Real Macaroni and Cheese

This is a kids’ classic that is not just for kids! Serve it with broiled tomatoes and a green salad for a delicious meal. This recipe can be divided into individual portions and frozen before it is baked, and then baked at a later date for a quick weeknight dinner.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. butter
  • 1⁄4 cup all-purpose flour
  • 1 tsp. dry mustard
  • 2 3⁄4 cups milk
  • 1 tsp. salt
  • 1⁄8 tsp. ground pepper
  • 1⁄8 tsp. cayenne pepper
  • 3 cups shredded Cheddar cheese
  • 16 oz. elbow macaroni, cooked and drained
  • 1 cup dry bread crumbs


  • Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
  • Melt the butter in a medium-size saucepan. Stir in the flour and dry mustard; cook (stirring) over medium heat for 2 minutes.
  • Add the milk and whisk over medium heat until mixture thickens, whisking constantly to prevent burning on the bottom. Stir in the salt, pepper, and cayenne pepper. Remove from heat.
  • Stir in the cheese and let the mixture sit for a minute. Stir again to smooth out the melted cheese.
  • Pour cooked macaroni into the casserole dish; add cheese sauce. Mix until macaroni is coated with cheese.
  • Sprinkle bread crumbs on top of the casserole and bake for 45 minutes, until browned and bubbly on the edges. Serve warm.