Restaurant Style Mac and Cheese Recipe - Allrecipes.com
Restaurant Style Mac and Cheese Recipe
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Restaurant Style Mac and Cheese
Make rich, creamy macaroni and cheese on the stovetop. See more
  • READY IN 25 mins

Restaurant Style Mac and Cheese

Recipe by  

"Excellent restaurant-style macaroni with cheese that knocked me away!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2008

This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish.

 
Most Helpful Critical Review
Jul 30, 2009

HELPFUL TIPS: If you like Velveeta from the box at the store then it may be better to just buy that b/c that's what you're getting here (exactly). I don't even think you'll get credit for making it yourself since I'd take the box over this. I told my husband what this was called (Restaurant Style Mac & Cheese), and he said "Whose restaurant?" lol If you're looking for restaurant style, you may want to consider something else. If you're in college and love your velveeta, this is it except a load more of excess cheese. I love cheese... heck, it could be my middle name, but even with 2C of macaroni... it was too much. Sorry!

 
Jan 13, 2007

FYI DO NOT SALT THE PASTA WATER!!!! I usually salt my water for boiling my pasta but this recipe does not need that. It reasulted in a slightly too salty dish but I know that next time it will be perfect.

 
Nov 07, 2005

This was great. The cheddar cheese used was medium. The Velveeta made the dish creamy. I did not notice a velveeta taste at all. The only difference was more than 2 tablespoons of heavy cream was added to desired consistency. I also doubled the recipe...glad I did. Will have to try with sharp cheese, just to see how it turns out. Enjoy!

 
Jan 25, 2004

This was awesome fresh off the stove -- so creamy and much like Boston Market Mac & Cheese -- however, it didn't warm up very well after spending the night in the fridge -- A total keeper if freshly made but not for leftovers... Thanks!!

 
Jan 08, 2004

This really is creamy and delicious. I used whole milk instead because that is all I had, and I just used as much as I needed to get the right consistency, and it worked out fine. My only advice is to make sure you use a good brand of processed cheese, it makes all the difference.

 
Jan 28, 2007

It would've been 5 stars if I would've used less processed cheese than the recipe called for---- way too cheesie, but underneath all that cheesiness is a great dish.. It does remind me of Boston Market or even KFC like other reviewers said!

 
Mar 29, 2007

Excellent. Would be just as good with less processed cheese or a good bit more macoroni, and I needed a little more cream. (used low fat half & half).

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 623 mg
  • 25%

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

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