Recipe by Karena
"This is an old-fashioned comfort food recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 teaspoons
hot pepper sauce
1 1/2 tablespoons
3 1/2 cups
shredded Cheddar cheese, divided
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.
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!
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.
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.
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.
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.
Yum - great flavor. I added about a cup of sour cream to mine because it wasn't quite creamy enough. Turned out great!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cafeteria Macaroni and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 283
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This baked mac and cheese is so delicious, your guests will beg for seconds.
This creamy baked comfort food classic has two kinds of cheese.
See how to make Thomas Jefferson’s favorite comfort food.