Sinful Macaroni and Cheese

D Gentolizo


This is another family favorite. It has to be the butter and bouillon! It's not a healthy treat so use wisely and enjoy!

P.S. The cheese amount is not precise. When I say "cube," I mean the normal size blocks you buy at the grocery store. You can adjust the amount of cheese to your liking. Also, 4 cubes of bouillon is for the small squares of bouillon. If you buy the bigger sizes, just use two.

★★★★★ 1 vote
35 Min
45 Min


1 pkg
elbow macaroni, cooked
cube of sharp cheddar
cube of mild cheddar
3 to 4 Tbsp
1 stick
butter, softened
bouillon cubes, chicken or beef
1/4 c
dried, minced onions
cube sharp cheddar
cube mild cheddar
1 to 2 c
salt and pepper to taste


1Turn the oven on to 350 degrees.
2Boil macaroni until done. Drain and rinse with hot water for mixing with cheese immediately.
3Mix the two 3/4 cubes of shredded cheese with the macaroni in a 9x13 pan.
4In a medium saucepan, melt the butter with the bouillon cubes and onions until smooth.
5Add the flour, mixing well, into a rue.
6When the rue is thickened and smooth, add 1 cup milk, mixing while heating until thickened. Add the rue mixture to the macaroni and cheese and mix well.
7Add additional milk to the mixture, mixing very well - the macaroni and cheese should be nice and moist.
8Top with the remaining 1/4 blocks of shredded cheese and garnish with salt and pepper to taste.
9Bake at 350 degrees for 45 minutes to one hour until hot and bubbly throughout with the cheese melted on top.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Other Tag: Quick & Easy