Classic Macaroni and Cheese

Classic Macaroni and Cheese


"This is the classic baked Mac and Cheese of my childhood. You can add sun-dried tomatoes if you wish, or sometimes I substitute minced garlic for the salt and pepper to give it added zing! It can make Saturday Night more fun!"


1 h 10 m servings 701 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 701 kcal
  • 35%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). 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. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
  3. Bake, uncovered, for one hour, or until top is golden brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 373 Ratings


I only give it 3 stars as written because of two things -- 375 for an hour is too hot so your top will BURN (I did 350 for an hour and that was perfect), and it needs at least double the cheese....

I thought this was great, but I made some changes. Reduced cooking temp to 350, used 12oz of noodles instead of a pound, used half mild cheddar and half Kraft Deluxe American Cheese (sandwich s...

Finally, a recipe for the mac and cheese I grew up with! I followed other reviewer's advice and doubled the cheese and evaporated milk. I also melted the butter and evenly coated each layer of m...

I have tried so many mac and cheese recipes that my family panics when I say I'm trying another one. They have all been failures. But after reading the reviews, I decided to give it a shot. I d...

YUMMY! Out of all the mac n' cheese recipes my famiy has tested this one wins the prize! I followed the advice of another review and used 12 oz. of elbow noodles, reduced the temp to 350', used...

Wonderful! This was exactly how I had Mac and Cheese growing up. I used fresh milk since my evaporated milk had gone bad and it worked out just fine. My father used to use fresh milk too. Than...

This is a good skeleton. I definitely altered things on a got-it-don't-got-it basis. The main reason I like this recipe is because of the execution. Layering hard cheese & then pouring some milk...

This recipe tastes great. The problem I had with this recipe is that it calls for a 2qt dish. Here's a tip - use a 3 quart dish. Cooking in a 2qt dish caused a major spill-over in my oven. I can...

Love this macaroni and cheese! It's like the old-timey macaroni-and-cheese pie, baked to a golden, crusty delicousness. The flavor and texture of the cheese really comes through in thsi simple r...