Homemade Mac and Cheese
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Homemade Mac and Cheese

1015

"This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it."
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Ingredients

50 m servings 858 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 879 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Reviews

1015
  1. 1326 Ratings

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Most helpful positive review

Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the ma...

Most helpful critical review

I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac ...

Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the ma...

I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? :) This is a great recipe. Prepare yourself for a heartattack on a plate but well w...

Rave reviews at my house. Can only give 4 stars though as I followed someone else's tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so th...

Rich & Creamy. Looked a little bland, so I added minced garlic (1 tbsp), dry mustard powder (1/2 tsp)& used fresh shredded romano instead of parmesan (if you do use parmesan, use fresh shredded,...

I had to try this recipe ever since I read the rating critizing it for being loaded with "fat" ie CHEESE... Duh, that's what Mac and cheese is about!! I made it with large elbow macaroni so the ...

Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese...

This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!

When I made the sauce, it looked like more than what I'd need. But, it bakes up firm and creamy. I made a couple tweaks though - I added about a cup more cheese than what it called for. I als...

I agree that a dash of dry mustard is missing from this recipe. Also, if you realllly want a rich taste, try substituting half of the milk with evaporated milk. The evaporated milk gives Mac ...