Homey Mac & Cheese Recipe
Homey Mac & Cheese Recipe photo by Taste of Home
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Homey Mac & Cheese Recipe

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I also call this "My Grandson's Mac & Cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings


  • 2-1/2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups 2% milk
  • 5 cups shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon paprika

Nutritional Facts

1 cup: 447 calories, 28g fat (20g saturated fat), 97mg cholesterol, 701mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 22g protein.


  1. Preheat oven to 350°. Cook macaroni according to package directions for al dente.
  2. Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  3. Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
  4. Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes. Yield: 8 servings.
Originally published as Homey Mac & Cheese in Taste of Home June/July 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Jellybug User ID: 53068 255989
Reviewed Oct. 26, 2016

"easy and delicious..I just cut back the Worcestershire sauce..."

Wildfiremustang User ID: 1330024 241214
Reviewed Jan. 6, 2016

"Lacks flavor"

Pookie72 User ID: 8446248 240870
Reviewed Jan. 2, 2016

"This recipe is simple and delicious, my crew wasn't crazy about the Worcestershire sauce, so the next time I made it I only used 1 Tbs. and added a few dashes of hot sauce and some ground mustard. I also made this in my cast iron, baked to golden perfection."

cbenne12 User ID: 7424916 238175
Reviewed Nov. 26, 2015

"Really good, the only thing I may change for the next time is either adding chili powder or a mix of cheeses for a little added flavor."

MY REVIEW User ID: 193450 222860
Reviewed Mar. 15, 2015

"Really like this one. I used my cast iron skillet and it was bubbly, cheesy deliciousness! I sprinkled Parmesan over the Cheddar on top, and skipped the paprika."

mstrpntr User ID: 8093418 184857
Reviewed Nov. 12, 2014

"Will try tonight, but just fyi 5 cups equals 40 oz. not 20 oz. as called for in the recipe"

Melanie-Obrien User ID: 7006733 200817
Reviewed Nov. 11, 2014

"This was delicious, the whole family loved it! The only modification, I substituted soy sauce for the Worcestershire as I didn't have any on hand."

katandalan User ID: 5391877 153344
Reviewed Oct. 20, 2014

"This dish had no flavor whatsoever which surprised me being the Worcestershire sauce was added to the making of this dish. I followed the recipe to every exact specification, however, both my spouse and myself thought it was extremely bland. Still looking for that ultimate Mac N Cheese recipe."

kitzer User ID: 4188178 200360
Reviewed Oct. 1, 2014

"Thank you Alice and your wonderful Grandson Zachary for his service! I checked an old Cook Book of mine and there it was - 1942!! It always has been a great recipe for me and probably will be for years to come. Over the years, I have added a vast variety of different things from bacon to tomatoes to any cheese I happen to have on hand - and garlic or garlic powder, olives and even cream cheese mixed in! I've topped it with cracker crumbs, bread crumbs and potato chips. This is a 'Can't Miss Recipe'!! Enjoy - adapt - or whatever!!


bearikins User ID: 7498282 199391
Reviewed Sep. 30, 2014

"This is basically the same recipe that I have also used for years. I make my cheese sauce in the microwave, using 16 oz. of a sharp cheddar bar cheese cut up, and a 2 inch chunk of Velveeta to make a smoother sauce. I think the worcestershire sauce adds 'pop' to the sauce, making it not so bland. To make it even richer tasting, I will use half and half or whipping cream for part of the milk. Totally yum!!"

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