Mom's Macaroni and Cheese Recipe -
Mom's Macaroni and Cheese Recipe
  • READY IN 30 mins

Mom's Macaroni and Cheese

Recipe by  

"Most recipes for macaroni and cheese use cheddar; this one uses American cheese. My mom learned to make this in Home Economics class in the 1930's and it has been a favorite in my family since then."

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Ingredients Edit and Save

Original recipe makes 1 10x15 dish Change Servings
  • COOK

    30 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain.
  2. In large saucepan, heat oil over medium heat. Add flour all at once and stir vigorously until combined. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth. Stir in pepper, American cheese and tomatoes. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat). Place macaroni in a 10x15 baking dish. Pour cheese mixture over macaroni, and sprinkle with bread crumbs.
  3. Bake 15 minutes, or until top is golden.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

I would rate this 10 stars if I could. This is the real deal ... REAl simple, REAL easy , and REAL good! My family is picky about mac& cheese ( usually they want a specific frozen brand and they can tell if it's not that) But the PREFER this recipe! I don't add the tomato and bread crumbs

Most Helpful Critical Review
Oct 09, 2005

I have mixed feelings about this one. It's ok. I didn't add the tomatoes. I think it has a heavy flour taste and not much of a cheese taste. I didnt have a sauce pan big enough to make the cheese mixture, and I didn't add as much milk as called for. I used about 3 cups. I really liked the consistency though. It was creamy, but just did't have enough cheese flavor. I will try this again with less flour, probably a cup and a half and add more cheese, probably some sharp cheddar.


20 Ratings

Dec 14, 2005

It was delicious after I made some changes. I used Fusili instead of macaroni. I only used 1 and 1/2 c flour, a 1/4 c oil, and 2 cups of cream. I used chicken broth as needed to make a smooth sauce. I also added about a cup of shredded Mexican cheeses. I used a 14 ounce can of diced tomatoes, undrained. I didn't use any bread crumbs. I think I just stumbled upon my best mac and cheese yet!

Mar 09, 2009

I'm giving this a four because of the nice cheesy flavour. Beware! this recipe serves eight! Large pots are a must.

Jan 02, 2010

I did not care for this recipe.

Jun 22, 2006

nice recipe. i'd leave out the tomatoes,tho'.own personal preference. i'll use this again and again. thanks.

Apr 13, 2009

so cheesy, and so yummy

Oct 25, 2008

This recipe was huge! it made alot! but it was very tasty and filling and something different! the only thing i would add would be salt or some kind of salty seasoning! it was alittle bland but good!!


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  • Calories
  • 869 kcal
  • 43%
  • Carbohydrates
  • 94.9 g
  • 31%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 1274 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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