Cafeteria Macaroni and Cheese

Cafeteria Macaroni and Cheese

213

"This is an old-fashioned comfort food recipe."
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Ingredients

50 m servings 544 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 850 mg
  • 34%

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. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
  4. Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
  5. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Reviews

213
  1. 271 Ratings

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Most helpful positive review

The people who had trouble with this recipe definitely didn't make it correctly. Eight ounces of macaroni means one-half pound, not one cup. I mixed the cheese into the milk before adding it t...

Most helpful critical review

As written, I couldn't figure out how this could possibly become thick and creamy. So, I first made a roux with butter and flour, added my milk and seasonings, stirred until nicely thickened, tu...

The people who had trouble with this recipe definitely didn't make it correctly. Eight ounces of macaroni means one-half pound, not one cup. I mixed the cheese into the milk before adding it t...

WOW!!! This was excellent. Try using extra sharp or sharp cheddar cheese. I added about 4 oz of processed cheese (velveeta type) and about 1/2 cup sour cream just to make it even creamier. You...

This is NOT your Kraft shells and cheese or boxed macaroni. This recipe a typical southern style baked macaroni - chewy and creamy. Family members fight over the corner pieces. I weigh my past...

Great warm-weather comfort food! It sounded like it had the potential to come out greasy because of the 3 1/2 cups of Cheddar, so I used half Cheddar and half Kraft Melts (4 cheese combo). It ...

This was by far the best homemade mac and cheese I have made. It was even good the next day warmed up. I used skim milk, lowfat cheddar cheese, colby/jack and lowfat mozzerella. Very creamy. I d...

Yum - great flavor. I added about a cup of sour cream to mine because it wasn't quite creamy enough. Turned out great!

As written, I couldn't figure out how this could possibly become thick and creamy. So, I first made a roux with butter and flour, added my milk and seasonings, stirred until nicely thickened, tu...

My husband and I really liked this! Unfortunately we didn't get to taste the topping. I put it in the broiler for two minutes, but I didn't stand guard: when I was ready to take it out, the ent...

Great recipe. I was skeptical at first because it seemed way too easy, however it turned out great. I did alter the recipe a bit by mixing in a 1/2 cup of fat free sour cream at the end (before ...