Mom's Classic Macaroni and Cheese

Classic Macaroni and Cheese

I'm away from home for a bit, but I haven't stopped cooking. For the past few days I've been making my culinary creations in my parents' beautiful, large and well-equipped kitchen. It's quite a treat, but every cook needs a break, so tonight I'm proud to present good old-fashioned macaroni and cheese made by my Dad using my Mom's classic recipe. Or at least, it's nearly a classic version, as I requested my Dad substitute cornmeal for the bread crumbs. Cornmeal or bread crumbs, you can't go wrong with this winning comfort food.

Mom's Classic Macaroni and CheeseMom's Classic Macaroni and Cheese
Recipe by
Published on June 13, 2007

Simple, classic homemade macaroni and Cheddar cheese with a bread crumb topping

Preparation: 15 minutes
Cooking time: 50 minutes

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  • 2 cups dried macaroni
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 1/2 teaspoon sea salt
  • 3 tablespoons unbleached white flour
  • 1/2 teaspoon fresh cracked black pepper, or to taste
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon butter
  • 1/2 cup bread crumbs or cornmeal
  • 1/4 cup shredded Cheddar cheese
  • Cook the pasta according to the package instructions and drain.

  • Melt the butter over medium heat in a medium saucepan. Stir in the onions, flour, salt and pepper. Add the milk and cook, stirring frequently, until the sauce boils and thickens. Next add the cheese and stir to melt. Combine with the macaroni and then transfer to a 2-quart (2-litre) casserole dish.

  • In a small saucepan, melt the butter for the topping over low heat. Remove from the stove and stir in the bread crumbs or cornmeal until well combined. Stir in the cheese. Sprinkle the topping over the top of the pasta in the casserole dish.

  • Bake in a 350°F oven for 30 minutes or until the cheese is melted and begins to brown. Serve hot or warm.

Makes 4 to 6 servings

Classic Macaroni and Cheese


Lucy said...

Hooray for dads. Mine makes macaroni cheese too.

Gonna suggest he use cornmeal on top - glad you still got to enjoy a little bit of cooking!

Jacqueline Meldrum said...

Does the cornmeal make the topping crispier?

Pat on the back for dad! It looks delicious!

Lisa Turner said...

The cornmeal does make the mac and cheese a bit crunchier. I always substitute cornmeal for breadcrumbs.

Anonymous said...

Lovely recipe - looking forward to trying it out. I can't have too much like that at the moment as I'm dieting. But one day I'll indulge myself.

Anonymous said...

Funny story:

My kids were home-schooled for the first couple of years and one day a week was my turn to teach. Anyway I always made homemade mac and cheese. One time the kids were visiting friends and got served Kraft Dinner. They didn't know what it was or how to describe it, because it is nothing the same.

MapMaster said...

Kraft Dinner is to homemade mac and cheese as Big Macs are to prime rib.

Micah - Coffee machine said...

This macaroni and cheese looks delicious! Thanks for sharing the recipe. I would try this at home.

Jamie said...

Excellent. You saved my bacon, Lisa. It is a long story; but I needed a champion mac and cheese recipe and here it is. Thank you.