Macaroni & Cheese
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb small elbow macaroni
- boiling salt water
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup milk
- 4 cups shredded sharp cheddar cheese (1 lb.)
- 1⁄4 teaspoon paprika
- salt and pepper
directions
- Following package directions, cook macaroni in a large pot of boiling salted water until al dente.
- Drain thoroughly.
- Melt butter in pot over medium-high heat, add milk, drained macaroni, cheese and paprika.
- Cook, stirring until cheese is melted.
- Season to taste with salt and pepper.
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Reviews
-
I made 1/4 of this recipe (one serving), using Penne pasta instead of elbow macaroni. Maybe it would have worked better with the smaller pasta, but I found that the cheesy sauce mostly stuck to the bottom of the pan rather coating the pasta. I guess it tasted O.K., because my boys ate it anyway. I just was disappointed that, despite adding the ingredients exactly as listed, this recipe did not turn out "creamy."
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My two year old, who is a mac-n-cheese aficionada, said, "I luuuuv it, Momma!" This is high praise, indeed, for she won't eat the boxed stuff unless it's the deluxe version. No powdered cheese for her! I only made about a quarter amount and used mild cheddar because that is what we had in the house.
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This is a simple and tasty version of the traditional mac n' cheese! It's not much harder to prepare than box mixes, and tastes so much better! I had to make it using soy milk and soy cheese, and ended up having to add a little more milk because it got very thick while I was melting the cheese. Because soy cheese is less flavorful than regular cheddar I also added a little parmesan cheese and onion powder to give it a zip. I think with regular cheddar it would be great as is, though! Thanks for a great comfort food recipe, Jude!
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Tweaks
-
I made 1/4 of this recipe (one serving), using Penne pasta instead of elbow macaroni. Maybe it would have worked better with the smaller pasta, but I found that the cheesy sauce mostly stuck to the bottom of the pan rather coating the pasta. I guess it tasted O.K., because my boys ate it anyway. I just was disappointed that, despite adding the ingredients exactly as listed, this recipe did not turn out "creamy."
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin