Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Jana’s Homemade Mac and Cheese

 
One serving costs about $1.06

$1.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner American
spoonacular Score:50%

Spoonacular Score: 50%

 

Jana’s Homemade Mac and Cheese might be just the main course you are searching for. For $1.06 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 576 calories, 28g of protein, and 24g of fat per serving. This recipe from Foodista has 1 fans. If you have pepper, skim milk, onion flakes, and a few other ingredients on hand, you can make it. To use up the skim milk you could follow this main course with the Homemade Skim Milk Chocolate Pudding as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Try Three Cheese Mac – Homemade Macaroni and Cheese, Vegan Mac and Cheese, and The BEST Vegan Mac n’ Cheese for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp black pepper
black pepper
3 Tbsps
3 Tbsps butter
butter
1 Tbsp
1 Tbsp dried onion flakes
dried onion flakes
4 cups
4 cups elbow pasta
elbow pasta
1 tsp
1 tsp paprika
paprika
4 cups
4 cups sharp cheddar cheese
sharp cheddar cheese
4 cups
4 cups skim milk
skim milk
2 Tbsps
2 Tbsps whole wheat flour
whole wheat flour
1 tsp black pepper
1 tsp
black pepper
3 Tbsps butter
3 Tbsps
butter
1 Tbsp dried onion flakes
1 Tbsp
dried onion flakes
4 cups elbow pasta
4 cups
elbow pasta
1 tsp paprika
1 tsp
paprika
4 cups sharp cheddar cheese
4 cups
sharp cheddar cheese
4 cups skim milk
4 cups
skim milk
2 Tbsps whole wheat flour
2 Tbsps
whole wheat flour

Equipment

baking pan
baking pan
sauce pan
sauce pan
whisk
whisk
oven
oven
pot
pot
baking pan
baking pan
sauce pan
sauce pan
whisk
whisk
oven
oven
pot
pot


Instructions

  1. Preheat your oven to 350F.
  2. In a large pot, cook pasta as directed until al dente. Drain, rinse, and set aside.
  3. While the pasta is cooking, heat up the butter in a large saucepan*. As the butter melts, add the flour and whisk until a rue forms. Slowly stir in milk. Add paprika, black pepper, and onion flakes. Bring to a slight boil and let simmer for about 15 minutes, stirring frequently. Sauce should thicken a bit as it cooks.
  4. Turn off the heat and add 3 cups of the grated cheese. Stir until cheese is about melted. Add the pasta to the milk and cheese sauce mix. Stir until the pasta is all covered; you should be able to hear the elbows filling up with liquid as your stir.** Once youve mixed the pasta and sauce, add the remaining cup of cheese and gently fold it in. Sprinkle the top of the mix with the breadcrumbs.
  5. Bake for 30 to 35 minutes, uncovered. Remove from oven and let cool for 5 minutes before serving.
  6. A few notes:
  7. If you dont have whole wheat flour, regular flour is fine. You can use any milk, but the higher the fat content in your milk, the richer and thicker your sauce will be.
  8. Back East, we would always use Cabot Creamery Extra Sharp or Sharp Cheddar cheese exclusively for my homemade mac and cheese. Here in Oregon, we cant get Cabot easily, so Ive been making it with Tillamook Sharp Cheddar.
  9. No Italian breadcrumbs? Just use Planko instead.
  10. *If you have an oven-safe saucepan, you can use that. Otherwise, you will need to transfer the ingredients to an oven-safe baking dish after youve added the pasta to the sauce mix.
  11. **Here is where you transfer the pasta and sauce mix to an oven-safe baking dish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.06
Ingredient
1 teaspoon black pepper
3 tablespoons butter
1 tablespoon dried onion flakes
4 cups elbow pasta
1 teaspoon paprika
4 cups sharp cheddar cheese
4 cups skim milk
2 tablespoons whole wheat flour
Price
$0.06
$0.36
$0.24
$1.20
$0.12
$4.84
$1.66
$0.02
$8.50

Tips

Health Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
576 Calories
27g Protein
24g Total Fat
61g Carbs
12% Health Score
Limit These
Calories
576
29%

Fat
24g
37%

  Saturated Fat
14g
93%

Carbohydrates
61g
20%

  Sugar
8g
10%

Cholesterol
73mg
24%

Sodium
444mg
19%

Get Enough Of These
Protein
27g
55%

Selenium
57µg
82%

Calcium
576mg
58%

Phosphorus
556mg
56%

Manganese
0.77mg
38%

Vitamin B2
0.49mg
29%

Zinc
3mg
22%

Vitamin A
1090IU
22%

Vitamin B12
1µg
18%

Magnesium
70mg
18%

Vitamin D
1µg
13%

Copper
0.25mg
13%

Potassium
430mg
12%

Fiber
2g
11%

Vitamin B6
0.21mg
11%

Vitamin B5
1mg
10%

Vitamin B1
0.15mg
10%

Iron
1mg
8%

Folate
31µg
8%

Vitamin B3
1mg
7%

Vitamin E
0.47mg
3%

Vitamin K
2µg
3%

covered percent of daily need

Related Recipes