Macaroni And Cheese – a delicious recipe with elbow macaroni, milk, Cheddar cheese, salt, pepper, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook macaroni in 4 quarts of boiling water for 8 minutes. Drain water from pan with a large slotted spoon. Pasta should not be drained completely dry. Add butter to milk and heat over medium heat, stirring constantly until milk begins to steam. Dissolve cornstarch in 3 tablespoons warm water and add to hot milk. Stir until thickened. Add 4 ounces of cheese to the milk and stir until thoroughly blended. Remove from heat and cool to lukewarm. Add macaroni to milk mixture and 4 ounces of cheese. Mix loosely. Prepare a large glass loaf pan or small casserole dish with nonstick spray. Add mixture and top with remaining cheese. Bake at 325u00b0 to 350u00b0 for 45 minutes or until cheese on top is brown and bubbling.
488
kcal
Calories
34
g
Fat
20
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 c. elbow macaroni, 3 c. 2% milk, 10 oz. mild Cheddar cheese, shredded, 2 tsp. salt, and more.
Yes, Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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