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Nutritional Guidelines (per serving) | |
---|---|
717 | Calories |
47g | Fat |
44g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 717 |
% Daily Value* | |
Total Fat 47g | 60% |
Saturated Fat 26g | 131% |
Cholesterol 128mg | 43% |
Sodium 1102mg | 48% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 4g | 14% |
Protein 30g | |
Calcium 844mg | 65% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This macaroni and cheese recipe is a combination of elbow macaroni and a flavorful homemade cheese sauce. Some American (Velveeta) cheese in the sauce makes it creamier than all cheddar, or use all cheddar cheese, smoked cheddar, or a cheddar and Gruyere blend. The sauce is made richer with some light cream or half-and-half, and a small amount of mustard adds flavor.
The buttery bread crumb topping browns perfectly for a delicious, crunchy topping. I sometimes add grated Parmesan cheese to the bread crumb mixture.
Ingredients
- 8 ounces elbow macaroni (2 cups uncooked)
- 6 tablespoons butter (divided)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup half-and-half
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon dry mustard
- 2 cups shredded cheddar cheese (8 ounces)
- 1 cup shredded American cheese (4 ounces)
- 1 cup soft breadcrumbs*
Steps to Make It
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Gather the ingredients.
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Heat oven to 350 F (180 C/Gas 4).
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Grease a 2-quart baking dish or spray with cooking oil spray.
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Cook the macaroni following package directions; drain in a colander and rinse with hot water.
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In a bowl, combine the cheddar and American cheeses. Set aside.
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In a medium saucepan melt the 4 tablespoons of butter over medium heat until hot and foamy; stir in the flour until bubbly. Cook, stirring, for 2 minutes. Gradually add the milk and cream along with the salt, pepper, and ground mustard. Cook, stirring constantly, until thickened. Add 2 cups of the cheese blend and continue cooking until melted, stirring constantly.
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Add the drained macaroni to the sauce and stir to blend. Pour the macaroni and cheese into the prepared baking dish. Top with the remaining 1 cup of shredded cheese
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Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle over the cheese layer.
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Bake for 25 to 35 minutes, until bubbly and nicely browned.
Tip
- Make breadcrumbs in the food processor using day-old bread or rolls.
Recipe Variations
- Use a combination of cheddar and Gruyere cheese or all cheddar cheese.
- Use shredded smoked cheddar cheese in the sauce.
- Add about 1/2 cup of cooked crumbled bacon to the sauce.
- Add 1/4 cup of grated Parmesan cheese to the bread crumb and butter mixture.
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