My Mother's Mac and Cheese Recipe
My Mother's Mac and Cheese Recipe photo by Taste of Home

My Mother's Mac and Cheese Recipe

Publisher Photo
I remember my mother sending me to the store for "15¢ worth of store cheese". The butcher would cut off a slice from a gigantic round of cheese covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of Mother's cooking is like food for my soul.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 4 servings

Ingredients

  • 2 cups elbow macaroni, cooked and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/2 teaspoon onion salt, optional
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons butter

Nutritional Facts

1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer. Yield: 4 servings.
Originally published as My Mother's Mac and Cheese in Reminisce May/June 1993, p51

Nutritional Facts

1 serving (1 cup) equals 373 calories, 22 g fat (16 g saturated fat), 75 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 2 g fiber, 16 g protein.

Full-Bodied White Wine

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

Reviews for My Mother's Mac and Cheese

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed Jun. 12, 2014

This recipe was a winner! My husband really liked it and I will definitely be making this again.

MY REVIEW
Reviewed Mar. 3, 2014

This was a great dish. When I first saw the ingredients I was sure it was going to be dry but it was not. I made one change I used diced tomatoes with basil, garlic and oregano it gave it a little more flavor, next time I am going to add some type of meat. My husband the cook said this was a keeper he had some good ideas. Will make I again and post the additions.

MY REVIEW
Reviewed Jul. 3, 2013

This is magic, so much better than that boring list of ingredients.

MY REVIEW
Reviewed Apr. 15, 2013

I've been making this dish since the early 60's and my mother made it before me, but never with pre-cooked macaroni or onion salt. The original Mom's Monday macaroni was a dish most often made on washday Monday, as doing the wash in the 50s -60's was an all day chore if you weren't fortunate enough to have a fancy wringer washing machine. The recipe I made a lot when my children were young, and still do make occassionally for my DH and I is, 1 tablespoon butter, 1 small onion finely chopped, 1 1/2 cups Uncooked macaroni, 1-2 cups cups of cubed cheddar cheese, 1 can tomatoes, (19 oz) undrained, (chop them up if whole) 1 cup water, 1 teaspoon salt, pepper to taste. Topping: 1 teaspoon soft butter, 1/2 cup soda cracker crumbs, (about 8 crackers).

In skillet over medium heat, melt butter. Add onion and saute for 4 min or til onion is limp (if you're pressed for time or feeling particularly lazy, you can skip this and just toss in the raw onion). Grease a casserole dish with lid and add macaroni, cheese, tomatoes, water, salt and pepper. Stir in onion mixture and stir well to break up tomatoes. Bake covered in a 350 oven for 30 min.

TOPPING: combine butter and cracker crumbs (you can use dry bread crumbs or crushed cornflakes, etc.) season with salt and pepper. Sprinkle topping evenly over top. Return to oven and bake, UNCOVERED, for 20 min. longer or til crumbs begin to brown and macaroni is tender.

Serves 4 - 6 depending on appetites.

MY REVIEW
Reviewed Jun. 15, 2011

I got this same recipe from my mother-in-law. Fist time she ever made it I was addicted. LOVE IT. Everytime I make this I am always aked for the recipe. I got this recipe about 40 years ago and is still the one I always make. Thank you for sharing your wonderful story with us. A MUST make.

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