1/2 Photos of Really Great Macaroni & Cheese
I can't remember who puts out that famous red & white checkered cookbook, but this mac & cheese recipe is theirs. This is what my mom made us since we were kids and any mac & cheese that doesn't contain sauteed onions and real cheese is crapola, in my opinion. And although I have a fondness for the traditional elbows, a rotini pasta grabs the sauce much better. Remember NEVER to add oil or butter to the water you boil the pasta in or the sauce will not cling as well. This goes for all pasta. If you love your children you will NEVER feed them any mac & cheese from a box or made with Velveeta, no matter how easy it is to whip up. Show you care, cube some real cheddar and make a white sauce. Use a good pasta, too. I prefer Barilla, but Ronzoni is a close second.
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- 1Preheat oven to 375 degrees and get a large pot of water boiling.
- 2Cube the cheese.
- 3Start cooking the pasta while preparing the cheese sauce.
- 4Saute onion in butter until soft and transparent.
- 5Add flour, salt and pepper, cooking for one minute.
- 6Add milk slowly, continuously stirring.
- 7Cook over medium heat until the mixture thickens.
- 8Add cheese gradually until all the cheese is melted.
- 9When pasta is al dente, drain pasta and pour cheese sauce into the pot and stir well.
- 10Pour into a 13 x 9 (or slightly larger) baking pan that's been sprayed with Pam.
- 11Bake for 30 (minimum) to 40 minutes.
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Nutritional Facts for Really Great Macaroni & Cheese
Serving Size: 1 (191 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 531.5
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 16.2 g
- Cholesterol 79.5 mg
- Sodium 415.8 mg
- Total Carbohydrate 49.2 g
- Dietary Fiber 2.0 g
- Sugars 1.6 g
- Protein 23.9 g