Great macaroni and cheese

    25 mins

    Kids love it and it's easy to make-no-bake, just cook it in a pot. Also good if you add a some cubed cooked ham!

    146 people made this

    Serves: 6 

    • 250g elbow macaroni
    • 750ml milk
    • 1 teaspoon salt
    • 1 1/2 tablespoons plain flour
    • 60g butter
    • 1 large onion, peeled and chopped
    • 155g grated Cheddar cheese

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt butter in a saucepan over medium heat. Fry onion until transparent, stirring occasionally. Stir in flour and salt.
    2. Add milk and macaroni. Stir until mixture boils. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally
    3. Stir in cheese until melted. Serve.

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    Reviews and ratings
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    Reviews in English (129)


    Just made it. I followed the recipe and kept in mind what the other reviews said about cook time and adding more milk. I actually cooked it in 20-30 minutes and with the exact amount of milk. I chose to cook it slowly and watch the temperature to insure the right texture (I tend to burn milk easily). My only difference is that I doubled the recipe. If the pasta is sucking up alot of milk you may be using the wrong pasta. Make sure it is elbows or like. Also, I used already shredded melting cheese from Kraft. I did not have a grainy consistency. I thought this was tasty and easy. I would make this again without hesitation.  -  26 Feb 2007  (Review from Allrecipes US | Canada)


    i recommend pre cooking the macaroni as the sauce dried up before the pasta was finished cooking  -  07 Nov 2011  (Review from Allrecipes UK | Ireland)


    Gooey and delicious for sure. I didn't know if the pasta should be cooked first. It shouldn't. I seasoned the onions with salt and pepper and added a minced clove of garlic. I also added some flavor to the extra sharp cheddar with a couple of splashes of hot sauce. Great!  -  06 Sep 2007  (Review from Allrecipes US | Canada)