Cook the macaroni in boiling water for about 10 minutes until tender but still firm.
Drain well and set aside. In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth.
Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes.
Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 6|
|Calories from Fat: 367 (41%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 116mg||36 %|
|Sodium 921.4mg||32 %|
|Potassium 398mg||10 %|
|Total Carbohydrate 91.1g||27 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 86.9g|
|Protein 38.8g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 893
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