Marvelous Macaroni and Cheese

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 6
  • About This Recipe

    “This is the most awesome Macaroni & Cheese that we have ever eaten. It is a family favorite and we have it once a week. All four of my kids request it often, and my husband thinks it’s incredible. Hope you enjoy this comfort food.”

    Ingredients

  • 1lbmacaroni( I prefer large elbows or medium shells)
  • 6tablespoonsall-purpose flour
  • 6tablespoons butter or 6tablespoonsmargarine( I prefer butter)
  • 2cupsmilk( I use skim)
  • 8ouncesextra-sharp cheddar cheese, shredded
  • 1teaspoonsalt
  • 1/4 teaspoonblack pepper
  • Directions

  • Preheat oven to 450 degrees.
  • Cook macaroni according to package instructions.
  • Drain, rinse and set aside.
  • In same pot over low heat, melt the butter.
  • Add flour, salt and pepper and whisk into melted butter until smooth.
  • Simmer and stir until mixture thickens into a paste and is golden.
  • Slowly add milk and whisk into butter mixture until smooth.
  • Bring to boil and then simmer until thickened.
  • There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding.
  • If you have made basic white sauce, you will know when it is thick enough.
  • Remove pot from heat.
  • Add cheddar cheese and stir until cheese starts to melt.
  • Add macaroni and stir until coated.
  • Pour into a 9 x 12 baking dish or 2 quart casserole.
  • As an extra indulgence, you can sprinkle 4 oz more cheese on top.
  • I only do this if I happen to buy a 12 oz bag or block instead of 8 oz.
  • Bake about 20- 30 minutes, when you see top getting a bit crispy and brown.
  • Reviews

  • “Hi Karen:Made your YUMMIE Mac and Cheese dish this evening.It is Sooperb!I cut the ingredients in 1/2 as there are only two of us here.Didn’t hurt a thing!Tis creamy, golden, and downright tasty!Thanks for another winner!Sincerely,Laudee C.”

  • “Great creamy mac & cheese!!This one is my family’s new favorite!!”

  • “Really Good but too many noodles.We cut the noodles in half and were left with what we thought was a much better dish.Thanks for the recipe.It was just like what my Grandmother used to make.”

  • “A five star dish. Creamy and tasty. I don’t think this would serve 8 on it’s own. People will find extra room for more of this. Thanks for a great recipe.”

  • “I recently made this recipe for a family gathering and it was real a hit.I stuck to the recipe except, I added a dash of paprika which gave it a litte zing.This was my first attempt at making homemade mac n cheese.Thanks for sharing this easy and delicious recipe.”

  • “This was wonderful.My daughter loved it!!!!It was very easy to prepare and I already had all the ingredients in my kitchen.A wonderful change from the boxed deal.Thank you for posting it!!!!”

  • “Very good recipe. I made this the first time and the texture reminded me of the Whole Foods Hot Bar Macaroni and Cheese but not the taste so what I decided to do second time around. I reduced the flour in it to three table spoons. And added 3 table spoons of butter. (I thought it was too buttery the first time. Substituted and added 3 table spoons of water. Added 1 cup of parmesan cheese. And a splash of cheddar cheese to the thickened milk sauce. A teaspoon salt. 1 capful of Franks Hot Sauce. And a little bit more milk since the sauce got too thick. Mixed it in. Threw it in the oven let it bake unti curnchy at the top. WONDERFUL!!! My parents were fighting over it.”

  • “I baked this in a 9×9 inch baking pan and topped it with seasoned bread crumbs. Turned out wonderful. I have actually made this recipe twice. Great both times!”

  • “Very good! Creamy and with a crispy top after baking. I added some onion and a little mustard powder and next will add more salt i think. Soooo good, thanks for posting!”

  • “Easy to make, great flavors and devoured by the family.I used a combo of extra sharp and medium cheddar cheeses and added a bit more freshly ground pepper to the cheese mixture as a personal preference.Great dish to make for a hungry family that does not break the bank.Made for the All You Can Eat Buffet Special Event.”

  • “This was good and easy to make. I followed the recipe exactly as written. We thought it could have used more pepper but other then that we thought it was creamy and good.”

  • “To me, this is perfect mac & cheese! Loved it! Pure comfort food. Thanks so much for the great directions and the delicious recipe!”

  • “According to my very picky 9 year old dinner guest, this was the best macaroni and cheese ever! Her parents liked it, too. I also adapted the recipe for Passover, using Passover noodles and a combination of matzoh meal and potato starch in place of the flour, and according to the same guests, it was “really good… for Passover.”Thanks for an easy-to-follow, delicious recipe that pleases even the pickiest of eaters!”

  • “My sauce was a little thick, so I added some extra milk. My exchange student ate thirds.”

  • “Thank you so much for posting this. It is how my mom always made mac and cheese, I thought she used a white sauce, but wasn’t sure and had forgotten how to make it. I do not like mac and cheese made with eggs in it, that is why I always loved this recipe. The only thing my mom did different was add a seasoned bread crumb topping. Thanks again.”

  • “This was very good, though I am sure I did something wrong..the taste and texture was a amazing before I baked it (I snuck some…soooo good!) but afterward it was much drier and the sauce seemed to separate out- which is the same trouble I have had with every macaroni dish I have ever made.DH loved the taste before we baked it, so I’ll keep playing with it.Thanks for posting!”

  • “This mac and cheese was SOOOOOO good.I had to sneak a small bowl before I even put in the oven.I’m impressed with how creamy it was after the cooking in the oven.WOW!I used rice flour in this recipe as I cannot have wheat flour.As soon as I poured in the milk it thickened and I had to add the cheese.I’m so happy I found this recipe and tried it.YUMMMMMY!”

  • “Yummmmm!!!! I added some crumbled bacon and some panko break crumbs to the top and it was super delish!! The leftovers wont be lasting long..mmmmm”

  • “YUM!I will be making this regularly.”

  • “Delicious and simple!Basically followed to the letter except for a few things.(1) We’re lactose-intolerant, so we used Tofu Rella Cheddar, which comes in an 8oz block – perfect!(2) Baked in an 8×8″ pan; everything fit just fine.If you prefer more browning, though, go with a larger pan.(3) Only baked for 15 minutes, since the top was already browned enough.(4) Cooked up 7 slices of crispy bacon and crumbled it over the top.Delicious!”

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