READY IN ABOUT 1½ hrs

Lisa's Macaroni and Cheese

Read Reviews (72)

"I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'" — Lisa Price

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch 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 a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 10 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 24, 2003

I think the directions are wrong!!! It says to use two 16 oz. bags of macaroni, which is way too much! Use just one 16 oz bag and use 1/2 cup milk and 1/4 cup butter. I made it this way and it tasted pretty good. I don't think 1/2 cup milk and 1/4 butter would be nearly enough for two 16 oz bags of pasta!

—SHELBY007

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Most Helpful Critical Review

May 14, 2007

The basic idea is good but the measurements are all wrong. It definitely does not require two pounds of elbows. Second, I added a bit more milk, because 1/2 cup didn't seem like it would make any difference at all. I added about 1 cup instead. And to top it off I added a bit of bread crumbs on top. I cooked it for about 45 minutes and it turned out great! Even my extremely picky boyfriend ate it!

—Rapunzel

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87 Ratings

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Jul 14, 2003

The Staff at AllRecipes has corrected the ingredients to include, well, three kinds of cheese, per the original submission. Happy Cooking!

—the allrecipes staff

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Sep 19, 2007

Heavenly! This macaroni and cheese is SO good! I changed the recipe by adding only one pound of noodles, one cup of milk, skipped the swiss, added chopped up hot dogs (my husband is a meat eater), and didn't add butter to the mix, just dotted a little on top. I don't think I'll ever buy boxed mac and cheese ever again! By the way, my husband HATES Mac an' Cheese, but LOVED this! He wolfed down nearly half the pan in one meal!

—KBoo

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Apr 02, 2006

Yum. I made this with only a pound and a half of pasta instead of two pounds and increased the milk to three cups to make it more creamy. We also added onion in replacement of the onion powder and garlic for the garlic powder. We added a layer of provolone slices to the middle and dusted the top with parmesan and bread crumbs. My four year old ate every last bite and we will have left overs for the next several days. thanks.

—3boysmama

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Jan 07, 2008

Made this tonight - was pretty good, but I wish I'd read the other reviews. Thought the 1/2 C milk wasn't enough but the first time I usually make something as the recipe stands, then NEXT time, adjust from there. So, yes, it was a little dry but not bad. I ended up doing it in a stock pot that I could use in the oven, as there was way too much for the 9X13 pan, so maybe that is why it didn't totally dry out. The next time, I'll cut the recipe in half, unless I'm feeding a ton of people. Husband loved it, though, and ate two good-sized portions. It's a keeper, with some modifications!

—gioia

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Jul 05, 2006

This recipe was pretty good. I sauted onions in the butter and then melted the cheese and added the milk. Because the reviews indicated it was somewhat dry I added 1/2 cup of half and half. After I mixed all the ingredience I put Italian bread crumbs on top and only cooked for 30 mins. I've never made home made macaroni and cheese and was pleasantly surprised.

—RENEEJEAN

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Oct 27, 2007

I have been making homemade mac and cheese for quite some time, but I must say this is one of the best versions I have ever tasted. One thing I did a little differently is that I cut up Velveeta and butter into little squares and I laid them on the top of the dish. When there was about 15 minutes of baking time left I stirred the macaroni and added in the melted cheese and butter. Delicious!

—JJ

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Nutrition

Calories
859 kcal
43%

Carbohydrates
91.8 g
30%

Cholesterol
94 mg
31%

Fat
34.2 g
53%

Fiber
5.1 g
21%

Protein
44 g
88%

Sodium
563 mg
23%

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

Nutritional Information

Lisa's Macaroni and Cheese

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 859
Calories from Fat: 307

% Daily Value *
Total Fat 34.2g 53 %
Saturated Fat 18.7g 94 %
Cholesterol 94mg 31 %
Sodium 563mg 23 %
Potassium 244mg 7 %
Total Carbohydrates 91.8g 30 %
Dietary Fiber 5.1g 21 %
Protein 44g 88 %
Sugars 3.4g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 107 %
Iron 40 %
Thiamin 61 %
Niacin 111 %
Vitamin B6 14 %
Magnesium 30 %
Folate 122 %

* 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.