Macaroni and Cheese Bristol

Macaroni and Cheese

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 22 mins
Total: 42 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
425 Calories
24g Fat
35g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 425
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 69%
Cholesterol 66mg 22%
Sodium 940mg 41%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 17g
Vitamin C 0mg 0%
Calcium 386mg 30%
Iron 2mg 9%
Potassium 194mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This favorite macaroni and cheese recipe makes a great side dish or main dish casserole, especially on weeknights.

Ingredients

  • 2 cups elbow pasta

  • 2 cups whole milk

  • 1/2 teaspoon salt

  • 1/4 cup all-purpose flour

  • 1/4 cup butter, or bacon drippings, or lard, melted

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 teaspoon dry mustard

  • 2 cups grated cheese

  • 2 ounces bread crumbs

Steps to Make It

  1. Preheat oven to 400 F.

  2. Cook the macaroni until al dente, drain, and place in a casserole. Mix together the milk, salt, flour, and fat and cook in a double boiler until thick.

  3. Add the salt, pepper, dry mustard, and grated cheese, mix well, and heat stirring until the cheese is melted and well blended in.

  4. Pour over the macaroni in the casserole, sprinkle the top with dried bread crumbs, and bake for 15 minutes.

The secret is the mustard. For cheese, use the sharp or mild cheddar according to your taste.

Avoid lumpiness with flour by adding the flour and fat to the milk and mixing it smooth before putting on the heat. Always use whole milk, never the 2% form.