Prep 15 mins
Cook 15 mins
An easy way to do macaroni and cheese when there is little time until dinner. No baking required.
- 226.79 g elbow macaroni
- 59.14 ml butter
- 59.14 ml flour
- 2.46 ml salt
- 0.25 ml black pepper
- 473.18 ml milk
- 473.18 ml shredded cheddar cheese or 226.79 g cheddar cheese
- Cook macaroni according to package directions.
- In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
- Cook and stir until bubbly.
- Stir in cheese until melted.
- Drain macaroni; add to cheese sauce; stir to coat.
PLEASE READ THIS REVIEW!! I get extremely annoyed at those members who post these horrible reviews and then don't even bother to complete their pages. As far as I'm concerned, they just "hit and run". This recipe was featured the other day and I saved it to try. I have just now completed it and it is delicious! The only change I made was to use a Mexican style blend cheese, because that's what I had. It is not grainy, gritty or disgusting. Remember, the cheese you select to use will dictate the taste of the dish. I have no burned flour taste. I completely melted the butter, whisked in the flour, whisked in the milk and then kept whisking until it was thickened to my satisfaction. I left it a bit runny, because the starch from the pasta will cause it to "draw" up. Removed from the heat, stirred in the cheese until it was melted and creamy, then stirred in the elbows. Pure mac and cheese heaven! This is a classic recipe and not to be confused with a boxed mix or that made with Velveeta. Velveeta isn't even classified as real cheese (and I still love it!). Marie, thank you again for another wonderful recipe. This is a keeper and I will use it often because it's such a fast meal. To those of you who left rotten reviews, "LEARN TO COOK" before you post such nonsense. Also, if a man leaves you because you flopped a dish--men are like streetcars--another one will come along shortly.
This was excellent, exactly what you want mac and cheese to be decadent and saucy. I don't understand why some reviewers changed the recipe and then review it with only two or three stars. How can you know what it's really like unless you follow the directions? That's unfair to the person that posted the recipe. With that said I have to say I did use Velveeta, and added a couple of shakes of nutmeg and cayenne for zip. But I used all the flour and had no problem, it didn't have a floury taste because I cooked the flour in the butter for a little while before adding the milk. I used skim milk. When I asked DH if he wanted homemade or box mac and cheese he didn't want me to go to a lot of trouble, but this recipe is very easy, and came out sooo good, and so much better then boxed. We had this with pigs in a blanket and black bean salad. Wonderful supper. Thanks for the recipe, I'll use it again!
Good basic recipe. This works best with extra sharp cheddar cheese IMO. I also add a little dried mustard, garlic powder, and nutmeg to the sauce. Make sure the flour is cooked thoroughly before adding liquids. To make a creamier product, try mixing half and half and milk. Also, to keep it from getting grainy, take the sauce OFF the heat and THEN whisk in the cheese, a little at a time. It's worth the effort to shred your own cheese for a good end product.