Comfort Food Macaroni and Cheese

mamasjunk 1

"This wonderfully creamy macaroni and cheese recipe makes a large 9x13 in. pan full (for 12 people) or 3 8-in. square pans to serve 4 people each. I make it in three pans and freeze the unbaked cheese casseroles to cook at a later time. This is GREAT to have in the freezer for last-minute guests."
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60 m 0 servings yields 12 servings
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Original recipe yields 0 servings



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  1. Cook the macaroni according to package directions, but for about 3 minutes less than the time called for. Rinse with cold water and drain.
  2. Break the bread into pieces and process in food processor JUST until you have coarse crumbs. Use 2 tablespoons of the butter, melted, to drizzle over the crumbs. Set aside.
  3. Melt the remaining butter over medium heat. When the butter bubbles, add the flour and stir for a minute or so. Add the milk, using just 1/2 cup at a time and whisking the mixture until smooth. Cook, stirring constantly, until mixture is thick.
  4. Remove from heat and stir in salt, pepper, cayenne and the cheeses. When the cheeses are melted, pour in the cooked macaroni. Put in greased pans. Cover with the buttered crumbs. Bake for 30 minutes or until the casserole is golden brown. Allow to cool for a few minutes before serving.
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