Rating: 4.31 stars
39 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

A yummy comfort food!

Recipe Summary test

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

  • Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.

  • Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.

  • Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.

  • Bake in preheated oven until the top is golden brown, 35 to 40 minutes.

Nutrition Facts

883 calories; protein 38.5g; carbohydrates 73.7g; fat 47.9g; cholesterol 142.2mg; sodium 784.3mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
07/27/2015
This recipe seems a little plain so I spiced it up a bit and made a few changes after reading the comments. I only uses 4 cups of milk instead of 6. At beginning when I put the butter in pan I threw in some chopped onions, crushed red pepper, salt&pepper and little garlic powder..... I didn't have the bread crumbs so i used I sleeve of RITZ crackers crushed. It turned out amazing! Definitely will make this again! Read More
(22)

Most helpful critical review

Rating: 2 stars
01/22/2014
I was disappointed I wanted macaroni and cheese and got macaroni soup. Read More
(3)
39 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/26/2015
This recipe seems a little plain so I spiced it up a bit and made a few changes after reading the comments. I only uses 4 cups of milk instead of 6. At beginning when I put the butter in pan I threw in some chopped onions, crushed red pepper, salt&pepper and little garlic powder..... I didn't have the bread crumbs so i used I sleeve of RITZ crackers crushed. It turned out amazing! Definitely will make this again! Read More
(22)
Rating: 5 stars
10/01/2013
This is comfort food, pure and simple. I scaled the recipe back to 2 servings and added 1/2 tsp dry mustard to the white sauce. I had no bread crumbs so I just topped it with shredded cheese. Delicious! Read More
(18)
Rating: 4 stars
10/05/2013
This was a very basic but tasty recipe. I scaled it back to 2. servings. I made it as a side dish for our family of 4 and still had about 1/2 left. Read More
(6)
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Rating: 5 stars
01/16/2016
Great recipe! Scrumptious! Read More
(3)
Rating: 2 stars
01/21/2014
I was disappointed I wanted macaroni and cheese and got macaroni soup. Read More
(3)
Rating: 5 stars
02/22/2021
It was amazing, but you don’t need to use so much cheese. I used much less and it turned out great. Read More
(2)
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Rating: 4 stars
06/03/2014
I've made this twice now and the first time I felt it was to thin off a sauce. The second time I made it I did serving size of 4 (like the pervious time) but I used 4 and a half cups milk instead a 6. Much better Consistency! I also used different types of cheese for taste and wheat flour. It was yummy. Read More
(2)
Rating: 4 stars
10/23/2016
These reviews are spot on. 4 full cups of milk is the key. I did 3+ and wished that I had gone a full four. So tasty. Just lacked a little of that saucy feel. Added mustard like the others along with pepper and garlic. Was nearly perfect. Read More
(2)
Rating: 5 stars
11/18/2013
Quick and easy. Will definitely make again Read More
(2)