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Family-Favorite Macaroni and Cheese

Family-Favorite Macaroni and Cheese

Homemade macaroni and cheese has never been easier! Your family will love the rich flavor loaded with real cheese and baked right in your oven.

(24 comments)
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

Ingredients

2
cups uncooked elbow macaroni (7 ounces)
1/4
cup butter or margarine
1/4
cup Gold Medal® all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon ground mustard
1/4
teaspoon Worcestershire sauce
2
cups milk
2
cups shredded or cubed Cheddar cheese (8 ounces)

Directions

  • 1 Heat oven to 350ºF.
  • 2 Cook macaroni as directed on package.
  • 3 While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • 4 Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
200 ),
% Daily Value
Total Fat
22 g
22 %
(Saturated Fat
11 g,
11 %
),
Cholesterol
45 mg
45 %;
Sodium
560 mg
560 %;
Total Carbohydrate
34 g
34 %
(Dietary Fiber
1 g
1 %
),
Protein
17 g
17 %
;
% Daily Value*:
Vitamin A
18%;
Calcium
30%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 Milk; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

Purchase the cheese already shredded in an 8-ounce package.

And this is just the beginning! While stirring the cooked macaroni into the cheese sauce, try adding sliced ripe or green olives or bite-size pieces of cooked vegetables, hot dogs or cooked sausage.

Add a 4-ounce can of chopped green chilies, drained, for a perked-up version of mac and cheese.

Comments (24)

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