Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy! See more

READY IN 50 mins

Mouse's Macaroni and Cheese

Read Reviews (665)

"The cheesiest and easiest recipe I know." — Mouse

Directions

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.
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.
Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2005

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 cheese a little too much! The macaroni has to be doubled to 3 cups, and I found it does best in a roomy 2 or 2.5 quart casserole dish. Since I'm not a huge fan of so much velveeta and processed cheeses, I went out in search of the perfect blend and found Kraft's "Classic Melts" shredded cheese blend. It's a combo of American cheese, sharp cheddar, white cheddar, and monterey jack. I got two of the 8 oz. bags. I am pregnant, and this is my all-time #1 craving. Better than the Cracker Barrel's Mac & Cheese. :)

—Brookie

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Most Helpful Critical Review

Sep 19, 2005

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 the oven. But an hour later when I needed to serve it (it was still very warm) the cheese became lumpy instead of the creamy consistancy it had right out of the oven. So eat right out of oven or don't eat at all.

—kim

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865 Ratings

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Jun 08, 2009

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 gelatinous wad of pasty macaroni, "don't use more macaroni." This is classic macaroni and cheese just as it should be - creamy and cheesey and just plain comfort food good, with no sharp cheeses or extra, distracting spices or seasonings. I prepared this exactly as written, right down to the seasoned bread crumbs - for that I just crushed some herb crostini toasts. I can't see a mac and cheese recipe that could possibly be any better than this one.

—naples34102

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Apr 14, 2008

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 it baked, it was absolutely perfect. I have also made this using 1/2 sharp cheddar and 1/2 american cheese and it was wonderful as well. I would suggest if making changes to still use 1/2 processed cheese like velveeta or american, as it lends to the creaminess of the sauce since it melts so well and doesn't separate like real cheeses such as cheddar, but I love using 1/2 sharp cheddar for flavor. This is my now standard recipe.

—bakechef

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May 14, 2007

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 cream or milk (skim is ok) to make sure the consistency is very creamy and liquid prior to placing in the oven to bake. The bread crumbs are not necessary; a sprinkling of paprika for color does just fine. I also grate a little onion for flavor, use white pepper (and this recipe is rather bland without it) and use a variety of cheeses such as a good quality cheddar (love Hoffman's extra sharp - ultra smooth, yet ultra tasty), asiago, american, a bit of parmesan. Whatever your particular palate grooves to. If you love an ultra creamy, cheesy mac and cheese, skip the baking and dig in!!

—WAVINAKMA

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Feb 03, 2005

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 processed cheese. i also used 2 cups of macaroni. also, instead of 1/4 cup of bread crumbs, i used 1/8 c. of bread crumbs and 1/8 c. fresh grated parmesan.

—SPORTYMOM1

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May 14, 2003

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 best he had ever tasted and my 3 year old had 2 helpings! Thanks, this one's a keeper.

—SHICK72

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Sep 22, 2009

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 mustard! And I haven't been able to get it really creamy without the velveeta.

—RussellC

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Nutrition

Calories
463 kcal
23%

Carbohydrates
34.2 g
11%

Cholesterol
78 mg
26%

Fat
25.9 g
40%

Fiber
1.3 g
5%

Protein
23 g
46%

Sodium
1333 mg
53%

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

Nutritional Information

Mouse's Macaroni and Cheese

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 463
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 16.1g 81 %
Cholesterol 78mg 26 %
Sodium 1333mg 53 %
Potassium 398mg 11 %
Total Carbohydrates 34.2g 11 %
Dietary Fiber 1.3g 5 %
Protein 23g 46 %
Sugars 8.2g
Vitamin A 23 %
Vitamin C < 1 %
Calcium 68 %
Iron 15 %
** Thiamin 34 %
** Niacin 47 %
** Vitamin B6 7 %
** Magnesium 14 %
** Folate 45 %

* 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.