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Cafeteria Macaroni and Cheese
SUBMITTED BY:
Karena
PHOTO BY:
SunnyByrd
"This is an old fashioned, comfort food recipe."
RECIPE RATING:
Read Reviews
(150)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 ounces macaroni
1 1/2 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 tablespoons butter
3 1/2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 tablespoons butter, melted
1/2 teaspoon paprika
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
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REVIEWS
Reviewed on Dec. 4, 2003 by punkypower
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punkypower
Dec. 4, 2003
The people who had trouble with this recipe definitely didn't make it correctly. Eight ounces of macaroni means one-half pound, not one cup. I mixed the cheese into the milk before adding it to the macaroni. I also used seasoned croutons in place of bread crumbs and added some bacon bits to the topping mixture. All in all, a very good recipe.
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19 users found this review helpful
The people who had trouble with this recipe definitely didn't make it correctly. Eight ounces...
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Reviewed on Dec. 4, 2003 by HAZARDNC
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HAZARDNC
Dec. 4, 2003
This is NOT your Kraft shells and cheese or boxed macaroni. This recipe a typical southern style baked macaroni - chewy and creamy. Family members fight over the corner pieces. I weigh my pasta rather than measure and the recipe has turned out perfectly every time - everyone in the family loves this dish.
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14 users found this review helpful
This is NOT your Kraft shells and cheese or boxed macaroni. This recipe a typical southern...
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Reviewed on Jun. 8, 2004 by BARB MAXWELL
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BARB MAXWELL
Jun. 8, 2004
WOW!!! This was excellent. Try using extra sharp or sharp cheddar cheese. I added about 4 oz of processed cheese (velveeta type) and about 1/2 cup sour cream just to make it even creamier. You won't taste the sour cream. Great without the breadcrumbs too. Nice comfort food. And even easier to make if you just mix everything together, then add the macaroni and mix well. This insures every piece of pasta is covered.
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13 users found this review helpful
WOW!!! This was excellent. Try using extra sharp or sharp cheddar cheese. I added about 4 oz...
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Reviewed on Jan. 4, 2004 by BLUMBV
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BLUMBV
Jan. 4, 2004
Great warm-weather comfort food! It sounded like it had the potential to come out greasy because of the 3 1/2 cups of Cheddar, so I used half Cheddar and half Kraft Melts (4 cheese combo). It turned out nice and creamy and not runny as others might have mentioned. Keep in mind, when measuring pasta, they don't mean 8 fluid oz (or 1 cup). They mean 1/2 pound. I think this is what confused some people.
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11 users found this review helpful
Great warm-weather comfort food! It sounded like it had the potential to come out greasy...
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Reviewed on Dec. 4, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Dec. 4, 2003
As written, I couldn't figure out how this could possibly become thick and creamy. So, I first made a roux with butter and flour, added my milk and seasonings, stirred until nicely thickened, turned off the heat and just kept added the cheese until I was happy with the flavor. I used cheddar and pepper jack for some spice. Very yummy!
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9 users found this review helpful
As written, I couldn't figure out how this could possibly become thick and creamy. So, I first...
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Reviewed on Jul. 1, 2006 by erica j.
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erica j.
Jul. 1, 2006
My husband and I really liked this! Unfortunately we didn't get to taste the topping. I put it in the broiler for two minutes, but I didn't stand guard: when I was ready to take it out, the entire dish was on fire. My husband blew on it until it went out, we silenced the smoke detector and opened the screen door, and scraped off the top layer. I am probably the only person inept enough to have this outcome, but I thought I'd pass the warning along just in case.
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7 users found this review helpful
My husband and I really liked this! Unfortunately we didn't get to taste the topping. I put...
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Reviewed on Nov. 20, 2002 by
Esmee
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Esmee
Nov. 20, 2002
Great recipe. I was skeptical at first because it seemed way too easy, however it turned out great. I did alter the recipe a bit by mixing in a 1/2 cup of fat free sour cream at the end (before adding bread crumbs to the top).
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7 users found this review helpful
Great recipe. I was skeptical at first because it seemed way too easy, however it turned out...
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Reviewed on Jan. 19, 2007 by CARENLAF
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CARENLAF
Jan. 19, 2007
This was by far the best homemade mac and cheese I have made. It was even good the next day warmed up. I used skim milk, lowfat cheddar cheese, colby/jack and lowfat mozzerella. Very creamy. I did substitute crushed Ritz crackers for the bread crumbs--that's what my mom used to put on it when I was a kid--adds that buttery taste.
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6 users found this review helpful
This was by far the best homemade mac and cheese I have made. It was even good the next day...
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Reviewed on Dec. 4, 2003 by JULIHATH
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JULIHATH
Dec. 4, 2003
I get rave reviews with this every time. A real man pleaser!
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6 users found this review helpful
I get rave reviews with this every time. A real man pleaser!
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Reviewed on Dec. 4, 2003 by ZAMBER
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ZAMBER
Dec. 4, 2003
I will give it 5 stars even though it was just ok. But that was MY fault. i was listening to everyone else saying that it was to runny so when I doubled the recipe i just added an extra 1/2 amount of sauce instead of a complete double. it would have been perfect if i did it right. I also added the cheese to the milk mixture and it looked curdle like. once baked it was fine. The taste though was excellent! and I am a Kraft Gal!! will definatly make again and Will follow the right directions!!!!
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6 users found this review helpful
I will give it 5 stars even though it was just ok. But that was MY fault. i was listening to...