Posted by on Thursday, December 3rd, 2009


I’ve been to many a church pot luck dinner in my life here in the South. There would always be an assortment of Mac-N-Cheese from the instant packaged Mac to someone’s Granny’s made-from-scratch Mac. Kraft Instant Macaroni and Cheese couldn’t hold a candle to the home made goods. Here’s a recipe that will rival your Granny’s and is sure to please all the Mac-N-Cheese lovers out there. Serve it up as a side dish or let it stand alone as a complete meal. Either way – it’s a winner!

  • 16 oz elbow macaroni
  • ½ stick real butter
  • 4 Tablespoons plain white flour
  • 2 ½ cups whole milk
  • 2 teaspoons dried mustard
  • 1 pound grated cheddar cheese (or 8 oz cheddar, 8 oz Velveeta cubes)
  • ½ teaspoon salt
  • ½ teaspoon Lowry’s seasoning salt
  • ½ teaspoon black pepper
  • Crushed Cheese-Its (optional)

Cook 1 16oz package of elbow macaroni noodles until AL DENTE. Since the noodles will get another cooking in the oven, they need to be somewhat firm after the boiling. 5 minutes of boiling should do the trick. Then rinse and drain noodles.

In a large skillet prepare the sauce. Add ½ stick real butter, melt over medium heat, then add and 4 Tablespoons plain flour. Whisk flour and butter constantly for a couple of minutes until flour and butter are well combined, being careful not to burn the mixture. Then add 2 ½ cups whole milk and 2 teaspoons dry mustard. Continue to whisk constantly for a few minutes, until mixture starts to thicken. Then add a pound of grated cheddar cheese – minus ½ cup for garnish – to the thickened milk mixture. Whisk another minute or two until cheese is melted. Add ½ teaspoon salt, ½ teaspoon seasoning salt, and black pepper to suit your taste. Place noodles in a large greased 2 quart casserole dish, or a greased 9×13 dish. Pour cheese mixture over cooked noodles. Garnish with cheddar cheese and/or some crushed Cheese-Its. Bake Mac-N-Cheese at 425 degrees for 15-20 minutes, or until cheese is golden brown. YUM!

I don’t always cook this in the oven if I am in a hurry. I just make sure the noodles are perfectly done, and pour the cheese sauce over them.

Printable Recipe



Filed in Side Dishes | 6 responses so far

6 Responses to “Mac-N-Cheesy”

  1. tayloron 06 Feb 2012 at 5:23 pm 1

    I just found this. It looks amazing, but I was just wondering what kind of cheddar to use (sharp, extra sharp, etc). I’ve never made homemade mac before.

  2. Taraon 06 Feb 2012 at 9:04 pm 2

    The type of cheddar is just a matter of personal preference. I love the extra sharp flavor but seems like kids prefer milder cheddar. And I have heard some people use pepper jack cheese too!

  3. Carrie hatchon 23 Feb 2012 at 10:46 am 3

    I was wondering which cheese you used with the picture in the upper left hand corner. Also, you said baking it is optional, the Mac and cheese in the picture was that baked? Like Taylor said, I’ve never made homemade Mac and cheese, and the only homemade kind I’ve had has been a over baked very dry crumbly version. I was looking for something supper creamy!

  4. Taraon 23 Feb 2012 at 2:25 pm 4

    I believe I used half Velveeta and half cheddar. I do not think I baked this one in the oven because it does not appear to have any little browned spots on top. If you are leary of this recipe being too dry, make it up and taste it before baking. If it is the consistency you love, then you probably could skip baking it. Good luck with it!

  5. denise mooreon 17 Dec 2012 at 9:16 pm 5

    I am looking for a good recipe for Christmas..can u omit the seasoning salt?

  6. Taraon 18 Dec 2012 at 8:07 am 6

    Sure I don’t see why you couldn’t omit the seasoned salt and just use regular salt in whatever amount suits your tastebuds. Maybe add a dash of paprika if desired.