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Man That's Good! Macaroni and Cheese

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“I had just got home from work one afternoon, and was just sitting down to have a bowl of this "Italian Meatball And Potatoe Bake", that I got out of the new Pillsbury hamburger cook booklet(it was good), when I get a phone call from my mother saying that she wanted to have a BBQ the next day for the family that lives in the area. Only one catch, though...she wasn't cookin, lol. So I run out to the local Giant (I love the new one they built in my town), and started trying to figure out what I was going to make. This is one of the dishes. I'm very proud of it because I would consider it my best mac n' cheese recipe ever. I hope you like it! !!!P.S!!! Don't be scared to half the recipe. It will turn out fine! :)”
READY IN:
40mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta until al dente' in boiling, salted water; drain, and set aset.
  2. Meanwhile, in a medium saucepan, over medium heat, melt the butter.
  3. Add the flour and whisk for about 3 minutes, or until it smells nutty.
  4. Whisk in the chicken broth, milk, dry milk, seasonings, and dry mustard; bring to a boil over medium heat, stirring occasionally.
  5. Remove from the heat and whisk in the cheeses.
  6. Stir into pasta and serve**.
  7. **Tohave baked mac n' cheese: pour evenly into 2 9"-13" baking pans, sprinkle with more cheese (any kind will do), bake in a 350F oven for about 15 minutes or until the top is nice and bubbling.

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