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Mom's Macaroni and Cheese

Tender pasta is smothered in a creamy, cheesy sauce for a down-home casserole that always satisfies.

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( 460 Ratings)

460 Ratings

5 Stars 23%

4 Stars 33%

3 Stars 29%

2 Stars 11%

1 Stars

Member Reviews ( 56 )

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Prep Time 10 min
Total Time 40 min
Servings 5

Ingredients

1 1/2: cups uncooked elbow macaroni (5 oz)

2: tablespoons butter or margarine

1: small onion, chopped (1/4 cup)

1/2: teaspoon salt

1/4: teaspoon pepper

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

1 3/4: cups milk

6: oz American cheese loaf, cut into 1/2-inch cubes

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Directions

1 Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
3 In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
4 Bake about 30 minutes or until bubbly and light brown.

EXPERT TIPS

Expert Tips

For a spicy change, use 6 oz from a loaf of Mexican prepared cheese product with jalapeño peppers instead of the American cheese.

Use American cheese in this recipe because it melts better than natural Cheddar and won't curdle during cooking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 1030mg; 1030%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 30%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 56 Reviews View All

Posted 4/11/2013 2:22:30 PM REPORT ABUSE Amommee said:

Rating:

Home made mac & cheese is so easy and SO much better than the boxed mixes. My Mom always used celery salt instead of regular salt and for some reason, it really brings out the flavor of the cheese. You don't need to use as much as the recipe calls for, as cheese has a natural saltiness. If you're going to bake the casserole (instead of just mixing & serving it), you don't need to cook the pasta as long.

This reply was: Helpful Inspiring

Posted 12/15/2012 2:49:58 PM REPORT ABUSE nearlybriderw said:

Rating:

just made this for lunch and it was delicious. i topped it with shredded cheese and french's fried onions (delicious!) i also went pretty light on the onion. it turned out delicious! i don't love american cheese but it didn't taste like that at all--just creamy and yummy and home-goody! definitely recommend !

This reply was: Helpful Inspiring

Posted 11/17/2012 3:51:06 PM REPORT ABUSE IsisJuly said:

Rating:

11/17/12 made this for my family and it was the absolute best mac n cheese ever i put in bacon chips intot he cheese it was the best ever , now i know why grandmas betty crocker cook book was wore out

This reply was: Helpful Inspiring