We love Real Simple recipes, but this was a big disappointment. Very saucy, but missing some flavor. Not super easy or fast to prepare, although it would be nice as a make-ahead. My 6 year old son wanted to mention "it's kind of yucky".
Macaroni and Cheese
Layer cooked macaroni with butter, milk, two kinds of cheese, and a little cayenne for a spicy kick. Assemble this casserole ahead of time and bake when ready to serve. User Alex suggests cooking it a little longer than suggested if you like the edges to get crispy and browned.
More From Real Simple
- Calories: 581
- Calories from fat: 42%
- Fat: 27g
- Saturated fat: 17g
- Cholesterol: 86mg
- Sodium: 651mg
- Carbohydrate: 57g
- Fiber: 2g
- Sugars: 11g
- Protein: 27g
- 1 pound elbow macaroni
- 5 tablespoons unsalted butter, plus more for the dish
- 1/2 cup all-purpose flour
- 6 cups whole or low-fat milk
- 1 1/2 cups (6 ounces) grated Cheddar
- 2 cups (8 ounces) grated Gruyère
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne (optional)
- Heat oven to 350° F.
Cook the macaroni according to the package directions.
Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt.
Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.
In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.
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