This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.

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  • Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

518.2 calories; 30.1 g protein; 30.7 g carbohydrates; 92.8 mg cholesterol; 930.4 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/21/2009
This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingredients are things I usually have sitting around the house anyways)! I reduced the recipe down to 1 serving for my lunch today & it went pretty well. I upped the noodles to 3/4 cup because I didn't use elbow noodles & so had to add more water. Once the noodles were done I just poured out the majority of the excess water. I added in a tbs of butter & melted it then added in the milk as the recipe indicates. Once the cheeses were melted & the pepper added (skipped on the mustard) I tasted the macaroni & it seemed a little bland so I added in a few dashes of hot sauce as well as sprinkled in just a bit of onion powder. This took the recipe from "okay" to "mmm...good". As far as easy & tasty lunches go this one is a recipe I will make again!! Read More
(41)

Most helpful critical review

Rating: 3 stars
01/24/2011
An odd method of making mac n cheese. I used elbow macaroni and it was cooked perfectly. The final 5 minute cooking time is almost too long as the bottom started to stick. Took off the heat and added the cheeses pepper and mustard. Very very cheddar cheesey. Not creamy but definitely thick and cheesey. Thanks for the recipe. Read More
(11)
44 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 9
Rating: 5 stars
04/21/2009
This was a tough recipe to rate. Would I serve this to guests for dinner? Probably not. Would I totally make this for a quick lunch for myself again? YES (especially because all of the ingredients are things I usually have sitting around the house anyways)! I reduced the recipe down to 1 serving for my lunch today & it went pretty well. I upped the noodles to 3/4 cup because I didn't use elbow noodles & so had to add more water. Once the noodles were done I just poured out the majority of the excess water. I added in a tbs of butter & melted it then added in the milk as the recipe indicates. Once the cheeses were melted & the pepper added (skipped on the mustard) I tasted the macaroni & it seemed a little bland so I added in a few dashes of hot sauce as well as sprinkled in just a bit of onion powder. This took the recipe from "okay" to "mmm...good". As far as easy & tasty lunches go this one is a recipe I will make again!! Read More
(41)
Rating: 4 stars
11/02/2010
Great recipe for a quick easy creamy stove top mac and cheese. I switched things up a bit but adding asiago feta and cream cheese to the cheddar and parmesan. I found that if I stirred the cheese in as it melted and didn't add it all at once it kept it from clumping as others have complained about. I also sauteed some onion and then added that as well. Turned out super creamy and flavorful. Thanks for the recipe!:) Read More
(19)
Rating: 5 stars
05/06/2009
Delicious quick and easy! But very rich and cheesy too. I think next time I will either use less cheese or boil more pasta. I usually don't have Parmesan around so I was pleasantly surprised by the taste of the Cheddar and Parmesan combination. I loved it and I will definitely be making this one again! Read More
(13)
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Rating: 3 stars
01/24/2011
An odd method of making mac n cheese. I used elbow macaroni and it was cooked perfectly. The final 5 minute cooking time is almost too long as the bottom started to stick. Took off the heat and added the cheeses pepper and mustard. Very very cheddar cheesey. Not creamy but definitely thick and cheesey. Thanks for the recipe. Read More
(11)
Rating: 4 stars
01/04/2010
Really good and FAST and an excellent concept for making quick homemade macaroni and cheese. I skipped the Parmesan cheese and added about 3 cups of cheddar cheese substituted white pepper for black pepper and used a combo of skim milk and heavy cream (what I had on hand). All family members ate it! Read More
(9)
Rating: 1 stars
08/12/2009
Not at all what I expected. Tasted like strong tasting globs of melted cheese and noodles. Will not make it again. Read More
(7)
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Rating: 1 stars
01/19/2010
I kept trying to like it but I could only taste the parmesean with the macaroni. I won't save the leftovers.:-( Read More
(6)
Rating: 2 stars
12/07/2009
When I made this the sauce turned out gloppy and the pasta was underdone even though I used the kind suggested and cooked it for the recommended amount of time. It's a good thing I cut the recipe in half because my kids wouldn't eat more than a couple of bites. Read More
(5)
Rating: 5 stars
08/03/2011
We love this recipe! It is so much easier and better than store bought mac n cheese. I use American for my three kids and add some cheddar when they are not looking. Me and the hubby are experimenting with all the cheeses we love! Also good for a gluten free treat! Thanks for posting. Read More
(4)