This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

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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).

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  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.

  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.

  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts

561 calories; protein 28.3g 57% DV; carbohydrates 36.5g 12% DV; fat 33.3g 51% DV; cholesterol 100.1mg 33% DV; sodium 1194mg 48% DV. Full Nutrition

Reviews (842)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2003
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry -- nothing major. The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzerella for smoothness. This blend of cheeses really had a nice bite to it. Will definitely be making this again. Read More
(663)

Most helpful critical review

Rating: 2 stars
11/19/2004
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated. Onion should never be in Mac and Cheese, to bad I learned the hard way... Read More
(831)
1085 Ratings
  • 5 star values: 722
  • 4 star values: 251
  • 3 star values: 66
  • 2 star values: 25
  • 1 star values: 21
Rating: 2 stars
11/18/2004
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated. Onion should never be in Mac and Cheese, to bad I learned the hard way... Read More
(831)
Rating: 5 stars
08/25/2003
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry -- nothing major. The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzerella for smoothness. This blend of cheeses really had a nice bite to it. Will definitely be making this again. Read More
(663)
Rating: 5 stars
07/24/2003
I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combination! Read More
(401)
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Rating: 4 stars
05/16/2010
I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it. I made a few changes, including switching processed American cheese for Mozzarella and adding some crushed up crackers on top. I baked the dish covered for thirty minutes and then added the crackers and baked uncovered for 10 minutes. Also I used almost an entire 16 oz package of macaroni. With just 8 oz, it looked like cheese soup with some noodles in it. If you want your mac and cheese EXTREMELY creamy, I guess that's good. Even with almost 16 oz of pasta, the dish was still very creamy and not dry at all. I plan on making this for a graduation party we're having in a week and I'm very excited to see how it turns out. I plan on playing around with different measurements of both regular cheddar, sharp white cheddar, and mozzarella. This recipe is a great base for a delicious dish. -- Update: I baked this dish for our BBQ and it was a HIT! I doubled the recipe and even then it was all gone by the end of the party. This time I used (proportionally) 1/2 sharp white cheddar, 1/4 regular cheddar, and 1/4 mozzarella. It was amazing! I also doubled the pasta again this time. I used almost 32 ounces of pasta, leaving about enough out for a regular sized bowl of pasta (probably a couple ounces). Baked it for about 45 minutes covered, then took the top off, added crushed crackers, and baked for another 10 minutes. Man, I will be making this dish my whole life! It is so delicious! Read More
(198)
Rating: 5 stars
11/30/2010
This is a great recipe for creamy baked mac and cheese. I had a 16 oz package of elbow macaroni, so to double the sauce, I used the same amount of flour but doubled the butter and added about 3/4 more cheese. I didn't bother slicing the American cheese into strips, just chunked it into the saucepan to melt. I also didn't use sharp cheddar since I'm pregnant and find sharp cheddar too greasy lately, but a shredded mild cheddar / monterey Jack mix did the trick. The finished product was a cheesy macaroni with a thick, creamy sauce. Although I didn't try it, I'm sure this recipe would be great with a bread crumb topping. Will make again. Thanks for the recipe! :) Read More
(133)
Rating: 5 stars
11/24/2005
This is the best recipe for Mac&Cheese! It's easy it doesn't take a long time to prepare and it's cheap! I love it because the taste is so authentic! It's better than my mom's Mac&Cheese! (Sorry!) And you can add/vary the recipe. For example I didn't use the onions and I added 1/2 cup of Colby cheese along with the Sharp Cheddar(NY) and American Cheeses then put bread crumbs on top when I baked it. It was (is) delicious! Enjoy!:) Read More
(106)
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Rating: 4 stars
10/12/2006
Ok I made this for a group of 32 including myself. I had my doubts about it while making it but I've got to tell you the finished product wowed everyone including myself. Next I'm going to add ham to it as well as a bread crumb top. I gave it four stars and will certainly be making it in the future. Read More
(106)
Rating: 5 stars
07/24/2003
This recipe is absolutely delicious and is quite easy to make. It was just as wonderful 2 days later when I reheated it in the microwave then stirred in a small amount of milk. The only bad review of this recipe mentioned tomatoes so I am guessing that she gave a bad rating to the wrong recipe. If you're looking for a tasty but easy mac and cheese recipe you must give this one a try! Read More
(78)
Rating: 5 stars
04/27/2009
i made this on easter and everyone complimented me on it! it is perfect baked mac and cheese - not as creamy as the stovetop kind but it's not supposed to be. it had a mild flavor that i really liked and it wasn't dry at all. excellent! Read More
(63)