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Bev’s Macaroni and Cheese

Ingredients:

  • 2tablespoons butter
  • 1⁄4cup flour
  • 1teaspoon salt
  • 1⁄2teaspoon dry mustard
  • 1⁄4teaspoon pepper
  • 2 1⁄2cups milk
  • 2cups grated cheddar cheese
  • 8ounces dry elbow macaroni, cooked according to package directions

Directions:

  • Melt butter in medium saucepan.
  • Stir in flour, salt, mustard and pepper until smooth.
  • Remove from heat and gradually stir in milk until smooth.
  • Stirring constantly, cook over medium heat until thickened (about 10 minutes).
  • Remove from heat.
  • Stir in 1 1/2 cups cheese until melted.
  • Combine cheese mixture with macaroni in greased 2 quart casserole.
  • Sprinkle remaining cheese on top.
  • Bake in 375 degree oven for 25 minutes or until lightly browned.
  • Makes 6 servings.

Reviews:

  • SaraFish

    This is divine! I’ve never made macaroni and cheese from scratch and this is so delicious! I followed the recipe for the sauce exactly except for adding a little more cheese in the sauce then it calls for (because we like extra-cheesy food). It was perfect – lightly tangy and very flavorful. I think the dry mustard really makes it taste so good (although it doesn’t taste like mustard at all). I used mild cheddar cheese and skim milk and I can’t say enough about how good it came out. The only gray area for me was the measurement of the macaroni. I believe it should read 8 ounces dry macaroni (then cook it) rather than 8 ounces of cooked macaroni. And actually it made so much sauce that I was able to use a whole 12 ounce package of rotini pasta. Super good – a real keeper. I’ll make this over and over again! Thanks, Bev!

  • Dan’l

    This is truly how macaroni and cheese is supposed to be!! The flavor of the cheese heartily comes through and it is a perfect compliment to ham and spinach. This is a recipe I will keep and use over and over again.

  • ~Naner~

    Thought this recipe was pretty easty to put together. I did not have the dry mustard. My dish need a little zip, maybe that was what was lacking. My sauce was very creamy, I had no problems with the “lumpy” factor. Will be making it again.

  • Darlene10

    This was very good and creamy even though I usded 1% milk. I think I will add a little cayenne pepper the next time I make it as I felt it needed a little more zing.

  • sydsmama

    This was very easy and good! I loved this and couldn’t stop eating it. Thank-you Bev!

  • Lennie

    Bev, this simple dish is absolutely wonderful; very creamy — real comfort food. My family’s alltime favourite mac-and-cheese is my own version, but I like to try different ones as well and this one is sure a winner. It was very easy to put together (using ingredients I always have on hand, another plus) and was devoured by my family. This one’s a real keeper; thanks!

  • Laylagirl

    My family and I sure love this one. Not only was it easy to make, it was rich, creamy and very cheesy. I threw in some crumbled cooked bacon. The best. Thank-you Bev.

  • bert

    Hi Bev, Add me to your list of Macaroni & Cheese lovers. I have always made macaroni this way, although I have never used a recipe before. Your recipe is so much like my macaroni and cheese I decided to try it. Very, Very Good. Thanks!

  • ncparkins

    Bev…this recipe has been in my kitchen for the last 3 months. Ever since I found it I keep making it over and over and I even give it a little kick of my own with some pepperjack cheese and cayenne pepper and it’s absolutely delicious! Thanks for the great recipe! For weight watchers just eleiminate the butter (or 1/2 the amount) and it still tastes great! This is so easy to make and very enjoyable for the whole family!!

  • Fort Bethel

    This was good. It needs a little work though, I’d mix the floor/butter mixture with halk a cup milk before heating up all the milk for 10. I strugled with the milk mixture being lumpy. We ate this all up. I’m going to try and double this next time. The measurments here only filled a 9X13 baking pan half way and I’ll tell ya your going to WANT to make 2 batches of this. Also the recipe call for 8 ounces elbow this means 8 ounces dry. Measure 8 ounces THEN cook it.

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