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Mom's Macaroni and Cheese

 Mom's Macaroni and Cheese
The wonderful homemade goodness of this creamy macaroni and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina
6 ServingsPrep: 30 min. Bake: 30 min.


  • 1-1/2 cups uncooked elbow macaroni
  • 5 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 ounces process cheese (Velveeta), cubed
  • 2 tablespoons dry bread crumbs


  • Cook macaroni according to package directions. Meanwhile, in a
  • saucepan, melt 4 tablespoons butter over medium heat. Stir in flour,
  • salt and pepper until smooth. Gradually add milk. Bring to a boil;
  • cook and stir for 2 minutes or until thickened. Reduce heat. Add the
  • cheeses, stirring until cheese is melted. Drain macaroni.
  • Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese
  • sauce over macaroni; mix well. Melt the remaining butter; add the
  • bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30
  • minutes or until heated through and topping is golden brown. Yield:
  • 6 servings.
Nutritional Facts: 1 serving equals 309 calories, 20 g fat (13 g saturated fat), 60 mg cholesterol, 569 mg sodium,

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Mom's Macaroni and Cheese (continued)

Nutritional Facts: 22 g carbohydrate, 1 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.