Macaroni Au Gratin

Macaroni Au Gratin

40

"Yummy homemade mac and cheese!!"
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Ingredients

40 m servings 576 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1026 mg
  • 41%

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). Butter 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. Transfer to prepared casserole dish and lay cheese slices over macaroni. Sprinkle with paprika.
  3. Melt butter in a small saucepan over medium heat. Add milk and flour, stirring until it thickens. Stir in salt and pepper and pour over macaroni and cheese.
  4. Bake in preheated oven for 30 minutes.

Reviews

40
  1. 52 Ratings

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Most helpful positive review

Good basic macaroni and cheese recipe. Really easy to make. I added a little dry mustard to mine. Also, use a sharp or even extra sharp cheese to get the best flavor.

Most helpful critical review

I was extremely disappointed in this recipe. I was really looking forward to some good homemade macaroni and cheese. My sons love the boxed stuff and I was trying to coax them away from it wit...

Good basic macaroni and cheese recipe. Really easy to make. I added a little dry mustard to mine. Also, use a sharp or even extra sharp cheese to get the best flavor.

Just like Grandma used to make, although she used Extra Sharp cheddar and added little cayanne pepper to boot! Make a huge batch, put some in lots of little tin throw away dishes, cook and free...

This is the basic recipe that I have used for macaroni and cheese for years. I always add some grated onion, or some onion powder, tsp. or two of prepared mustard and a little worcestershire sa...

I was extremely disappointed in this recipe. I was really looking forward to some good homemade macaroni and cheese. My sons love the boxed stuff and I was trying to coax them away from it wit...

I didn't have enough milk for my regular recipe, so I decided to try this out for lunch. It was very good, my family really enjoyed it. The only change I made was the addition of bread crumbs ...

This was great! I was very impressed how good it was. I thought it seemed like a lot of milk but the key is to make sure you stir until thick and the milk just absorbed right into the casserol...

I thought this was good, but lacked flavor, if I make it again I will make it with some different cheeses.

This is a great, simple macaroni and cheese dish! My family loved it. It was not bland, unlike some unsuccessful cooks claim...it was easy and delicious.

Delicious. My kids told me "don't make the stuff in the box anymore, only make this recipe". This recipe is really good, easy and has a homemade flavor to it. Great recipe Karen!