind in the shaker, sauce wont be smooth). Show patience with the roux. If yours came out lumpy, you didnt cook roux right or long enough (stir constantly when cooking roux) Read More
(430)
Rating: 4 stars
01/14/2007
I had to try this recipe ever since I read the rating critizing it for being loaded with "fat" ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the sauce got all inside the pasta... thru in an extra 1/2 inch slice of Velveeta and some white pepper, and jazzed up the crumbs by mixing the crumbs, melted butter, paprika, onion powder, salt & pepper and then sprinkling over the top. Very good "old-home" taste!! Read More
(317)
Rating: 3 stars
04/17/2003
I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac & Cheese an amazingly rich & creamy taste. Other than those two things, it's pretty good! Read More
(315)
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Rating: 5 stars
05/23/2007
Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese made the consistency ever so slightly grainy and I might skip this ingredient next time. Read More
(253)
Rating: 5 stars
10/25/2006
This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful! Read More
(208)
Rating: 5 stars
11/02/2010
This recipe is delicious! If you are wondering what 8 oz. of elbow macaroni should be in cups, it is 1 3/4 cups. Also, bake it in an 8 x 8 glass pan. It fits perfectly. I mixed the bread crumbs with melted butter and spread it on top of the mac and cheese and it browned in the oven. This is now one of our family favorites. Read More
(180)