Nurse Brittani's Note:
My family has been making this since I was a little girl and I have always loved it. We usually cook it for holiday meals but I make it all the time just during the week. If you love cheese you will love this, it is very cheesy.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F.
- 2Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
- 3Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
- 4In a 2 quart saucepan melt the butter.
- 5With a fork mix in flour until it looks like a paste.
- 6Stir in the milk, and cook until warm (not boiling).
- 7Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
- 8Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
- 9Bake at 350°F for about 30 minutes, or until you see some brown on top.
- 10Let it sit out for about 15 minute before eating.
- 11I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.
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Nutritional Facts for The Best Homemade Mac and Cheese
Serving Size: 1 (210 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 641.4
- Calories from Fat 389
- Total Fat 43.2 g
- Saturated Fat 27.2 g
- Cholesterol 135.4 mg
- Sodium 762.5 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 1.0 g
- Sugars 1.4 g
- Protein 34.4 g