Mom's Macaroni and Cheese Recipe
Mom's Macaroni and Cheese Recipe photo by Taste of Home
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Mom's Macaroni and Cheese Recipe

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4.5 49 65
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 309 calories, 20g fat (13g saturated fat), 60mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.


  1. 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.
  2. 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.
Originally published as Mom's Macaroni and Cheese in Taste of Home April/May 1998, p35

Full-Bodied White Wine

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

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Kristinkatjoyce User ID: 4061751 253342
Reviewed Aug. 29, 2016

"Worked great! I didn't bake it, and I doubled the cheddar cheese rather than using Velveta, and it worked great! Kids loved it for lunch!"

7thunder User ID: 8618871 237427
Reviewed Nov. 15, 2015

"My family and I love this recipe, however I tweaked it a bit. I use 4 oz of vellveeta and I use Ritz crackers instead of bread crumbs. I also brush the butter on top of the crackers! It is absolutely delicious and super cheesy!"

PghMomof2 User ID: 5943959 237082
Reviewed Nov. 10, 2015

"Very creamy mac and cheese. Just like mom used to make!"

argyllca User ID: 2792367 235367
Reviewed Oct. 21, 2015

"So cheesy and delicious! Love the bread crumbs on top too. A very nice touch. I made this for a middle school Thanksgiving lunch side dish, and there was not one single bite left. My family requests it often."

beatrixkiddo User ID: 8453850 229780
Reviewed Jul. 19, 2015

"For some reason I have a hard time with macaroni and cheese, the flavor and consistency is never what I want until I made this recipe. It comes out great every time and the flavor and the thick creamy texture and just what I've been looking for. I go a little heavier on the cheddar cheese."

dilbert098 User ID: 3743376 228628
Reviewed Jun. 27, 2015

"Easy to make and really good!"

maball User ID: 4420592 225842
Reviewed May. 3, 2015

"Delicious! Make it!"

mariegel User ID: 4855702 224626
Reviewed Apr. 11, 2015

"This is the only homemade macaroni and cheese recipe I've tried and it is a winner! I leave out the bread crumbs and it is still delicious! I've made it for gatherings and they gobbled it up."

TNbluffbaker User ID: 46423 216094
Reviewed Dec. 27, 2014

"Delicious and easy to make. I forgot to add the bread crumbs, but my family didn't realize it and I didn't tell them:)"

Acsammel User ID: 4496884 27689
Reviewed Oct. 26, 2014

"I upped the Velveeta to 4 oz and the cheddar cheese to over a cup. I also added 1 tsp sugar and 1/4 tsp mustard powder and increased the bread crumbs because I love mac & cheese with a lot of toasted bread crumbs. It turned out sooooo yummy. The whole family loved it! I will make again (so I can use up more of the Velveeta I bought for some odd reason)."

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