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Nutrition Facts
Serving Size 1 (277g) Recipe makes 10 servings
Calories 736
Calories from Fat 415		(56%)
Amount Per Serving		%DV
	Total Fat 46.2g	71%
	Saturated Fat 28.5g	142%
	Monounsaturated Fat 12.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 145mg		48%
Sodium 822mg		34%
Potassium 336mg		9%
Total Carbohydrate 43.4g		14%
	Dietary Fiber 1.6g	6%
	Sugars 1.9g
Protein 36.6g		73%
detailed view... how is this calculated?

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Cheesiest Macaroni and Cheese

Recipe #47573 | 1 hour | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Maggie Brooks
Nov 24, 2002

This is my personal recipe. I love Stouffer's mac and cheese and I decided to take a chance at making my own. This is pretty close and in a house of picky eaters, the first time I made it--it was gone in minutes. I have a rather large family, so you can halve the recipe to make for a smaller family. Also the larger recipe is good if you want to serve as a meal.

SERVES 10 -15 (change servings and units)

Ingredients

1 lb macaroni (I use either elbows or springs)
4 cups milk
1 1/2 lbs shredded cheddar cheese (I prefer to shred myself)
1 lb mozzarella cheese
4 tablespoons flour
1/2 cup butter
1/2 medium onion, diced small
salt and pepper

Directions

1
This step will take approximately 20 minutes, so preheat oven to 350° while working on this step.
2
Put macaroni to boil.
3
In a medium pot heat butter and sauté onions.
4
Add milk, flour, salt and pepper; bring to a rolling boil.
5
Slowly add cheddar cheese, stirring while adding.
6
After cheddar has dissolved, add the mozzarella, stirring while adding.
7
Drain macaroni.
8
Add macaroni directly to the cheese mixture in the pot.
9
Pour mac and cheese mixture into large lasagna pan.
10
Put in oven and bake for 30 minutes or until top is bubbly and golden brown.

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Featured Reviews for This Recipe

From: Bri22

On Jun 18, 2005

this made for a very comforting macaroni and cheese, I didn't have any mozzerella so I just used extra cheddar, I also added about 3 ounces of cream cheese when I added the shredded cheeses. It made it just a little more creamier. Thanks!

1 person found this review helpful

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From: Nancy Hunt

On Apr 22, 2005

This recipe was pretty good. I too love stouffers mac and I have been looking for a good recipe. I did find it just a touch bland...maybe some sharp cheddar would give it a little extra taste? My main problem with this recipe was the expense. WOW there is a ton of cheese. I spent $14.00 on cheese alone. I took it to my sons end of the year pre-school party and they loved it. My son couldn't leave it alone. I will probably make it again but will cut the recipe down (it makes a huge pan), and buy my cheese on sale!! Thamks for sharing this great recipe!!

1 person found this review helpful

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From: JanV

On Jan 7, 2005

This was great! The only change that I made was to crush some ritz cracker mixed with melted butter and a little salad supreme seasoning and added this to the top of the macaroni and cheese before baking! This is the recipe I will be using from now on--Yum!

2 people found this review helpful

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From: Judy from Hawaii

On Dec 23, 2005

This was a decent macaroni & cheese, but it didn't approach the Stouffer's for richness of flavor. Maybe a sharper Cheddar would have bumped it up a notch? I made a half recipe & did the cream sauce portion in the microwave, otherwise followed the recipe exactly.

1 person found this review helpful

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