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    You are in: Home / Recipes / Ronzoni Macaroni & Cheese Recipe
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    Ronzoni Macaroni & Cheese

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Chef #1071471's Note:

    Try this one, its off the box of Ronzoni elbow pasta and I make it all the time. Definitely kid friendly!! *I also add some breadcrumbs to the mixture before baking it, as well as sprinking the top with breadcrumbs and butter to give it a nice crunchy top! Its always a big hit here, and it is not hard to make.

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    Units: US | Metric


    1. 1
      Heat oven to 350. In medium saucepan over medium heat, melt butter; add onion. Cook 2 minutes. Add flour; cook 1 minute, stirring constantly. Stir in milk and seasonings; cook, stirring frequently, until mixture boils and thickens.
    2. 2
      Meanwhile, cook pasta according to package directions; drain. Stir cheeses in milk sauce. In 2-Qt. baking dish, stir together pasta and cheese sauce*. Bake for 30 minutes or until hot and bubbly.

    Ratings & Reviews:

    • on October 14, 2012


      Excellent recipe for a creamy, rich macaroni and cheese. I highly recommend buying block cheddar and shredding it yourself. I found that pre-shredded cheese increases the chances of the cheese sauce turning grainy. I never use the dry mustard since its not something I normally have in my pantry, but I always use the onion and usually add garlic (fresh or powder) to the onions when it first goes in with the butter.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ronzoni Macaroni & Cheese

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 503.6
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 18.1 g
    Cholesterol 85.5 mg
    Sodium 969.0 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 1.2 g
    Sugars 1.1 g
    Protein 24.4 g

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