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Nutrition Facts

Serving Size 1 (176g)

Recipe makes 8 servings

Calories 461
Calories from Fat 238 (51%)
Amount Per Serving %DV
Total Fat 26.5g 40%
Saturated Fat 16.3g 81%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 77mg 25%
Sodium 644mg 26%
Potassium 239mg 6%
Total Carbohydrate 37.8g 12%
Dietary Fiber 1.7g 6%
Sugars 4.7g
Protein 18.0g 35%

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Homestyle Macaroni and Cheese

Recipe #12360 | 1 hour | 40 min prep | add private note
Lennie

By: Lennie
Oct 3, 2001

It's not a lowfat casserole, but it's so delicious you won't care. Add leftover ham for an even heartier meal.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400 degrees Fahrenheit.
  2. 2
    Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
  3. 3
    You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
  4. 4
    Drain pasta well.
  5. 5
    While the mac is boiling, melt the 1/4-cup butter in a large pot.
  6. 6
    Whisk in the flour.
  7. 7
    Over med heat, whisk until smooth and bubbly (only about a minute).
  8. 8
    Stir in milk, cream cheese, salt, pepper& mustard.
  9. 9
    Keep cooking and stirring until sauce is thickened-- about three or four minutes.
  10. 10
    Cut the block of cheddar into half-inch cubes.
  11. 11
    Add drained macaroni and cubed cheddar& combine well.
  12. 12
    Pour into a casserole sprayed with Pam.
  13. 13
    In a small bowl, combine the remaining ingredients and sprinkle over top.
  14. 14
    Dust with paprika if desired.
  15. 15
    Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.

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Featured Reviews for This Recipe

From: viennagirl

On Aug 22, 2008

This was great! I did change a couple things, just to make it even easier and to go further (my kids eat like they have hollow legs). I used a whole pound of macaroni so I had to increase the amount of salt to 1tsp. I added an extra 1/2 cup of milk. I also added 1/4 tsp (scant) onion powder. Instead of baking it, I just mixed the cheddar (actually used 1/2 cheddar/1/2 Velveeta) in until it was melted and poured it over the drained macaroni (that I'd put back in the pot) and ate it just like that...no topping. It was super yummy. I've been looking for a great mac and cheese recipe and now I have it! Thanks for posting this!!

0 people found this review helpful

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  • From: a_happy_goddess

    On Aug 2, 2008

    This is the best mac and cheese ever! I've been making this for 4 years and it never gets old!

    0 people found this review helpful

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    From: Mirj

    On Jan 7, 2002

    I have made a zillion and one different versions of macaroni and cheese, but never with cream cheese in it. This one was so luscious, we're going to be having it more often. It's a cross between mac and cheese and elbows alfredo. Thanks Lennie!

    10 people found this review helpful

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  • reviewer icon

    From: Mysterygirl

    On Nov 28, 2001

    We loved the creamy texture of this dish. I didn't know that homemade mac & cheese was so easy. I added ham & broccoli to make it a main dish casserole and my husband, who doesn't care for mac & cheese said that it was a keeper. Thanks for the suggestion, Lennie.

    9 people found this review helpful

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  • Read all 59 reviews

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