This homemade Macaroni and Cheese Recipe is one I have been making for well over 30 years. This tried and true recipe is one for pure cheddar cheese lovers. It is creamy, delicious, and comforting. Baked in the oven with a topping of Italian bread crumbs, it is perfect as a side dish to your favorite main protein or it can stand on its own as a main dish.

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A Childhood Favorite Recipe

I am betting that almost anyone you ask what their favorite childhood recipe would be, the answer would be homemade macaroni and cheese. Afterall, who can resist pasta and cheese baked up until bubbly and hot with a crispy and buttery topping?

I remember watching my Mom make homemade macaroni and cheese in the kitchen. She did it a bit different than I did by layering pasta, cheese, milk, and I think a sprinkling of flour with salt and pepper. While I still would eat it made her way, I love it with this creamy cheese sauce that is fixed on the stove top before mixing in with the pasta and baking it in the oven.

What You Need To Make Homemade Macaroni And Cheese

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Elbow Macaroni is what I grew up with and what my Mom used. So, I like to go this route for nostalgia sake.

Cheddar Cheese is my favorite and what my Mom used also. No velveeta in this here mac and cheese dish!

All Purpose Flour

Butter

Milk

I like to use a wide, deep casserole dish. My favorite shape is oval, similar to this one

Large Saucepan for boiling the macaroni and making the sauce. I make the sauce in the same pan I boil the macaroni in. I just leave the macaroni in the colander while making the sauce.

I like to use a whisk like this one to make a smooth creamy sauce. I will use it when whisking the flour into the butter mixture as well as the cheese.

Macaroni and Cheese on a plate with venison and green beans

Tips and Substitutions

  • Make sure to cook the butter and flour mixture for the amount of time indicated. When doing so, it is cooking the rawness out of the flour, adding to the nuttiness of the butter as it browns.
  • Use your favorite of any of these cheeses: cheddar, monterey jack, colby, pepper jack, american, and gouda.
  • Use crushed saltine or buttery round crackers to top the macaroni and cheese instead of the Italian bread crumbs
  • Stir in a cup of diced ham or try a cup of cooked shrimp or lobster!
  • Use any type of milk you prefer. Skim, reduced-fat, whole or even your favorite nut milk.

More Comfort Food Casserole Recipes You May Like

Bubble Up Pizza Casserole

Chicken Parmesan Casserole

Chicken Enchilada Casserole

Crab Mac and Cheese Casserole

Easy Breakfast Casserole

Ham and Noodle Casserole

Leftover Thanksgiving Turkey Casserole

Seafood Lasagna

Homemade Macaroni and Cheese
Yield: 8

Homemade Macaroni and Cheese

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A creamy and delicious homemade macaroni and cheese casserole made with cheddar cheese.

Ingredients

  • 2 cups uncooked macaroni, cooked according to packaging
  • 1/2 diced onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • fresh ground pepper to taste
  • 2 1/2 cups skim milk
  • 3 cups shredded sharp cheddar cheese
  • 1/2 cup Italian bread crumbs

Instructions

  1. Preheat the oven to 350 degrees. Cook macaroni according to package directions, drain and set aside.
  2. Saute the onion in the butter for 3 minutes, or until onions are softened.
  3. Whisk in th flour and cook for 2 minutes or until the flour and butter mixture is bubbly and brown.
  4. Slowly whisk in the milk and continue to whisk until mixture begins to thicken. Add the cheese and stir until melted.
  5. Stir in the cooked macaroni and transfer to a baking dish. Sprinkle the bread crumbs evenly over top.
  6. Bake in the oven for 25 minutes or until bubbly and top begins to brown.

Notes

Tips and Substitutions

  • Make sure to cook the butter and flour mixture for the amount of time indicated. When doing so, it is cooking the rawness out of the flour, adding to the nuttiness of the butter as it browns.
  • Use your favorite of any of these cheeses: cheddar, monterey jack, colby, pepper jack, american, and gouda.
  • Use crushed saltine or buttery round crackers to top the macaroni and cheese instead of the Italian bread crumbs
  • Stir in a cup of diced ham or try a cup of cooked shrimp or lobster!
  • Use any type of milk you prefer. Skim, reduced-fat, whole or even your favorite nut milk.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 488Total Fat 32gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 93mgSodium 703mgCarbohydrates 22gFiber 1gSugar 5gProtein 26g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

5 Comments

  1. Carrie March 20, 2008 at 3:06 pm - Reply

    that looks way better than chicken wings! my bf does that too…he’d rather have pizza pops than a nice home cooked meal. *sigh*

  2. LyB March 22, 2008 at 3:41 pm - Reply

    I just love mac and cheese! Your version sounds delicious and Italian breadcrumbs are a brilliant idea, I’ll be sure to use them next time I make mac and cheese!

  3. About GrannyLooHoo March 23, 2008 at 12:56 am - Reply

    HoneyB it looks so creamy! Thanks for sharing the recipe–I’ve copied it for my fam!

  4. SaraLynn March 29, 2008 at 4:09 pm - Reply

    Your mac and cheese looks tasty! It has made me very hungry just now!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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