Home Style Macaroni and Cheese Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2007

OK.. so I think I've pretty much PERFECTED..I did it last night and it is the best home made mac and cheese I've ever had! I used 1 3/4 cup of milk and 1/4 cup heavy cream.. this made it extra creamy and yummy. I also blended in 2 cups of the suggested cheddar as well as 1 cup of provolone and 1 cup of mozzeralla...this made it even more creay and cheesy... I omitted the breadcrumb topping (TOO much breadcrumbs for me) and generously added more cheddar, mozzeralla, and provolone to the top before puting it into the oven... If you like easy, cheesy, and creamy mac and cheese..you will love this recipe with these modifications!

—rach8986

See full review »

Most Helpful Critical Review

May 25, 2003

I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was looking for a recipe that had ingredients I'd readily have on hand. No specialty cheeses. I really like the bread crumb topping. The actual mac and cheese was a little too cream cheese flavored for me. I like rich, flavorful foods and the cream cheese made it too bland for me. I'm going to keep looking around for other recipes, but if I do make this again, I'll down the cream cheese to 6oz and up the cheddar to 2 & 1/2 to 3 cups. Also, when I made this, instead of putting parsley (which I'm not fond of) in with the bread crumbs I put garlic salt and paprika. Yum!

—KERI KENNELLY

See full review »

652 Ratings

See other versions of this recipe!

Nov 14, 2006

.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're German i.e. big eaters) Plus that seemes like a lot of sauce for the ammount of pasta.. So I upped the butter to a 1/2 cup and left everything else the same and used a 1 pound box of macaroni. It was PERFECT!!

—ChefNan

See full review »

Oct 29, 2006

This is the very first time that I am sorry that I followed the advice of others. So many other reviewers said that they halved the cream cheese because it was too strong of a flavor. I purposely chose this recipe because I like cream cheese. But after reading all the reviews, I was afraid to use the full amount of cream cheese called for. Although this mac & cheese came out very good, it wasn't at all special. It tasted just like every other mac & cheese. I couldn't taste one iota of cream cheese. Next time I'm going to use the full amount called for.

—kjstrom

See full review »

Sep 15, 2007

I love macaroni and cheese so I had to try this. I'm not too crazy about cream cheese and was a little concerned about others complaining of an overpowering cream cheese flavor, so I substituted 8 ozs of sour cream, which is what I normally use in my mac and cheese. I also added about 4 more ounces of shredded cheddar cheese. This recipe turned out creamy, cheesy and delicious.

—Southern Lady Cook

See full review »

Jun 10, 2007

I was not impressed with this macaroni and cheese. I followed the recipe but it was VERY bland. I won't make this one again.

—myztikal

See full review »

Jan 28, 2007

WOW, this was great! My fiance loved it and ate leftovers 3 days in a row! I did saute a little garlic and onion then added a dash of Red Hot (or tabasco) to spice it up a little. It was great and I will make it often.

—LUVSNOW17

See full review »

Sep 29, 2006

A++++ Loved this recipe! I did 1/2 the amount of cream cheese and add an extra cup of (sharp) cheddar. It was very creamy and cheesy!

—LIBBYLANE

See full review »

ADVERTISE WITH US

Nutrition

Calories
641 kcal
32%

Carbohydrates
47 g
15%

Cholesterol
118 mg
39%

Fat
40.4 g
62%

Fiber
2.5 g
10%

Protein
22.6 g
45%

Sodium
828 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Home Style Macaroni and Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 641
Calories from Fat: 363

% Daily Value *
Total Fat 40.4g 62 %
Saturated Fat 24.8g 124 %
Cholesterol 118mg 39 %
Sodium 828mg 33 %
** Potassium 291mg 8 %
Total Carbohydrates 47g 15 %
Dietary Fiber 2.5g 10 %
Protein 22.6g 45 %
Sugars 5.7g
Vitamin A 30 %
Vitamin C 3 %
Calcium 55 %
Iron 30 %
** Thiamin 39 %
** Niacin 57 %
** Vitamin B6 9 %
** Magnesium 17 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.