The wonderful homemade goodness of this creamy macaroni and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.

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  • Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts

335 calories; protein 13.1g; carbohydrates 29.2g; fat 18.8g; cholesterol 54mg; sodium 538.1mg. Full Nutrition
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Reviews (618)

Rating: 3 stars
12/20/2010
OK, after reading 10 top rated recipes for mac n cheese I have found the perfect one, and it is the adaption by Nicole. I am an expert cook, and identified some of the problems folks are having though, so I'd like to impart some tricks, as it seems many are having trouble with the roux and white sauce that is the base of any mac n cheese recipe. 1st the rule when making roux is use the same amount of butter and flour, but I have found that adding a bit extra butter comes out better. When cooking your roux, stir constantly, and cook it about 2 minutes. Then take the roux off the stove and add WARMED (not scalded) milk, a little bit at a time, CONSTANTLY stirring. After you add the milk, constantly stir through the 2 minute boil also. Use SHARP cheddar only for mac n cheese, other cheeses are just not flavorful enough. Although I hate to buy velveeta, for this recipe it is a must to keep the cheese from separating. I did not want the bread crumb topping, and the cooking time and temp on Nicoles recipe is too long...and too high temp. I used 350, in a COVERED corningware dish for 20 minutes. I must say I probably doubled the cheese in Nicoles recipe and it was a bit too much, but have some extra shredded cheddar on hand so you can adjust the cheese to your preference. If you like Kraft mac n cheese but don't want the chemicals, this is pretty close to the rich cheese flavor, but much better and creamier. I think the roux is where most folks go wrong. Read More
(478)
Rating: 5 stars
07/27/2008
This is the best recipe I have found yet. I did take some of the readers advice and modified it a bit. I changed up'd some of the quantities to 2 c of noodles, 2 c of shredded cheddar, 1 t of salt and 1/2 t of pepper and 1 t of ground mustard. It was excellent! Thanks! Read More
(124)
Rating: 5 stars
12/07/2010
A little drier and stickier than I would like, but that's such a subjective thing and so easy to "fix." I like macaroni and cheese to be really cheesey and really gooshy, so next time I think I'll add more milk, maybe 1/3-1/2 cup. Otherwise, excellent, and a real treat for me and Hubs with our meatloaf tonight, a real American Classic comfort food supper. We don't eat like this often, but when we "splurge" it's nice to do it with a recipe like this. Read More
(73)
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Rating: 5 stars
03/04/2007
My family loved this mac and cheese recipe. I used 2 cups Sharp Cheddar and 1 cup Asiago. I have made this according to the recipe, both are delicious, but I think the addition of the Asiago with the Cheddar really helps the cheddar flavor "pop". Panko gives it a nicer texture for the topping than bread crumbs, I think. Read More
(52)
Rating: 5 stars
10/24/2006
My family loves this! I have a very picky 6 yr. old who absolutely refuses to eat the "traditional" mac n cheese (using just some of the sharper cheeses)- and believe me... I have tried several recipes on this site to try to get her to stop asking for the icky boxed stuff. Not to say the other recipes were bad, they weren't, but she ate this right up!! Great as a side w/ chops or chicken and great as a main dish w/ salad and bread! I did double the recipe and quadrupled the topping (hubby's fave part). Thanks so much for sharing! Read More
(41)
Rating: 4 stars
10/28/2006
My husband really enjoyed this. I liked it, but felt like it was missing something. If I make this recipe again, I will add more cheese for sure. Otherwise, it was a good recipe, and convenient because I always have these ingredients on hand. Thanks! Read More
(39)
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Rating: 4 stars
07/03/2008
I took the advice of another reviewer and used a 4 cheese blend-we don't like processed cheese-have made it 3 times, and every time is a hit. Read More
(27)
Rating: 5 stars
02/14/2007
I'm not a big fan of mac & cheese so I can't believe I'm giving this 5 stars. It's yummy & my family really enjoyed it. I'm having the leftovers for breakfast! I added an extra 1/3 cup shredded cheddar to the breadcrumb topping. Read More
(27)
Rating: 5 stars
06/15/2008
I think this used to be called 'Down Home Macaroni and Cheese' on this site. At any rate, we love it! I made it for my husband for Fathers Day....he loves this stuff! I double the topping. Yum. Read More
(22)