Homey Mac & Cheese Recipe
Homey Mac & Cheese Recipe photo by Taste of Home

Homey Mac & Cheese Recipe

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I also call this "My Grandson's Mac & Cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 2-1/2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups 2% milk
  • 5 cups (20 ounces) shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon paprika

Nutritional Facts

1 cup equals 447 calories, 28 g fat (20 g saturated fat), 97 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. Preheat oven to 350°. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
  4. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
Originally published as Homey Mac & Cheese in Taste of Home June/July 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Homey Mac & Cheese

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 6, 2016

"Lacks flavor"

MY REVIEW
Reviewed Jan. 2, 2016

"This recipe is simple and delicious, my crew wasn't crazy about the Worcestershire sauce, so the next time I made it I only used 1 Tbs. and added a few dashes of hot sauce and some ground mustard. I also made this in my cast iron, baked to golden perfection."

MY REVIEW
Reviewed Nov. 26, 2015

"Really good, the only thing I may change for the next time is either adding chili powder or a mix of cheeses for a little added flavor."

MY REVIEW
Reviewed Mar. 15, 2015

"Really like this one. I used my cast iron skillet and it was bubbly, cheesy deliciousness! I sprinkled Parmesan over the Cheddar on top, and skipped the paprika."

MY REVIEW
Reviewed Nov. 12, 2014

"Will try tonight, but just fyi 5 cups equals 40 oz. not 20 oz. as called for in the recipe"

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