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Recipe

Classic Macaroni and Cheese

As long as I can remember, my mother has been making this Classic Macaroni and Cheese recipe. It is so infamous (and yes, that is the right word because it is devilishly good) amongst family and friends that she is often asked to bring it to events.

Just last summer we were at a big backyard BBQ and all these people had brought large exotic salads, but my mother knew better and brought her mac ‘n’ cheese. Sure enough, I was standing in line to get some food and I overheard a couple of kids discussing what they were going to eat. Their little brother comes trotting back with a plate full of food and says “guys, don’t worry, they have macaroni and cheese too”. It’s the ultimate comfort food for kids and adults alike. I take this to big get-togethers all the time and I’m never surprised how fast it is gone. Its also a great dish to make ahead if you have company coming.

With its crunchy, crisp crust and cheesy gooey insides, just thinking about it is making me hungry for just a wee bite (Which is next to impossible. You’ll always go back for more with this stuff…if it’s still there)

Mom's Infamous Macaroni and Cheese
 
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Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
Author: Amanda - Life at Cloverhill
Serves: 6 one cup servings
Ingredients
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2-1/4 cups cheddar cheese, grated
  • 2 cups elbow macaroni, cooked, drained
  • 2 tsp dijon mustard
  • salt & pepper
  • 12 Ritz or similar crackers, crushed (about ½ cup of crumbs)
Instructions
  1. Preheat oven to 400°F.
  2. Boil salted water and cook enough macaroni to make 2 cups cooked. Drain and set aside. Preheat oven to 400°F.
  3. Melt the butter in large saucepan on medium heat. Add flour and whisk for a few minutes while it is cooking.
  4. When it has thickened, gradually whisk in the milk.
  5. Bring to boil and reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
  6. Add in 2 cups of the cheese and whisk it in. Add in the dijon mustard and some freshly ground pepper. Give it a taste and season if needed.
  7. Add in the cooked macaroni and pour into a lightly greased 1-1/2-qt. baking dish.
  8. Sprinkle the top with crushed cracker crumbs.
  9. Sprinkle with the remaining ¼ of cheese.
  10. Bake it for 30-40 min until top is browned and everything is heated through.
3.5.3251

 

Boil salted water and cook enough macaroni to make 2 cups cooked. Drain and set aside. Preheat oven to 400°F. Grate up the cheese. I used a mix of medium and old cheddar, because that’s what I had in the fridge.

 

Time to make a nice roux. Melt the butter in large saucepan on medium heat. Add flour and whisk for a few minutes while it is cooking.

 

When it has thickened, gradually whisk in the milk. Bring to boil and reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.

Add in 2 cups of the cheese and whisk it in.

 

Now its time for a little dijon mustard and some freshly ground pepper. Give it a taste and check for salt here. I tend to like mine just a little saltier than my mother makes it, but go by your own taste.

Toss the macaroni in with the glorious cheese sauce and give it all a final stir.

Pour into a lightly greased 1-1/2-qt. baking dish.

Sprinkle the top with crushed cracker crumbs. I like to use Ritz or saltines, but you can use any type of cracker that you like.

Sprinkle with the remaining 1/4 of cheese. Now this is the time that you can set it aside to pop in the oven later. Otherwise, bake it for 30-40 min at 400°F until top is browned and everything is heated through.

Just think about all that cheese melting. Sooooo good.

 

And then you pull it out of the oven and it smells even better than it looks.

 

It was almost all gone before I could get photographic evidence.

 

This recipe is such a heart warmer, that my mom also packages it up to give to friends who need a pick-me-up, or to send home with a starving university student (Hi Sis!). These little foil baking dishes with lids are perfect because they can be frozen if you want to wait to make it later, and they go right into the oven. Simply tape a little note with the baking instructions and they’re good to go.

 

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Comments

  1. Ashley says

    April 30, 2010 at 4:51 pm

    Finally posted this recipe! How hot should the oven be? You forgot to mention it is still delicious if you leave it in a little too long. mmmm…macaroni chips.

  2. Amanda says

    April 30, 2010 at 4:56 pm

    The temp was up at the top when I mention boiling the water, but I’ve put it down the in the baking section again too.

    Macaroni chips!!! haha.

    Anyone reading this…it is in reference to the time that Ashley and I put this in the oven and forgot about it, only to come back a LONG time later and realize we *ahem* over cooked it. It basically got all dried out and super crispy, and thus the Macaroni Chips were born. Still so good.

  3. Honey B. says

    April 30, 2010 at 6:07 pm

    That looks AMAZING!

  4. Sarah says

    February 21, 2011 at 10:27 pm

    I’m making this tonight. Thank-you to Mama Amanada. We’ve used rosemary soda crackers, and it smells so good already 🙂

  5. Danielle says

    November 8, 2011 at 6:47 pm

    After spending wayyy too long trying to find a macaroni and cheese recipe for a large group, I found yours. Looks perfect!! Thank you. 🙂

  6. Shannon says

    November 11, 2011 at 5:22 pm

    Wow this looks SOO yummy!

Hi, I'm Amanda! Join me as I make my family's 1903 farmhouse into a home. I share renovations, DIY projects, recipes, our flower farm and the joy of living in the Canadian countryside
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