Tuesday, July 12, 2016

Baked Macaroni & Cheese

Since so many asked for my made from scratch Mac and Cheese recipe yesterday, here it is.

It's actually the recipe off the back of a box of Mueller's elbow macaroni from back in the early 1980's.  That's when I married and we set up housekeeping.

It's a simple little recipe.  The recipe can be doubled to feed a large gathering or a couple of teenagers. lolz
I modified the recipe a few years back to use only half the amount of dry mustard called for in the recipe.  We like it better that way.
I also don't do a crumb or cracker topping anymore.  It doesn't need it really. ;-)

Baked Macaroni and Cheese

2 TB Margarine(I use butter)
1/4 Cup Flour
1 tsp Salt
1/2 tsp Dry Mustard
1/4 tsp Pepper
2 and 1/2 Cup Milk
2 Cups Grated Cheese
8 Ounce Elbow Macaroni
1/4 Cup Bread Crumbs(can substitute Ritz crackers or use nothing like I do)

Boil macaroni in pot of salted water for 6 minutes.  Drain and put aside.

Melt margarine over low heat in large pot.
Stir in flour, salt, mustard, pepper until smooth and flour has "cooked"(about 2 minutes).

Remove from heat and stir in milk.
Stir constantly while cooking over medium heat 10 minutes until thickened.

Remove from heat and stir in 1 and 1/2 cup grated cheese until melted.

Turn macaroni into greased 2 quart casserole.  Pour cheese mixture over macaroni.  Mix.

Sprinkle remaining cheese and bread crumbs(or crackers or nothing)over top.
Bake 375 Degrees Fahrenheit for 25 minutes.




  1. I pretty much make mine the same way but no crumbs on top. I love mac/cheese but it so fattening I rarely make it. The last time I had one small container to freeze and savored it in the freezer for at least a month. Sometimes I add different cheeses- depends on what I have. I made a big pot of red and black beans this morning UGH- I'm trying to eat healthy and lose some weight- no meat at all. At least they smell good.

    1. I love mac n cheese. There has been a box of Kraft's here for a month. I want it but don't need it. Maybe it is time to make some from scratch.

  2. OOH!!! I'm going to have try that! Thanks!

  3. Ha! That's also my recipe, the back of the box of Mueller's. Thanks for posting

  4. Thank you and could you please specify what type of grated cheese?

    1. I do cheddar, the sharper the better as that is what we like. You could do whatever you like or a mixture of different cheeses to add depth to the flavor. I've done cheddar and swiss before, or do cheddar and pepper jack(hot sauce optional)if you like a Latino flair.


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