Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

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Ingredients

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

Directions

  • Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.

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  • Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts

403 calories; 26.7 g total fat; 77 mg cholesterol; 499 mg sodium. 25.2 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2016
This turned out perfectly. The only change I made was to exclude the Worcestershire and mustard powder (my kids can detect even small traces of these) and increase the flour to tablespoons instead of teaspoons. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/09/2017
The taste was above average but a second serving was definitely not happening. I'm positive the reason my rating is low is because of the processed cheese. Yes it was gooey and the texture was AMAZING but because of all the processed cheese my body didn't want to digest any more. Also when I went to fetch some more the next morning it was almost frozen even though it was in the fridge and not the freezer. The ingredients tense up when put under cold. It heated up fine -- however some butter separated from the rest of the ingredients. I recommend eating it all in one night (which I don't think is possible unless you have a lot of people because of your body rejecting the processed cheese). Read More
(4)
33 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/24/2016
This turned out perfectly. The only change I made was to exclude the Worcestershire and mustard powder (my kids can detect even small traces of these) and increase the flour to tablespoons instead of teaspoons. Read More
(5)
Rating: 5 stars
11/24/2016
This turned out perfectly. The only change I made was to exclude the Worcestershire and mustard powder (my kids can detect even small traces of these) and increase the flour to tablespoons instead of teaspoons. Read More
(5)
Rating: 5 stars
02/15/2016
Very good. I added 1 tsp of cayenne for a little kick. I also changed to tsps of flour to tablespoons. That seemed to thicken it up nicely. Read More
(4)
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Rating: 5 stars
08/04/2016
Couldn't ask for a better mac and cheese recipe. Delicious! I made it for my Grandson who was coming for a visit but I couldn't help sampling it myself:) I used 3 slices of American cheese cheddar and some Gruyere because that is what I had. I will always use that combo as it was perfect in my opinion. Read More
(4)
Rating: 3 stars
01/09/2017
The taste was above average but a second serving was definitely not happening. I'm positive the reason my rating is low is because of the processed cheese. Yes it was gooey and the texture was AMAZING but because of all the processed cheese my body didn't want to digest any more. Also when I went to fetch some more the next morning it was almost frozen even though it was in the fridge and not the freezer. The ingredients tense up when put under cold. It heated up fine -- however some butter separated from the rest of the ingredients. I recommend eating it all in one night (which I don't think is possible unless you have a lot of people because of your body rejecting the processed cheese). Read More
(4)
Rating: 5 stars
02/23/2018
Love it! Halved the recipe and it worked just fine. Used Cotija cheese in place of Parmesan and cheddar and Mexican blend shred instead of processed cheese (it s what I had on hand). Great flavor combo. Only used the teaspoon of flour and it worked fine. Keeping this one! Read More
(1)
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Rating: 5 stars
02/13/2016
Very good! We had some for lunch (it was a bit on the thinner side) and the rest I put into a casserole dish and reheated in the oven for dinner which thickened it up nicely so I would probably do that again. The family enjoyed loved this so it's a keeper YUM! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
12/29/2018
Made it almost exactly as the recipe stated but doubled it since I was making it for a large crowd. I made it the night before refrigerated it and then baked it for a few minutes to heat it up the next day. I did add some panko breadcrumbs on top since I knew I'd be baking it the next day. Turned out well...nice and creamy. The next time I might add a bit of cream to it before baking to keep it more moist. Read More
(1)
Rating: 3 stars
07/23/2018
Tastes great but did not get thick enough. Read More
(1)
Rating: 5 stars
08/01/2018
This was creamy cheesy and delicious! Read More