Similar to potato pancakes are tattie scones. These scones, which have Scottish and Irish roots, are a family favorite and go great with any breakfast dish! For taste, add pepper, onion, or any other spices. Butter is recommended. Enjoy.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 20 ounces elbow macaroni
- ½ cup butter
- ⅜ cup all-purpose flour
- 6 cups milk
- 1 ½ pounds shredded sharp Cheddar cheese
- ¾ cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.
- Bake in preheated oven until the top is golden brown, 35 to 40 minutes.
Nutrition Facts
| Calories | 883 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 30 g |
| Sodium | 784 mg |
| Sugars | 12 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great mac & cheese. The only changes I made were using equal parts butter and flour, a half cup of each and I only had a 16 oz box of macaroni which seems like the perfect amount to me. I also added dehydrated onion (about a 1/4 cup) powered mustard and a bit of cayenne to the sauce. lastly I used crushed buttery crackers which should be the standard IMHO
came out good. we changed it a little. Added broccoli and Swiss cheese. it was good but for me I added some garlic, oregano, salt and pepper.
I used this recipe along with The Cajun Ninjas version with Crawfish. I also added andouille sausage to it. For the cheeses, I used som smoked mozzarella and mild cheddar. I layered the top with sharp ceded as well. It was the BOMB!
It was amazing, but you don’t need to use so much cheese. I used much less and it turned out great.
I didn’t make any changes or notes! It was amazing!?! Definitely a five star meal!!!
If you are wanting a dryer mac and cheese this is not fot you. Now if you want the most creamy mac and cheese you will love this! I made it for 8 servings and only put 4 cups of milk and added about 4 more onces of noddles. In the sauce I put onion powder, garlic powder, red pepper flakes and pepper jack cheese. It adds a little something to this recipe. I will be making this again!
taste good, a little bland but good recipe
The only mac and cheese recipe I’ll ever use.
Needed to add quite a bit more cheese as I found it a bit bland, and could definitely reduce the amount of milk. But overall was good.
Great
Was very good made some dry mustard in the sauce would help it be even tastier.
Great recipe. My family enjoyed it.
My wife has been asking me to make this. She enjoyed it
I think this turned out great! Some may not like the texture difference with the breadcrumbs but I prefer that. The rest of the Mac and cheese is very creamy/cheesey. I put a little bit of cheese on the top before I baked it.
My sauce was not smooth no ,setter how much I mixed it. But it still was good
Very good! I used panko for mine. It had a good crunch, which was amazing with all the cheese.
Just finished putting this in the oven. This is one of our family’s go to recipes. I have scaled back the milk to about 4 cups versus the 6 it calls for….. I also added diced ham as an addition. And finally added a little Parmesan to the bed crumbs for an additional cheese. Alternative additions I have used over time are: a packet of ranch dressing with a smaller flour amount, two tablespoons yellow mustard to the cheese sauce, or two tablespoons or worchestshire sauce (for a smoky meaty flavor)
These reviews are spot on. 4 full cups of milk is the key. I did 3+ and wished that I had gone a full four. So tasty. Just lacked a little of that saucy feel. Added mustard like the others along with pepper and garlic. Was nearly perfect.
Great recipe! Scrumptious!
I made this for dinner and didn’t have cheddar cheese so I used Mozzarella. I did add my own little twist and only added 4 cups milk and added 1 cup sour cream. Turned out delicious!!
This recipe seems a little plain so I spiced it up a bit and made a few changes after reading the comments. I only uses 4 cups of milk instead of 6. At beginning when I put the butter in pan I threw in some chopped onions, crushed red pepper, salt&pepper and little garlic powder….. I didn’t have the bread crumbs so i used I sleeve of RITZ crackers crushed. It turned out amazing! Definitely will make this again!