Name: Best Ever Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 4 cups uncooked elbow macaroni; 1/4 cup margarine; 2 tablespoons flour; 2 cups 1% low-fat milk; salt and pepper; nutmeg; 2 cups light cheddar cheese, cubed 1/2 inch; 1/2 cup dried breadcrumbs; 1 tablespoon margarine, melted; 1 tablespoon chopped fresh parsley

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Recipe by Redsie

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Best Ever Macaroni and Cheese created by Kim127

Comfort food at its best! Adapted this from a Land O Lakes recipe.

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

4 cups uncooked elbow macaroni
¹⁄₄ cup margarine
2 tablespoons flour
2 cups 1% low-fat milk
salt and pepper
nutmeg
2 cups light cheddar cheese, cubed 1/2 inch
¹⁄₂ cup dried breadcrumbs
1 tablespoon margarine, melted
1 tablespoon chopped fresh parsley

directions

Heat oven to 350°F Cook macaroni according to package directions. Drain.
Meanwhile, melt margarine in saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute).
Add milk, salt, pepper and a dash of nutmeg. Continue cooking, stirring
occasionally, until sauce is thickened (3 to 4 minutes).
Stir in cooked macaroni and cheese. Spoon into 2-quart casserole.
Stir together all remaining ingredients in small bowl; sprinkle over macaroni.
and cheese. Bake 20 to 25 minutes or until heated through and golden brown.
TIP: for a gourmet flavor, stir in 3 ounces cubed cream cheese and 1.
teaspoon Dijon mustard with the milk.

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RECIPE MADE WITH LOVE BY

@Redsie

Contributor

@Redsie

Contributor

"Comfort food at its best! Adapted this from a Land O Lakes recipe."

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review by iewe7726

7/17/2008

This is good -- used more cheese than called for (can't have too much cheese!). Used shredded cheese instead of cubed just because that is what I had and it worked great -- melted nicely.
review by Dreamer in Ontario

3/25/2008

This mac and cheese has good flavour. I used whole wheat pasta and followed the recipe as written. For some reason the cubed cheese didn't melt into the casserole, even the next day when I reheated it. The cheese stayed as little cheese chunks throughout. Next time I think I'll add the cheese to the milk mixture so as to make a cheese sauce before adding it to the cooked pasta.
review by catercow

1/10/2008

so so good (i omitted the breadcrumbs and it was still delicious) i did everything fat free (milk, cheese, etc.) and did extra calclium enriched noodles. Super healthy and wayy better than the boxed version!
review by hungry4more

3/27/2007

Pretty good, it was my first time making homemade macaroni and cheese so I have nothing to compare it to, but this tasted pretty good and was easy to make. The milk took longer to thinken up than the recipe said.
photo by Kim127

1/27/2007