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My review
Creamy Macaroni and Cheese
USA WEEKEND columnist Pam Anderson
"Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety."
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Ingredients
servings 529 calsOriginal recipe yields 10 servings
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Directions
{{model.addEditText}} Print- Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
- Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
- Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.
Footnotes
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 529 calories; 26.5 g fat; 47.1 g carbohydrates; 25.1 g protein; 82 mg cholesterol; 1203 mg sodium. Full nutrition
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Reviews
Read all reviews 472568 Ratings
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Most helpful positive review
8/6/2006
This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1. For those who think its too saucy or grainy, it may be because it wasn't whi...
Most helpful critical review
4/1/2008
I would give this zero stars if I could. The dijon mustard overpowered the dish, and I'm pretty sure the parmesan also played a part in that. The sauce is way thick, and the sauce to pasta ratio...
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8/6/2006
This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese! Here are my thoughts: 1. For those who think its too saucy or grainy, it may be because it wasn't whi...
8/26/2006
This macaroni and cheese is awesome! I also used Alton Brown's recipe until I found this one. Its easier and just as good if not better! If you really like Kraft or Velveeta brands of mac/chs...
1/22/2008
Superb. The best homemade mac and cheese. Huge hit hit the kids. I excluded the parmesan cheese, mustard, and pepper and it still came out great. It didn't stir for 30 minutes as other raters...
1/21/2006
This was really, really good, and so much easier than the mac & cheese recipe I've been using (Alton Brown's). It was a bit thick, though, so next time I think I'll add an additional can of eva...
4/1/2008
I would give this zero stars if I could. The dijon mustard overpowered the dish, and I'm pretty sure the parmesan also played a part in that. The sauce is way thick, and the sauce to pasta ratio...
1/3/2008
Fantastic Mac & Cheese!! Only thing I did different was use 1/4 tsp Dry Mustard instead of Dijon and one can of milk. Only bad thing about this recipe was everyone ate all of it and I had none f...
4/24/2006
Although this was the creamiest mac and cheese I ever had, it was WAY to saucy for us! Also, I didn't care for the Dijon in the sauce (I even cut back a little on the Dijon) and it overpowered ...
10/28/2006
This is perfect..except for the amount of time needed to stir & thicken sauce (on medium heat)it took me 30 minutes of constant stirring, which is the right way to do it if you want to avoid gra...