Betty Crocker’s Macaroni and Cheese

Saturday, January 10, 2009

In our quest to find that perfect potluck macaroni and cheese I couldn’t go without trying Betty Crocker’s Macaroni and Cheese! We were all excited because we knew it had to be good! I learned my lesson from The Lady’s Mac so I put this macaroni and cheese in a much deeper dish. It was very gooey and creamy and after the first bite we looked at each other and laughed. This macaroni and cheese tastes exactly like Stouffer’s Macaroni and Cheese.

Seriously, if you took a blind bite of each you wouldn’t be able to tell the difference! The boys were thrilled because they love Stouffer’s Mac and Cheese, Justin and I love it too but personally I would prefer to stick a frozen box in the oven to cooking in the kitchen for an hour. So this isn’t a recipe I will make again because I’ll buy the easier Stouffer’s version in the freezer section of my grocery store, but I would suggest this macaroni and cheese to anyone who doesn’t have Stouffer’s! It truly is THE BEST macaroni and cheese!

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered at 350 for 20 to 25 minutes or until bubbly.


Anonymous said...

Made it on a whim as a Stouffer's Mac and Cheese lover. Great! Loved it! Will make it again and again!

Megan said...

Love it! However, I did not use the worchestershire (only because I didn't have it), doubled the cheese and baked it for 40 minutes instead of 25. The cheese gets a bit crunchier. Fabulous!

Anonymous said...

I loved it accept for the mustard. I substituted regular mustard because I didn't have ground mustard and it had a really strong mustard taste. I think next time I will leave out the mustard completely and also a little less pepper. I will difinitely make it again though...would've been delicious minus the mustard!

Anonymous said...

This is a great recipe. I made one adjustment. I used dijon mustard instead of dry mustard. Great flavor!

Anonymous said...

Oh my gosh!! This is an amazing recipe! Thank you so much.