Old-Fashioned Macaroni and Cheese
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. —James Backman, Centralia, Washington
Ingredients
- 3-1/2 cups uncooked elbow macaroni (about 12 ounces)
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon ground mustard
- 1/2 teaspoon pepper
- Few dashes hot pepper sauce
- 3-1/2 cups whole milk
- 5 cups shredded cheddar cheese, divided
Reviews
My go to mac
Great recipe, instead of shredding the cheese I cube it and put all 20 onces in a blender with the heated milk, then add it to the cooked flour and butter and stir in the cooked macaroni makes it much faster and I don't scrape my knuckles on the box grater. I add about 1 cup of crushed corn flakes sprinkled on the top before baking.
Great tasting mac & cheese! Nice, simple recipe, which is all you need!
Ok, but very pedestrian recipe for Mac and Cheese. Try Fontina for half the cheddar. Half and half for the milk. White pepper instead of hot sauce. The ground mustard is a good inclusion.
I have used sharp cheddar, and cubed velveeta, it was so creamy, and cheesy!!!
Really good Mac and cheese. I didn't have hot sauce so I left it out. I even used mild cheddar but I think sharp cheddar would be great too. I added buttered bread crumbs for the topping by mixing firm white bread with melted butter while it baked uncovered. Absolutely delish!
This was delicious! I took this to a church event and it was gobbled all up. Thanks for the recipe and I will definitely be making this again!!
This is my husband and 5 kiddos favorite Mac and cheese. My hubby is not a noodle person but it won him over. He loves it with steaks cooked in the oven with blue cheese, crushed croutons and chives. You won't be disappointed!
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I take this dish to many potlucks. Everybody loves it! I usually get a request for the recipe. Excellent!