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

Homey Mac & Cheese Recipe

Read Reviews (11)
3.7 11
Publisher Photo
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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups 2% milk
  • 5 cups (20 ounces) shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon paprika

Nutritional Facts

1 cup equals 447 calories, 28 g fat (20 g saturated fat), 97 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 1 g fiber, 22 g 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 5-10 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.
Originally published as Homey Mac & Cheese in Taste of Home

Nutritional Facts

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

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

Reviews for Homey Mac & Cheese(11)

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Reviewed Feb. 16, 2014

I LOVED this recipe! Made it exactly as written and it was delicious! I'm not a huge fan of some mac & cheese recipes because they are "too" cheesy. I thought that would be the case with this recipe but it was just perfect! And the Worcestershire gave it an extra something special. Perfect! Will definitely make this again! Oh, and my family loved it too! :-)

Reviewed Oct. 27, 2013

My family really enjoys this mac and cheese recipe. We have only prepared it a couple of times, but that's enough to know it's good. I really like using my cast-iron skillet to bake this recipe. I sprinkle a fair amount of paprika on top to bake and use large spiral pasta. Next time, I believe we'll try incorporating a couple cloves of minced garlic. I also cover the skillet with foil when baking.

Reviewed Oct. 16, 2013

I tried this recipe and followed the directions word for word. This is not a good recipe and the use of the Worcestershire sauce was not a good addition. I have been looking for Mac n cheese recipe for a while and his is one of the worst. I am still looking.

Reviewed Jul. 20, 2013

A good mac and cheese recipe. I didn't use the full amount of Worcestershire sauce. And next time I will add a little more cheese, a little more milk while baking. But over all, it's a good recipe and can be adapted to suit your family.

Reviewed Jul. 19, 2013

I cut this recipe in half for our small family of 3 (toddler 20 months), and used mini penne as that was all I had in the house. It was an easy mac & cheese to make and it turned out nice and creamy. I will be making this again and plan to use the elbow macaroni as suggested, I think it will take in more cheese than the penne did. I have had a hard time finding a recipe that my husband likes and this one is a winner. The worshishire gives a good tang and its a nice change from the typically used mustard.

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