Macaroni and Cheese

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This indulgent homemade macaroni and cheese recipe combines two types of cheese, milk and Hellmann's® Real Mayonnaise for ultimate taste, comfort and creaminess.
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine *
  • 2 Tbsp. (30 mL) all-purpose flour
  • 3 cups (750 mL) milk
  • 1/4 cup (60 mL) shredded cheddar cheese (about 3 oz.)
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 3/4 cup (175 mL) Hellmann’s® Real Mayonnaise
  • 1 1/2 cups (375 mL) elbow macaroni, cooked and drained
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/4 cup (60 mL) bread crumbs

Nutritional information

 

Amount per serving

Calories670
Calories from Fat390
Total Fat43g
Saturated Fat7g
Trans Fat0g
Cholesterol30mg
Sodium600mg
Total Carbs47g
Dietary Fiber2g
Sugars11g
Protein17g
Calcium35%
Iron6%
Vitamin C0%
Vitamin A15%
  • 1 Preheat oven to 350° F (180° C).
  • 2 Melt Becel® Buttery Taste margarine in large saucepan over medium heat and stir in flour with wire whisk. Slowly add milk, stirring constantly with wire whisk. Bring just to the boiling point over medium heat, stirring constantly. Reduce heat to low and stir in cheeses until cheeses are melted, about 3 minutes. Stir in Hellmann's® Real Mayonnaise and pepper until blended. Stir in hot macaroni. Pour into 2-quart baking dish; sprinkle with bread crumbs.
  • 3 Bake uncovered until golden and bubbling, about 30 minutes.