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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (287g) Recipe makes 3 servings |
||
| Calories 612 | ||
| Calories from Fat 298 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.2g | 51% | |
| Saturated Fat 20.6g | 103% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 1069mg | 44% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 51.3g | 17% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.2g | ||
| Protein 26.9g | 53% | |
Ingredients
- 1 1/2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 dash pepper
- 2 cups milk
- 1 1/2 cups sharp cheddar cheese, shredded
Directions
1
Cook macaroni, drain.2
In saucepan melt butter, stir in flour, salt pepper and add milk and cook, while stirring until thickened and bubbly.3
Stir in 1 cup cheese until melted.4
Combine macaroni and sauce in buttered casserole. Sprinkle with remaining cheese and bake in 350 oven for 30 mins.5
Can sprinkle with a little paprika to aid in browning some.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: evewitch
On Jun 18, 2009
This was easy to do and everyone agreed it was good. (I thought it would be too plain.) I thought the amount was about perfect for a side dish for 4-6. I would probably not serve as a main (with 3 servings) because, although good, it is not quite a superstar. I served it with Baked Pork Chops and Simply Spiced String/ Green Beans.
From: Chicagopm
On Sep 24, 2002
I made this last night for dinner. This was the first time that I've ever made "homemade" macaroni and cheese. I used shell pasta instead of macaroni (using the same amount of uncooked pasta). I almost cooked additional pasta before I baked it because when I mixed the pasta with the cheese mixture it looked very soupy. It's a good thing that I didn't!! During the baking process, the liquid "evaporated". This is a recipe that will definitely be used again! Thanks for sharing!
From: Brenda7
On Jan 2, 2002
This was a quick & easy recipe to make for a family gathering. I doubled the recipe exactly & added a bit more flour. Instead of the cheddar, I used velveeta cheese. Perfect. (Just ask my 3 boys)
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