Down Home Macaroni and Cheese

"My kids don't like most homemade macaroni and cheese dishes, but they love this one. It is creamy and cheesy!"
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Hope H. photo by Hope H.
photo by SharonChen photo by SharonChen
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Melt 3 tablespoons of the butter in large saucepan on low heat.
  • Blend in flour and salt; cook and stir 1 minute.
  • Gradually add milk; cook, stirring constantly, until thickened.
  • Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
  • Pour into lightly greased 1-1/2-quart casserole.
  • Melt remaining 1 Tablespoon butter; toss with bread crumbs.
  • Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
  • Bake at 350 degrees F for 20 minutes or until thoroughly heated.

Questions & Replies

  1. Anyone used this without the shredded cheddar cheese ??
     
  2. Do you prepare the noodles according to the package? Or do you place them uncooked in the mixture?
     
  3. Can I put it together in the morning and cook it later
     
  4. I need to make this recipe for 16 people Do you have suggestions for increasing the ingredients? I'm not a very goof cook and Mac and cheese was bestowed upon me to make for Christmas. Any help would be greatly appreciate it. Thank you
     
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Reviews

  1. This worked very well for me. I have struggled in the past at making mac and cheese. I used a can of evaporated milk and then top off with 1% milk to make 2 cups. Unfortunately, I didn't have any breadcrumbs but I bet it is even better with them. I did add a little dry mustard, but other than that followed the recipe. This recipe is very good. Thanks! Couple of hints for those who had texture problems....make sure you let the milk, flour, butter mixture thicken before adding the cheese. Also, a hint I picked up from another recipe - remove the thicken milk, flour, butter from the heat before adding the cheese in. That way the cheese doesn't "break" and give a grainy texture.
     
  2. I usually don't leave reviews but I just finished eating this, and wow, I am glad I made a double batch or I would have had no leftovers. I did change it slightly, I used bacon grease instead of butter because we had it and are low on butter and because I don't care for the texture of Velveeta in homemade mac and cheese, I used condensed cheddar cheese soup instead. It was creamy, it was cheesy, it was amazing, and it was the first time I was able to make the cheese sauce by myself without it breaking. Definitely going to be my go-to for cheese sauce, both for noodles and au gratin potatoes.
     
  3. I'm embarrassed to admit that I have never made mac and cheese from scratch and here I am 50 years old. In my defense, I didn't even like it until I was in my 30's and then I just went with the boxed mix. Anyway, this recipe was great! My 12 year old's bestie was staying for dinner and said Mac and cheese is her all time favorite so the pressure was on. Tweaks: I did an entire can of evaporated milk and then enough milk to top it off. I used shredded cheddar and cubed fontina because the thought of velveeta makes me ill :). I also cooked bacon and crumbled it on top. I wiped out most of the bacon grease from the pan and melted the butter and toasted the bread crumbs in the mixture. The result-my daughter who was eyeing it suspiciously because it didn't look orange said it was the best mac and cheese she'd ever had. Husband loved it. The bestie ate 3 bowls full. This one is a keeper. I just printed it up to save! Thank you!
     
  4. This was really good! Simple easy and quite tasty. I am not a fan of Velvetta AT ALL, but had a huge 32oz block of the Cheddar Cheese flavor so I figured, why not. Pleasantly surprised. Thanks for sharing.
     
  5. I substitued the velveeta with 6 slices of American cheese and followed the rest of the steps of the recipe. This mac & cheese turned out great! Will definitely make it again. Thank you for sharing!
     
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Tweaks

  1. I need to make this recipe for 16 people. Any suggestions on how much to deviate from original recipe?
     
  2. Very good mac and cheese! I added a can of fiesta cheddar cheese soup and used ritz/townhouse crackers instead of bread crumbs. It still wasn't THAT creamy, so add whatever you like to make more creamy. You'll be happy you did-maybe some sour cream, along with the cheese soup I added!
     
  3. Can I put it together in the morning and cook it later
     

RECIPE SUBMITTED BY

I am married to a military man for?25 years. We've lived in Illinois, Kansas, Japan, North Carolina, New Mexico, Spain, and Washington state. I grew up a military brat, too, and have lived in Kentucky, Florida, Maine, Germany, Holland, and South Carolina. I am now a SAHM of 2 children. I love to make and try new recipes. My mom was the one that primarily taught me how to cook and then I have taught myself to cook various other things via trial and error. I love sharing with others how to cook and ideas. :) I am an active part of our church - teaching SONday school, singing in choir, etc. I wouldn't be here if it weren't for my Lord and Savior Jesus Christ. He is my Rock and Salvation. I praise God for all that He has done for me. I love to meet new friends and enjoy talking about cooking, kids, etc. So feel free to drop me a Zmail! :)
 
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