Comida Kraft
Recipe Box

Classic Macaroni and Cheese

Classic Macaroni and Cheese is rated 4.3224043715847 out of 5 by 183.
Prep Time
20
min.
Total Time
40
min.
Servings

6 servings, 1 cup each

Savor this saucy, cheesy crowd-pleaser today. You can't go wrong with this Classic Macaroni and Cheese recipe that leaves a lasting impression.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
  • Bake 20 min. or until heated through.

Healthy Living

Save 50 calories and 7g of fat, including 4 g sat fat, per serving by preparing with fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using KRAFT Shredded Mild Cheddar Cheese.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 400
Total fat 21g
Saturated fat 12g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 5g
Protein 16g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 40 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Use sharp cheese for sure; it makes for a very tasty sauce. Use sharp cheese for sure; it makes for a very tasty sauce. I also add a little celery salt. For those of you who like a stronger flavour add a little more cheese than the recipe calls for or in our house we add a little hot sauce individually. Sometimes I will prepare the macaroni ahead of time and then store it in a container and then rinse and drain it prior to use. I will also prepare the sauce earlier in the day and then mix the two just before going in the oven. You may have to adjust the cooking time if you have refridgerated the sauce though.
Date published: 2013-03-01
Rated 5 out of 5 by from This is hands-down the best mac and cheese recipe around. This is hands-down the best mac and cheese recipe around. My fiance is such a mama's boy and thought NO ONE could make it like his mom's...until now. He absolutely loves it and would have it no other way. It has even turned me into a huge mac and cheese lover. It's the greatest!
Date published: 2003-11-02
Rated 4 out of 5 by from I added 1 tsp. I added 1 tsp. of ground mustard and 1 sauteed onion that's chopped finely to this recipe. I always double these recipes and make a large casserole of it. After serving for dinner, we love having it for lunch the following day too. Think it's even better b/c the flavors have had more time to marinate together. So many ways to add more flavor to this dish as well, with hot pepper, broccoli florets, chopped red and green bell peppers, etc. Let your creative juices flow!
Date published: 2012-09-25
Rated 3 out of 5 by from I hadn't made macaroni and cheese in years and this looked very easy. I hadn't made macaroni and cheese in years and this looked very easy. I don't know the reason, but it was not a creamy texture, but more like crumbly or curdled. Could someone please tell me what I might have done wrong. The sauce was creamy when I mixed it. Also I used mild cheddar as I did not want the cheese to over power. I used the cheese on top and a few buttered bread crumbs, which I liked. Help cause I would like to know the reason for the curdling.
Date published: 2007-04-17
Rated 3 out of 5 by from Is it possible to make this with mozzeralla cheese since my family does not like cheddar cheese. Is it possible to make this with mozzeralla cheese since my family does not like cheddar cheese. Someone please respond and if they enjoyed it. Thank you. <<< Response from Kraft Kitchens Expert, Wendy ~ Mozzarella cheese is not appropriate cheese in a sauce because it will be very think and stringy – not smooth. You could, however, follow the Tip to use mild cheddar instead of the sharp cheddar. >>>
Date published: 2007-01-05
Rated 5 out of 5 by from I've been making this recipe for more than 30 years. I've been making this recipe for more than 30 years. It came from a Kraft promo cheese cookbook. I often add a dash of dry mustard as well as a dash each of ground red and ground white pepper. Sometimes I saute' a little onion with the butter when I make the white sauce. It's fine as is, but I like to jazz it up. Top with bread crumbs if desired. Good meatless entree.
Date published: 2005-01-07
Rated 5 out of 5 by from Wonderful, Delicious, I was speechless when I made this. Wonderful, Delicious, I was speechless when I made this. I added carrots and zuchini to it. WOnderful with the Low Carb pasta on the market. My dad can have cheese but not the regular pasta, so I used the Low Carb, and it is absolutely wonderful. Somewhat healthy and added vegetables make it extra healthy. Will make again and again. Like mom used to make.
Date published: 2005-08-17
Rated 5 out of 5 by from Absolutely superb! Absolutely superb!!! I have always had trouble making macaroni & cheese from scratch. Even following my mother and mother-in-law's directions. It never turned out the way it was suppose to. I turned to Kraft for help and I was not disappointed. This is excellent and I know I can make it perfect everytime!!! It was enjoyed by everyone!
Date published: 2002-10-05
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