Macaroni and Cheese Recipe

Name: Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups dried radiatore, rotelle (8 ounces) or 2 ½ cups elbow macaroni (8 ounces); 2 cups 2% low-fat milk, divided; 2 tablespoons all-purpose flour; ½ teaspoon dry mustard; ¼ teaspoon salt; ⅛ teaspoon black pepper; ½ cup shredded cheddar cheese; ½ cup American cheese, cubed; ½ cup seasoned croutons, coarsely crushed; 2 tablespoons parmesan cheese, finely shredded

Servings: persons

1
Preheat the oven to 350 degrees Fahrenheit.
2
Cook pasta according to package directions; drain and return to pot.
3
Meanwhile, in a large screw-top jar, combine 1 cup of the milk, flour, dry mustard, salt and pepper; cover and shake until combined.
4
Pour milk mixture into a medium saucepan.
5
Stir in remaining 1 cup milk.
6
Cook and stir over medium heat just until bubbly.
7
Reduce heat to low.
8
Add cheddar cheese and American cheese, stirring until melted.
9
Pour sauce over cooked pasta, stirring until combined.
10
Spoon into a 1-1/2-quart casserole.
11
Bake, covered, for 15 minutes.
12
In a small bowl, stir together seasoned croutons and Parmesan cheese; sprinkle over casserole.
13
Bake, uncovered, about 5 minutes more, or until heated through.
14
Let stand 5 minutes before serving.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups dried radiatore, rotelle (8 ounces) or 2 ½ cups elbow macaroni (8 ounces), 2 cups 2% low-fat milk, divided, 2 tablespoons all-purpose flour, ½ teaspoon dry mustard, 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.

That's it — enjoy your meal!

Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions