Really Good Mac & Cheese

Nancy Allen


This is a classic old school mac & cheese


★★★★★ 1 vote

8 cups
30 Min
25 Min


  • 3 Tbsp
  • 1/4 c
    all-purpose flour
  • 1
    bay leaf
  • 3 c
  • 1 Tbsp
    dijon mustard
  • ·
    salt and cayenne pepper, to taste
  • 2 c
    shredded chedder cheese, preferably aged
  • 2 c
    elbow macaroni
  • 1 Tbsp
    butter, melted
  • 1 c
    soft bread crumbs

How to Make Really Good Mac & Cheese


  1. In a large saucepan, melt butter over medium heat. Blend in flour and add bay leaf; cook, stirring, for 30 seconds. Pour in 1 cup milk, whisking constantly, until mixture comes to a boil and is very thick. Pour in rest of milk in a slow stream, whisking constantly, until sauce comes to a full boil and is smooth. Whisk in mustard.
  2. Reduce heat to low; stir in cheese until melted. Remove bay leaf; season with salt and a dash of cayenne pepper to taste. Remove from heat.
  3. Meanwhile, in a large pot of boiling salted water, cook macaroni for 8 minutes or until just tender. (do not over cook; pasta continues to cook in sauce) Drain well. Stir into cheese sauce until well coated.
  4. Spoon into prepared casserole dish. In a bowl, toss 1 Tbsp. melted butter with bread crumbs; sprinkle over top. Bake in preheated oven for 25 minutes or until bubbly and top is lightly browned.

Printable Recipe Card

About Really Good Mac & Cheese

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: American

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