Homemade Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy stovetop mac and cheese made with a roux-based sauce and a blend of cheddar and gruyere cheese. Rich and smooth, this homemade version far outshines boxed alternatives.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups elbow noodles ((use 2 1/2 cups if using large elbow noodles))
- 1/4 cup salted butter
- 3-4 Tablespoons all-purpose flour
- 2 cups whole milk
- 1-2 teaspoons yellow or dijon mustard
- 2-3 cups medium or sharp cheddar cheese ((shred from block))
- 1 cup gruyere or jack cheese ((shred from block))
- 1/2 teaspoon seasoned salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 333mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 311mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.