Traditional Macaroni and Cheese

Traditional Macaroni and Cheese

"Quick and easy to prepare, this family favorite is always a welcomed addition for lunch or at dinnertime."
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Ingredients

35 m servings 381 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 711 mg
  • 28%

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.

Directions

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  1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
  2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
  3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

Footnotes

  • NOTE: To transform Macaroni & Cheese from a simple dish to a savory one-dish meal, add 1 cup chopped ham or hot dogs after milk mixture comes to a boil.

Reviews

175
  1. 229 Ratings

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Most helpful positive review

Delicious just like my moms recipe, though instead of evaporated milk and water I just used normal milk in the amount of total liquid which worked quite well

Most helpful critical review

I dont get all the hype about this. I have tried so many mac and cheese recipes and this does not get a top 10 for me. It doesn't turn out nearly as creamy as the picture makes it look, in fact ...

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Delicious just like my moms recipe, though instead of evaporated milk and water I just used normal milk in the amount of total liquid which worked quite well

This mac-n-cheese was wonderful! My husband could be a macaroni and cheese critic and he said this recipe was definitely a keeper. One recommendation though is to add A LOT more cheese! I did...

I dont get all the hype about this. I have tried so many mac and cheese recipes and this does not get a top 10 for me. It doesn't turn out nearly as creamy as the picture makes it look, in fact ...

I was a little skeptical that a recipe from Carnation would be fantastic but I was wrong. This was really great and I've made lots of different recipes for Mac n cheese. I used a full box of elb...

This was a good recipe. My husband liked it a lot, but I will probably make the following changes next time: More cheese (probably 3 cups), more noodles (probably 2 or 2.5 cups), and I probabl...

This is the best homemade macaroni I have tried! I only had 5 oz. of evaporated milk so I made up the rest with 4 oz. heavy cream and 3 oz. milk. I also cut the salt and pepper in half and adde...

This is great! I changed it by skipping the bakings step entirely for the sake of time--the pasta sauce thickened up considerably after a few minutes. I also was out of evaporated milk, so I use...

This is the first time I have made homemade mac and cheese, and I think it turned out beautifully. Per previous reviewers' suggestions, I went with a blend, rather than sharp cheddar alone, whi...

YUMMO!!! It is fast and easy, and best of all I have almost all of the ingredients always at hand. Nothing fancy shmansy about this recipe BUT it tastes like it took you hours to prepare;) I did...

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