Mac & Cheese

Prep Time
Cook Time
Ready In

"From our Saturday newspaper the Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (462.2 g)
  • Calories 1152.8
  • Total Fat - 41.7 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 95.4 mg
  • Sodium - 1234.2 mg
  • Total Carbohydrate - 144.5 g
  • Dietary Fiber - 6.1 g
  • Sugars - 18.6 g
  • Protein - 48.8 g
  • Calcium - 973.1 mg
  • Iron - 4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step 1

Cook the macaroni in plenty of boiling salted water until it is tender and then drain and put to one side.

Step 2

To make the sauce, melt the butter in a medium pot and add the flour and work them both together until they look a bit sandy, about 2 minutes and then using a whisk, add the milk, working it all into a smooth mixture, stirring all the time, bring to the boil, remove from the heat and add the mustard, cayenne, seasoning and the cheeses, except for one cup.

Step 3

Stir in the macaroni and turn into an oven dish into which it just fits and then scatter over the rest of the cheeses and the breadcrumbs.

Step 4

Crisp and brown the topping either in a very hot oven or under a moderately hot grill/broiler.

Tips & Variations

No special items needed.



Very good mac n' cheese which we enjoyed. We skipped the cayenne but otherwise made as directed putting it under the broiler for 10 minutes. Thanks for sharing!

review by:
(21 May 2018)

Chef shapeweaver

I made this recipe on 7/26/17 for the " Alphabet Tag " and for the FYC game. Since there was just the two of us,the recipe was reduced by half. Except for using a Asiago/Parmesan cheese blend instead of the Parmesan,the remaining ingredients stayed the same. Even by cutting the recipe by half,there was enough for 4 servings. Thanks a bunch for posting this recipe ( I won't make it very often, I would eat WAY too much ;) ). " Keep Smiling :) "

review by:
(27 Jul 2017)


I halved this recipe when making, and used a knob of butter with the breadcrumbs, but apart from that I followed this recipe exactly. I used Kraft cheddar with the parmesan as I like the taste of Kraft cheddar in macaroni. This is quite easy to make and the cheesiness was pretty close to perfect for me, although next time I might add just a hint more. I used fresh breadcrumbs (which when processing I added a knob of butter) which made the breadcrumbs brown up perfectly in the oven! We really enjoyed is and the leftovers will be taken to work tomorrow for lunch. Even making this without the breadcrumbs would make for a lovely side. Thanks Pat.

review by:
(26 Jul 2017)