Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Creole Macaroni and Cheese
Mom's Macaroni and Cheese
Mouse's Macaroni and Cheese
Macaroni and Cheese V
Macaroni And Cheese II
MORE
Top Related Articles
Macaroni and Cheese: The Real MacCoy
Change Up Mac 'n' Cheese
Making Macaroni Salad (Video)
Know Your Cheese
Roquefort cheese
Cheese and Wine Pairing
Tasting, Buying, and Storing Cheese
Cheese 101
Cheese Sauce Made Easy
Stuffing and Dressing
Related Collections
Family Favorites - Pasta
Macaroni
Family Favorites
Macaroni and Cheese
Pasta by Shape
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Allie's Delicious Macaroni and Cheese
SUBMITTED BY:
NYRED
PHOTO BY:
CortyPie
"I took my grandmother's basic, but delicious, recipe and improved it. Very creamy and cheesy! Unlike any you've ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare."
RECIPE RATING:
Read Reviews
(225)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
50 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) package elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 quart warm milk (110 degrees F/45 degrees C)
salt and pepper to taste
1 pinch cayenne pepper
1/4 pound cubed ham
5 ounces cubed Cheddar cheese
5 ounces mozzarella cheese, cubed
5 ounces Monterey Jack cheese, cubed
paprika to taste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 13, 2003 by
RUBENETTE
X
Full Review
RUBENETTE
Dec. 13, 2003
I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and was looking for a recipe that would give me that great taste. This is it!!! I left out the ham, used 12 oz macaroni since there is a lot of sauce, and added a teaspoon each of ground mustard and worcestershire sauce for extra flavor. I also added some melted butter to bread crumbs and crumbled over the top for a nice crispiness. It was sooo GOOD!!! Thanx Allie!!!!
Was this review helpful?
[
YES
]
26 users found this review helpful
I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and...
MORE
Reviewed on Jan. 9, 2004 by VLLYBY1
X
Full Review
VLLYBY1
Jan. 9, 2004
I took advice from other reviewers and made some changes. I used a quart of half & half (instead of milk). I added a tsp of ground mustard & tsp of worchesh sauce. I also added some onion. I kept with other ingredients (as well). I used extra sharp cheddar & peppercorn jack. I did not use the mozerella. I lightly brushed top with bread crumbs. Drizzled a little butter and topped with a little extra shredded cheddar. It was an amazing texture. Looked so & smelled so yummy! Unfortunately, it was ruined when I followed baking instructions. I thought 45 mins to an hour sounded a bit much, but followed instructions. What a mistake! I think it baked out the flavor along with the creamy texture. 20 min baking time, more realistic. If you want crunchy on top, broil for about 3 mins after 20 mins of baking. I might try making this again with major baking changes. Oh yeah, after cooking noodles to al dente (about 7 mins) make sure you rinse in luke warm/cold water to prevent further cooking of pasta. That's the secret to all pasta based casseroles!
Was this review helpful?
[
YES
]
21 users found this review helpful
I took advice from other reviewers and made some changes. I used a quart of half & half...
MORE
Reviewed on Jan. 9, 2004 by KAREN822
X
Full Review
KAREN822
Jan. 9, 2004
This was terrific macaroni and cheese! Per RUBENETTE'S suggestion, I also left out the ham, used 12 oz macaroni, and added a teaspoon each of ground mustard and worcestershire sauce. I also added some bread crumbs over the top for a nice crispiness. I have now made it twice, once with shredded cheese, and once with cubed cheese, and I like the shredded cheese much better.
Was this review helpful?
[
YES
]
20 users found this review helpful
This was terrific macaroni and cheese! Per RUBENETTE'S suggestion, I also left out the ham,...
MORE
Reviewed on Jan. 9, 2004 by KLUTCHY
X
Full Review
KLUTCHY
Jan. 9, 2004
EXCELLENT! I didn't make the recipe verbatim though. I read a few reviews and made a few changes and it was wonderful. Instead of using cubes of the three different kinds of cheeses, I used 4 cups of Kraft Classic Melts Four Cheese (American, Wisconsin Sharp Cheddar, Vermont White Cheddar and Monterey Jack). It is shredded and didn't take long at all to melt. Also, I didn't let the roux cook for 1-2 minutes. As soon as the roux started to bubble, I slowly added the milk. Instead of cayenne, I added 1/3 tsp. of chili powder. And I only cooked it for 35 minutes - I noticed that if I had let it cook any longer, it would have dried out the top part. Thanks Alyson for a great recipe!
Was this review helpful?
[
YES
]
12 users found this review helpful
EXCELLENT! I didn't make the recipe verbatim though. I read a few reviews and made a few...
MORE
Reviewed on Nov. 1, 2003 by PHAYTHELOV
X
Full Review
PHAYTHELOV
Nov. 1, 2003
I made this once on a whim, and have made it several times since. It's one of our household favorites. I try to make it at least once a month; if I don't, I am sure to be reminded and asked! I omit the ham because I don't eat red meat. Once in while I will add crispy turkey bacon for that meaty flavour. The three cheeses are a nice combination, but I find it tastes excellent with just sharp cheddar and jack cheeses. Depending on my mood, sometimes I alternate chili powder for cayenne. They both work well. Sometimes I dare to use half cream (or half & half) and half milk. Eight bites makes this a meal! Especially excellent in winter. Excellent recipe, Allie! A definite keeper, and permanant addition to my "usuals."
Was this review helpful?
[
YES
]
11 users found this review helpful
I made this once on a whim, and have made it several times since. It's one of our household...
MORE
Reviewed on Jul. 22, 2003 by mld685
X
Full Review
mld685
Jul. 22, 2003
Wonderful!! I thought this was the best mac n' cheese I've ever made. Even my husband who does not eat usually eat mac and cheese asked when I was going to make it again. I made a few changes in the recipe however. I also uses 12 oz not 8 of noodles. I did not use mozzarella at all but used 7.5 oz of both the Cheddar and Jack (shredded not cubed). I also used milk and 1/2 & 1/2 not just milk, and I added more cayenne pepper. Thank you again Alyson for this wonderful recipe! It's become one of our favorites. ENJOY!!
Was this review helpful?
[
YES
]
9 users found this review helpful
Wonderful!! I thought this was the best mac n' cheese I've ever made. Even my husband who...
MORE
Reviewed on Feb. 13, 2006 by
GINAH1
X
Full Review
GINAH1
Feb. 13, 2006
YUM! I doubled the amount of ham and used shredded cheeses so they would melt easier. It is really important that the milk be warm in order for the sauce to come together properly too. I just microwaved the milk for a couple minutes to avoid scalding it. This was really great and it made a lot, so we had leftovers.
Was this review helpful?
[
YES
]
8 users found this review helpful
YUM! I doubled the amount of ham and used shredded cheeses so they would melt easier. It is...
MORE
Reviewed on Feb. 13, 2006 by
mama jenn
X
Full Review
mama jenn
Feb. 13, 2006
I loved this recipe!I didn't use the ham,though. And whoever said to add a smoked gouda cheese to this recipe..was wrong! If you are using this recipe for the first time, do not listen to that person! that cheese will overpower everyother cheese in the recipe(and ruin it!)I added 8-oz. instead of 5,because I like mine a lil' cheesy. And make sure to WARM up the milk! if you don't, it will ruin the sauce(i did this and wondered why it came out so bad).I microwaved it until I could see the milk "skin"..this recipe taste better than my dad's!
Was this review helpful?
[
YES
]
7 users found this review helpful
I loved this recipe!I didn't use the ham,though. And whoever said to add a smoked gouda cheese...
MORE
Reviewed on Nov. 7, 2003 by SAVANNAH2
X
Full Review
SAVANNAH2
Nov. 7, 2003
I made this last night and followed the directions perfectly and was disappointed. I am a cheese lover so I thought the amount of cheese it called for was fine, but upon tasting it, the dish had way too much mozz cheese, after eating a few bites I felt 500lbs. My daughter who is 3 tried it and passed on it.
Was this review helpful?
[
YES
]
7 users found this review helpful
I made this last night and followed the directions perfectly and was disappointed. I am a...
MORE
Reviewed on Oct. 2, 2003 by SOSHEA33
X
Full Review
SOSHEA33
Oct. 2, 2003
My family loved it. My daughter who is very PICKY in what she eats, ate it all up. She said it was the best mac and cheese she had. I would make it again. I thought it had too much of a flour taste and not enough cheesy taste. I think next time not so much flour.
Was this review helpful?
[
YES
]
7 users found this review helpful
My family loved it. My daughter who is very PICKY in what she eats, ate it all up. She said it...
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»
Allie's Delicious Macaroni and Cheese
Quick Links:
RECIPE BOX
|
SHOPPING LIST
Top Searches
chicken
pasta salad
zucchini
banana bread
pork chops
salmon
ground beef
potato salad
shrimp
meatloaf
chicken salad
chocolate chip cookies
cookies
pasta