Old-Fashioned Macaroni and Cheese Recipe
Old-Fashioned Macaroni and Cheese Recipe photo by Taste of Home

Old-Fashioned Macaroni and Cheese Recipe

Publisher Photo
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. —James Backman, Centralia, Washington
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12-16 servings

Ingredients

  • 3-1/2 cups uncooked elbow macaroni (about 12 ounces)
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • Few dashes hot pepper sauce
  • 3-1/2 cups milk
  • 5 cups (20 ounces) shredded cheddar cheese, divided

Nutritional Facts

1 serving (1 cup) equals 249 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 416 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese.
  2. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving. Yield: 12-16 servings.
Originally published as Old-Fashioned Macaroni and Cheese in Reminisce Extra August 1993, p45

Nutritional Facts

1 serving (1 cup) equals 249 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 416 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g protein.

Full-Bodied White Wine

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

Reviews for Old-Fashioned Macaroni and Cheese

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 7, 2014

"Ok, but very pedestrian recipe for Mac and Cheese. Try Fontina for half the cheddar. Half and half for the milk. White pepper instead of hot sauce. The ground mustard is a good inclusion."

MY REVIEW
Reviewed Oct. 15, 2013

"I have used sharp cheddar, and cubed velveeta, it was so creamy, and cheesy!!!"

MY REVIEW
Reviewed Jul. 27, 2013

"Really good Mac and cheese. I didn't have hot sauce so I left it out. I even used mild cheddar but I think sharp cheddar would be great too. I added buttered bread crumbs for the topping by mixing firm white bread with melted butter while it baked uncovered. Absolutely delish!"

MY REVIEW
Reviewed Jul. 14, 2013 Edited Oct. 6, 2013

"This was delicious! I took this to a church event and it was gobbled all up. Thanks for the recipe and I will definitely be making this again!!"

MY REVIEW
Reviewed Jun. 19, 2013

"This is my husband and 5 kiddos favorite Mac and cheese. My hubby is not a noodle person but it won him over. He loves it with steaks cooked in the oven with blue cheese, crushed croutons and chives. You won't be disappointed!"

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