Total Time
50mins
Prep 20 mins
Cook 30 mins

This is delicious. A couple of options are to put velveeta slices on top before cooking, and we eat this with a homemade Russian dressing on top, which i don't expect anyone else to do!

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Cook macaroni according to package directions; drain.
  3. In a large saucepan over medium heat, melt butter.
  4. Blend in flour, salt, and pepper; gradually stir in milk.
  5. Cook, stirring constantly until mixture thickens and begins to boil.
  6. Try to avoid lumps, and don't let anything burn to the bottom of the pan. Add cheese and stir until cheese is melted.
  7. In a 3 quart casserole dish, stir together pasta and the cheese sauce.
  8. Bake 30 minutes or until bubbly.
Most Helpful

4 5

This is a really good basic mac and cheese recipe for those of us who don't care for boxed stuff. I found that adding a little dry mustard to it enhanced the flavor, and I think there are a number of things that you could add to it to make it your own. Very very creamy.

5 5

Very creamy and cheesy! I halved the recipe easily and baked in my countertop convection oven. I took your suggestion of using white cheddar and didn't have quite enough, so added some gouda to it. Worked great! Made for Fall 2011 PAC game.