Recipe by ladykeys
"Non box-like comfort food!"
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1 (8 ounce) box
1 1/2 cups
grated sharp Cheddar cheese
ground black pepper
Great basic recipe. I love the simplicity! I love the fact that there is only one type of cheese. Sometimes, less is more and this is one of those times. Mac and cheese is a classic and should not be complicated with too many ingredients. The onion gives it nice flavor as does the mustard. If someone wants to have some additional flavor, just put some seasoned breadcrumbs on top! Thanks for the recipe!
I loved the look of this recipe before I started it. It was relatively easy. I liked the "different" flavor the mustard gave it. Wayyyyyyyy too much onion for me, but that is to do with personal preference, I expect. If you are a "really cheesy" person, I would add a lil less milk and more cheese..or at least more cheese. My two cents! I'll probably make it again sometime.
Everyone loves mac n cheese!
This is my basic recipe, too...I add 1/2 Cup grated romano or parm for that lil something extra
Make it gluten free!
Use rice pasta (white rice [look in Asian market] are smoother, corn, quinoa ect. become grainy)
Use oatmeal flour...let it thicken for 7-10mins
Up the milk 1-1/2 Cup...add more as needed
Don’t forget to add the parm and or romano cheeses!
This is one of my favorite ways to make macaroni and cheese. I like to used extra sharp WHITE cheddar when I make this recipe and add just a touch of hot sauce and black pepper. NOTE: If you are worried about the sauce being too thin, you can undercook the pasta just a touch and pour the macaroni cheese ingredients into a baking dish and bake for twenty minutes.
This was OK. Admittedly, I always sub low fat alternatives. That said, my kids ate their servings. My daughter commented that she did not like the texture, as it wasn't real creamy. Still, both kids ate it, and it's not box mix. Thank you for sharing. BTW my lowfat version had 289 calories, 13 Total Fat, 8 Sat Fat, 14 protein, 29 Carb per MyFitnessPal.com
The sauce is very creamy and good. For anyone who doesn't know, the trick to making a roux sauce is to ensure you really stir the flour into the butter mixture, and add about 1/4 cup of the milk at a time, stirring until it is quite thick...THEN adding more. I added veggies and some italian seasoning and it was lovely. Thank you!
I tried that with steak (adding mixed pepper) along with macaroni, and my family totally loved it!
This was very good. It was not quite what I expected but that was my fault for not using more flavorful cheese (I only had colby jack and mozzarella on hand). I can only imagine how good it will taste with sharp cheddar or pepper jack! I also appreciated the tip for making roux sauce. I would have just poured it all in the pan! I will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Vincente's Macaroni and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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