Banana smoothie with low fat and no sugar added.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 ounces macaroni
- 1 ½ cups milk
- 1 ½ teaspoons ground mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- 1 dash hot pepper sauce
- 1 ½ tablespoons butter
- 3 ½ cups shredded Cheddar cheese, divided
- ½ cup bread crumbs
- 2 tablespoons butter, melted
- ½ teaspoon paprika
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
- Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
Nutrition Facts
| Calories | 544 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 19 g |
| Sodium | 850 mg |
| Sugars | 4 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This is a crowd pleaser! The only change I made was increasing the Worcester sauce to 1-1/4 tsp & hot sauce to 1/2 tsp for a stronger flavor
This has been my go to Mac & Cheese recipe for years & I love it. I will frequently dice up some ham and add with the cheese. It’s delicious!
Fabulous. Creamy. A keeper. Increased the cheese sauce bu 2 cups +. Also added cherry tomatoes.
My guy was reminiscing a couple weeks back about the mac and cheese he use to eat in elementary school and said how he wished he could have it again. He was raised in Pennsylvania so I wasn’t sure if I could duplicate his memories but I wanted to try. I came to AllRecipes and I typed in, on a whim, “cafeteria mac and cheese” and couldn’t believe my eyes! I followed the directions to aT except I used shell macaroni and I added Parmesan cheese on top with the bread crumbs. The smile on his face when he took that first bite was exactly what I hoped for! This is now a staple in our home—I can make it on Sunday and he can have leftovers the rest of the week when I’m working! I thought I made good mac and cheese before but this recipe is the BOMB!!!
For those people having difficulty with consistency O advise you to check your measurements. 8 oz of elbow macaroni is approximately 1 3/4-cup dry noodles.
Very simple recipe to make. Rich and creamy throughout. I had no problems at all with the recipe as written. I did add sliced pepperoni to the topping and it was fantastic!
This is the only mac n’ cheese recipe I use. I do add a large spoonful of sour cream when mixing in the cheese. Makes it just a tad creamier and less dry.
This is a staple in our house for any gathering. Once made enough for 50!
I thought for all the work and cheese that I put in it, it sure turned out kind of bland. Not sure what the problem was
It was ok–however I prefer a creamier mac & cheese. The flavor was good but the texture was like the old cafeteria style.
Great recipe, loved by everyone!
loved this! I added some parmesan and red pepper. this is a very flavorful recipe! I’ll be making this next time too.
Loved it!
This was very good! It was for Thanksgiving so I doubled the recipe. Only differences I made was to substitute Italian bread crumbs (that’s what I had), and rotini for elbow macaroni (store was sold out- day before Thanksgiving). I’d definitely make this again.
Followed recipe exactly except I left off the crumb topping. We loved it. It is the easiest homemade mac and cheese I have ever made. Loved not having to make a white sauce first.
I was going to give this four stars because I wished it was creamier, then i realized it may have been my fault because I should have weighed my pasta to be exact. I loved the fact that there was no roux to be made…no added flour butter or time! I used shredded sharp cheddar (out of the bag)…next time I will shred my own…this makes an incredible difference. I think whatever they put on the pre-shredded cheeses to keep them from clumping into one big mass affects the texture when you melt it. I also made my own bread crumbs form my 35 calorie whole wheat bread and sprayed them (after I sprinkled them on top of the dish) with “I can’t believe It’s Not Butter” . Talk about easy!! I saved calories and I didn’t need to do the broiler trick because the dish was a beautiful toasty brown. I tasted it this morning – reheated in the micro. and It really has a nice taste to it….very simple. Sometimes more is not better…just enjoy the simplicity of this dish…and use a block of really nice sharp cheddar! Thanks for the recipe!
I made it as is and it came out perfectly. The seasonings were just right – very similar to my recipe, except I always made a roux first. Either way, it’s a perfect rendition of the traditional Mac and Cheese
I made this exactly as the recipe was written, and it tasted almost exactly like the mac & cheese tasted when we were served this in the school cafeteria.
I followed the recipe, but the cheese separated from the milk. Next time I’ll use Velvetta cheese.
I used 2 cups uncooked macaroni which is 8 oz and it was the right amount. I also added the cheese to the hot milk after I had taken it off the heat just to melt everything together. I wanted to be sure that the cheese would be evenly distributed. This is a good mac and cheese recipe and we will use it again.
This was delicious!! Next time I’ll have to double the recipe 3 of us left nothing in the dish no changes were made but it is so close to my Grandmas