This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¼ hrs

Mac and Cheese II

Read Reviews (140)

"This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it's own. Enough to make 4 side dishes or 2 main dishes." — KROB919

Ingredients Edit and Save

Watch video tips and tricks

Homemade Mac and Cheese

Baked Macaroni and Cheese I

Home-Style Macaroni and Cheese

Baked Mac and Cheese for One

Chuck's Favorite Mac and Cheese

Chef John’s Macaroni and Cheese

Mom’s Favorite Baked Mac and Cheese

Restaurant Style Mac and Cheese

Crispy Potato Chip Mac and Cheese

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 4 servings Change Servings

8 ounces elbow macaroni
2 tablespoons butter
1/4 cup all-purpose flour

2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

Check All Add to Shopping List

Directions

In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

ADVERTISE WITH US

This recipe is awesome! I've been making it for a while now... I made it again tonight and decided to write a review this time because it's repeated deeeelicious! I started topping it with parmesan cheese and Italian bread crumbs before putting it in the oven, it gives it a great touch. Thanks for sharing!

—SHADIA

See full review »

Most Helpful Critical Review

Apr 28, 2010

Dont put the noodles in before the water come to a boil

—Arsom Nasseri

See full review »

176 Ratings

See other versions of this recipe!

Sep 10, 2006

First off, I doubled the recipe. After melting the butter, I added 1 chopped yellow onion and two cloves of garlic, minced. After browning the flour and adding the milk, I added 2 tsp. black pepper, 1 tsp. both worstershire sauce and Frank's Red Hot sauce and 1 14.5 c. diced tomatoes including the liquid. The sauce became a little too thick so I probably added a about 3/4 c. more of milk and then gradually added sharp cheddar and then the processed cheese. I made sure to cook the pasta just BARELY al dente as it always cooks a bit more in the oven and I didn't want the end result to be mushy. After I sprayed the casserole dish with Pam, I added the mac & cheese and then topped it off with about 1/2 c. each of bread crumbs and shredded cheddar. The flavor was wonderful, but the sauce was a little thick. I think that next time I will reduce the flour by half. Thanks Kristin for your yummy mac & cheese recipe!

—Shannon :)

See full review »

Jul 23, 2003

I add a tsp. of dry mustard and some onion powder to the liquid. I also top my casserole with a good amount of shredded cheddar and top that with seasoned bread crumbs and then dot with butter. Great comfort food!

—LINDA MCLEAN

See full review »

Nov 30, 2010

I used cheddar, and mozzarella and no processed cheese. It turned out fantastic! Even my fussy kids ate it! I will make this again and again...

—Brenna

See full review »

Jan 03, 2012

Why do people write their changes and rate the recipe? Shouldn't they first make it exactly like it is written and then rate it and then maybe suggest changes? Even though I didn't make it yet, I think it sounds delicious.

—nicole23560

See full review »

Aug 08, 2005

this is a very good basic recipe. like other reviewers, I added some spices (salt, onion powder, ground mustard, worcestershire sauce) and topped with bread crumbs. also, instead of elbows, we use bowtie pasta. sometimes I'll add some good cubed ham to the mixture before putting it in the casserole dish, too.

—karenbee

See full review »

Jan 06, 2007

This recipe is good, not great. Like other reviewers have said, it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese, though. I wonder if there's a way to get the creamy texture without all the Velveeta?

—STOVERIDER

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Simple Mac and Cheese

Homemade Mac and Cheese

Macaroni and Cheese V

Old Fashioned Mac and Cheese

Macaroni And Cheese I

Bev's Mac and Cheese

Baked Macaroni and Cheese with Tomato

Chef John's Macaroni and Cheese

Mom's Macaroni and Cheese

Baked Macaroni and Cheese

ADVERTISE WITH US

Nutrition

Calories
650 kcal
32%

Carbohydrates
58.6 g
19%

Cholesterol
91 mg
30%

Fat
32.3 g
50%

Fiber
2 g
8%

Protein
30.4 g
61%

Sodium
818 mg
33%

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

Nutritional Information

Mac and Cheese II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 650
Calories from Fat: 291

% Daily Value *
Total Fat 32.3g 50 %
Saturated Fat 20g 100 %
Cholesterol 91mg 30 %
Sodium 818mg 33 %
Potassium 551mg 15 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 2g 8 %
Protein 30.4g 61 %
** Sugars 7.4g
Vitamin A 22 %
Vitamin C < 1 %
Calcium 80 %
Iron 29 %
Thiamin 71 %
Niacin 87 %
Vitamin B6 14 %
Magnesium 25 %
Folate 90 %

* 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.