Allie's Delicious Macaroni and Cheese

328 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  NYRED

“I took my grandmother's basic, but delicious, recipe and improved it. Very creamy and cheesy! Unlike any you've ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare.”

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Adjust Servings

Original recipe yields 6 servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.
  3. Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

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Reviews (328)

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I took advice from other reviewers and made some changes. I used a quart of half & half (instead of milk). I added a tsp of ground mustard & tsp of worchesh sauce. I also added some onion. I kept with other ingredients (as well). I used extra sharp cheddar & peppercorn jack. I did not use the mozerella. I lightly brushed top with bread crumbs. Drizzled a little butter and topped with a little extra shredded cheddar. It was an amazing texture. Looked so & smelled so yummy! Unfortunately, it was ruined when I followed baking instructions. I thought 45 mins to an hour sounded a bit much, but followed instructions. What a mistake! I think it baked out the flavor along with the creamy texture. 20 min baking time, more realistic. If you want crunchy on top, broil for about 3 mins after 20 mins of baking. I might try making this again with major baking changes. Oh yeah, after cooking noodles to al dente (about 7 mins) make sure you rinse in luke warm/cold water to prevent further cooking of pasta. That's the secret to all pasta based casseroles!



I LOVE this recipe! I remember making mac n cheese from scratch when I was a lot younger and was looking for a recipe that would give me that great taste. This is it!!! I left out the ham, used 12 oz macaroni since there is a lot of sauce, and added a teaspoon each of ground mustard and worcestershire sauce for extra flavor. I also added some melted butter to bread crumbs and crumbled over the top for a nice crispiness. It was sooo GOOD!!! Thanx Allie!!!!



This was terrific macaroni and cheese! Per RUBENETTE'S suggestion, I also left out the ham, used 12 oz macaroni, and added a teaspoon each of ground mustard and worcestershire sauce. I also added some bread crumbs over the top for a nice crispiness. I have now made it twice, once with shredded cheese, and once with cubed cheese, and I like the shredded cheese much better.

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Amount Per Serving (6 total)

  • Calories
  • 612 cal
  • 31%
  • Fat
  • 34.1 g
  • 52%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 802 mg
  • 32%

Based on a 2,000 calorie diet



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Old Fashioned Mac and Cheese


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Homemade Mac and Cheese