Butterkase Macaroni and Cheese

butterkase macaroni and cheese Entree
Butterkase Macaroni and Cheese
  • Prep 15 min
  • Total 30 min
  • Servings 4

Our 30-minute mac and cheese gets an added, buttery burst of creaminess thanks to the addition of Butterkase cheese. MORE+ LESS-

Angie McGowan
Updated April 29, 2012
Gold Medal Flour
Make with
Gold Medal Flour


cups uncooked elbow macaroni
tablespoons butter
tablespoons Gold Medal™ all-purpose flour
teaspoon salt
tablespoon grated or very finely chopped onion
cups milk
cups shredded Butterkase cheese (8 oz)
cup chopped fresh cilantro or Italian (flat-leaf) parsley


Hide Images
  • 1
    Cook and drain macaroni as directed on package.
  • 2
    In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • 3
    Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and cilantro. Stir with whisk until smooth. Stir in drained macaroni.
  • 4
    Serve with additional cilantro if desired.

Expert Tips

  • After cooking but before adding cheese, if sauce is lumpy, either strain or add to a blender and turn on high until smooth before adding cheese.
  • For a crunchy top crust, spread macaroni and cheese in a baking dish, and place under the broiler for a few minutes, watching carefully, until golden brown.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved