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Vincente's Macaroni and Cheese

Rated as 4.32 out of 5 Stars

"Non box-like comfort food!"
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Ingredients

35 m servings 463 cals
Original recipe yields 4 servings

Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Melt the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
  3. Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.

Nutrition Facts


Per Serving: 463 calories; 19.3 g fat; 50.7 g carbohydrates; 20.9 g protein; 57 mg cholesterol; 458 mg sodium. Full nutrition

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Reviews

Read all reviews 15
  1. 19 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great basic recipe. I love the simplicity! I love the fact that there is only one type of cheese. Sometimes, less is more and this is one of those times. Mac and cheese is a classic and should n...

Most helpful critical review

I loved the look of this recipe before I started it. It was relatively easy. I liked the "different" flavor the mustard gave it. Wayyyyyyyy too much onion for me, but that is to do with personal...

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Great basic recipe. I love the simplicity! I love the fact that there is only one type of cheese. Sometimes, less is more and this is one of those times. Mac and cheese is a classic and should n...

Everyone loves mac n cheese! This is my basic recipe, too...I add 1/2 Cup grated romano or parm for that lil something extra Make it gluten free! Use rice pasta (white rice [look in Asian marke...

I loved the look of this recipe before I started it. It was relatively easy. I liked the "different" flavor the mustard gave it. Wayyyyyyyy too much onion for me, but that is to do with personal...

The sauce is very creamy and good. For anyone who doesn't know, the trick to making a roux sauce is to ensure you really stir the flour into the butter mixture, and add about 1/4 cup of the milk...

This is one of my favorite ways to make macaroni and cheese. I like to used extra sharp WHITE cheddar when I make this recipe and add just a touch of hot sauce and black pepper. NOTE: If you are...

This was very good. It was not quite what I expected but that was my fault for not using more flavorful cheese (I only had colby jack and mozzarella on hand). I can only imagine how good it wi...

This was OK. Admittedly, I always sub low fat alternatives. That said, my kids ate their servings. My daughter commented that she did not like the texture, as it wasn't real creamy. Still, bo...

Great simple recipe! I like to try different kinds of cheese for variation, but the recipe as written is good too.

I tried that with steak (adding mixed pepper) along with macaroni, and my family totally loved it! Thanks!