| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
- 2 cups plus 1/2 cup shredded sharp Cheddar
Instructions
- Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
- In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 317 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 22 mg |
| Sodium | 308 mg |
Reviews
Good basic recipe; I use extra-sharp cheese, Cracker Barrel good store brand. Add-ins: garlic or garlic powder, onion powder, green onions, chives when adding cheese at end, chili powder, smoked paprika, dried herbs – fine herbs, Italian seasoning, herbs Provence, Mrs. Dash, etc. Agree w/other poster, increase cheese by 1/2 cup; Parm best on top.
Dry & bland. Also had a strange texture. Maybe because I added some parmasen cheese.
Following the comments made before, I added an extra 1/2 cup of milk, and stirred in 1/2 cup of cheese extra when i was mixing the noodles and sauce together. I also used Nature’s Seasoning and it gave it a good balance of seasoning. I think next time I will try another user’s suggestion and go with a different cheese blend – I like mine a little bit sharper than this recipe turns out. Overall, really good, but if you like your mac and cheese creamy, skip the 20 min bake and just do the 5 minutes to make the top bubbly.
This may be Mamma’s, but it’s not for kids. If you’re looking for soupy, this isn’t it. It’s subtle and deliciously flavored with sharp cheese and pasta cooked al dente. It cuts into squares. We used a lot of pepper and the flavor was intense. Not dry, just not saucy. Yum.
This was very easy to make, however, it was a bit dry. I’d add less pasta so that it would be a bit more moist. The taste was wonderful my family loved it AND it was better the next day!! Go Tyler!
This recipe is super easy and delicious. It is a little on the dry side, however. Next time I will use less pasta. I was thinking that when the ingredients were all mixed BEFORE I put it in the oven it looked perfect and creamy. Maybe it doesn’t really even need to be baked because that dries it out. I’m going to try that also. Overall a pretty good and easy recipe.
Super Easy recipe! However, it was the driest mac & cheese I’ve ever had! If I do try this recipe again I’ll either cut back on the elbows or add more milk. Maybe even try some heavy cream. Flavor was ok. Kind of bland. On a positive note it wasn’t greasy at all. I have made other homemade mac & cheese recipes that call for more butter and end up way too greasy. Definitely not one of Tyler’s Ultimates!
I have made this recipe many times, It doesn’t get any easier. I usually add a clove of garlic and some onion to kick it up a bit. Big hit with my family.
This Mac and Cheese recipe was a huge disappointment. It was easy to prepare, and looked great coming out of the oven, but was a gloppy mess. Little taste and horrible texture. I added more milk before baking, because it seemed dry, but that didn’t help.
I love this recipe. I have been making this recipe since the first time Tyler showed it on his show. It is a great basic recipe to build on. It is now a family favorite, and I make it several times a month. Leftovers are great for a quick lunch. Also, if I don’t make it for family holiday dinners, there is a lot of pouting. I sometimes add a little extra cheese, but for the most part, the recipe is great as is.