Macaroni and Cheese III Recipe - Allrecipes.com
Macaroni and Cheese III Recipe
  • READY IN 35 mins

Macaroni and Cheese III

Recipe by  

"A rich macaroni and cheese recipe, with lots of sharp Cheddar cheese. Especially good with the addition of browned ground beef or spicy sausage."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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Directions

  1. In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
  2. In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
  3. Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2009

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! :)

 
Most Helpful Critical Review
Sep 27, 2010

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.

 

46 Ratings

Oct 19, 2006

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.

 
Jun 15, 2005

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.

 
Feb 10, 2005

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.

 
Oct 02, 2008

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.

 
Aug 24, 2004

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!

 
Dec 13, 2004

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.

 

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Nutrition

  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 62.4 g
  • 20%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 604 mg
  • 24%

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

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