Recipe By KROB919
Rating
Published Feb 21st
Prep 20m Cook 45m Additional - Ready In 1h 5m
Servings 4 servings Calories 649.6

This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it’s own. Enough to make 4 side dishes or 2 main dishes.

Recipe Ingredients

  • 8 ounces elbow macaroni
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • 8 ounces cubed processed cheese food

Cooking Directions

  1. 1 In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
  2. 2 In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
  3. 3 In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
  4. 4 Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

  • Calories 649.6
  • Carbohydrate 58.6 g
  • Cholesterol 91 mg
  • Fat 32.3 g
  • Fiber 2 g
  • Protein 30.4 g
  • Saturated Fat 20 g
  • Sodium 817.6 mg
  • Sugar 7.4 g

Reviews

  1. Why do people write their changes and rate the recipe? Shouldn't they first make it exactly like it is written and then rate it and then maybe suggest changes? Even though I didn't make it yet, I think it sounds delicious.
  2. I used cheddar, and mozzarella and no processed cheese. It turned out fantastic! Even my fussy kids ate it! I will make this again and again...
  3. Dont put the noodles in before the water come to a boil
  4. This recipe is good not great. Like other reviewers have said it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese though. I wonder if there's a way to get the creamy texture without all the Velveeta?
  5. I added a dash of garlic powder pepper and used ritz crackers on top. It was yummy.
  6. First off I doubled the recipe. After melting the butter I added 1 chopped yellow onion and two cloves of garlic minced. After browning the flour and adding the milk I added 2 tsp. black pepper 1 tsp. both worstershire sauce and Frank's Red Hot sauce and 1 14.5 c. diced tomatoes including the liquid. - Read more ...
  7. This was AWESOME!! I did use a little more cheese and added garlic and onion powder... I may try the worchesture sauce this time...I'm actually making it for the second time tonight.. I made it for my boyfriend the first time and he was asking for more..He even said that it was the The BEST - Read more ...
  8. this is a very good basic recipe. like other reviewers I added some spices (salt onion powder ground mustard worcestershire sauce) and topped with bread crumbs. also instead of elbows we use bowtie pasta. sometimes I'll add some good cubed ham to the mixture before putting it in the casserole dish too.
  9. This recipe is awesome! I've been making it for a while now... I made it again tonight and decided to write a review this time because it's repeated deeeelicious! I started topping it with parmesan cheese and Italian bread crumbs before putting it in the oven, it gives it a great touch. Thanks for sharing!
  10. I add a tsp. of dry mustard and some onion powder to the liquid. I also top my casserole with a good amount of shredded cheddar and top that with seasoned bread crumbs and then dot with butter. Great comfort food!
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