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Homey Mac & Cheese Recipe

Homey Mac & Cheese Recipe

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. YIELD:8 servings

Ingredients

  • 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 (20 ounces) shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon paprika

Directions

  • 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.

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.

Reviews for Homey Mac & Cheese

Sort By :
MY REVIEW
Reviewed Jan. 6, 2016

"Lacks flavor"

MY REVIEW
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."

MY REVIEW
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
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."

MY REVIEW
Reviewed Nov. 12, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!

Kitzer"

MY REVIEW
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!!"

MY REVIEW
Reviewed Sep. 30, 2014

"I agree with others to make this a real treat; increase cheese to 6 cups, increase milk by adding 1/3 cup more; use only 1 tbl of Worcestershire sauce & 1 tea of dry mustard and baked covered the 1st 20 min. I know that is a lot of changes but it sure worked for our family and friends at a recent gathering."

MY REVIEW
Reviewed Jun. 12, 2014

"Been eating it for years! Love my Grandmothers Home cooked MAC and Cheese"

MY REVIEW
Reviewed Jun. 11, 2014

"Zachary, Thank you so much for your service, and, Mrs. Beardsell: Thank you for sharing your wonderful recipe!"

MY REVIEW
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! :-)"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 7, 2013

"Very nice story behind the recipe. I made this for my family's Fourth of July party. I also had leftovers for us the next night. Next time I make this I want to make it cheesier."

MY REVIEW
Reviewed Jul. 5, 2013

"A great recipe. I will definately make this again. I used 1tsp of worchestershire a pinch of dried mustered and a dash of nutmeg. I also recommend covering while baking for the first 20 min."

MY REVIEW
Reviewed Jun. 19, 2013

"We are huge mac & cheese fans at our house, so I try every recipe. This one is good, but too much Worcestershire; I only used about a half-tablespoon, and added a tiny pinch each of dry mustard and nutmeg. To keep it from being as dry, I covered it for the first bake time, then left uncovered after adding the final cheese. It turned out pefectly this way."

MY REVIEW
Reviewed Jun. 18, 2013

"If you are not a fan of worcestershire sauce why not try a PINCH of nutmeg instead. If sauce seems too dry use less flour or a pinch more milk to your taste. I think I would use all the fat free or low fat ingredients I could to take the calorie count down a bit"

MY REVIEW
Reviewed Jun. 18, 2013

"I enjoyed the story too, but didn't care for this. I felt the sauce wasn't creamy and cheesy enough. (It seemed dry.) Also, the Worcestershire added a flavor I didn't care for. However, if you love Worcestershire I bet you'd like this! Just shows how we all have different tastes."

MY REVIEW
Reviewed Jun. 10, 2013

"Excellent! Love the story behind it, too."

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Wine Pairings

Full-Bodied White Wine

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