White Macaroni and Cheese Attack !

Total Time
Prep 5 mins
Cook 15 mins

Tonight I just couldn't get my act together for dinner! Came home and thought that I would have a quickie dinner - Mac and Cheese. No problem. OK...soon discovered there was a problem when I had no Mac...so off to the store I went to buy macaroni. Came home, boiled the water and macaroni and started the sauce. No milk ...or at least not enough....and no chicken bouillon. What to do? Triumph! A new Mac and Cheese recipe was born....so come share it.....it turned out surprisingly great! You can substitute chicken flavouring for the vegetable. I used what I had in the fridge....in fact I'll put this one up against my regular mac and cheese any day !

Ingredients Nutrition


  1. Bring water to a rapid boil.
  2. Add salt to the water for taste.
  3. Add the macaroni and cook until it is very tender - 10 - 15 minutes.
  4. While the macaroni is cooking, heat a sauce pan on medium.
  5. Add the margarine/butter to melt.
  6. When melted add the flour and whisk until it is blended.
  7. Add the milk (1-2 cups as needed), white wine, vegetable flavouring and dry mustard.
  8. Whisk until it has thickened.
  9. Add the shredded cheese.
  10. Whisk them all together and turn off heat.
  11. Drain the macaroni when tender, add it to the sauce, add salt and pepper to taste -- and enjoy your comfort food !


Most Helpful

This was a good macaroni and cheese that gets extra points for being easy to put together! I did add a whole teaspoon of dry mustard for some extra kick. It tasted quite a bit like the fondue cheese that we always make. Thanks for posting!

cyaos February 17, 2008

I think this recipe has a lot of potential, however, I did not care for the extra old white cheddar. (That is the actual name on the package, Canadian Extra Old Cheese) It was WAY too strong for my taste. I will try making again with a mild white cheddar or monterey jack even. I think it will be perfect once I use the milder cheese. Thanks for the recipe!

Mary N. August 18, 2007

Absolutely delicious! I don't generally like macaroni and cheese! It's like a cross between a bechamel and a veloute base for this sauce! I also love how it uses 2 cups of cheese, unlike most recipes that call for 4 cups (for the same amount of pasta), which tend to taste gluey and overwhelming. Your amount is just perfect for my tastes. I used regular vegetable bouillon, pinot grigio for the wine, and white cheddar cheese. This recipe is a keeper:). Thanks for sharing!!!!

Atiekay February 27, 2007

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