Yummy Yummy Macaroni and Cheese

"I am always trying to find something my entire family agrees on and I think I finally did it!! This by far is my best recipe yet! I added broccoli and salad for a main dish meal we all loved!!! I hope you enjoy it as much as we did."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
40mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Heat oven to 350°F.
  • Cook pasta as directed on the box.
  • While pasta is cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, and mustard. Cook over low heat, stirring constantly, until mixture is all smooth and bubbly;remove from heat. Add milk, and put back on heat, until boiling, stirring constantly. Boil and stir approx 1 minute. Mixture will thicken. Add cheese. Cook, stirring occasionally, until cheese is melted.
  • Drain pasta. Add pasta and cheese mixture to ungreased 2 quart casserole and top with fresh breadcrumbs if desired. (I use fresh that I make).
  • Bake uncovered for 20-25 minutes or until golden brown.

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Reviews

  1. Wonderful! Big hit in my family! I've made this recipe several times... very good! Cheese sauce is also good on vegies such as asparagus (with bacon crumbled on top) and broccoli. Thanks for sharing!
     
  2. This was my first time making real mac and cheese (not from a box!) and it was really good. May add more dry mustard next time or maybe some very sharp cheddar cheese. Thank you!
     
  3. Very good and easy to make! My 3 year old LOVED it and he's very picky with his mac and cheese. I poured the sauce over his pasta (no oven) and then added cayenne pepper and breadcrumbs and put in the oven for DH and myself.
     
  4. I made this for freezer tag in the OAMC forum. Nice taste and not "grainy" the way some cheese sauces can be. I put this togeter before baking and froze. I pulled it out of the freezer, I allowed to thaw and baked as per the directions. Thanks for another easy OAMC recipe :)
     
  5. Yummy Yummy is a perfect title for this! I made this exactly as written (but doubled it) and it is FABULOUS! The shells hold that yummy cheese sauce better than elbows. The sauce is really cheesey and creamy and just the right amount and consistancy (I used fat free half and half). It doesn't dry out after baking. This will be one of our favorites and will get made many times. Thanx for sharing!
     
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RECIPE SUBMITTED BY

Hi! I am Tami and a SAHM of 4 children, ranging in age 18 to 4. So I have ALOT of different likes and dislikes when cooking! I like to try new things and give it my own personal twist! The only pet peeve I seem to have is people who stop right in front of you in the grocery aisle for NO reason whatsoever!! They seem to be the same people I get behind while driving also!!!
 
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