Make-Two Macaroni and Cheese

"From the Houston Chronicle, in response to a reader request. Very basic mac and cheese with mild flavor. When baked, the top gets nice and crunchy. Perfect for OAMC as directions for baking from frozen are included. Also very economical. I usually keep several foil pans of this in my freezer and throw one in the oven when roasting a chicken for a super easy meal. I like extra cheese on top."
 
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photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
45mins
Ingredients:
7
Yields:
2 pans
Serves:
8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Cook macaroni according to package directions. Meanwhile, melt butter in large saucepan or Dutch oven. Whisk in flour, bouillon and dry mustard. Gradually add milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat.
  • Add 2 cups cheese; stir until melted. Stir in macaroni. Turn into two lightly greased 1 1/2 quart baking dishes. Top each with one cup shredded cheese. Bake one dish 20 to 25 minutes or until hot and bubbly.
  • Cover second dish tightly with aluminum foil; freeze.
  • To bake frozen macaroni and cheese: Preheat oven to 375 degrees. Bake frozen casserole uncovered one hour or until bubbly and hot in center. (These are the directions in the original recipe; however, I usually bake covered so it won't dry out, then uncover at end to crisp up the top. If you choose to bake covered, allow for extra baking time.).

Questions & Replies

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Reviews

  1. Steph_40135
    I found the sauce did not have a great taste. Not sure what happened when everyone else reviewed it with such great reviews. I have a second one to bake still, so if it is better, I will resubmit my review.
     
  2. CurlyCass
    My whole family loves this I have made it twice and enjoyed it al four times. Thank you for this one.
     
  3. wvgreenb
    Very good taste with the chicken bouillion and mustard.
     
  4. Aubribanana
    I only gave it four stars because I think that I'm just not use to real cheese in a macaroni dish. Its typically they processed cheese food and this had a bit of a different texture. I also thought that it could have used some salt and pepper but that can always be added after.
     
  5. jlns mom
    this recipe tasted great but was extremely soupy... would have been wonderful if it was creamy instead of soupy. while making it I questioned the amount of milk but thought with all the good reviews it must be right, it was not. It only needed about 1/2 the amount of milk listed.
     
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Tweaks

  1. Rose is Rose
    This was a really good macaroni and cheese! I was cleaning out the fridge and added 4 slices of American Cheese and used mushroom soup base instead of chicken. It seemed a bit bland, so I added 1 teaspoon of onion powder. For the top, I had some left-over Mexican blend cheese and threw that on along with the 1 cup reserved cheddar. I melted two tablespoons of butter and tossed that with 1/2 cup of homemade bread crumbs and sprinkled that over all. I covered for the first 15 minutes and uncovered for the last 10. I did reduce my oven to 350 as I thought 375 was a bit too hot. LonghornMama, thank you for a great recipe! I knew if it came from the Houston Chronicle and was approved by you, it was going to be a winner!
     

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