Bev's Mac and Cheese

Name: Bev's Mac and Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup elbow macaroni; 1 cup milk; 3 tablespoons all-purpose flour; salt and pepper to taste; 2 tablespoons butter; 1 cup shredded Cheddar cheese

Rating: 4.2 stars

164 Ratings
132 Reviews
15 Photos

This is a quick and delicious version of an American classic made with sharp Cheddar. Add diced ham or tomatoes, or top with more cheese and broil for a crispy Cheddar crust.

By Andrew

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Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 cup elbow macaroni
1 cup milk
3 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
1 cup shredded Cheddar cheese

Directions

Step 1

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.

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Step 2

In a microwave-safe bowl, combine milk, flour and salt and pepper to taste; whisk or beat until smooth. Add butter and cheese; microwave on high for 5 minutes and whisk until smooth. Microwave for an additional 4 to 5 minutes and whisk or beat until smooth and no lumps remain.
Step 3

Add cooked pasta to mixture; stir and serve.

Nutrition Facts

Per Serving:

314 calories; protein 13.1g 26% DV; carbohydrates 27.3g 9% DV; fat 16.8g 26% DV; cholesterol 49.8mg 17% DV; sodium 243mg 10% DV. Full Nutrition

Reviews (132)

Most helpful positive review

EISH1

05/09/2004

this was very delicious added a but more milk. I packed the cheese down when I was grating so it came out more cheesier also I would advise to wisk every 1 minute when in the micro this makes it less lumpy. Read More

Helpful

(54)

Most helpful critical review

BECKYKITTYCAT

02/22/2005

I initially prepared this recipe as shown but with the tiny additions of some of my faves from another recipe a few drops of worcestershire sauce and a pinch of ground mustard. After the microwaving the consistancy was very creamy even a little runny. However the taste was quite bland. Kinda reminded me of Stouffers which I think is just kinda so-so. I ended up about doubling the sharp cheddar cheese. After this the dish had better flavor but a somewhat gritty texture that worsened as I ate and it cooled. An OK recipe maybe better with some work. Read More

Helpful

(8)

164 Ratings

5 star values: 81
4 star values: 52
3 star values: 19
2 star values: 7
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EISH1

05/09/2004

Helpful

(54)

Leann Tucek

09/07/2003

Really yummy exept I omitted the butter and used 3/4 T of flour instead of 3 T and I added 2 slices of american cheese. I also wisked it on top of the stove instead of microwaving. It took about 15 minutes. It was smooth and creamy. Read More

Helpful

(50)

Beckymc

02/28/2007

This is a staple in our home. Creamy sauce and easy to make! I add a little bit of onion and chopped ham.. I go lighter on the flour and use SHARP cheddar for best flavor (IMHO). Cooking time was about half in my microwave so be sure to watch it and BE SURE TO WHISK IT EVERY ONCE IN A WHILE per the directions or you will get lumpy goo. Good quick meal. Read More

Helpful

(45)

April

05/13/2008

I really like the ratios used in this recipe except for the flour. I use just a touch less and cook this on the stove instead of the microwave. Super creamy and cheesy yum! I tried this recipe a second time using pepper jack (instead of cheddar) and adding corn black beans chopped grilled chicken jalapenos and cilantro... to die for! Thanks: ) Read More

Helpful

(26)

Eve

09/10/2008

I usually follow Alton Brown's Stovetop Mac 'n Cheese recipe but didn't have evaporated milk so I tried this one instead. It was really good and super easy! I did reduce the flour to 2 TBS (the basic rule for a sauce is 1 unit of thickening agent to 1 unit of fat) and that worked perfectly. I did double the recipe b/c when I measured out the pasta it didn't seem like enough. I ended up with enough pasta but a lot of cheese sauce leftover (about 3/4 cup). To make one recipe's worth I'd probably use 1-1/4 cups of pasta. It makes a good base cheese sauce and would taste great with any mix of cheeses. Sorry Alton but I think you've been replaced! Read More

Helpful

(26)

LORI001

11/06/2003

This recipe is quick easy and tastes great. It is an excellent dish to attempt if you are a novice in the kitchen! Using a microwave oven to prepare the cheese sause is a tremendous way to save time. (Remember however it is important to adjust microwave cooking times in terms of the appliance model you are using. Otherwise the cheese sause may be overcooked.) Read More

Helpful

(15)

Everest63

01/13/2011

Very simple recipe to follow although I modified at bit. Added 1/4 cup parm cheese which gave some extra flavor. Also after I combined the macaroni with cheese sauce I topped with some crushed ritz crackers and baked at 350 for additional 10-15 min. Read More

Helpful

(11)

FLUTTERBYE27

11/06/2003

Good recipe especially when used as a starting point for your own tastes and ideas- I added more cheese and some different kinds for example. Also could use a little more salt. Overall- quick easy and yummy! Read More

Helpful

(11)

BECKYKITTYCAT