Lisa's Macaroni and Cheese

Lisa's Macaroni and Cheese

75

"I use three kinds of cheese to make this rich, baked macaroni and cheese. My husband considers it a special treat, and my six-year old son especially likes the 'stringy cheese'! The shape of the baking pan will affect the outcome. I like lots of 'crunchy stuff,' so prefer a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'"
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Ingredients

1 h 20 m servings 859 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 859 kcal
  • 43%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 91.8g
  • 30%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 563 mg
  • 23%

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 9x13 inch baking dish.
  2. 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.
  3. In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
  4. Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Reviews

75
  1. 90 Ratings

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Most helpful positive review

I think the directions are wrong!!! It says to use two 16 oz. bags of macaroni, which is way too much! Use just one 16 oz bag and use 1/2 cup milk and 1/4 cup butter. I made it this way and i...

Most helpful critical review

The basic idea is good but the measurements are all wrong. It definitely does not require two pounds of elbows. Second, I added a bit more milk, because 1/2 cup didn't seem like it would make an...

I think the directions are wrong!!! It says to use two 16 oz. bags of macaroni, which is way too much! Use just one 16 oz bag and use 1/2 cup milk and 1/4 cup butter. I made it this way and i...

The Staff at AllRecipes has corrected the ingredients to include, well, three kinds of cheese, per the original submission. Happy Cooking!

Heavenly! This macaroni and cheese is SO good! I changed the recipe by adding only one pound of noodles, one cup of milk, skipped the swiss, added chopped up hot dogs (my husband is a meat eater...

Yum. I made this with only a pound and a half of pasta instead of two pounds and increased the milk to three cups to make it more creamy. We also added onion in replacement of the onion powder a...

Made this tonight - was pretty good, but I wish I'd read the other reviews. Thought the 1/2 C milk wasn't enough but the first time I usually make something as the recipe stands, then NEXT time,...

I have been making homemade mac and cheese for quite some time, but I must say this is one of the best versions I have ever tasted. One thing I did a little differently is that I cut up Velveet...

This recipe was pretty good. I sauted onions in the butter and then melted the cheese and added the milk. Because the reviews indicated it was somewhat dry I added 1/2 cup of half and half. A...

The basic idea is good but the measurements are all wrong. It definitely does not require two pounds of elbows. Second, I added a bit more milk, because 1/2 cup didn't seem like it would make an...

I was afraid that a 1/2 cup of milk would not be enough, so I upped it to 2 1/2 cups and I added an 8 oz container of sour cream. It turned out great!