Aunt Martha's Mac & Cheese

Pat Duran


This recipe is from my Aunt Martha's recipe box; which got from her daughter, Margaret Ann , she and I are about the same age.. This is so rich and creamy, there is never any if you are making it for more than 8 people you might want to make 2 or more....this freezes well.
If you are going to freeze it be sure to line the casserole with non stick foil;after baked cool completely;when frozen lift out by the foil and place in a freezer bag;label and return to freezer until ready to use;just place back into the casserole foil and all; bake covered for 35min. uncovered 25 min

pinch tips: Perfect Pasta Every Time





25 Min


25 Min





2 Tbsp
bacon drippings,or butter
3 medium
shallots, diced
2 Tbsp
all purpose flour
4 c
top cream (heavy cream)
whole garlic,roasted and minced
2 tsp
dried thyme, crushed
1 c
smokey cheese, grated or shredded
1 c
cheddar cheese, grated or shredded
1 c
monterey jack cheese, grated or shredded
1 lb
macaroni pasta, cooked


1 c
cornmeal bread, crumbled
3 Tbsp
bacon dripping or melted butter

Directions Step-By-Step

Preheat oven to 350^. Brush a large casserole dish with bacon drippings or butter...set aside.(If making to freeze check about note.)Can put in individual dishes.
Sauté the shallots in the bacon drippings until lightly browned. Add in the flour and slowly add the top cream;bring to a boil while stirring,to combine;
Add the garlic, and thyme; cook for 10 minutes or until reduced to about 1/ add the 3 kinds of cheese ..stir to combine then add the cooked macaroni.
Stir all ingredients together and pour into the prepared casserole dish. Spread the topping over top evenly.
Bake for 25 minutes or until crumbs on top are lightly browned.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: German