Recipe by George Couch
"Kids love it; easy to make. Also good if you add a cup of cubed cooked ham!"
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1 1/2 tablespoons
1 1/2 cups
shredded Cheddar cheese
Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation.
Awful. Would never make again. It was grainy texture. Big dissapointment.
Gooey and delicious for sure. I didn't know if the pasta should be cooked first. It shouldn't. I seasoned the onions with salt and pepper and added a minced clove of garlic. I also added some flavor to the extra sharp cheddar with a couple of splashes of hot sauce. Great!
when making baked mac n cheese all you need is macaroni or shell noodles, regular bag or medium size box of noodles, (small) boil until done . Drain, add tblspn of butter (optional) add whatever cheese (shredded ) into hot drained noodles mix until melted add about a 1/2 cup of mik, mix, dump into preheated of (450 degrees) let it bake until the top of the mac n cheese is golden brown. This is all u need. Putting flour and crackers is to much junk for the trunk, lets keep simple. yummmy!
I loved this recipe! It was easy and delicious. I used 2 cups of macaroni, onion powder, and skim milk, adding more as it was absorbed. A Keeper!
I had made this twice, the first time it worked out great, it was rich and creamy, but the second time I made it, it was much too liquidy and I couldn't finish it because I disliked the taste so much.
It was pretty good, although I found that you need to add a lot more milk. It was also grainy, but the more milk you add, the less grainy it is.
This is the best mac & cheese I've ever tasted! I doubled the recipe, used 1% milk, half the amount of onion and slightly less flour. I also had different cheeses in so I used white cheddar, monterey jack, swiss, gouda and havarti. I've been trying to duplicate Trader Joe's frozen mac & cheese (so creamy and yummy!) which uses a mix of these cheeses and this recipe tastes even better! I stirred the roux while slowly adding the milk and when it was time to add the cheese, I added that slowly too (off heat) while stirring like some of the reviewers suggested. I think that really helps keep it smooth and creamy. Also, when you add the flour, let it cook (while stirring) for about 5 mins or so to cook out the flour taste. I love onion but next time I'll add even less (just personal preference). Thank you for a great, easy, one-pot recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Great Mac and Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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.
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This is homemade mac 'n cheese just like grandma used to make.
Great taste and classic goodness prepared in a slow cooker.
This classic, hearty mac and cheese is super simple and really tasty.