Kids love it; easy to make. Also good if you add a cup of cubed cooked ham!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 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. Stir in flour and salt and cook, stirring constantly, for 2 minutes more.

    Advertisement
  • Add milk and macaroni to saucepan, and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally.

  • Mix in cheese, and stir until cheese melts.

Nutrition Facts

408 calories; protein 17g 34% DV; carbohydrates 38.9g 13% DV; fat 20.4g 31% DV; cholesterol 59.8mg 20% DV; sodium 669.6mg 27% DV. Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2007
Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation. Read More
(67)

Most helpful critical review

Rating: 1 stars
03/16/2009
Awful. Would never make again. It was grainy texture. Big dissapointment. Read More
(9)
118 Ratings
  • 5 star values: 51
  • 4 star values: 40
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 6
Rating: 4 stars
02/26/2007
Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation. Read More
(67)
Rating: 5 stars
09/08/2007
Gooey and delicious for sure. I didn't know if the pasta should be cooked first. It shouldn't. I seasoned the onions with salt and pepper and added a minced clove of garlic. I also added some flavor to the extra sharp cheddar with a couple of splashes of hot sauce. Great! Read More
(43)
Rating: 4 stars
01/13/2011
when making baked mac n cheese all you need is macaroni or shell noodles regular bag or medium size box of noodles (small) boil until done. Drain add tblspn of butter (optional) add whatever cheese (shredded ) into hot drained noodles mix until melted add about a 1/2 cup of mik mix dump into preheated of (450 degrees) let it bake until the top of the mac n cheese is golden brown. This is all u need. Putting flour and crackers is to much junk for the trunk lets keep simple. yummmy! Read More
(33)
Advertisement
Rating: 5 stars
03/21/2007
I loved this recipe! It was easy and delicious. I used 2 cups of macaroni onion powder and skim milk adding more as it was absorbed. A Keeper! Read More
(20)
Rating: 4 stars
01/28/2006
It was pretty good although I found that you need to add a lot more milk. It was also grainy but the more milk you add the less grainy it is. Read More
(15)
Rating: 4 stars
08/03/2007
I had made this twice the first time it worked out great it was rich and creamy but the second time I made it it was much too liquidy and I couldn't finish it because I disliked the taste so much. Read More
(15)
Advertisement
Rating: 5 stars
01/21/2011
This is the best mac & cheese I've ever tasted! I doubled the recipe used 1% milk half the amount of onion and slightly less flour. I also had different cheeses in so I used white cheddar monterey jack swiss gouda and havarti. I've been trying to duplicate Trader Joe's frozen mac & cheese (so creamy and yummy!) which uses a mix of these cheeses and this recipe tastes even better! I stirred the roux while slowly adding the milk and when it was time to add the cheese I added that slowly too (off heat) while stirring like some of the reviewers suggested. I think that really helps keep it smooth and creamy. Also when you add the flour let it cook (while stirring) for about 5 mins or so to cook out the flour taste. I love onion but next time I'll add even less (just personal preference). Thank you for a great easy one-pot recipe! Read More
(13)
Rating: 1 stars
03/16/2009
Awful. Would never make again. It was grainy texture. Big dissapointment. Read More
(9)
Rating: 1 stars
09/25/2006
I must have done something wrong this was gross I even added the mexican cheese. There was no flavor and was like eating a clump of goo. Probably was me since it had such great reviews but I will not try this again. Read More
(8)