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
   (19)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (8)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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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"

MY REVIEW
Reviewed Nov. 11, 2014

"This was delicious, the whole family loved it! The only modification, I substituted soy sauce for the Worcestershire as I didn't have any on hand."

MY REVIEW
Reviewed Nov. 11, 2014

"Can't review this as I haven't tried this recipe, but it looks just like the one I make (no measurements) but I do use VERY OLD Cheddar cheese - the sharper, the better. It would be bland otherwise. I also toss in a wee squirt of mustard to the sauce."

MY REVIEW
Reviewed Oct. 20, 2014

"This dish had no flavor whatsoever which surprised me being the Worcestershire sauce was added to the making of this dish. I followed the recipe to every exact specification, however, both my spouse and myself thought it was extremely bland. Still looking for that ultimate Mac N Cheese recipe."

MY REVIEW
Reviewed Oct. 1, 2014

"Thank you Alice and your wonderful Grandson Zachary for his service! I checked an old Cook Book of mine and there it was - 1942!! It always has been a great recipe for me and probably will be for years to come. Over the years, I have added a vast variety of different things from bacon to tomatoes to any cheese I happen to have on hand - and garlic or garlic powder, olives and even cream cheese mixed in! I've topped it with cracker crumbs, bread crumbs and potato chips. This is a 'Can't Miss Recipe'!! Enjoy - adapt - or whatever!!Kitzer"

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