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Macaroni and Cheese V

LEACH

"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."
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Ingredients

50 m servings 461 cals
Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the top is golden and bubbly, about 20 minutes.

Nutrition Facts


Per Serving: 461 calories; 23 g fat; 43.9 g carbohydrates; 19 g protein; 65 mg cholesterol; 414 mg sodium. Full nutrition

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Reviews

Read all reviews 329
  1. 421 Ratings

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Most helpful positive review

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...

Most helpful critical review

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?

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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...

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 ...

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 home...

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...

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...

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...

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 li...

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?

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...