This is my mom's recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip. It is great!! You can make it more or less cheesy, depends on your taste.

LEACH

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
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
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.

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  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.

  • While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.

  • Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.

  • Bake until the top is golden and bubbly, about 20 minutes.

Nutrition Facts

461 calories; protein 19g 38% DV; carbohydrates 43.9g 14% DV; fat 23g 35% DV; cholesterol 64.8mg 22% DV; sodium 413.6mg 17% DV. Full Nutrition
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Reviews (333)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/29/2007
This is a good base recipe but needs just a bit of tweeking. 1. Because I have a picky toddler I avoided the onions. 2. When making the sauce, add 1 cup of milk to your sauce pan and reserve 1/2 a cup cold milk to mix your dry ingredients in. Mix the dry ingredients into the 1/2 cup cold milk and mix thoroughly--you will prevent lumps this way. Add the remaining 1/2 cup and stir. I found it didn't thicken very well until I added the cheese. I kept the cheese on the heat until the sauce thickened. 3. I recommend adding a second cheese. I added romano but parmasean, monteray Jack or any other sharp cheese would really enhance the flavour. 4. I crushed up 2 crackers and put them on top, I sprayed a bit of olive oil onto them to allow for browning. I also grated a bit of cheedar cheese onto the bread crumbs maybe 2-3 tbsp. Read More
(236)

Most helpful critical review

Rating: 3 stars
11/18/2007
Not sure what went wrong but mine came out very grainy. It did have a nice flavor behind it but it did not get eaten because of the texture. Any ideas? Read More
(32)
425 Ratings
  • 5 star values: 201
  • 4 star values: 151
  • 3 star values: 50
  • 2 star values: 14
  • 1 star values: 9
Rating: 4 stars
01/29/2007
This is a good base recipe but needs just a bit of tweeking. 1. Because I have a picky toddler I avoided the onions. 2. When making the sauce, add 1 cup of milk to your sauce pan and reserve 1/2 a cup cold milk to mix your dry ingredients in. Mix the dry ingredients into the 1/2 cup cold milk and mix thoroughly--you will prevent lumps this way. Add the remaining 1/2 cup and stir. I found it didn't thicken very well until I added the cheese. I kept the cheese on the heat until the sauce thickened. 3. I recommend adding a second cheese. I added romano but parmasean, monteray Jack or any other sharp cheese would really enhance the flavour. 4. I crushed up 2 crackers and put them on top, I sprayed a bit of olive oil onto them to allow for browning. I also grated a bit of cheedar cheese onto the bread crumbs maybe 2-3 tbsp. Read More
(236)
Rating: 5 stars
12/22/2003
This is excellent not your box mix at all. However (isn't there always a however when you love to cook?) I agreed with the reviewer who said less or no breadcrumbs. The second time I made it I left out the breadcrumbs and when I took it out of the oven I topped it with crumbled bacon and finely chopped green onions. Oh wow! My husband declared it "company fare". Read More
(162)
Rating: 5 stars
01/24/2008
This is exactly how my sister and I grew up with my mom's mac and cheese. I added extra cheese and milk so that it was very creamy and cheesy. Perfect!! And yes it is a bit grainy. ALL homemade mac and cheese made with REAL cheese will come out slightly grainy in the end. If you want the smooth kind then quit making REAL mac and cheese go buy some velveeta and be happy with your processed version. Read More
(156)
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Rating: 5 stars
03/11/2008
I have always used Martha Stewart's recipe for mac and cheese until I found this one. Sorry Martha. This is much better. Before putting it in the oven I top with a cooked crumbled bacon. YUM! Other reviewers complained about the cheese sauce. I think that it's important to use a very good quality of chedder cheese. It makes all the difference in whether you have a creamy sauce or a lumpy sauce. Read More
(62)
Rating: 5 stars
03/27/2008
This is the same recipe I have been using for years and I adore it. I don't add the bread crumbs to it and I prefer it that way. The last time I made it I didn't have any dry mustard and it definitely changed the flavor of it (made it more bland) so I really recommend that people not omit the dry mustard. Read More
(62)
Rating: 5 stars
03/23/2008
I have tried many mac and cheese recipes trying to find the right "cheesiness" and flavor. This by far is my favorite!!! I added 1 cup of shredded colby cheese to the pasta (not the sauce) to make it extra cheesy. Delicious! Read More
(39)
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Rating: 4 stars
01/20/2008
My hubby and I enjoyed this version of mac and cheese. I could have eaten it after adding the cheese sauce to the pasta and not baking. It would have been much creamier. However my husband liked it baked with the bread crumbs (I used less than called for) but he said that I should have mixed some fresh parmesan cheese with them as well...I will probably try that next time. I might also make more sauce for the amount of pasta...this also might help it stay creamy. I didn't have any mustard so I used some garlic powder and smoked paprika (to taste). Read More
(36)
Rating: 3 stars
11/18/2007
Not sure what went wrong but mine came out very grainy. It did have a nice flavor behind it but it did not get eaten because of the texture. Any ideas? Read More
(32)
Rating: 5 stars
02/22/2006
I have made this dish many times and love it. I like to use strong white cheddar and top it off with finely crushed Ritz crackers and sliced tomatoes. It makes a wonderful side dish or a main course for lunch. Read More
(30)
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