Mac and Cheese II

Name: Mac and Cheese II
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8 ounces elbow macaroni; 2 tablespoons butter; ¼ cup all-purpose flour; 2 cups milk; 1 cup shredded Cheddar cheese; 8 ounces cubed processed cheese food

Rating: 4.44 stars

268 Ratings
214 Reviews
38 Photos

This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it's own. Enough to make 4 side dishes or 2 main dishes.

By KROB919

Gallery

Recipe Summary

prep:

20 mins

cook:

45 mins

total:

1 hr 5 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

8 ounces elbow macaroni
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

Directions

Step 1

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.

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Step 2

In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
Step 3

In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
Step 4

Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

Per Serving:

650 calories; protein 30.4g 61% DV; carbohydrates 58.6g 19% DV; fat 32.3g 50% DV; cholesterol 91mg 30% DV; sodium 817.6mg 33% DV. Full Nutrition

Reviews (214)

Most helpful positive review

SHADIA

12/05/2003

This recipe is awesome! I've been making it for a while now... I made it again tonight and decided to write a review this time because it's repeated deeeelicious! I started topping it with parmesan cheese and Italian bread crumbs before putting it in the oven, it gives it a great touch. Thanks for sharing! Read More

Helpful

(193)

Most helpful critical review

Arsom Nasseri

04/28/2010

Dont put the noodles in before the water come to a boil Read More

Helpful

(14)

268 Ratings

5 star values: 159
4 star values: 78
3 star values: 23
2 star values: 7
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SHADIA

12/05/2003

Helpful

(193)

nicole23560

01/03/2012

Why do people write their changes and rate the recipe? Shouldn't they first make it exactly like it is written and then rate it and then maybe suggest changes? Even though I didn't make it yet, I think it sounds delicious. Read More

Helpful

(188)

LINDA MCLEAN

07/23/2003

I add a tsp. of dry mustard and some onion powder to the liquid. I also top my casserole with a good amount of shredded cheddar and top that with seasoned bread crumbs and then dot with butter. Great comfort food! Read More

Helpful

(166)

Shannon :)

09/10/2006

First off I doubled the recipe. After melting the butter I added 1 chopped yellow onion and two cloves of garlic minced. After browning the flour and adding the milk I added 2 tsp. black pepper 1 tsp. both worstershire sauce and Frank's Red Hot sauce and 1 14.5 c. diced tomatoes including the liquid. The sauce became a little too thick so I probably added a about 3/4 c. more of milk and then gradually added sharp cheddar and then the processed cheese. I made sure to cook the pasta just BARELY al dente as it always cooks a bit more in the oven and I didn't want the end result to be mushy. After I sprayed the casserole dish with Pam I added the mac & cheese and then topped it off with about 1/2 c. each of bread crumbs and shredded cheddar. The flavor was wonderful but the sauce was a little thick. I think that next time I will reduce the flour by half. Thanks Kristin for your yummy mac & cheese recipe! Read More

Helpful

(157)

Brenna

11/30/2010

I used cheddar and mozzarella and no processed cheese. It turned out fantastic! Even my fussy kids ate it! I will make this again and again... Read More

Helpful

(81)

karenbee

08/08/2005

this is a very good basic recipe. like other reviewers I added some spices (salt onion powder ground mustard worcestershire sauce) and topped with bread crumbs. also instead of elbows we use bowtie pasta. sometimes I'll add some good cubed ham to the mixture before putting it in the casserole dish too. Read More

Helpful

(41)

STOVERIDER

01/06/2007

This recipe is good not great. Like other reviewers have said it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese though. I wonder if there's a way to get the creamy texture without all the Velveeta? Read More

Helpful

(33)

lefty_3210

08/08/2006

This was AWESOME!! I did use a little more cheese and added garlic and onion powder... I may try the worchesture sauce this time...I'm actually making it for the second time tonight.. I made it for my boyfriend the first time and he was asking for more..He even said that it was the The BEST mac and cheese he'd ever had!!! Thank you for a great recipe I'll be using for a long time! Read More

Helpful

(31)

GEOTONE

12/14/2006

I added a dash of garlic powder pepper and used ritz crackers on top. It was yummy. Read More

Helpful

(19)

Arsom Nasseri

04/28/2010

Dont put the noodles in before the water come to a boil Read More

Helpful

(14)

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Nutritional Information

Mac and Cheese II

Servings Per Recipe: 4
Calories: 649.6

% Daily Value *

protein: 61 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 50 %

saturated fat: 100 %

cholesterol: 30 %

vitamin a iu: 22 %

niacin equivalents: 87 %

vitamin b6: 14 %

vitamin c:

folate: 40 %

calcium: 64 %

iron: 16 %

magnesium: 25 %

potassium: 15 %

sodium: 33 %

thiamin: 71 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.