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Family-Favorite Macaroni and Cheese

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Homemade macaroni and cheese has never been easier! Your family will love the rich flavor loaded with real cheese and baked right in your oven.

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(548 Ratings)

548 Ratings

5 spoons 43%

4 spoons 27%

3 spoons 17%

2 spoons

1 spoons

Member Reviews (122)

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PREP TIME
25 Min
TOTAL TIME
50 Min
SERVINGS
6

2: cups uncooked elbow macaroni (7 ounces)

1/4: cup butter or margarine

1/4: cup Gold Medal® all-purpose flour

1/2: teaspoon salt

1/4: teaspoon pepper

1/4: teaspoon ground mustard

1/4: teaspoon Worcestershire sauce

2: cups milk

2: cups shredded or cubed Cheddar cheese (8 ounces)

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1 Heat oven to 350ºF.
2 Cook macaroni as directed on package.
3 While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4 Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

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Expert Tips

Purchase the cheese already shredded in an 8-ounce package.

And this is just the beginning! While stirring the cooked macaroni into the cheese sauce, try adding sliced ripe or green olives or bite-size pieces of cooked vegetables, hot dogs or cooked sausage.

Add a 4-ounce can of chopped green chilies, drained, for a perked-up version of mac and cheese.

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Nutrition Information:

1 Serving (1 Serving)

Calories 400

(Calories from Fat 200 ),

Total Fat 22 g

(Saturated Fat 11 g,

Cholesterol 45 mg;
Sodium 560 mg;
Total Carbohydrate 34 g

(Dietary Fiber 1 g,

Protein 17 g;

Percent Daily Value*:

Vitamin A 18.00%;
Calcium 30.00%;
Iron 10.00%;

Exchanges:

1 1/2 Starch;
1 Milk;
1 High-Fat Meat;
2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 122 Reviews View All

Posted 1/17/2012 8:14:39 PM REPORT ABUSE mrsweaver said:

Rating:

This recipe is great, as for the comments about the grainy, lumpy texture, what your doing by adding flour to butter is creating a roux. Once butter and flour mixture is bubbling make sure your temperature isnt too high and constantly whisk mixture for five minutes before slowly incorparating milk. Also I left out the mustard, and the worcestershire sauce, but added 1/2 a tsp of paprika and changed the salt to garlic salt. I think it adds a flavor that compliments the macaroni and cheese quite well.

This reply was: Helpful Inspiring

Posted 1/13/2012 8:37:18 PM REPORT ABUSE pacmom said:

Rating:

This taste Awesome! So thick and gooey just the way we love it. I am in my 50's and haven't had mac n cheese like this since I was a kid. It was so quick and easy. The longest part of the process was waiting for the water to boil for the pasta! When this came to the table, all conversations came to a stop! :)

This reply was: Helpful Inspiring

Posted 12/18/2011 10:50:01 PM REPORT ABUSE myajays said:

Rating:

I found this recipe 3 years ago and it has been a hit with my family ever since. They wish I would make it more often but the ingredients can add up & I double the recipe for the holidays. Yes the sauce can be back fire on you making it lumpy & grainy. It happen to me once but I realized that I was multi-tasking and not carefully watching & stirring the mixture. I changed mine a little by omitting the Worcestershire sauce & ground mustard...(only because I didn't have them on hand) & I added crumbled bacon. I cut up the bacon and cooked it in the pan with the butter....(So Bad but So Good!) Don't bother with the recipe if you plan on substituting with Velvetta and just go buy the box stuff.

This reply was: Helpful Inspiring