Recipe by McCormick® Holiday Cooking
"This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping."
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1 (16 ounce) package
McCormick® Mustard, Ground
1 1/2 teaspoons
McCormick® Black Pepper, Coarse Grind
McCormick® Garlic Powder
shredded sharp Cheddar cheese
1 1/2 cups
panko bread crumbs
This was a great creamy plain old fashioned macaroni and cheese. The first time I made it I used whipping cream and sour cream in place of all the milk. Wow... creamy, comforting and fattening. I did not use garlic powder because even though I love it, it did not sound good in mac and cheese. I had no ground mustard so I left that out, and the amount of pepper sounded way off base so I only used 1/4-1/2 t until it tasted good to me. I also used crushed corn flakes instead of bread crumbs to the top of the casserole and drizzled the whole thing with another 1/2 cup of melted butter. I baked it about 45-50 minutes, because it was not hot and bubbly in the center at 30 minutes. Definitely use a larger pan if you have one. This went right to the top of my largest oblong glass dish.
Too much flour! The texture was PASTY!! Otherwise, a good recipe. Next time I will use less flour & really didn't need that much black pepper either. Especially when feeding this to little kids.
made this for x mas dinner it was a hit!
I did a 15 servings tray...it came out good my family wanted it a lil creamier so next time I'll add some heavy cream .. Unless someone recommends something else to do ...other than that it was a hit and easy to make
Excellent flavor. I used brown rice pasta instead of wheat pasta. I sautéed 1 cup of finely diced red onion in the butter before adding the flour. Great for potluck suppers.
Big hit, with the whole family, on thanksgiving!
I think this is a really great recipe. I have made it twice now. The first time I followed the recipe exactly except that I used about a cup of heavy cream I had in the refrigerator and I didn't have ground mustard so I used @ 1 tsp of Gouldens. The only only small problem I found with this recipe was that there is way too much cheese sauce. Luckily last time I had some leftover pasta in the fridge so I added it in and the problem was solved. My family devoured it!! I made it again today for a BBQ by request. I needed to double the recipe and ended up with too much sauce again even though I really tried to quarter it.(That's probably on me!!) At any rate, I just made more pasta and now I have more for the party:)
Tastes great! I added habanero cheese to spice it up a bit and it was a great choice!
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Macaroni and Cheese
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 199
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