I’ve been meaning to post this recipe for quite some time. Every time I make it, I think to myself, I should totally take a picture and put the recipe on my blog!
There are probably a lot of good recipes out there for homemade mac n cheese, but I like this one so much for 3 reasons: it’s delicious, it’s really easy to make, and it doesn’t cost much. My friend, Mary, gave me the recipe, so she’s the inspiration behind the name of the recipe. She’s famous around our house.
I must add that I have taken it to numerous put luck functions and I always go home with an empty dish…just sayin’. 🙂
Ingredients:
2 C. noodles
1/2 onion, chopped
2 Tbsp. butter
3 C. cheddar cheese, shredded
salt and pepper to taste
milk
Directions:
1. Mix noodles, onion, and butter {softened, but not melted}.
2. Add salt/pepper and cheese.
3. Add milk until it just covers all noodles.
4. Bake covered for 30 mins. at 350 degrees F.
Remove foil and cook for 30 more mins. until bubbling in the middle.
6. Let sit for 5-10 mins. to set up and then serve.
ENJOY!
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Cost breakdown:
Noodles = $0.50-$1.00
1/2 Onion = $0.25
Butter = approx. $0.16
Cheese = approx $2.82
Milk = approx. $0.65
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Total Cost = $4.88
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Do you like homemade mac n’ cheese?
Linking up with:
Ruth for Thrifty Thursday
Cindy for Made by You Monday
Love one dish recipes. Have to try this one. Since I'll be using non-fat dry milk think some extra butter may be needed. But will try it first as you've posted. Sharon M.
Sharon, I hope it works out with the dry milk, but I'm not totally sure since I haven't tried it that way! Let me know how it works if you can! 🙂
This sounds so yummy & easy to make! My 2 little girls are going to love helping me make this tonight! 🙂
I have never seen a recipe where you didn't have to cook the noodles first. I found your recipe via pinterest. Thanks 🙂
Oh, I hope you all enjoy it as much as we do! I've made it for lots of potlucks at church and as a kid-friendly side when we have company over and it's always gotten great reviews! I think your girls will love getting to help! 🙂
What size dish do you use? Thanks!
I typically bake it in an oblong Pyrex dish that's around 8.5 x 11 inches, but I've also used round ones or whatever baking dishes I have that are clean. I do recall bringing this to a potluck once in a 9×13 glass dish as well. Hope that helps, Ruth!
I can't wait to try this out, very new concept the no boil part. Curious-Does that shredded cheese still give a real cheesy taste like the velevetta cheese (thats what I normally use)?
I think it still has a good cheesy flavor {and you can always add more if you really like a lot of cheese}, but the consistency is probably where you'll find the most difference. The cheese is not smooth as it might be when using Velveeta. After it's been cooked, it's almost as if the noodles and cheese congeal as it cools. I hope that helps! 🙂
Have you ever tried the recipe without onions? Wondering if it would change much about how it turns out…..
Kristin, I have made it without onions when we didn't have them on hand. I didn't notice a major difference without them, so I think it's just fine to leave them out if you want to or need to. 🙂
Not boiling the noodles was a wonderful time saver. It tasted pretty good, but the ingredients seemed to separate while baking, and there was a lot of buttery water after baking and cooling. This recipe also reheats better than some mac and cheeses. Anyone else have this problem, or a solution? Thanks!