American cheese gives this classic from Arnold's its melty consistency.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 350°F. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to a 3-quart baking dish.
Step 2
Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add 2 1/2 cups American cheese and whisk until melted. Whisk in Parmesan, pepper, and mustard powder. Season with salt.
Step 3
Pour cheese sauce over noodles in dish; stir to coat. Sprinkle remaining 1/2 cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40-45 minutes.
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Reviews (12)
Back to TopMeh. Was grainy and unexciting.
remistress
3/21/2016
There are many variations on the mac and cheese theme. I did not find the flavor of this one to be worth the effort or expense of trying to do something special. Although I have only done so once, I would prefer to shred the heels of whatever cheese i have in the fridge like jack, parmesan, gruyere and sharp cheddar and play around with those variations. I'm sure this recipe will make some people happy, just not me.
jcfrey92
Historic Bucks County, PA
3/31/2012
Try using an American cheese called Cooper Extra Sharp, you can find it at Big-Y and Wal-Mart Deli's. It's super creamy and smooth and will taste great!
Dcoy88
New Haven CT.
3/7/2012
Any idea of calorie content?
Tamara54
Twin Cities
3/6/2012
use a 4 cheese mix...i use cheddar, mozzarella, asiago, and romano...regardless use real cheeses...not american "cheese,"...
threedoginn
nashville
3/1/2012
You may want to check the America's Kitchen recipe for this - they suggest combining Monterey Jack with cheddar so that the cheese doesn't separate into oily puddles and whey. It works really well.
jbscanlan
north of Vancouver
2/28/2012
I just don't like american cheese, so could I sub cheddar? And I'd add some cayenne, I think...
stepho4
milton, ma
2/27/2012
Due to the advent of changes in cheese making some American cheese is now a processed cheese food product. I suggest you use a solid cheddar or your favorite cheese ! personally I like white cheddar Mac and cheese is a comfort food and use your favorite cheese and the added chicken base or broth I learned secret from a southern cook 40 years ago omit the salt or only add salt to taste adding chicken base or broth enhances the flavor adjust by switching to half and half and using about 1 1/2 cup and 1 and 1/2 cup broth no pepper use turmeric instead 1/2 tsp and 1/2 tsp mustard powder I prefer my original recipe
goodspirit
SALT LAKE CITY, UT
2/27/2012
I was raised on this recipe here in the South, I still make it and it is always a big hit with everyone.
mema26
Florida
2/27/2012
there is no difference in taste between yellow and white american only the addition of food coloring
kongstuffer
Dunwoody, GA
2/27/2012
We made this recipe a few weeks ago. Every one loved it. It is very rich and tasty. We used American cheese and buttermilk came out great for sure a keeper. We will make it again and is our new go to mac and cheese recipe.
JKPCO
Campbell, CA
2/27/2012
实际上我做了这个超级碗派对和was good. I wasn't sure what type of American cheese to use the white or yellow and used white American cheese. I baked it for 40 minutes which i think is a little too long as it was on the drier side and not creamy. I will try it again and check after 25 minutes of baking. It is your typical mac & cheese dish not too spicy, but next time would try using yellow american cheese to see if it a little more flavorful and cheesier.
LizLopesDuguay
Newport,RI
2/6/2012
