Mac and Cheese Henwood Style Recipe - Allrecipes.com
Mac and Cheese Henwood Style Recipe
  • READY IN 50 mins

Mac and Cheese Henwood Style

Recipe by  

"This is a recipe my family has been using for a long time. Not sure where it originated from, but we definitely enjoy every bite!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
  3. Melt the margarine in a large saucepan over medium heat; cook the onion in the melted margarine until translucent, about 5 minutes. Whisk the flour into the onion mixture; cook 1 minute more. Slowly pour the milk into the mixture while whisking until the milk is entirely incorporated. Add the cheese food, blue cheese, Cheddar cheese, salt, pepper, and mustard; cook and stir continually the cheese has melted and the mixture is thick; fold the pasta into the mixture. Pour the mixture into the prepared casserole dish.
  4. Bake in the preheated oven until the top begins to brown, about 20 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2009

Contrary to the other reviewer's statements, this recipe calls for 8 oz or 1/2 a package of pasta, which I found to be just the right amount to support the amazing, cheesy, rich sauce. I omitted the onion to suit personal taste, but followed the recipe for everything else. This is grown up Mac and cheese! Thanks for sharing, Tiger.

 
Most Helpful Critical Review
Aug 17, 2009

This recipe asks for four ounces of macaroni. Four ounces is about a cup. The amount of sauce this makes is WAY too much for one cup of pasta! Luckily I made 8 ounces, thinking this was going to be a problem. It was creamy, but I couldn't taste the blue cheese at all! It needed garlic too, I thought. If the measurements were right, then this would be a nice, creamy pasta but save your blue cheese for something you can taste it in! My favorite recipe is still Mom's Macaroni and Cheese (submitted by Maria Costello).

 
Nov 17, 2009

Oh my! This mac and cheese is absolutely delicious. I did double the pasta, so I automatically doubled the cheese sauce. Next time, I will only make one and half times the cheese sauce, because it was a little much for a pound of pasta. I tried it right out of the pan and it is just as delicious as baked. It is a sophisticated version of mac and cheese that adults and children will love. The blend of cheeses was perfect and I thought the blue cheese came through beautifully, since sometimes it can be overpowering. Thanks for the great recipe. It is going to be a definite keeper for me!

 
Apr 30, 2010

This recipe is AMAZING! The flavor and creaminess was out of this world! I made two minor changes, only to suit our own tastes. I added 2 ounces more Velveeta (what isn't better with more Velveeta?), and crushed up some Ritz crackers for the top. The ratio of macaroni to cheese sauce was perfect, in my opinion, and the bleu cheese and hint of mustard really does make an amazing difference. Thanks for posting this recipe, I will be making again and again!

 
Nov 16, 2009

This was a really nice mac and cheese recipe. I used more onion than called for (like 1/4 cup total), slightly more velveeta (for a more cheesier flavor) and after tasting it and deciding it needed a little something more, about 1/2 teaspoon granulated garlic. Next time I will use fresh garlic (1-2 cloves), and cook it with the onions. When I first tasted the sauce on it's own I wasn't impressed, but once I added the noodles and baked it, the flavors melded perfectly. Don't be fooled by the amount of blue cheese used, you can definately taste it, but in a good way. I will use this recipe again from time to time for something different from the norm! Thanks for posting. :)

 
May 19, 2010

So good!! I was worried that there was too much sauce before it went in the oven but the noodles soaked it right up. I used rotini instead of fusilli. The taste was heavenly, one of the better baked mac and cheese dishes I have made. I will keep the recipe around.

 
Dec 04, 2009

Absolutely loved it!! I made it for my family, even the picky eaters were eating 2 more helpings of it. Before I put it in the oven i shredded a block of cheddar cheese on top of the dish it was delicious! i loved how the blue chees gave it a totally different kick. I will make this again!

 
Aug 11, 2010

Followed recipe with small changes. Used rotini, 1/2 an onion chopped, 1/2 the milk was FF 1/2 and 1/2, about 1/2 t. of red pepper flakes added to sauce and sprinkled a handful of breadcrumbs during last five minutes of baking. The sauce never did thicken up for me in the saucepan but did thicken in the oven. I cannot taste the blue cheese at all. I mostly taste the processed cheese. I may make this recipe again and adjust the ratio of cheeses to make the cheddar and blue more predominant.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 905 mg
  • 36%

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

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