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sinful macaroni and cheese

(1 rating)
Recipe by
D Gentolizo
Columbus, OH

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 rating)
prep time 35 Min
cook time 45 Min

Ingredients For sinful macaroni and cheese

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

How To Make sinful macaroni and cheese

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

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