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Macaroni & Cheese

macaroni and cheese recipe


Every year on his birthday, Rob asks for macaroni and cheese, which is his favorite dish.

I have to confess that it took me about three years to master this seemingly easy delicious side dish to meet Rob's taste, but I finally did when I found this recipe in one of my many Southern Living cookbooks. I knew the recipe was meant for me because of the few ingredients and instructions.

I tweaked the original recipe to add some extra flavor. Give it a shot, and let me know if you like it!


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Ingredients / Directions:     Printable PDF

  • 1 (8oz) package of elbow macaroni (about 2 cups uncooked)
  • 2 cups milk
  • 1/4 cup all-purpose flour
  • 1 tsp onion salt
  • A few drops of Worcestershire sauce and hot sauce
  • 2 (10 oz) blocks sharp cheddar cheese, shredded (about 4 1/2 cups) and divided
  • 1 cup soft breadcrumbs (4 slices, crusts removed)
  • 1/4 cup butter or margarine, melted
  • Garnish: black pepper
  • Cook macaroni according to package directions; drain well. Set aside.
  • Place milk, flour, and onion salt in a large mixing bowl; whisk vigorously for1 minute. Add black pepper, Worcestershire sauce, and hot sauce.
  • Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
  • Pour macaroni mixture into a lightly greased 13-x9- inch baking dish or 2 (11-inch) oval baking dishes.
  • Sprinkle evenly with breadcrumbs and remaining 1 cup of cheese; drizzle evenly with melted butter.
  • Bake at 350 degrees for 45 minutes or until golden brown.


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