Butter that has been burned is used to make this peculiar frosting. I often receive compliments on how good it tastes on yellow cakes. Avoid the temptation to use margarine in place of butter in this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 2 pounds elbow macaroni
- 10 ounces shredded Swiss cheese
- 10 ounces shredded mozzarella cheese
- 10 ounces shredded Cheddar cheese
- ½ cup milk
- salt to taste
- ⅛ teaspoon onion powder
- 1 pinch garlic powder
- ¼ teaspoon dried parsley
- 3 tablespoons margarine
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. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
- Bake in preheated oven 50 to 60 minutes, or until top is crunchy.
Nutrition Facts
| Calories | 860 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 5 g |
| Protein | 44 g |
| Saturated Fat | 19 g |
| Sodium | 563 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this recipe it was so delicious. I did read the previous reviews before cooking and I did decide to add the 3 cups of milk like some of the reviews suggested. It makes it creamier and even better. I will make this Mac and cheese all the time now. Thanks for sharing this amazing recipes. It’s a thumbs up in my household!
Needs less pasta, more milk, less cooking time, more spices!
Way too much pasta, wasted almost 3/4 of a pound. Seems like all amounts are just thrown together. Use caution
Needs more milk and butter than suggested. I added Panko to the top so it was crispy and cooked at 450 for 20 min for faster meal. I also used about 3/4 box noodles.
It has a good flavor, but we found it a little too dry. On second serving, I added bouillon with equal parts sour cream and cream cheese, which gave it the perfect gooey texture. I added chopped turkey breast to my husband’s serving, which he felt improved the texture and flavor
Not as cheesy as I would have liked.
Good flavor but really dry.
I like my macaroni and cheese creamier that what this recipe is.
Great, simple Mac & Cheese! I used 1/2 the amount of macaroni, and the same amount of mixed cheeses. I was out of milk and read the reviews so I added 1 cup water. I also added a bit if cayenne pepper, and a splash of worstershire sauce. I was so happy it browned! I didn’t think it was that great, but everyone else did!
Tasted great, but I really wish I had read the reviews that said the amount of noodles was off. I ended up accidentally spilling 2 cups or so down the sink when draining and still ended up with enough to fill 2 large baking dishes.
I did not care for this recipe. The directions are way off–2# of macaroni? Then are you supposed to melt the cheeses in a bowl in the microwave? You can’t stir it if you do. On the top of the stove the cheeses didn’t melt right and didn’t blend together. I added more milk and just ended up with a gooey mess that didn’t mix with the pasta. I tried to rescue it with a few minutes in the microwave hoping the cheeses would finally coat the pasta, but it didn’t help. I covered the dish when I put it in the oven hoping all would come out right. It didn’t and I just gave up. I have been cooking for over 50 years and this is my all-time biggest disappointment.
The thing I liked the most about this recipe was that it is very quick and easy to assemble. However, even though I added a lot more milk than the recipe called for, it still seemed dry to me. I think I will try it again and this time not bake it for as long. One thing I did do was return the macaroni to the pan I cooked it in and mixed the remaining ingredients in the warm pan. It really helped the cheese to melt better and made it easier to mix.
I tweaked the recipe quite a bit and I actually made it into a casserole, but wow, what a casserole! I used a box of wheat elbow macaroni, cut up a cooked chicken breast, threw in some crumbled bacon, and about one cup each cooked broccoli and cauliflower. Used minced garlic and onion instead of the powdered kind. Combined all that in a 9×13 and sprinkled on a little black pepper. Made the sauce in a saucier with margarine, 2 c. milk, 8 oz. each shredded cheddar, mozzarella, and colby jack and poured that on top. Sprinkled some slivered almonds and paprika over the top. So, so delicious! This recipe was an excellent base for some really great stuff.
So Dry! I used 1 1/2 lbs of pasta…added extra cheese and sour cream…still too dry!
Based on other reviews, I used 1 lb (1-3/4 C) dry macaroni), 10 oz. shredded Tillamook cheddar & 10 oz. shredded mozzarella, 1 C milk, 1 tsp dry mustard, 1/2 tsp pepper. Placed in a 9×13 pan and dotted with 2 T butter and 3 T bread crumbs. Important to allow to sit for 15 min. after baking to retain its shame when cut. With the amount of fat from the cheeses, I think next time I’ll skip the butter on top. Comfort food at its best!
It’s only “OK” ….maybe because I prefer my mac n cheese CREAMY and thick. So maybe I should try a recipe with heavy cream in it? IDK. I did halve the recipe because I didn’t want to make too much of it. It got a little too dry and I think I maybe added too much butter….IDK. It’s sorta greasy and dry, and not creamy. =/
This is a great recipe, however I found it a little dry. I would probably use 1-1.5 cups of milk (just my preference). Also, by mixing all the cheese in with the macaroni before spreading it in the baking dish makes for a very difficult dish to clean afterwards (cheese bakes to the dish). Next time I think I will just spread the cheese on the top of the macaroni.
Followed directions. Very stringy. No one liked this.
Wow…yum. I will never make mac n cheese from a box again! So easy to throw together and toss in the oven. Thank you.
This mac and cheese is delicious and very easy to make!
This was the best. Used 1 1/2 lbs of elbow and medium shells. Also used a variety of cheeses, mixed in some chicken and Frenchs Fried Onions in the in with 2 cups of milk instead of 1/2. Topped it with parmesean and crushed croutons and baked for 40 min. Added sliced tomatoes for the final 20 min. More milk if you want it creamier. By far the best Ive ever made/had.