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Homey Mac & Cheese

 Homey Mac & Cheese
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
8 ServingsPrep: 20 min. Bake: 25 min.

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

Directions

  • Preheat oven to 350°. Cook macaroni according to package
  • directions for al dente.
  • 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.
  • Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until
  • cheese is melted.
  • 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.

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Homey Mac & Cheese (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.