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Classic Macaroni Cheese recipe

Classic Macaroni Cheese recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

A great comfort food for the cold winter nights. Macaroni in a Cheddar cheese sauce is topped with crumbled Ritz crackers and baked to perfection.

309 people made this

IngredientsServes: 6

  • 260g macaroni pasta
  • 50g butter
  • 4 tablespoons plain flour
  • 1 litre milk
  • 1/2 teaspoon salt
  • 450g grated Cheddar cheese
  • 50g butter, melted
  • 100g Ritz crackers, crushed

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas 4.
  2. Fill a large pot with lightly salted water and bring to the boil over high heat. Cook pasta until al dente, about 8 minutes. Drain well.
  3. Combine 50g butter, flour, milk, salt and Cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes.
  4. Add the macaroni and stir to coat. Pour the mixture into a 20x30cm baking dish. Mix the 50g melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
  5. Bake in preheated oven until golden brown on top, about 45 minutes.

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Reviews & ratingsAverage global rating:(431)

Reviews in English (336)

Just made this receipe. It makes a lot of macaroni cheese. Anyone with a small family to feed might need to half the ingredients. It was ok, not sure I will make it again.-23 Feb 2014

Fantastic recipe-16 Jan 2013

It was lovely and cheesy just didn't like how the flour mixed with it. will try making a few adaptions. And changes to volume being used. cheese is expensive and a lot of cheese needed in the recipe-13 Mar 2015

How To Make: Classic Macaroni and Cheese with a Scrumptious Crust

by Melissa Jacobs

How To Make: Classic Macaroni and Cheese. Image credit: Hangry.Recipes


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Everyone loves this classic pasta dish. Take this easy and cheesy macaroni and cheese dish to the next level by adding a crunchy, golden brown breadcrumb topping. And the beauty of it all? You probably have all the ingredients on hand already.

Not many dishes beat macaroni and cheese when it comes to quick and easy comfort food. As this old-school classic is very versatile, feel free to experiment with a combination of gruyere and white cheddar to treat your taste buds to a deliciously bold and creamy cheesy flavour.

Gruyere is excellent for melting into sauces, but lacks sharpness and tang. And this is where the white cheddar comes in!

Apart from the crispy breadcrumb topping and experimentation with different cheeses, there are a host of variations one could play around with.

Add vegetables:

Add some protein:

Add some spice:

Serve your macaroni and cheese with a leafy green salad.

For added convenience, this recipe may easily be doubled and it freezes well.

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Substitution suggestions:

Try using a different kind of pasta- such as rotini or shells. If you want to change up the cheese, try using Havarti or Monterey Jack in place of sharp cheddar. Or use a combination of the two!

This recipe is a family favorite at my house. It’s super easy to make as a quick, weeknight dinner. The kids will love it too! Enjoy!


  • Serving Size: 1 (267.9 g)
  • Calories 703.3
  • Total Fat - 38.2 g
  • Saturated Fat - 22.7 g
  • Cholesterol - 108.5 mg
  • Sodium - 975.2 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.4 g
  • Protein - 28.2 g
  • Calcium - 664.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

Step 2

Cook, and drain macaroni according to package directions. Set aside.

Step 3

In a large saucepan, melt butter.

Step 4

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Step 5

Pour milk and cream in gradually, stirring constantly.

Step 6

Bring to boiling point, and boil for 2 minutes (stirring constantly).

Step 7

Reduce heat, and cook (stirring constantly) for 10 minutes.

Step 8

Add shredded Cheddar cheese a little at a time, and simmer an additional 5 minutes, or until cheese melts.

Classic Baked Macaroni and Cheese

You know, Southern classics like this just never get old. Since the time I started my blog nearly 9 years ago, I’ve made it part of my mission to share those classic recipes that just help define the South’s food culture. And while things have changed a little through the years, those tried and true favorites still have a special place in my heart… and on my menu.

And while every family has their take on particular recipes, one of my favorite recipes is this Classic Baked Macaroni and Cheese from Southern Living. Of course, I put my own spin on it by using red rind hoop cheese, but it’s great with a sharp cheddar, too.

Hoop cheese is a mild and creamy cheese that used to be incredibly popular across the South. It has a slightly rubbery texture and mild nutty flavor. It’s made with milk only and doesn’t include cream or salt like a farmers cheese.

Even though it’s not as readily available as it once was, many in the South can still find it at locally owned grocery stores, farmers markets, or even the local gas station convenience store. But, again, if you can’t find it, a sharp cheddar will work just fine. Y’all enjoy!

10 vintage macaroni and cheese recipes from the &rsquo60s

When the question is &ldquoWhat&rsquos for dinner?&rdquo nothing could be a more popular answer than macaroni and cheese. It&rsquos a comfort food every good cook can rely on &mdash and one that everyone enjoys eating.

Here are some delicious mac & cheese recipes to keep on file with other &ldquouse often&rdquo favorites &mdash including several tasty variations you may not have tried.

1. Mrs Johnson&rsquos macaroni and cheese (1966)

Comfort food: &ldquoHere is my recipe for a really fine macaroni and cheese casserole, the best I&rsquove found.&rdquo &ndash Mrs E Johnson, Atlanta, Georgia


1 6-ounce package of dry macaroni
1 cup of coarse breadcrumbs
1 teaspoon of salt
1/4 teaspoon of (black) pepper
1 jar (2 ounces) of chopped pimento
1/2 cup of chopped green peppers
3 green onions and tops, thinly sliced
1 package (8 ounces) of sharp Cheddar cheese
3 slightly beaten egg yolks
3 egg whites
1-1/2 cups of milk
1 cup of sour cream

Cook macaroni as directed drain. Mix in bread crumbs, salt, pepper, pimento, green pepper, green onion, and diced cheese. Blend in 3 slightly-beaten egg yolks, milk, and sour cream.

Beat the eggs whites until stiff, then fold into the macaroni mixture and move into a buttered baking dish. Bake at 350 F for 50 minutes, or until custard is set.

2. Skillet macaroni and cheese (1967)

This version of macaroni and cheese is a maverick, for all the ingredients are cooked right in the same skillet on the range top, a quick and easy technique that&rsquos a boon for busy days.

The first stage of this unique skillet macaroni and cheese is a butter-simmering of the uncooked macaroni with seasonings for maximum flavor goodness. Water is then added to the skillet to cook the macaroni to just-right tenderness.

Finally, evaporated milk and nippy Cheddar cheese are blended in to complete the smooth, rich saucing. Thin discs of raw carrot stirred through the finished dish just before serving, add color emphasis and a refreshing crunchiness. Chopped green pepper or celery would serve equally as flavor, color and texture accents.


1/2 cup butter
1 pkg. (7 oz.) elbow macaroni
1 medium onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon oregano
1/4 teaspoon dry mustard
2 cups water
1 tablespoon flour
1 tall can evaporated milk (1-2/3 cups)
1/2 lb. sharp Cheddar cheese, shredded (about 2 cups)
1 or 2 carrots, pared and sliced thin

In a large skillet, melt butter over low heat. Add uncooked macaroni. onion, salt, pepper, oregano and mustard. Cook over low heat 10 minutes, stirring now and then.

Add water and bring to a boil, stirring occasionally. Cover skillet and cook over very low heat until macaroni is tender, about 10 minutes.

Sprinkle flour over macaroni and stir to blend well. Stir in evaporated milk and shredded cheese. Cook and stir over low heat until cheese has completely melted and sauce is smooth, about five minutes. Sprinkle carrot slices over macaroni and serve immediately. Makes six to eight servings.

Note: If preferred, 1/2 cup chopped green pepper or celery may be used in place of thinly-sliced carrots.

3. Macaroni and cheese recipe (1964)

(This recipe appears in &ldquoThe Gasparilla Cookbook&rdquo above the name of Mrs. A. Pickens Coles.)


1-1/4 cups of scalded milk
3/4 cups of soft bread crumbs
3 tablespoons of butter
1-1/2 cups of cooked macaroni
1/2 tablespoons of chopped onion
1/2 teaspoon of salt
3 cups of grated cheddar cheese
2 eggs, well beaten

Pour scalded milk over the bread crumbs add the remaining ingredients. Mix well. Pour into buttered casserole dish, then place the casserole in a pan of water and bake in the oven preheated to 375 F for 45 minutes.

A Little Back Story

Did you know that Thomas Jefferson, purportedly a great lover of both cheese and Italian food, served his baked macaroni and cheese at dinner parties all the time?

During the age of European colonization, seafaring men would transport dried macarone -- one of the few staples that could survive a year aboard ship -- from Italy to Britain and to the American colonies.

American colonists did not have the selection of fresh produce and other ingredients that the Italians had their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce -- milk thickened with flour and butter. Sometimes, it was baked in a casserole with buttered breadcrumbs on top. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was first recorded in the "Boston Cooking School Cookbook" in 1896.

Kraft introduced its macaroni-and-cheese dinner in 1937 as a way to market processed American cheese and Tenderoni macaroni. It swept the nation. Recipes for homemade macaroni and cheese began to appear frequently in cookbooks.

Nowadays, making delicious homemade macaroni and cheese has become a mission for some people: They are always trying to make it more comforting, cheesier. It&aposs a completely worthwhile way to spend your time.

M acaroni and cheese is one of the most popular dishes coming out of American restaurant and home kitchens, but what makes for the best version is definitely up for debate. Should this classic cheese and pasta casserole be saucy or crisp and dry? Creamy, tangy, or both? Should it have a crunchy, crusty top𠅊nd what about bread crumbs? Then there are all the add-ins, which run the gamut from classic�on or broccoli—to more unexpected, like lobster, Buffalo chicken, or shredded carrots. Could one recipe satisfy all these differing opinions? We think so.

To create the ultimate macaroni and cheese, Epicurious turned to Garrett McCord, an Epicurious blog contributor and coauthor with Stephanie Stiavetti of Melt: The Art of Macaroni and Cheese. We tasked McCord with developing a recipe that would please a majority of mac &aposn&apos cheese fans and also be flexible enough that home cooks can change up the Cheddar and add their favorite extras. In other words, it&aposs a classic that you can really make your own. With all his mac &aposn&apos cheese expertise, McCord has some excellent advice to add to his basic recipe. Read on for McCord&aposs tips on making the perfect cheese sauce, experimenting with cheeses and add-ins, and how to make homemade bread crumbs for a heartier topping with extra flavor.

recipe tips:

Plenty of cooks make bຜhamel with cold milk, but to save time and "a bit of your sanity," McCord preheats the milk. "This allows the milk solids to bind to the gluten net created by the roux." It also means you&aposre not standing around waiting for the milk to heat or the sauce to thicken. Be careful that the milk doesn&apost come to a boil, warns McCord. In that case, "it may very well be scorched and produce an unpleasant, burnt flavor." He recommends heating the milk on the stove rather than in the microwave, which can cause the fats in the milk to separate from the liquid, making for an oily sauce. Mornay sauce is delicate, so to prevent curdling, remove the pot from the stove before stirring in the cheese.

McCord also suggests stirring the roux with a flat-edged wooden spoon or heat-safe rubber spatula. A regular wooden spoon doesn&apost work as well because you can&apost scrape the bottom of the pan as evenly and could potentially burn the roux.

"I always prefer a mix of cheeses to get the best of each one," says McCord. Fontina lends incredible creaminess, while Alpine cheeses such as Appenzeller add an "herbal bitterness" to the mix. "Stinky washed-rind cheeses such as Taleggio melt lusciously," says McCord, noting that you should avoid using the rind, as the texture can be unpleasant. Blue cheese is great blended with other cheeses, but because of its assertiveness, it can be too much on its own. Mix and match different cheeses to get the qualities you&aposre after.

Another option is the pre-shredded cheese available in bags at the supermarket. It will work, says McCord, but the mac &aposn&apos cheese will be much dryer because pre-shredded cheese loses a lot of its moisture.

In addition to experimenting with cheese, you can also amp up your mac &aposn&apos cheese with vegetables, meat, or spices. McCord is a big fan of stirring in roasted cauliflower, but also suggests adding saut kale or caramelized onions. Broccoli is a popular choice and can be added raw or cooked—raw florets will soften and brown in the oven to a perfect tenderness.

Cooked bacon or sausage (drained first on a paper towel–lined plate) add both flavor and heartiness. Be careful when seasoning your mac &aposn&apos cheese, though, as both meats contain a good deal of salt. When adding protein or veggies, McCord says 1 cup is a good starting point, but there&aposs no absolute rule. The amount will vary depending on the specific ingredient and your taste.

If you like things spicy, McCord recommends whisking 1 or 2 teaspoons of chipotle powder into your cheese sauce. It&aposs really about experimenting and finding what works for you, insists McCord, who compares mac &aposn&apos cheese to a stir-fry or salad and encourages home cooks to get creative and try using whatever&aposs on hand.

Macaroni and cheese is the type of dish that ideally can be made on a whim, mostly with ingredients already in your fridge and pantry. McCord&aposs recipe recommends panko bread crumbs, but regular bread crumbs are also fine the topping will be slightly less crispy but no less delicious. Another option is to make your own bread crumbs, which is easy and a great use for stale bread.

When making bread crumbs, McCord likes to use neutral breads such as ciabatta, French, or sourdough. Other types will also work and may even be more complementary, depending on your particular mac &aposn&apos cheese.

Whatever bread you use, make sure it&aposs stale but not rock-hard. Start by cutting the bread into 1-inch cubes and then place about 1 cup of the cubes in a food processor, along with a pinch of salt and pepper. Use the pulse option to break the bread into crumbs, being careful not to overdo it—you don&apost want to turn the bread into a powder. You can also try adding different flavorings to your homemade bread crumbs, such as parsley, thyme, smoked paprika, citrus zest, or even grated cheese. Enjoy!


Preheat oven to 400°F (200°C). In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.

In a large saucepan, melt 2 tablespoons (30g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and, working in increments, whisk in cheddar cheese until a smooth, emulsified cheese sauce forms do not let sauce come to a boil once cheese is added. Whisk in hot sauce, mustard powder, and garlic powder. Season with salt if necessary.

Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer.

Add panko to a small mixing bowl. Melt remaining 3 tablespoons (45g) butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 45 minutes (ovens can vary check often to prevent top from burning).

Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days it reheats surprisingly well in the microwave or oven.