Recipe by Lucille Paquette
"A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese. Especially good with the addition of browned ground beef or spicy sausage."
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 (16 ounce) package
2 1/2 cups
shredded sharp Cheddar cheese
1 (14.5 ounce) can
salt to taste
ground black pepper to taste
I was looking for a Mac and Cheese recipe without the use of cheese food (Velveeta) and canned soup because no stores sell that here. This was really easy, not too salty (I like that) and quick. The only thing I didn't use was tomatoes out of personal preference. Saw absolutely no reason to make all the changes everyone suggests -- plenty of sauce, came together fine, plenty cheesy. Really good! :)
I enjoyed this recipe but had a few problems. I used a bit of tomatoe sauce, milk, and extra sour cream (to replace plain yogurt) to try and make a creamier sauce, which failed but gave it a unique flavor (w/seasonings). I'd also suggest using less butter to avoid a strange oiley gritty texture. The end result wasn't exactly what I wanted but people really liked it. Next time though, I'll stick to what the recipe calls for.
DELICIOUS and EASY!! I love that this recipe doesn't use any canned soup--too much sodium! Changes I made: sour cream in place of the yogurt, canned diced tomatos in place of the stewed tomatoes, a little more cheese. This will be our mac and cheese recipe from now on.
Delicious and so FAST and EASY! My kids loved it too. Like some others here, I too added more sharp cheddar. I also used diced canned tomatoes with onion, a tad more yogurt, (great secret ingredient by the way..tangy!) twice as much basil, and 2 minced garlic cloves. I also added some extra shredded cheese on top and put it under the broiler for 3 minutes to brown the top. YUMMY!!! I think next time I'll try it with some browned ground turkey.
This is the family favorite mac & cheese; my comfort food. Like the addition of yogurt. I don't use butter, use whole wheat macaroni, & no fat yogurt.
very easy to make, although i didn't follow the recipe exactly. I didn't use the tomatoes, nor did i have any celery seed. I added 1/4 cup more yogurt, and about 2-3 tbsp of dijon mustard for a little zip... still came out very well! with just enough sauce for the macaroni.
This was the best macaroni and cheese I've ever had. I didn't have celery seed so left it out but added garlic powder, paprika and chopped onion as per other reviewer's suggestions. The stewed tomatoes and sharp cheddar really gave it that extra kick. My bf hates leftovers but he gobbled them all up the next day!
Super yummy, although I did make lots of changes since I didn't have all of the ingredients around. I used half monterey jack cheese and half cheddar, and instead of stewed tomatoes, I used a can of diced tomatoes with minced onions, italian seasoning, garlic powder, and green chilis. It turned out really well. Next time, I do think I'll put the finished product in a baking dish, smother with cheddar cheese, and bake until melted over the top for presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni and Cheese III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 203
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
Turn basic pantry ingredients into a creamy, spicy mac & cheese.
This classic, hearty mac and cheese is super simple and really tasty.
See how to make creamy mac-and-cheese in individual portions.