Macaroni and Cheese 
(American pasta with cheese)

Written by on in Recipe
Casserole dish of macaroni and cheese
Image by Father.Jack

Macaroni and cheese is an old American favorite dating back almost to the time of the American Revolution. Always a Southern favorite, its popularity really took off after Kraft introduced a boxed version in the 1930s. Kraft’s version became so popular that some people now prefer their packaged to the homemade. We still think homemade is best.

Macaroni and Cheese
Pin

Macaroni and Cheese

Course: Pasta and Noodles, Dairy and CheeseCuisine: United States
Makes 4 to 6 servings

Macaroni and cheese is an old American favorite dating back almost to the time of the American Revolution.

Ingredients

  • Macaroni — 1/2 pound

  • Butter — 2 tablespoons

  • Flour — 3 tablespoons

  • Milk — 2 cups

  • Sharp Cheddar cheese, shredded — 2 or 3 cups

  • Salt and white pepper — to taste

Directions

  • Cook the macaroni according to package directions. Drain, toss with a little butter and set aside.
  • Preheat oven to 350 degrees F. In a medium saucepan melt the butter over medium heat. Whisk in the flour and let it cook and bubble for 1 or 2 minutes. Do not brown or burn.
  • Whisk in the cold milk all at once, beating out any lumps. Bring to a boil, reduce heat to low, and simmer until thickened, 10 to 15 minutes.
  • Remove the sauce from heat and stir in the cheese until melted. Season to taste with salt and white pepper.
  • In a large bowl, mix together the cheese sauce and the cooked macaroni. Pour into a buttered baking dish and bake, uncovered for 20 to 25 minutes to heat through and brown the top.

Macaroni & Cheese Notes and Variations

  • Cheese: Try using a mixture of cheeses — Cheddar, Jack, Parmesan, Gouda. Some cooks swear by Velveeta. Top with extra shredded cheese before baking if you like.
  • Pasta: Use different varieties of pasta for a texture change. Corkscrew or fusilli pasta both give a nice effect.
  • Other additions: Stir in some chopped ham, chopped tomatoes or minced herbs (parsley, thyme) before baking. Sprinkle the top with a little paprika. Add a splash of Worcestershire sauce or 1 or 2 teaspoons of dried ground mustard. Use your imagination.
  • Creamier macaroni and cheese: Substitute half the milk with half-and-half for a creamier result. Stir in 1/4 cup mayonnaise before baking to add creaminess.
  • For a crispy, gratinéed result, top the macaroni and cheese with about 1/2 cup of fresh bread crumbs dot with 1 tablespoon of butter and bake. Or use crumbled potato chips.

Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.