My Best Macaroni and Cheese

Chris T.


This is a wonderful creamy baked macaroni and cheese that I have made for years and friends and family always request it especially around the holidays. I will take pics as soon as possible...this is my first recipe post so please be patient with me.

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25 Min


30 Min


1 lb
elbow macaroni, cooked
1/2 c
1/2 c
1 tsp
1/4-1/2 tsp
5 c
1 lb
shredded cheddar cheese
1/3 c
seasoned bread crumbs(to be used for topping)
2 Tbsp
melted butter(to be used for topping)

Directions Step-By-Step

Melt butter over low heat in a pot that will hold at least 3 qts.
Stir flour,salt and pepper into the melted butter with a whisk, continue whisking until the mixture gets bubbly,let it bubble for one full minute (otherwise it may taste a bit floury*) while whisking and being sure NOT to let the mixture brown.
Stir in milk with whisk and continue whisking it until it comes to a boil(you can raise the heat a bit to hasten the boiling but be sure to keep whisking it and not allowing it to burn/brown on the bottom of the pot). Let this mixture boil for 3 minutes while whisking(again..just so it isn't floury and the full flavor comes through)
Stir in shredded cheese and stir until fully melted.
Put macaroni in large oven proof bowl and stir in cheese sauce.
Mix bread crumbs and the 2tbsp melted butter and sprinkle over the macaroni and cheese.
Bake at 350* for 30-35 minutes until it is bubbly around the edge usually.
*You can add 1-2tsp dry mustard when you add the flour if you want to kick the flavor up a notch. Add ins are endless...ham,bacon,stewed tomatoes,broccoli,etc. I use yellow cheddar but white cheddar makes a smoother sauce. This recipe can easily be halved if you are not feeding a crowd :o). Lately to cut calories/fat I just sprinkle the top with the seasoned bread crumbs and NO butter...just as tasty!

About this Recipe

Dietary Needs: Vegetarian