The Best Home Made Macaroni and Cheese

The Best Home Made Macaroni and Cheese
Don't believe it? I think you should try it!

I went into this recipe feeling really nervous about whether or not it would turn out. I have tried on numerous occasions to make a good mac and cheese with horrible results. Either the cheese would be really bland or the it would be too crispy or crunchy or runny or overdone- but this came out perfect. I am really impressed how amazing this recipe came out. This is honestly the best home made macaroni and cheese that I have ever tasted. 

But honestly, the cheese completely coats the thickened macaroni noodles in it's bed of delicious creamy cheesy flavorful sauce.  The consistency of the cheese sauce was perfect. The topping was baked to perfection and provided a wonderfully tasty yet slightly crunchy topping. I really could have sat there and ate the whole dish of macaroni and cheese, but I stopped myself. My mom actually gave me the warning today to try to stay away from all of the sweets that I post on here.  LOL. I am glad that she is looking out for me. 

My original recipe for tonight was going to be a vegetarian macaroni chili with fire roasted tomatoes and red beans.  However, I sent my husband a text about dinner and he said that he had some Wendy's Chili for lunch today. Man, I don't understand. There is this 'strange' occurrence that happens every time I make chili that Rob already has had chili for lunch. He swears that he isn't ducking out on eating chili, but this is really a strange pattern. :)

Here is the recipe that I used for this Macaroni and Cheese


The Best Home Made Macaroni and Cheese

2 Tbsp Butter
2 Tbsp Flour
1 Tsp Salt
1 Tsp Dry mustard
2 1/2 Cups Milk
2 1/2 Cups of shredded Velveeta style cheese

8 Oz Macaroni (2 Cups)

1/4 Cup bread crumbs ( I used garlic seasoned bread crumbs)

Prep Time: 20 minutes
Cooking Time: 20 minutes
Clean Up Time: 10 minutes
Preheat oven to 375 degrees

1. In a sauce pan, melt butter

2.  Once butter is melted, remove from heat. Blend in flour, salt, and mustard.

3. Add milk, constantly stir on medium heat until sauce thickens and is smooth

4. Add two cups of shredded cheese; heat until melted. Stir occasionally

5. Meanwhile cook macaroni as directed; drain.

6. Combine macaroni in cheese sauce mixture in a 2 Qt casserole. I combined it in the oven safe pan that I made the cheese sauce in.  I try to be a one pan cook whenever possible. :)

7.  Top with remaining 1/2 Cup of shredded cheese, bread crumbs, and paprika.

8. Bake at 375 degrees for 20- 25 minutes or until brown and bubbly.

Make 4- 6 servings

..And there you have it!  Your very own home made macaroni and cheese.  I made corn muffins and broccoli as sides. I think the comments on my hot dog post got me thinking about eating corn dogs. 

I called my mom and told her all about my lovely blog readers and she mentioned that she had my grandmother's old Hungarian cook book. I'm very excited about this.  I told her that I wanted it right away. That and I wanted that and a bunt pan.  There is this really cool 'hidden sloppy joe' recipe that I want to make, but don't want to buy a bunt pan and just have it sit there forever and never get used. 

I hope that you all enjoy this recipe. 

One Love,

Virginia