Macaroni and Cheese (2)


Main Dish
Macaroni and Cheese

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Take it back to basics with our homemade macaroni and cheese. Our secret? The mustard and Worcestershire sauce.

Recipe Tags

Servings and Ingredients

Serves 8
4 c. uncooked Hy-Vee elbow macaroni
3 tbsp. Hy-Vee butter
2 tbsp. Hy-Vee flour
1 tsp. Hy-Vee salt
Hy-Vee black pepper
2 c. Hy-Vee skim milk
1 tbsp. onion, grated
2 c. (8-oz) Hy-Vee shredded sharp cheddar cheese
1 c. Hy-Vee Smooth ‘N' Cheesy, cubed
½ tsp. ground mustard
½ tsp. Hy-Vee Worcestershire sauce
⅓ c. buttered bread crumbs

Things To Grab

  • 2-quart casserole dish
  • Pot


  1. Preheat oven to 375 degrees. Butter a 2-quart casserole dish.

  2. Cook macaroni according to package directions. Drain.

  3. In a saucepan over medium heat, melt butter; blend in flour, salt and pepper. Slowly stir in milk and cook until thickened, about 5 minutes.

  4. Add onion, cheeses, mustard and Worcestershire sauce and cook until cheeses are melted. Stir macaroni into cheese sauce, tossing gently. Pour into prepared casserole dish and top with buttered bread crumbs.

  5. Bake for 25 minutes or until top is browned and cheese is bubbly.

Nutrition facts


400 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 40mg
  • Sodium: 550mg
  • Total Carbohydrates: 52g
  • Protein: 16g

Daily Values

Iron 10%
Calcium 25%
Vitamin D 6%
Potassium 6%

Recipe Source:

Hy-Vee shredded sharp cheddar cheese label.