Allie's Delicious Macaroni and Cheese Recipe

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Most Helpful Positive Review

Dec 13, 2003

I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and was looking for a recipe that would give me that great taste. This is it!!! I left out the ham, used 12 oz macaroni since there is a lot of sauce, and added a teaspoon each of ground mustard and worcestershire sauce for extra flavor. I also added some melted butter to bread crumbs and crumbled over the top for a nice crispiness. It was sooo GOOD!!! Thanx Allie!!!!

—RUBENETTE

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Most Helpful Critical Review

Jan 09, 2004

I took advice from other reviewers and made some changes. I used a quart of half & half (instead of milk). I added a tsp of ground mustard & tsp of worchesh sauce. I also added some onion. I kept with other ingredients (as well). I used extra sharp cheddar & peppercorn jack. I did not use the mozerella. I lightly brushed top with bread crumbs. Drizzled a little butter and topped with a little extra shredded cheddar. It was an amazing texture. Looked so & smelled so yummy! Unfortunately, it was ruined when I followed baking instructions. I thought 45 mins to an hour sounded a bit much, but followed instructions. What a mistake! I think it baked out the flavor along with the creamy texture. 20 min baking time, more realistic. If you want crunchy on top, broil for about 3 mins after 20 mins of baking. I might try making this again with major baking changes. Oh yeah, after cooking noodles to al dente (about 7 mins) make sure you rinse in luke warm/cold water to prevent further cooking of pasta. That's the secret to all pasta based casseroles!

—VLLYBY1

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410 Ratings

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Jan 09, 2004

This was terrific macaroni and cheese! Per RUBENETTE'S suggestion, I also left out the ham, used 12 oz macaroni, and added a teaspoon each of ground mustard and worcestershire sauce. I also added some bread crumbs over the top for a nice crispiness. I have now made it twice, once with shredded cheese, and once with cubed cheese, and I like the shredded cheese much better.

—KAREN822

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Jan 09, 2004

EXCELLENT! I didn't make the recipe verbatim though. I read a few reviews and made a few changes and it was wonderful. Instead of using cubes of the three different kinds of cheeses, I used 4 cups of Kraft Classic Melts Four Cheese (American, Wisconsin Sharp Cheddar, Vermont White Cheddar and Monterey Jack). It is shredded and didn't take long at all to melt. Also, I didn't let the roux cook for 1-2 minutes. As soon as the roux started to bubble, I slowly added the milk. Instead of cayenne, I added 1/3 tsp. of chili powder. And I only cooked it for 35 minutes - I noticed that if I had let it cook any longer, it would have dried out the top part. Thanks Alyson for a great recipe!

—KLUTCHY

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Mar 10, 2009

Wonderful!! I thought this was the best mac n' cheese I've ever made. Even my husband who does not eat usually eat mac and cheese asked when I was going to make it again. I made a few changes in the recipe however. I also uses 12 oz not 8 of noodles. I did not use mozzarella at all but used 7.5 oz of both the Cheddar and Jack (shredded not cubed). I also used milk and 1/2 & 1/2 not just milk, and I added more cayenne pepper. Thank you again Alyson for this wonderful recipe! It's become one of our favorites. ENJOY!!

—mld685

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Nov 01, 2003

I made this once on a whim, and have made it several times since. It's one of our household favorites. I try to make it at least once a month; if I don't, I am sure to be reminded and asked! I omit the ham because I don't eat red meat. Once in while I will add crispy turkey bacon for that meaty flavour. The three cheeses are a nice combination, but I find it tastes excellent with just sharp cheddar and jack cheeses. Depending on my mood, sometimes I alternate chili powder for cayenne. They both work well. Sometimes I dare to use half cream (or half & half) and half milk. Eight bites makes this a meal! Especially excellent in winter. Excellent recipe, Allie! A definite keeper, and permanant addition to my "usuals."

—PHAYTHELOV

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Feb 13, 2006

I loved this recipe!I didn't use the ham,though. And whoever said to add a smoked gouda cheese to this recipe..was wrong! If you are using this recipe for the first time, do not listen to that person! that cheese will overpower everyother cheese in the recipe(and ruin it!)I added 8-oz. instead of 5,because I like mine a lil' cheesy. And make sure to WARM up the milk! if you don't, it will ruin the sauce(i did this and wondered why it came out so bad).I microwaved it until I could see the milk "skin"..this recipe taste better than my dad's!

—mama jenn

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Nov 07, 2003

I made this last night and followed the directions perfectly and was disappointed. I am a cheese lover so I thought the amount of cheese it called for was fine, but upon tasting it, the dish had way too much mozz cheese, after eating a few bites I felt 500lbs. My daughter who is 3 tried it and passed on it.

—SAVANNAH2

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Nutrition

Calories
612 kcal
31%

Carbohydrates
43.3 g
14%

Cholesterol
110 mg
37%

Fat
34.1 g
52%

Fiber
2.1 g
8%

Protein
32.1 g
64%

Sodium
802 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Allie's Delicious Macaroni and Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 612
Calories from Fat: 307

% Daily Value *
Total Fat 34.1g 52 %
Saturated Fat 20.7g 104 %
Cholesterol 110mg 37 %
Sodium 802mg 32 %
Potassium 412mg 12 %
Total Carbohydrates 43.3g 14 %
Dietary Fiber 2.1g 8 %
Protein 32.1g 64 %
Sugars 8.7g
Vitamin A 23 %
Vitamin C 2 %
Calcium 92 %
Iron 21 %
Thiamin 48 %
Niacin 70 %
Vitamin B6 14 %
Magnesium 21 %
Folate 56 %

* 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.