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Homestyle Macaroni and Cheese

(30 Votes)
Homestyle Macaroni and Cheese
SERVES
6
COOK TIME
50 Min

Nothing that comes out of a box will compare to our comforting recipe for Homestyle Macaroni and Cheese. The little bit of extra effort to do it ourselves will reap such a big pay-off -- it's worth every moment!

What You'll Need:
  • 1 pound elbow macaroni
  • 1/2 cup plus 2 tablespoons butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups milk
  • 4 cups shredded sharp Cheddar cheese
  • 1 cup crushed saltine crackers
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large pot, cook macaroni according to package directions; drain, return macaroni to pot, and set aside.
     
  2. Meanwhile, in a large saucepan over medium heat, melt 1/2 cup butter. Add flour, salt, and pepper; mix well. Gradually add milk, bring to a boil, and cook until smooth and thickened, stirring constantly. Add cheese and continue stirring until melted. 
     
  3. Add three-quarters of cheese sauce to macaroni; mix well. Spoon mixture into prepared baking dish and pour remaining cheese sauce evenly over top.
     
  4. In a microwaveable bowl, melt remaining butter in microwave. Stir in crushed crackers; mix until crumbs are evenly coated. Sprinkle evenly over top of macaroni.
     
  5. Bake uncovered 30 to 35 minutes, or until heated through.
Notes

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 889
  • Calories from Fat 412
  • Total Fat 46g 70 %
  • Saturated Fat 28g 141 %
  • Trans Fat 0.8g 0 %
  • Protein 36g 73 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 133mg 44 %
  • Sodium 1,202mg 50 %
  • Total Carbohydrates 82g 27 %
  • Dietary Fiber 3.1g 12 %
  • Sugars 11g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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My oh my, how times have changed. Back in the 1970s, when I first learned to make macaroni and cheese, in Foods, the recipe we were given was Prepare 1 pound of elbow macaroni according to package directions. Make 4 cups medium white sauce. Remove from heat and stir in 1 pound grated sharp cheddar cheese. Season with salt and black pepper to taste, and 1/2 teaspoon dry mustard. The assembly directions were the same. There was no list of ingredients because by the time we made mac n cheese, we knew how to make a medium white sauce - as well as a thin and a thick white sauce. This recipe was written for folks who never learned how to make a white sauce. I am truly heartened to see it is being 'taught' here. There are just so many things you can do with it. For example, for those of you who do not like to used canned cream soups for a condensed version, use 4 tablespoons each of flour butter for every cup of milk for a reconstituted version use 2 tablespoons of flour for each cup of milk. For "cream of mushroom" add 4 ounces of minced mushrooms as you cook the sauce to thicken it. For cream of chicken, stir in low sodium chicken broth base (bouillon) to your milk before you add it the saucepan. (For 1 can of soup in condensed form you need 1 1/3 cups milk, 1/3 cup flour butter, for 1 can diluted with 1 can of milk or water use 2 2/3 cup milk, 1/3 cup flour butter. Just follow the directions above for making the sauce. Especially for the cream of mushroom replacement, you will find it more flavorfull. I also like to stir in 1 or 2 teaspoons dried minced onion when making my substitute soups for casseroles. I learned to do these as "emergency substitutions." Now, I do them all the time as a way to reduce the sodium content. Every few months, I take a hour or so make up about 6 "cans" of each cream soup substitute. I freeze them in measured portions equal to 1/2 can of soup because I seldom cook for more than 2. This way, I don't waste any soup or have to dream up a way to use it up. The frozen containers thaw in in refrigerator overnight. A good stir before adding to the casserole is all that is needed. If I am heating the dish I am preparing on the stove, I use a medium heat to avoid scorching - just like you need to with the canned soups. Excuse my rambling here, but I thought this might be useful information for those who do not like to use canned soups or who need an emergency substitution for a can of cream of something.

Thank you so much! I'm going to begin making my own "cream of ..." soups soon.

Mac 'n' cheese is my favorite food, period. Can't wait to taste this version!

Judy Trudy...I see you post negative comments a lot. Are you a Super Chef?

LOVE homemade mac 'n' cheese, and this looks like it'll be another winner.

Can this be made ahead and kept in fridge until baking?

Hi Donna! Yes, this macaroni and cheese can be made the day before. However, the cooking time may change since you will be putting cold macaroni in the oven (may be about 20-30 minutes more). Also, make sure you don't put the crackers on top until it's ready to be baked. Finally, the macaroni may not be as creamy, since as the macaroni sits it will absorb some of the liquid. It will still taste delicious though! :) Enjoy

That is not a review of the recipe posted. Velveeta is the same as easy cheese and it does not taste the same as cheddar. I would never use Velveeta or would I ever buy boxed. I am rating the recipe that is posted by Mr. Food a 5, the one posted by vk31mk....as a minus 10. The only thing I would do differently is mince some onion very finely and put it in with the butter before adding the other sauce ingredients...I guess because that is what my mother always did and I enjoy that hint of onion in the mac and cheese.

Now tell me why this did not go under vk31mk's post where I tried to post it as a reply. It just looks stupid here unless you are able to refer to that post and see that is what I am responding to....now, to see if this ends up under my last post or as a new one as well.

This is a favorite around my place, so I thought I'd try something else with the cheese sauce, I took a bag of hashbrown potatoes and followed the mac and cheese recipe and wound up with the best cheesy tatoes ever, don't take my word for it give it a try, you won't be sorry!!

Did you omit the macaroni

Sorry been a while since I'e been here! Yes I did omi the macaroni, used everything else, might want to back off on milk a little though, maybe only use 2 to 3 cups!!!

For the cheese sauce I made a recipe and a half and to the cheese sauce I added a generous cup of cubed ham; a half-cup of finely diced celery; and a half-cup of finely diced onion. For the topping I used a combination of a few crushed dill pickle potato chips and plain potato chips that were waiting to be eaten. Absolutely delicious!

So good ilike it.

I miss Mr. Food. Thank you for keeping his memory and vision alive.

dinner tonite yummers

Instead of cheddar cheese, I use 4 cups cubed Velveeta. I also use Panko bread crumbs for the topping. You will never buy a boxed mix again. YUM, YUM!

Better topping than crackers is panko bread crumbs.

oooooh it's sooo goood !!!!! five stars.......

Then why did you give it three stars?

I found that hillarious...

I use crushed barbequed potatoes chips.Sometimes I put stewed tomatoes on top of the macaroni before the chips

how about trying bacon bits on this also?

i thought i bought mr. food cook book but never recieved it. i would like to be able to get one where can i get it ?

You can order Mr. Food cookbooks by clicking on the tab at the top of this page marked "SHOP." If you would like to contact Customer Service to inquire about your order, please email them at info@mrfood.com. Thank you!

Love this recipe, but instead of adding crackers mixed with butter, I add crushed French Fried Onions on top when I take it out of the oven. DELICIOUS!!

This is a fantastic recipe! Good, old-fashioned comfort food!

so close to recipe from old Army cookbook"Food for 50" except hot sauce and worcestershire sauce is added. sever with wardoff or crisp greens salad. so very satifing

so close to recipe from old Army cookbook"Food for 50" except hot sauce and worcestershire sauce is added. sever with wardoff or crisp greens salad. so very satifing

Try using potato chips instead of crackers. Boy, is that good!!!

That's what mom always did. Nothing better than chips for a topping

Instead of saltine crackers, I use Townhouse garlic, butter or other flavored crackers and it gives it a better taste to it.

Do you think this could be frozen or would it get mushy

it would get mushy. make a smaller batch. cut everything in half.

Closest to mine that I have found! I use 6 cups of milk and 1 1/2 lbs of extra sharp cheese Awesome recipe here. I love Mr. Food

SUPER #1

This looks ooh so good!!

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