Mouse's Macaroni and Cheese

Mouse's Macaroni and Cheese

809

"The cheesiest and easiest recipe I know."
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Ingredients

50 m servings 463 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1333 mg
  • 53%

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 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
  3. Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
  4. Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

809
  1. 1065 Ratings

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Most helpful positive review

This recipe is to die for. However, I gave it 4 stars because I had to adjust it a bit to make it work. The other reviewers are right, the cheese to noodle ratio is way off. The mouse likes her ...

Most helpful critical review

I followed recipe exactly. I hate when people change the recipe then rate it unfavorly. But I followed the recipe exactly. It tasted just OK. I won't make again. It tasted fine right out of...

This recipe is to die for. However, I gave it 4 stars because I had to adjust it a bit to make it work. The other reviewers are right, the cheese to noodle ratio is way off. The mouse likes her ...

Excellent! And I agree with "bakechef" -don't use more macaroni! This is perfect just as is, as the pasta will absorb the "soupiness" either as it sets or as it bakes. Unless you want a gelati...

This is great, whatever you do DON'T USE MORE MACARONI if you want the creamiest macaroni and cheese ever. The first time that I made it I thought that there was too little macaroni, but after ...

I followed recipe exactly. I hate when people change the recipe then rate it unfavorly. But I followed the recipe exactly. It tasted just OK. I won't make again. It tasted fine right out of...

This is a very nice, basic mac and cheese recipe. The mac and cheese is perfect prior to baking in the oven. Baking dries out the sauce as it is absorbed in the macaroni. Add 1/4 to 1/2 cup c...

i've been looking for a good homemade mac and cheese recipe and this works great! although i modified this recipe right away by using 2 cups of cheddar cheese bec no one in the house likes proce...

This is one of the best mac and cheese recipes, and I've tried a bunch of them. I've made this several times while adjusting the recipe and I have one word of warning...don't increase the mustar...

I used only velveeta, but doubled it to match the recipe and this was FANTASTIC. I even scaled it larger for leftovers, added a little butter and it reheated great. My husband said it was the be...

My husband loved this. It wasn't the absolute BEST macaroni and cheese that I've ever had, but I'll definitely hang on to the recipe. When you first mix the noodles with the sauce it looks lik...