Macaroni and Cheese

"This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue."
 
Download
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by Aaliyah P. photo by Aaliyah P.
photo by missmaz photo by missmaz
photo by Barenakedchef photo by Barenakedchef
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
40mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • In a pan cook butter, salt, pepper and flour and stir until smooth.
  • Remove from heat add milk, return to heat and bring to a boil.
  • Boil 1 minute.
  • Remove from heat and add cheese, stir until melted.
  • Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Questions & Replies

  1. cook the macaroni
     
  2. Can I make this the night before the dinner and cook the next day?
     
  3. Is this recipe saying if I use 1 16oz box for mac n cheese it's only going to feed 6 people. It seems like it should feed more.
     
  4. I have heard of Velveeta , but was told that it's an " artificial " cheese ? I would NOT use anything that was artificial for my family. Pls. Let me know , anyone that knows? Thanks, picky mom and grandmother.
     
  5. I'm planning on making this for a party this weekend. Does this retreat well so I can make it in advance? Would love reheating tips!
     
Advertisement

Reviews

  1. If you're looking for the classic mac and cheese recipe, this is it. It's creamy and delicious. I served it as a side to meatloaf. I used Velveeta and whole milk, and put a few small bits of butter on the breadcrumbs to brown them. But be warned, it makes a ton, more like 12 servings versus 6. Directions did not give pan size, and I used a 9 x 13 pan which was very full. This is perfect comfort food.
     
  2. I made some minor changes, but the white sauce is the key to this recipe, and I left it unchanged. I used shells rather than elbows, and chose a blend of smoked fontina, white Vermont cheddar, mozzarella and parmigiano reggiano for the cheeses. Outstanding recipe!
     
  3. Thanks so much for posting this JB! I followed the recipe exactly as posted, it was EXCELLENT! Just what I was looking for, nice and creamy and NOT greasy like the usual cheddar recipes. The Velveeta made a huge difference, and the white sauce too.
     
  4. I made this the night before for a party the next afternoon. That was a mistake. It was really dried out when I went to bake it (I had not baked it the night before). It looked SO good right after I made it so I'm sure it's wonderful. Just FYI--don't make ahead of time. :) I will try it again and we'll eat it right away.
     
  5. I've made this twice. The first time, I used shredded colby jack instead of Velveeta. I poured the cheese on TOP of the macaroni. It was just OK. The second time I made it, I used half Velveeta and half shredded cheddar. (Velveeta is OK, but I do like the twang of natural cheese.) The second time, I also mixed the macaroni with the cheese sauce before I put it in the baking pan. Holy Cow! What a difference! This is amazing mac and cheese! The Velveeta does make it creamy, but mixing it with the macaroni before baking ensures that the creamy goodness goes all through the dish.<br/><br/>I also make this as a gluten-free recipe. I used Bob's Red Mill All-Purpose Gluten-Free Flour in place of the regular flour.
     
Advertisement

Tweaks

  1. Shredded cheese and Panko breadcrumbs added to top.
     
  2. Instead of breadcrumbs I top with shredded Colby Jack Cheese.
     
  3. My family loved this mac n cheese. I used sharp cheddar and a 3 blend italian cheese in place of Velvetta. And unsweetened almond milk instead of milk. I also mixed a little grated parmesan cheese in with the bread crumbs. Yummy! It is cheesy and comforting like mac n cheese is supposed to be. Oh, and this makes waaay more than 6 servings.
     
  4. This was great!! It was a very thick and cheesy sauce. I did add a few different things to make it abit lower fat. I used 2% milk instead of regular, light chedder, margarine instead of butter, and whole wheat pasta instead. I also added a couple of extra ingrediants such as pinch of onion flakes, 1/2 tsp of dry musturd and some freash ground garlic powder. Since there was so much , I made one with broccoli to get my picky veggie eater 1 year old to eat her veggies. I also found similar to other comments that this serves at least 10 people instead of only 6.
     
  5. Oooh how delish!!! Followed recipe exactly but used crushed up ritz crackers instead of breadcrumbs for a more buttery flavor. Grating in the cheese is MUCH easier than the chunks. All I can say is NOM NOM!!!! If you like a sharper cheddar flavor, use super sharp cheese...
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes