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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 901 | ||
| Calories from Fat 512 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.9g | 87% | |
| Saturated Fat 35.6g | 178% | |
| Monounsaturated Fat 15.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 173mg | 57% | |
| Sodium 945mg | 39% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 58.1g | 19% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 1.8g | ||
| Protein 39.1g | 78% | |
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Creamy Macaroni and Cheese
By: ratherbeswimmin'
Aug 6, 2004
This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.
SERVES 8
Ingredients
- 1/2 cup butter or margarine
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, to taste
- 1/4 teaspoon cayenne pepper, to taste
- 1/4 teaspoon garlic granules
- 2 cups half-and-half
- 2 cups milk
- 2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
- 1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
- 1 (16 ounce) package elbow macaroni, cooked
Directions
1
In a big skillet, melt the butter over medium-high heat.2
Whisk the flour in gradually until the mixture is smooth.3
Cook and whisk continually for 2 minutes.4
Add in salt, pepper, cayenne, and garlic; stir to combine.5
Gradually whisk in half-and-half and milk.6
Cook and whisk continually for 8-10 minutes or until mixture is thickened.7
Add in half of the sharp cheddar cheese; stir.8
Add in all of the extra-sharp cheddar cheese; stir until smooth.9
Take skillet off stove burner.10
Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.11
Sprinkle with the remaining sharp cheddar cheese.12
Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Noo
On Jul 18, 2008
This is a lovely recipe for mac and cheese.I just used mature cheddar and it turned out beautifully.The cayenne and the garlic granules give it a wonderful taste,and the texture was great.Clean plates all round...thank you!
From: JeannaLW
On Jul 6, 2008
With many great reviews, I was a bit disappointed in this recipe. It came out greasy, somewhat dry with a crumbly rather than creamy texture. It wasn't as cheesy as we would have liked, and we didn't care for the texture. I'm sorry to say that we won't be making this recipe again. The only change I made to the recipe was to use "wacky mac" tri-color pasta rather than plain elbow macaroni.
From: Nicole Brown2
On Oct 21, 2005
I have tried MANY mac & cheese recipes over the years and none of them were ever cheesy enough, always too dry. This recipe was wonderful! It goes in my permanent file and the others are getting tossed! I actually halved the recipe - one half for my family and the other half for a family at church who had just had a baby. They actually called me for the recipe!
From: *OzMan*
On Nov 21, 2004
I tried this Mac & Cheese a few nights ago and I will tell you that it is one of the best I have tasted! I did use garlic powder instead of the granules, but other than that followed as written and it came out wonderful. The cayenne added a nice zip to the flavor, it came out very nice and not dry like some do, and I will be using this recipe again and again, and thank you NurseDi, for a very good Mac & Cheese recipe! 
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