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7Ingredients
40Minutes
590Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups 2% reduced-fat milk (or whole)
- 3 Tbsp. butter
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 tsp. salt
- salt
- pepper
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Directions
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol95mg32% |
Sodium1000mg42% |
Potassium490mg14% |
Protein27g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber2g8% |
Sugars10g |
Vitamin A15% |
Vitamin C4% |
Calcium70% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(58)
Lissa L. 4 years ago
The recipe is very good as written. However, I find it necessary to add extra liquid every time. I also skip the butter except when using fat-free milk and add a pinch of salt during cooking, along with whatever other seasonings i choose to use.
Kimmberly Petties 4 years ago
great this is the only recipe I use to make mac and cheese! I don't use cheddar but part Velveeta and Colby Jack cheese.
Grayson Schwendeman 4 years ago
It turned out okay, but I had to add more milk at the end to melt the cheese, more cheese (that's a personal preference though) and it has a little of a chalky texture. The chalky texture may be from the shredded cheese itself though.
Haggin 5 years ago
Wonderful. Easy, quick, delicious and clean up is a breeze. this is second time I have made this. great recipe.
Steve 5 years ago
Excellent. I added some onion powder and rubbed sage. A bit more milk would have made for a creamier texture
Katie R. 5 years ago
I made one addition of a parmesan rind while cooking the pasta. Everything turned out delicious!
Levan 5 years ago
It turned out great was super easy! My daughter is extremely picky so this was a great and easy dish. Good food within 15 minutes.
Kate 6 years ago
it tasted pretty great. It did take me longer to cook & I added a little too much cheese, but it was still amazing
Liseli Martin 6 years ago
delicious. just have to watch the pot. the cream cheese really adds creaminess
Nicole H. 6 years ago
I followed the recipe exactly using whole milk and this turned out horribly. It was a bland thick goopy mess and no one in the family enjoyed it. I've made mac and cheese before, from the box and home made, and never run into an issue like this. Hard pass.
Greenleaf 6 years ago
This recipe is good. I added some garlic powder. I'd recommend using more than one type of cheese.
Yvonne 6 years ago
Meh....not bad. A bit glue like....super thick and really sticky.. The dogs loved it.
Autumn Snyder 6 years ago
the taste was wicked good. My only downfall was it kept thickening up on me a lot. i used whole milk to help thin it out but if i looked away for 1 minute it was think again.
Joyce 7 years ago
I had to add at least 1 1/2 more milk and 3 tbsp of butter to get the noodles tender. Once I added the shredded cheddar cheese it became thick and sticky. My family hated it.
Lauren 7 years ago
I've made this several times and it's always a hit! I add two cups of sharp cheddar and some heavy cream to make it extra yummy. Sometimes I even add bacon!
Zoe 7 years ago
None of the family cared for this. Used whole milk, maybe that could have changed it. Also used 2 cups sharp cheddar. It came out grainy and did not have much of a cheese flavor. Also it took a lot more than the 2.5 cups of milk to cook the noodles. I recommend cooking the noodles to al dente before cooking with the milk.