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My review
Baked Macaroni and Cheese I
Abbey Robb
"This is a delicious variation on macaroni cheese. While it may be slightly more difficult than other recipes it tastes even better!"
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Ingredients
45 m servings 570 calsOriginal recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
- To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
- Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
- Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 570 calories; 31.6 g fat; 43.9 g carbohydrates; 28.2 g protein; 95 mg cholesterol; 580 mg sodium. Full nutrition
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Reviews
Read all reviews 328434 Ratings
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Most helpful positive review
8/7/2002
Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste i...
Most helpful critical review
1/2/2002
Well I hate to be in the minority but I won't be making this one again. My husband is a purist and did not like the onions in his M&C. There is a floury taste which surprised me. Perhaps corn...
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Newest
8/7/2002
Very good! One of the best mac & cheese recipes I've used. My additions: 1/2 tsp. dry mustard, 1/4 tsp. pepper, and 1/2 tsp. salt. The mustard adds a bit more flavor. As for a floury taste i...
1/6/2003
OK, so I'll admit it's a little bland; so jazz it up the way you want! The "flour taste" complaints are because you all don't let the roux cook long enough! It's actually a pretty simple cooki...
5/27/2007
I'm giving this great recipe 5 stars, but I made it slightly differently. No bacon. I made caramelized onions, which tasted excellent in the dish so I recommend it for sure. The cheese sauce whi...
1/2/2002
Well I hate to be in the minority but I won't be making this one again. My husband is a purist and did not like the onions in his M&C. There is a floury taste which surprised me. Perhaps corn...
3/27/2006
There are 2 things you don't add a lot of onion to. Pasta and seafood. They are delicate and are overpowered. What you taste is onion, you don't get the wonderful taste of other ingredients. ...
4/9/2001
This was good. Even my husband who is not a fan of mac and cheese enjoyed this. The only thing I did was I sauteed the onions in a little bit of the bacon drippings and I added some pepper in st...
9/23/2002
I read the other reviews before making this and therefore put 3 whole cups of shredded cheese to help thicken and up the flavor of the sauce. I also used SHARP cheddar, and thank heavens I did ...
3/11/2006
Though this recipe was great for anyone making their first mac n cheese and the cookin instructions were good the recipe itself needed quite a bit of work. First of Im an onion lover and it was ...
3/27/2006
I thought this was a great recipe and my boyfriend even enjoyed it for lunch the following couple of days. I'm a little skiddish of too much onion, so I used one small yellow onion and it was p...