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

Homey Mac & Cheese Recipe

Publisher Photo
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
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

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.

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
   (13)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 30, 2014

I agree with others to make this a real treat; increase cheese to 6 cups, increase milk by adding 1/3 cup more; use only 1 tbl of Worcestershire sauce & 1 tea of dry mustard and baked covered the 1st 20 min. I know that is a lot of changes but it sure worked for our family and friends at a recent gathering.

MY REVIEW
Reviewed Jun. 12, 2014

Been eating it for years! Love my Grandmothers Home cooked MAC and Cheese

MY REVIEW
Reviewed Jun. 11, 2014

Zachary, Thank you so much for your service, and, Mrs. Beardsell: Thank you for sharing your wonderful recipe!

MY REVIEW
Reviewed Feb. 16, 2014

I LOVED this recipe! Made it exactly as written and it was delicious! I'm not a huge fan of some mac & cheese recipes because they are "too" cheesy. I thought that would be the case with this recipe but it was just perfect! And the Worcestershire gave it an extra something special. Perfect! Will definitely make this again! Oh, and my family loved it too! :-)

MY REVIEW
Reviewed Oct. 27, 2013

My family really enjoys this mac and cheese recipe. We have only prepared it a couple of times, but that's enough to know it's good. I really like using my cast-iron skillet to bake this recipe. I sprinkle a fair amount of paprika on top to bake and use large spiral pasta. Next time, I believe we'll try incorporating a couple cloves of minced garlic. I also cover the skillet with foil when baking.

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