Homemade Macaroni and Cheese

    50 mins

    This is a nice rich macaroni and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it!

    1311 people made this

    Serves: 4 

    • 250g uncooked elbow macaroni
    • 300g shredded sharp Cheddar cheese
    • 60g grated Parmesan cheese
    • 750ml (3 cups) milk
    • 60g butter
    • 2 tablespoons plain flour
    • 30g butter
    • 60g (1/2 cup) dried bread crumbs
    • 1 pinch paprika

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180C.
    2. Cook macaroni according to the packet directions. Drain.
    3. Meanwhile,in a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly.
    4. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
    5. Put macaroni in large casserole dish and pour sauce over macaroni. Stir well.
    6. Melt butter in a frying pan over medium heat. Add breadcrumbs. cook and stir until brown. Spread over the macaroni cheese to cover the top. Sprinkle with a little paprika.
    7. Bake in preheated oven for 30 minutes. Serve.

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    Reviews and ratings
    Global ratings:

    Reviews in English (1686)


    Very creamy and yummy. If you think your sauce is too runny before pouring it over the macaroni, it's not. I was very nervous that my sauce was not thick enough, but once I poured it over the macaroni and baked it, the dish turned out wonderful!  -  26 Feb 2007  (Review from Allrecipes US | Canada)


    I have to laugh at the one who rated this 1 star for the fat and calories... who makes low cal mac & cheese? This is a great recipe. Prepare yourself for a heartattack on a plate but well worth it. I added onion powder, garlic powder, paprika and used crumbled ritz crackers as the topping. I thought the sauce was too runny when I poured it in the pan, but as the others said, it really thickens up when in the oven. My 2 year old loves it as do we. We accompanied it with steamed broccoli for a little healthy upswing.  -  08 Jan 2007  (Review from Allrecipes US | Canada)


    Rave reviews at my house. Can only give 4 stars though as I followed someone else's tips on reducing milk to 1/2C. Adding 2C evapo. milk and 1/2C sour cream. I decided to double the recipe so that we would have leftovers the next day. I put half the mix in one casserole dish and the other in another dish. Baked one and stored the other un-baked one in the fridge to be put in the oven 1/2 hour before dinner the next day. Do not worry that the sauce seems runny when you add it to the noodles. It thickens up A LOT! Right after the cheese melts add it to the noodles and you're in business.  -  28 Sep 2006  (Review from Allrecipes US | Canada)