Tim's Mac and Cheese Recipe - Allrecipes.com
Tim's Mac and Cheese Recipe

Tim's Mac and Cheese

Recipe by  

"Delicious and buttery macaroni and cheese like mom used to make."

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Original recipe makes 6 servings Change Servings


  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 and reserve.
  2. In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2006

After reading other suggestions, I put in 3 times the amount of cheese, used heavy cream instead of milk and did the Ritz cracker topping. This turned out to be the best mac & cheese I have ever had!

Most Helpful Critical Review
Jul 14, 2003

Easy, cheesy, creamy, dreamy! Kids love it, adults will too!

Jan 24, 2008

This was my first time making mac and cheese from scratch. Doubled cheese as others suggested and added a bit more salt and pepper. topped with 1 sleeve of crushed Ritz crackers mixed with the 4 Tbls of melted butter. Will make again and add ham or bacon to it.

Dec 31, 2004

Easy to make cheesy delight. I used Gruyere, Fresh Parmesan and Sharp Cheddar and made the topping of 1 sleeve crushed Ritz crackers tossed with .5 stick melted butter. YUM!

Jun 30, 2010

Found this easy to make and quite tastey. I did make a few adjustments. I added Gorgonzola, Parmesan, and a bit more Cheddar. I also used Italian seasoned bread crumbs with a drizzle of olive oil for the top. As for the comment on this being a runny sauce, I did not find that. The key was letting the flour, butter, and milk part cook long enough to thicken. All in all, a great recipe and I will use it again.

Sep 06, 2011

This went together quickly and tasted good. Be sure to cook the butter/flour mixture (roux) for at least one minute to cook away the floury taste. A whisk works better here, and when adding the milk and cheese, than a spoon. I used at least twice as much cheese as called for, and used extra sharp cheese for a great cheesy taste. To compensate for the extra cheese, I should have added 1/2 cup more milk to make the final dish creamier. On top, I mixed some more grated cheddar with the buttered crumbs and this was probably the best part of the dish. Thanks!

Jul 14, 2003

My 10 kids love this dish

Sep 11, 2008

Cooked the sauce as directed then added a can of cream of chicken soup, put in a dish, crumbled seasoned crutons (butter & garlic) as a top layer and sprinkled with melted butter. Put in oven for 30min. My family loved it.


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  • Calories
  • 655 kcal
  • 33%
  • Carbohydrates
  • 72.4 g
  • 23%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 474 mg
  • 19%

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

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