1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (180g) Recipe makes 10 servings
Calories 495
Calories from Fat 295		(59%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 20.5g	102%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 548mg		22%
Potassium 228mg		6%
Total Carbohydrate 26.8g		8%
	Dietary Fiber 1.0g	4%
	Sugars 1.1g
Protein 23.3g		46%
detailed view... how is this calculated?

Old Fashioned Macaroni and Cheese

Recipe #257892 | 1 hour | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Katzen
Oct 8, 2007

I've not seen any recipe like this here. Mom used to make it, and it is divine comfort food; chunks of cheddar and a basic Béchamel sauce, topped with buttery bread crumbs, make for an amazing dish! **Béchamel sauce technique updated, thanks Noo for pointing out the error.**

SERVES 10 (change servings and units)

Ingredients

2 cups macaroni
4 tablespoons butter
3 cups milk
5 tablespoons flour
salt and pepper
1 1/2 lbs cheddar cheese, medium and old, diced
1/2 cup breadcrumbs
2 tablespoons butter, melted

Directions

1
Cook macaroni, drain.
2
Melt butter over medium heat, add flour and cook briefly while stirring, until slightly golden in colour. Meanwhile, heat milk in microwave or on stove in separate pot until warm.
3
Slowly add milk to flour and butter mixture; cook while whisking until sauce thickens. Add salt and pepper.
4
Put half the cooked macaroni in a 9x13 pan; layer half the cheese, and half the sauce. Repeat.
5
Top with breadcrumbs.
6
Sprinkle top with melted butter.
7
Bake at 375 degrees Fahrenheit for 30 to 40 minutes, until bubbling in middle.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #686814

On Dec 13, 2007

This is fantastic! My entire family was raving about it. Even the leftovers tasted great

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Kim127

On Jul 9, 2009

I used the updated instructions and warmed the milk before adding to the roux. Worked perfectly. Loved the easiness of the prep in this recipe and the taste is fantastic. DH loved it and even asked to take some of the leftovers to work for lunch, and this doesn't usually happen as he is a big sandwich for lunch kind of guy. I used sharp cheddar cheese, though I didn't have old stuff. Kat, thanks for a great recipe!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Noo

On Apr 29, 2009

A really lovely Macaroni Cheese dish. My only problem with it ,was making the Bechamel this way.I normally would melt the butter,add the flour,then gradually add warm milk,thus avoiding lumps. I did make it as written,and it did lump up.Even after vigorous whisking and beaten it was still a little lumpy,so I ended up sieving it. I love the fact that you don't have to grate cheese and stir it through the sauce,or mix in with the pasta.Such an easy way of doing it. We loved it.Thank you! Made for 1-2-3 Hit Wonders.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews