Mom's Macaroni and Cheese

Mom's Macaroni and Cheese

17
IRENED 2

"Most recipes for macaroni and cheese use cheddar; this one uses American cheese. My mom learned to make this in Home Economics class in the 1930's and it has been a favorite in my family since then."

Ingredients 30 m {{adjustedServings}} servings 869 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 869 kcal
  • 43%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 94.9g
  • 31%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1274 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 7 minutes or until just less than al dente; drain.
  2. In large saucepan, heat oil over medium heat. Add flour all at once and stir vigorously until combined. Add milk a little at a time, stirring constantly until all milk is incorporated and sauce is smooth. Stir in pepper, American cheese and tomatoes. Stir until cheese is melted and mixture is smooth (if cheese starts to stick, reduce heat). Place macaroni in a 10x15 baking dish. Pour cheese mixture over macaroni, and sprinkle with bread crumbs.
  3. Bake 15 minutes, or until top is golden.
Tips & Tricks
Classic Macaroni and Cheese

This classic, hearty mac and cheese is super simple and really tasty.

Chef John’s Macaroni and Cheese

See how to make Thomas Jefferson’s favorite comfort food.

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Reviews 17

  1. 20 Ratings

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PADSKI
1/9/2004

I would rate this 10 stars if I could. This is the real deal ... REAl simple, REAL easy , and REAL good! My family is picky about mac& cheese ( usually they want a specific frozen brand and they can tell if it's not that) But the PREFER this recipe! I don't add the tomato and bread crumbs

MOLLE888
12/14/2005

It was delicious after I made some changes. I used Fusili instead of macaroni. I only used 1 and 1/2 c flour, a 1/4 c oil, and 2 cups of cream. I used chicken broth as needed to make a smooth sauce. I also added about a cup of shredded Mexican cheeses. I used a 14 ounce can of diced tomatoes, undrained. I didn't use any bread crumbs. I think I just stumbled upon my best mac and cheese yet!

Lorin
3/9/2009

I'm giving this a four because of the nice cheesy flavour. Beware! this recipe serves eight! Large pots are a must.