*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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!
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!
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.
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