My Macaroni and Cheese Recipe

Name: My Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb macaroni; ¼ cup butter; ⅓ cup flour; 4 cups evaporated milk; 1 teaspoon salt; fresh cracked white pepper (to taste); 1 dash Tabasco sauce; 1 ½ cups sharp cheddar cheese (grated); 2 cups gruyere (shredded); ¼ cup parmesan cheese (grated)

Servings: persons

1 lb macaroni
¼ cup butter
⅓ cup flour
4 cups evaporated milk
1 teaspoon salt
fresh cracked white pepper (to taste)
1 dash Tabasco sauce
1 ½ cups sharp cheddar cheese (grated)
2 cups gruyere (shredded)
¼ cup parmesan cheese (grated)

1
Heat oven 350.
2
Boil macaroni until al dente.
3
Drain.
4
Rinse.
5
Set aside.
6
Heat butter in a saucepan.
7
Whisk in flour.
8
Cook 2-3 minutes, or until toasted.
9
Whisk in milk, salt, pepper and Tabasco.
10
Simmer until thickened.
11
Stir in cheddar.
12
Remove from heat.
13
In a large sprayed casserole layer macaroni, sauce and Gruyere.
14
Top with parmesan.
15
Bake 30 minutes.
16
YUM!

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 lb macaroni, ¼ cup butter, ⅓ cup flour, 4 cups evaporated milk, and more.

Yes, My 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.

My Macaroni and Cheese

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