Vincente's Macaroni and Cheese Recipe - Allrecipes.com
Vincente's Macaroni and Cheese Recipe
  • READY IN 35 mins

Vincente's Macaroni and Cheese

Recipe by  

"Non box-like comfort food!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. Melt the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.
  3. Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2011

Great basic recipe. I love the simplicity! I love the fact that there is only one type of cheese. Sometimes, less is more and this is one of those times. Mac and cheese is a classic and should not be complicated with too many ingredients. The onion gives it nice flavor as does the mustard. If someone wants to have some additional flavor, just put some seasoned breadcrumbs on top! Thanks for the recipe!

 
Most Helpful Critical Review
Mar 23, 2012

I loved the look of this recipe before I started it. It was relatively easy. I liked the "different" flavor the mustard gave it. Wayyyyyyyy too much onion for me, but that is to do with personal preference, I expect. If you are a "really cheesy" person, I would add a lil less milk and more cheese..or at least more cheese. My two cents! I'll probably make it again sometime.

 
May 13, 2011

Everyone loves mac n cheese! This is my basic recipe, too...I add 1/2 Cup grated romano or parm for that lil something extra Make it gluten free! Use rice pasta (white rice [look in Asian market] are smoother, corn, quinoa ect. become grainy) Use oatmeal flour...let it thicken for 7-10mins Up the milk 1-1/2 Cup...add more as needed Don’t forget to add the parm and or romano cheeses!

 
Mar 10, 2013

This is one of my favorite ways to make macaroni and cheese. I like to used extra sharp WHITE cheddar when I make this recipe and add just a touch of hot sauce and black pepper. NOTE: If you are worried about the sauce being too thin, you can undercook the pasta just a touch and pour the macaroni cheese ingredients into a baking dish and bake for twenty minutes.

 
Dec 12, 2013

This was OK. Admittedly, I always sub low fat alternatives. That said, my kids ate their servings. My daughter commented that she did not like the texture, as it wasn't real creamy. Still, both kids ate it, and it's not box mix. Thank you for sharing. BTW my lowfat version had 289 calories, 13 Total Fat, 8 Sat Fat, 14 protein, 29 Carb per MyFitnessPal.com

 
Dec 11, 2012

The sauce is very creamy and good. For anyone who doesn't know, the trick to making a roux sauce is to ensure you really stir the flour into the butter mixture, and add about 1/4 cup of the milk at a time, stirring until it is quite thick...THEN adding more. I added veggies and some italian seasoning and it was lovely. Thank you!

 
Feb 24, 2012

I tried that with steak (adding mixed pepper) along with macaroni, and my family totally loved it! Thanks!

 
Jul 21, 2013

This was very good. It was not quite what I expected but that was my fault for not using more flavorful cheese (I only had colby jack and mozzarella on hand). I can only imagine how good it will taste with sharp cheddar or pepper jack! I also appreciated the tip for making roux sauce. I would have just poured it all in the pan! I will definitely make this again!

 

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Nutrition

  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 458 mg
  • 18%

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

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