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.


★★★★★ 2 votes

25 Min
30 Min


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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)

How to Make My Best Macaroni and Cheese


  • 1Melt butter over low heat in a pot that will hold at least 3 qts.
  • 2Stir 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.
  • 3Stir 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)
  • 4Stir in shredded cheese and stir until fully melted.
  • 5Put macaroni in large oven proof bowl and stir in cheese sauce.
  • 6Mix bread crumbs and the 2tbsp melted butter and sprinkle over the macaroni and cheese.
  • 7Bake at 350* for 30-35 minutes until it is bubbly around the edge usually.
  • 8*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!

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About My Best Macaroni and Cheese

Dietary Needs: Vegetarian

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