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Perfect Macaroni and Cheese

User Rating 4.5 Star Rating (7 Reviews)


Perfect Macaroni and Cheese

Perfect Macaroni and Cheese

Photo: Diana Rattray
Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.

Cook Time: 30 minutes

Cook Macaroni: 8 minutes

Total Time: 38 minutes

Yield: Serves 4 to 6


  • 8 ounces macaroni
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup half-and-half or light cream
  • 1 cup milk
  • 1 teaspoon Dijon mustard or a spicy brown mustard
  • 2 1/2 to 3 cups shredded Cheddar cheese
  • 1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter


Heat oven to 375°. Grease a 2-quart baking dish.

Cook macaroni following package directions. Drain in a colander and rinse with hot water.

In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese. Continue cooking, stirring, until cheese is melted.

Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese. Scatter the buttered bread crumbs evenly over the cheese layer.

Bake for about 25 minutes, until lightly browned and bubbly.

Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Good, but I made modifications..., Member dnoth1

This recipe sounded pretty good, so I used it as a starting point. Rather than just 8oz of macaroni, I used a full 13.25oz box of whole grain rotini. I used a 13x9 baking dish (3 qts instead of 2, I believe). I shredded only 6oz of sharp cheddar (resulted in about a cup and a half). Then while cooking the sauce, I added about 8 thick slices of muenster to it. After adding the rotini/sauce mixture to the dish, I topped it with another 6-8 slices of muenster. I also replaced the breadcrumbs/butter mixture with finely crushed garlic & butter flavor croutons, without tossing it with butter. These changes resulted in a dish that I would say rivals that of my Grandmother's decades-old recipe.

4 out of 6 people found this helpful.

See all 7 reviews

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