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My review
Tim's Mac and Cheese
PASTABOY
"Delicious and buttery macaroni and cheese like mom used to make."
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Ingredients
servings 655 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.
Nutrition Facts
Per Serving: 655 calories; 30.1 g fat; 72.4 g carbohydrates; 23 g protein; 83 mg cholesterol; 474 mg sodium. Full nutrition
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Reviews
Read all reviews 5976 Ratings
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Most helpful positive review
12/20/2006
After reading other suggestions, I put in 3 times the amount of cheese, used heavy cream instead of milk and did the Ritz cracker topping. This turned out to be the best mac & cheese I have ever...
Most helpful critical review
6/11/2000
Easy, cheesy, creamy, dreamy! Kids love it, adults will too!
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12/20/2006
After reading other suggestions, I put in 3 times the amount of cheese, used heavy cream instead of milk and did the Ritz cracker topping. This turned out to be the best mac & cheese I have ever...
1/24/2008
This was my first time making mac and cheese from scratch. Doubled cheese as others suggested and added a bit more salt and pepper. topped with 1 sleeve of crushed Ritz crackers mixed with the...
12/31/2004
Easy to make cheesy delight. I used Gruyere, Fresh Parmesan and Sharp Cheddar and made the topping of 1 sleeve crushed Ritz crackers tossed with .5 stick melted butter. YUM!
6/29/2010
Found this easy to make and quite tastey. I did make a few adjustments. I added Gorgonzola, Parmesan, and a bit more Cheddar. I also used Italian seasoned bread crumbs with a drizzle of olive...
9/6/2011
This went together quickly and tasted good. Be sure to cook the butter/flour mixture (roux) for at least one minute to cook away the floury taste. A whisk works better here, and when adding the ...
6/14/2006
Yeah! My kids will eat this! I've tried several recipes and they've turned them down. My children liked this because it didn't have mustard or onion in it. Plus, it had a nice crust. Thanks!