Total Time
Prep 15 mins
Cook 30 mins

This recipe is a better adaptation of the "perfect" macaroni and cheese recipe from the MS website. To save $$, I get the various cheese "ends" that most grocery deli counters offer at a discount. The greater the variety of cheeses used, the better this recipe tastes!

Ingredients Nutrition


  1. Preheat oven to 350°F Coat a casserole dish with butter or olive oil spray.
  2. Melt the butter in a large saucepan, stir in flour gradually and whisk until smooth. Cook 1 minute.
  3. Whisk in the warm milk & cook until thickened, stirring constantly.
  4. Remove from heat and stir in all the spices and the 4 cups cheese. NOT the parmesan. Stir until all cheese is melted. (The mixture should have a smooth consistency).
  5. Stir in the cooked Macaroni until well coated with sauce.
  6. Pour mixture into buttered casserole. Sprinkle Parmesan cheese over top.
  7. Bake for 30 minutes, or until hot & bubbly with slightly browned edges.
Most Helpful

3 5

I had real high expectations for this dish. All of the ingredients together sounded like it would make an amazing tasting mac & cheese. Not so much. It was very creamy, but kind of bland. But, the nutmeg taste was very visible. Which surprised me (and my family). I used mild cheddar and Swiss cheese as suggested, for the cheese sauce and then added the Parmesan cheese to the top. I think I will stick to my tried and true recipe from my Betty Crocker cookbook. Made for PAC Spring 2010.

5 5

Oh my! These are very, very yummy indeed! The sauce has the perfect thickness and a lovely subtle spicyness. I made half the recipe and it still made a big casserole. I will definitely make this again the next time I crave the ultimate comfort food without all the hassle. Great, thanks for sharing, bakedapple42! Made and reviewed for one of my "babies" in Spring PAC 2009.