-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 529 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
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
Share
Similar recipes
Reviews
Read all reviews 473569 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...