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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (346g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 814 | ||
| Calories from Fat 363 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.4g | 62% | |
| Saturated Fat 24.8g | 124% | |
| Monounsaturated Fat 11.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 1300mg | 54% | |
| Potassium 637mg | 18% | |
| Total Carbohydrate 81.1g | 27% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 1.5g | ||
| Protein 31.3g | 62% | |
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Ingredients
- 16 ounces elbow macaroni (cooked)
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 3 1/2 cups milk
- 1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
- breadcrumbs
Directions
1
Preheat oven to 350 degrees.2
In a pan cook butter, salt, pepper and flour and stir until smooth.3
Remove from heat add milk, return to heat and bring to a boil.4
Boil 1 minute.5
Remove from heat and add cheese, stir until melted.6
Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Brianna Waggoner
On Jun 14, 2009
This was a hit! We had ten people over tonight, and everyone loved it. I made the dish with small shells, 1/2 lb. Velveeta, 1/2 lb. shredded cheddar from the bag and 3 cups milk and 1/2 cup half and half. I added extra pepper, garlic powder and cayenne pepper and topped with saltines tossed in butter. I didn't add extra salt as I salted the pasta water. Thanks so much!
From: PamperedP
On Jun 13, 2009
Very yummy even though I didn't have enough cheddar and had to add provolone. Will try again and again!
From: Sue L
On Nov 30, 2004
Simple but delicious comfort food! I used wheat macaroni in mine with just an ounce or two of mixed pasta (I was short some macaroni) and it was wonderful. Very easy to make as well. It is important to keep the sauce off the heat when adding the cheese, because if cheese cooks too much in a sauce, it will become grainy. Everyone loved this. Thanks for posting!
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