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

Mom's Macaroni and Cheese Recipe

Publisher Photo
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

Ingredients

  • 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 serving equals 309 calories, 20 g fat (13 g saturated fat), 60 mg cholesterol, 569 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  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

Nutritional Facts

1 serving equals 309 calories, 20 g fat (13 g saturated fat), 60 mg cholesterol, 569 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

Full-Bodied White Wine

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

Reviews for Mom's Macaroni and Cheese

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (8)
3 Star
 (0)
2 Star
 (3)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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)."

MY REVIEW
Reviewed Oct. 14, 2014

"what I liked about it was the ease of making it. and it was a hit with my husband."

MY REVIEW
Reviewed Sep. 7, 2014

"This has been one of my favorite mac and cheese recipes, and there are times I just crave it! The one thing my family likes is to brown a pound of sausage and add to this before baking. A great side dish is some applesauce. :-)"

MY REVIEW
Reviewed Aug. 18, 2014

"Excellent easy to make. Husband likes it! I used whole wheat pasta instead."

MY REVIEW
Reviewed Aug. 4, 2014

"Terrific! Classic comfort food. Not pretentious. At least double the amount of buttered bread crumbs (1 leftover hot dog bun pulsed in the food processor does the trick) and choose a deep cooking vessel for all the cheesy, noodly goodness. I use a small enameled dutch oven (double purposed for the cooking of the cheese sauce). When used as a main dish with sausage or meatballs on the side, 1 batch serves my growing family of 4 and leaves a bit leftover for lunch."

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