Bev's Macaroni and Cheese
photo by Jonathan Melendez
- Ready In:
- Melt butter in medium saucepan.
- Stir in flour, salt, mustard and pepper until smooth.
- Remove from heat and gradually stir in milk until smooth.
- Stirring constantly, cook over medium heat until thickened (about 10 minutes).
- Remove from heat.
- Stir in 1 1/2 cups cheese until melted.
- Combine cheese mixture with macaroni in greased 2 quart casserole.
- Sprinkle remaining cheese on top.
- Bake in 375 degree oven for 25 minutes or until lightly browned.
- Makes 6 servings.
Questions & Replies
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This is divine! I've never made macaroni and cheese from scratch and this is so delicious! I followed the recipe for the sauce exactly except for adding a little more cheese in the sauce then it calls for (because we like extra-cheesy food). It was perfect - lightly tangy and very flavorful. I think the dry mustard really makes it taste so good (although it doesn't taste like mustard at all). I used mild cheddar cheese and skim milk and I can't say enough about how good it came out. The only gray area for me was the measurement of the macaroni. I believe it should read 8 ounces dry macaroni (then cook it) rather than 8 ounces of cooked macaroni. And actually it made so much sauce that I was able to use a whole 12 ounce package of rotini pasta. Super good - a real keeper. I'll make this over and over again! Thanks, Bev!
This was good. It needs a little work though, I'd mix the floor/butter mixture with halk a cup milk before heating up all the milk for 10. I strugled with the milk mixture being lumpy. We ate this all up. I'm going to try and double this next time. The measurments here only filled a 9X13 baking pan half way and I'll tell ya your going to WANT to make 2 batches of this. Also the recipe call for 8 ounces elbow this means 8 ounces dry. Measure 8 ounces THEN cook it.
Bev, this simple dish is absolutely wonderful; very creamy -- real comfort food. My family's alltime favourite mac-and-cheese is my own version, but I like to try different ones as well and this one is sure a winner. It was very easy to put together (using ingredients I always have on hand, another plus) and was devoured by my family. This one's a real keeper; thanks!
I've made tweaks to this over the years, using the following ingredients: Serves 12 4 tablespoons butter 1?2 cup flour 1 teaspoon salt 1 teaspoon pepper 2.5 cups milk 1 to 1.3 pounds grated cheese (I prefer Beecher's, white cheddar or manchego) 16 ounces dry pasta (I usually go with penne or mini penne) Stir in 2/3 cheese until melted. Combine cheese mixture with macaroni in greased 9x13 casserole dish. Sprinkle remaining 1/3 cheese on top.
I just wanted to let you know of a method I have used for years now, and it is way easier. Warm the milk and put everything but the macaroni and cheese in the blender on a lower setting. When blended just add the cheese for a few seconds. Pour over the cooked macaroni in the greased casserole. Easy and works great! This recipe is same as mine except for dry mustard, which sounds good to me!
I'm going to give my honest review so I know I've tried this recipe. I will say what I enjoyed... I like the consistency of this. A nice creamy, rich consistency to the macaroni and cheese. I did use 1/2 milk and 1/2 heavy cream instead of all milk. What didn't I like? It was way too bland. I tasted it after all the ingredients were combined and it really lacked flavor. As-is, my family wouldn't have eaten it. I would try it again because I like the textrure, but to boost the flavor will use sharp cheddar. For my tastes, I add in some dried garlic, nutmeg, maybe a pinch of cayenne for more flavor.
I was encouraged by the reviews but I still wasn't expecting how rich, creamy and cheesy it would taste. I substituted spicy brown mustard for the dry mustard, used 2 cups Kraft Shredded Sharp Cheddar to the sauce and crumbled Trader Joes Whole Wheat Entertainer crackers on top (3). Sheer nirvana :-)
I wanted to fix macaroni and cheese,but I wanted something out of the ordinary,but I still wanted "comfort food" so I chose this.And I'm so glad this is the one I chose.Instead of using the amount of milk stated, I just used 2 cups.And you were "right on the money"with the baking time.The amount of dry mustard just gave recipe the "right amount of zing" This will be made again,thank you for posting."Keep Smiling:)"
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