Make this "better than the box" macaroni and cheese your go-to recipe.The homemade white sauce with both milk and cream and the three blocks of sharp Cheddar cheese make it a top-rated mac and cheese recipe.
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.
Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.
Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.
Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.
NOTE: For testing purposes only, we used Kraft Cracker Barrel cheeses.
I did not make this recipe, but came across it while searching for one. As an RD I'm always curious about the nutrition information in recipes, and decided to analyze this one since there were no nutrition facts listed.
If made to serve 6, this recipe packs 1,172 calories, 74.5gm of fat (46 of which are saturated!), and 51 gm of protein! My recommendation is to go w/ a lighter version, people! this is the caloric equivalent of an entire Thanksgiving dinner!
I have made this recipe for the past 6 years for Thanksgiving and follow the recipe to the letter. It is delicious and is always a hit. I have to laugh at the comments on calories and fat. Reading the recipe it is obviously NOT light! I make it once a year at Thanksgiving and if I didn't, I think there might be a riot at my house!
Outstanding recipe. Even my extremely picky family loved it. Best mac and cheese recipe ever. I used preshredded cheese, and for those worried about calories, i used skim milk and lowfat cheese. Tasted perfect to me! I put the casserole under the broiler the last 5 minutes to add that crispy cheese top my family loves. Love it thank you for sharing!
I have made this year after year for Thanksgiving and Christmas. It is delicious. The only thing I change is I put in 4 blocks of cheese instead of 3. For those of you who are worried about calories and fat, do like me...only have it twice a year. It's very rich and not your average mac and cheese! It's worth it though!
I don't see where this site says "Low-Fat" Recipes Only. Cream and cheese and butter are good for you, we need fat to survive & thrive. As long as it's coming from the right sources (grass fed, free roaming animal, hopefully unpasteurized) it's healthy. I'm using sprouted rice pasta to make sure it's also easily digested. Yum! www.westonaprice.org shows proof a low-fat diet is NOT healthy.
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