Homemade Macaroni and Cheese

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 486.7
  • Total Fat: 24.6 g
  • Cholesterol: 66.2 mg
  • Sodium: 624.2 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 20.1 g

View full nutritional breakdown of Homemade Macaroni and Cheese calories by ingredient
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The best macaroni and cheese ever! The best macaroni and cheese ever!
Number of Servings: 8


    8 serving Land O Lakes, Salted Butter, 1 Tbsp
    0.33 cup Flour, Pillsbury Best All Purpose Enriched Bleached White 5lb/2.26kg Bag (.25Cup/31gm) (by LIMASTAR)
    1 tsp Morton Iodized Salt
    1 tsp Pepper, black
    2.5 cup Milk Whole Vitamin D
    226 gram(s) Sargento Extra Sharp Shredded Cheddar (by DENEUWC)
    16 oz Barilla Plus Elbow Macaroni (2 oz dry pasta) (by STEPH2003)


Cook macaroni for 8 minutes.
In a 3 qt. saucepan, melt butter over medium heat. Remove from burner and add flour, salt and pepper; stir till dry ingredients are absorbed. Return to burner; heat until bubbly.
Remove from burner and add milk very gradually until fully incorporated.
Return to burner and stir constantly until mixture thickens and begins to bubble.
Reduce heat slightly and add cheese, stirring until cheese is fully melted.
Drain macaroni and put in large oven-proof dish. Add cheese mixture; stir well until mixture is equally distributed.
Bake at 350F for 30 minutes; increase to 375F for not more than 15 minutes (cheese will brown around the sides of the dish).

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CKEYSER.

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Member Ratings For This Recipe

  • Ignoring the brand names, this was okay for baked mac and cheese. - 3/29/20

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