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    You are in: Home / Recipes / Bev's Macaroni and Cheese Recipe
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    Bev's Macaroni and Cheese

    Bev's Macaroni and Cheese. Photo by Caroline Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Bev's Note:

    This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. I hope you enjoy it as much as we do. A great side dish to be served with my Meatloaf Barbecue Style!

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    Units: US | Metric


    1. 1
      Melt butter in medium saucepan.
    2. 2
      Stir in flour, salt, mustard and pepper until smooth.
    3. 3
      Remove from heat and gradually stir in milk until smooth.
    4. 4
      Stirring constantly, cook over medium heat until thickened (about 10 minutes).
    5. 5
      Remove from heat.
    6. 6
      Stir in 1 1/2 cups cheese until melted.
    7. 7
      Combine cheese mixture with macaroni in greased 2 quart casserole.
    8. 8
      Sprinkle remaining cheese on top.
    9. 9
      Bake in 375 degree oven for 25 minutes or until lightly browned.
    10. 10
      Makes 6 servings.

    Ratings & Reviews:

    • on June 26, 2002


      This is divine! I've never made macaroni and cheese from scratch and this is so delicious! I followed the recipe for the sauce exactly except for adding a little more cheese in the sauce then it calls for (because we like extra-cheesy food). It was perfect - lightly tangy and very flavorful. I think the dry mustard really makes it taste so good (although it doesn't taste like mustard at all). I used mild cheddar cheese and skim milk and I can't say enough about how good it came out. The only gray area for me was the measurement of the macaroni. I believe it should read 8 ounces dry macaroni (then cook it) rather than 8 ounces of cooked macaroni. And actually it made so much sauce that I was able to use a whole 12 ounce package of rotini pasta. Super good - a real keeper. I'll make this over and over again! Thanks, Bev!

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    • on June 30, 2002


      This was good. It needs a little work though, I'd mix the floor/butter mixture with halk a cup milk before heating up all the milk for 10. I strugled with the milk mixture being lumpy. We ate this all up. I'm going to try and double this next time. The measurments here only filled a 9X13 baking pan half way and I'll tell ya your going to WANT to make 2 batches of this. Also the recipe call for 8 ounces elbow this means 8 ounces dry. Measure 8 ounces THEN cook it.

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    • on September 09, 2002


      My family and I sure love this one. Not only was it easy to make, it was rich, creamy and very cheesy. I threw in some crumbled cooked bacon. The best. Thank-you Bev.

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    Nutritional Facts for Bev's Macaroni and Cheese

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.2
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 12.8 g
    Cholesterol 63.9 mg
    Sodium 707.6 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 1.4 g
    Sugars 1.3 g
    Protein 18.6 g

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