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Mouse's Mac 'N' Cheese!
"The cheesiest and easiest recipe I know."
Ingredients
Ingredients
- 1 1/2 cups uncooked elbow macaroni
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon ground black pepper
- 2 cups milk
- 8 ounces American cheese, cubed
- 8 ounces processed cheese food (eg. Velveeta), cubed
- 1/4 cup seasoned dry bread crumbs
- Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
- In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
- Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
- Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.
Nutritional Information Mouse's Macaroni and Cheese Servings Per Recipe: 6
Amount Per Serving
Calories: 462
- Total Fat: 25.8g
- Cholesterol: 78mg
- Sodium: 1386mg
- Total Carbs: 34.5g
- Dietary Fiber: 1.1g
- Protein: 23g
About: Nutrition Info
Powered by: ESHA Nutrient Database
Reviews:
Reviewed on Oct. 13, 2005 by Brookie X Full Review
Brookie
Oct. 13, 2005 This recipe is to die for. However, I gave it 4 stars because I had to adjust it a bit to make it work. The other reviewers are right, the cheese to noodle ratio is way off. The mouse likes her cheese a little too much! The macaroni has to be doubled to 3 cups, and I found it does best in a roomy 2 or 2.5 quart casserole dish. Since I'm not a huge fan of so much velveeta and processed cheeses, I went out in search of the perfect blend and found Kraft's "Classic Melts" shredded cheese blend. It's a combo of American cheese, sharp cheddar, white cheddar, and monterey jack. I got two of the 8 oz. bags. I am pregnant, and this is my all-time #1 craving. Better than the Cracker Barrel's Mac & Cheese. :) Was this review helpful? [ YES ]
155 users found this review helpful
This recipe is to die for. However, I gave it 4 stars because I had to adjust it a bit to make... MORE MORE Reviewed on Apr. 14, 2008 by bakechef X Full Review
bakechef
Apr. 14, 2008 This is great, whatever you do DON'T USE MORE MACARONI if you want the creamiest macaroni and cheese ever. The first time that I made it I thought that there was too little macaroni, but after it baked, it was absolutely perfect. I have also made this using 1/2 sharp cheddar and 1/2 american cheese and it was wonderful as well. I would suggest if making changes to still use 1/2 processed cheese like velveeta or american, as it lends to the creaminess of the sauce since it melts so well and doesn't separate like real cheeses such as cheddar, but I love using 1/2 sharp cheddar for flavor. This is my now standard recipe. Was this review helpful? [ YES ]
77 users found this review helpful
This is great, whatever you do DON'T USE MORE MACARONI if you want the creamiest macaroni and... MORE MORE Reviewed on Jun. 8, 2009 by naples34102 X Full Review
naples34102
Jun. 8, 2009 Excellent! And I agree with "bakechef" -don't use more macaroni! This is perfect just as is, as the pasta will absorb the "soupiness" either as it sets or as it bakes. Unless you want a gelatinous wad of pasty macaroni, "don't use more macaroni." This is classic macaroni and cheese just as it should be - creamy and cheesey and just plain comfort food good, with no sharp cheeses or extra, distracting spices or seasonings. I prepared this exactly as written, right down to the seasoned bread crumbs - for that I just crushed some herb crostini toasts. I can't see a mac and cheese recipe that could possibly be any better than this one. Was this review helpful? [ YES ]
41 users found this review helpful
Excellent! And I agree with "bakechef" -don't use more macaroni! This is perfect just as is,... MORE MORE
Recipes!
A Yummy Minestrone Soup!
30-Minute Minestrone
Ingredients
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 cubes beef bouillon
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions In a 3-qt. saucepan, sauté carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
Stir in spinach, macaroni and pepper; heat through.
From 2009 allrecipes.com
Ingredients
2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 cubes beef bouillon
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper
Directions In a 3-qt. saucepan, sauté carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
Stir in spinach, macaroni and pepper; heat through.
From 2009 allrecipes.com
Greek Salad Stacks with Sliced Steak
((You can use any kind of meat besides steak))
Ingredients
4 pita breads, torn
5 tablespoons extra-virgin olive oil (EVOO)
1 teaspoon fresh oregano leaves
1 teaspoon crushed red pepper
Salt
1-1/2 pounds 1-inch-thick beef sirloin steak or lamb leg steak, at room temperature
Black pepper
1 cup plain Greek-style yogurt
1/2 cup crumbled feta cheese
Juice of 2 lemons
1 small clove garlic, grated or finely chopped
1/2 teaspoon cumin (eyeball it)
2 hearts romaine lettuce, shredded
6 plum tomatoes, chopped
1/2 English cucumber, cut into 1-inch chunks
1 small red onion, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 cup loosely packed flat-leaf parsley leaves
Pepperoncini, for garnishing
Kalamata olives, for garnishing
Directions Preheat the oven to 400°. Arrange the pita pieces on a baking sheet. Brush with 2 tablespoons EVOO, top with the oregano and crushed red pepper, season with salt and bake until crisp, 10 to 12 minutes.
Preheat a grill pan or cast-iron skillet over high heat. Rub the meat with 1 tablespoon EVOO and season with salt and black pepper. Cook over medium-high heat for 3 to 4 minutes on each side for medium. Let rest for 10 minutes, then slice.
Meanwhile, using a food processor, puree the yogurt, feta, half the lemon juice, the garlic and cumin. If necessary, thin with 1 or 2 tablespoons water.
Layer the lettuce on a platter. In a small bowl, combine the remaining lemon juice, 2 tablespoons EVOO and salt and pepper; pour over the lettuce. Top with the pita, tomatoes, cucumber, red onion, bell pepper, parsley and yogurt-feta dressing. Top with the warm steak, pepperoncini and olives.
From Every Day with Rachel Ray, October 29, 2009
