Classic Mac and Cheese Just Like Mom Made
Love homemade mac and cheese?
There’s nothing more comforting than a casserole dish served with classic warm macaroni and cheese just like mom made. The good news is it’s fairly simple and straightforward to make any day of the week. It has simple ingredients and is a perfect side dish the entire family will LOVE.
Creamy & cheesy classic
There are many ways to make this dish, and I’m sharing how my family enjoys Mac & Cheese, loosely based on the recipe in the classic cookbook Better Homes & Gardens: The New Cookbook. I love this cookbook because of all the classic and old-fashioned recipes featured.
One thing I do differently is adding breadcrumbs on top prior to baking, but that’s a step you can skip if desired.
I also prefer a mix of sharp cheddar and American cheese like Velveeta. It gives it a great mix of creamy texture with the cheesy taste I crave and love. I know sometimes people can have strong feelings about what cheese to use, so feel free to adjust to your preferred cheese as long as it equals about 3 cups (or 12 ounces) total.
Classic Mac and Cheese
yield: 8 SERVINGS
prep time: 25 MINUTES
cook time: 25 MINUTES
total time: 50 MINUTES
Creamy baked macaroni in cheese, as a comforting side dish, with a crunchy breadcrumb topping.
Ingredients
- 8 oz. dried elbow macaroni (2 cups)
- 3 tablespoons butter
- 3 tablespoons flour
- 1/8 teaspoon black pepper
- 2 and 1/4 cups milk
- 6 oz. sharp cheddar cheese, shredded (1 and 1/2 cups)
- 6 oz. American cheese, cut into chunks (Velveeta)
- 2 tablespoons breadcrumbs
- 1 tablespoon butter, melted
Directions
1
Preheat oven to 350 degrees.
2
Cook noodles according to package instructions, and set aside.
3
In a medium-sized saucepan, melt butter over medium heat. Whisk in flour. Add milk all at once. Let milk warm up and thicken a bit.
4
Add cheeses and stir to melt.
5
Add noodles back in and stir in the cheese sauce.
6
Transfer mac and cheese to 2 quart casserole dish. Sprinkle top with breadcrumbs, and drizzle with a tablespoon of melted butter.
7
Bake uncovered at 350 degrees for about 25 minutes until bubbly and crumbs are browned. Let cool and serve warm.
Additional Notes
Recipe slightly adapted from Better Homes & Gardens: New Cookbook
Dish up & enjoy!
I served this mac and cheese alongside some slow cooker ribs and roasted carrots last night, and it made for a delicious, easy meal. I know sometimes people may prefer Mac and Cheese as a meal, and you can do that, too. It’d also be easy to add broccoli or other veggies. I love that this is also still yummy warmed up the next day for leftovers or in your child’s lunch warmed up and served in an insulated thermos!
Remember these casserole dishes?
My mom and grandma always used them and they sure are Nostalgic. So when I heard CorningWare brought back these classic blue and white cornflower dishes, of course, I had to have them for my kitchen. I’m so excited to dish up meals for my family in them!
Too much work for a simple dish
Judy Trac, for moms who cook from scratch frequently instead of boxed or frozen meals from the grocery store, this Is a very simple recipe.
A tray of mac and cheese in under a half hour is hardly a lot of work. If you’d rather make something semi-homemade instead, then why even bother commenting on a recipe post?
Judy Trac you obviously haven’t the taste for superior food if not willing to take the time to prepare it.:)
Looks so good, Lina! My kids would live on Mac and cheese if I let them. I have to try your version!
I know so would mine! 👍 Thanks Alison!
Love it! Easy enough, can’t wait to try! TY.
Thanks Jen! Enjoy 😉
This is almost the exact recipe that my mom passed on to me. It’s one of the first dishes (using the stove) that my daughters learned to make – so easy! We love it with homemade chicken strips and a veggie on the side. It’s a kid favorite, but it’s also from scratch, which this mom loves! We now make it with gluten free noodles and flour (Bob’s Red Mill 1-to-1), and it’s still just as good.
That’s such a great gluten free tip! Thanks Becky 👍
I add 1/2 cup of evaporated milk
1/2 onion chopped finely
3-4 garlic pieces chopped up finely
1 can of Campbell’s tomato soup
salt and paper
a little garlic powder if you like
1 bag of white cheddar cheese
1 bag of sharp cheddar cheese
add cooked large macaroni..stir up and stick in the oven!
350 degrees for about 30 minutes (making the top crunchy..and slightly burnt)
Simple and delicious…just like my mother made! Sometimes we add Rotel and Velveeta cheese if we have cheese dip left over..a complete heart attack dish…but awesome on a rainy day with a baked chicken and veggies. Of course no one eats the veggies and has seconds on the mac…. 🙂
Oh yum! Thanks for sharing 👍
This is how I always hope my macaroni and cheese will turn out. It never does!😀
I am definitely going to try this recipe.
Great! Enjoy Renee. Thanks for stopping by 😂
It really is so easy to make. I’ve been making a very similar version since I was only 20 years old and very little cooking experience was/is required. I now make this dish for my kiddos, who absolutely love it. I skip the breadcrumbs and add crumbled bacon throughout and it tastes amazing. I usually serve it as a side dish with comfort foods like fried chicken or pork chops. Definitely not an every day kind of meal but it sure is tasty and well worth the effort 😉
Thanks for sharing Kim! I like the bacon idea 😀
This is sooooo much better than the boxed kind, and worth the extra couple steps 🙂 I think the only thing I would change is switch out the butter on top for extra cheese. (The Better Homes and Gardens New Cookbook tells you to put tomato on top? I think if you want tomato put that thing on the side in a salad, not on the m&c!)
Thank You! ps. what you had for dinner sounds amazing!
Thanks Ana! Haha I agree -Ya it depends on the version. I have the 2005 edition. My sister in law has the older tomato one in her cookbook. I think they update recipes a bit. 😊
How funny 🙂 I must have an older version.
thx again for this recipe. I sometimes add a can of cheese soup, if I’m pressed for time … keep up the good work and God bless .
Oh I haven’t heard of that trick! Thanks! 🙂 xo
I love trying different cheeses in this recipe. My son loves extra sharp cheddar and mozzarella. I personally love all different cheeses!
Awesome! Yes I agree I love all cheese too 🤗
I <2 mac and cheese! Roux-based cheese sauces are the way to go for this dish…and using a blend of sharp cheddar (for flavor) and American (b/c nothing melts better than it) is perfect. I always shred cheese myself, since pre-shredded contains additives that make it grainy when you go to melt it. The melted butter on top is for the breadcrumbs- it gives them a golden color and a crispy texture…adding more cheese on top would be overkill I think and definitely wouldn't have that same effect.
<3, not <2!
Our family has been trying different recipes for Mac and cheese. Non of them were that great. This sounds wonderful, just what we were looking for. can’t wait to try this. Sounds delish.
Do you think this will freeze ok? I would love to bake ahead for our Beach Christmas trip and just thaw and warm. Looks so good!!!
I have vintage pyrex and corning ware casseroles I make this in. It is a delicious and amazing dish.
This is very similar to the recipe I learned from my mom and first cooked at age 9, to earn my Girl Scout Cook badge.
Oh that’s a fun memory 🥰 thanks for sharing!
I have the old corning and pyrex casserole dishes. I got mine at flea markets though. Love them. Just found the 40’s pyrex bowls complete set for $20 and I love it.
Wow neat find!
Just tried this since I got some extra time on hand from quarantine, and it was so good! Ready to share with the family. Thanks for the easy recipe 🙂
Oh good! So glad to hear it 👍
this takes me back. I toss the bread crumbs in the melted butter and then sprinkle them on top. thanks for sharing this, I lost my old checkerboard cookbook years ago, and have been looking for this recipe.
Oh thanks! Enjoy!!