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Nutrition Facts
Serving Size 1 (239g) Recipe makes 10 servings
Calories 601
Calories from Fat 247		(41%)
Amount Per Serving		%DV
	Total Fat 27.5g	42%
	Saturated Fat 17.1g	85%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 85mg		28%
Sodium 858mg		35%
Potassium 428mg		12%
Total Carbohydrate 64.9g		21%
	Dietary Fiber 2.4g	9%
	Sugars 4.9g
Protein 23.0g		45%
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Baked Macaroni and Cheese

Recipe #11463 | 55 min | 20 min prep | add private note

⁽¹¹⁸⁾ RATE IT NOW Print Recipe

By: Mark H.
Sep 6, 2001

Mac and cheese is one of the all-time comfort foods. When my kids' taste finally outgrew the boxed stuff, I came up with this recipe to satisfy their need for cheese (my daughter, in particular, is a cheese junkie). I'm sure this recipe contains influences from my Mother and Grandmother. It goes great with other comfort food staples like meatloaf, roast, pork roast, etc.

SERVES 10 (change servings and units)

Ingredients

24 ounces macaroni
1/2 cup butter
1/2 cup flour
4 cups milk
16 ounces Velveeta cheese (sometimes I use even more)
1 pinch white pepper or black pepper
1-2 cup shredded cheddar cheese

Directions

1
Preheat oven to 350°F.
2
Prepare macaroni according to package directions.
3
Melt butter in a large pan.
4
Whisk flour into melted butter to create a light roux (paste).
5
Slowly whisk milk into the roux, whisking constantly to avoid lumps.
6
Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
7
Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.
8
After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.
9
Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish.
10
Cook uncovered for 25-30 minutes or until bubbly.
11
Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted.
12
Remove from oven and allow to cool for 5 to 10 minutes before serving.

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Featured Reviews for This Recipe

From: SouthCarolinaMom

On Oct 14, 2009

This has become a holiday regular in our home!! I love it! It is so creamy and moist. Any other mac and cheese I've made normally turns out dry, but I can NOT mess this up! Thank you so much for sharing!

0 people found this review helpful

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From: VA

On Jul 26, 2009

I cut this in half but used 2 cups of sharp cheddar, mixing one cup into the cheese sauce before combining it with the macaroni. It looked like this was going to be awesome because it was so creamy. After baking, it became dry. I also thought it was rather bland. I may try it again with more sharp cheddar.

0 people found this review helpful

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From: Lennie

On Aug 12, 2002

This was a surprise hit. I was sure I wasn't going to like any sauce made with Velveeta, but a large brick of it bought at a bargain price was sitting in my fridge so I needed to start using it. I was unsure of the amount of dry macaroni to use (I had a 900-gram bag), so I tried 5 1/4 cups ... but I think that was a tad too much and next time will use 4 cups. This recipe was very easy to prepare, came together quickly, and was a HUGE hit with both my husband and teenage son. I liked the mild creamy/cheesy sauce; it was very old-fashioned and definitely qualifies as comfort food. I substituted a few shakes of Tabasco for the white pepper; that was the only change I made. Thanks for the recipe, Mark!

17 people found this review helpful

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From: Miss Erin

On Oct 10, 2001

This was great, I don't like Velveeta cheese and I still enjoyed it. This has helped me on my way to "mastering" mac and cheese!

13 people found this review helpful

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