Perfect Macaroni and Cheese

A cheddar such as Grafton or Tillamook gives this dish legendary flavor. Heat up the leftovers, covered, in the microwave, rather than in the oven, so that they don’t get too dry the second day.


1 pound uncooked pasta
1/2 cup soft bread crumbs
1 tablespoon butter
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
salt and pepper, to taste
4 cups (1 pound) shredded cheddar cheese


Preheat oven to 350ºF. Grease a 3-quart casserole.

Cook the pasta in a large pot of boiling, salted water until al dente. Drain and set aside the pot.

For topping: In a small skillet, melt 1 tablespoon of butter, add the bread crumbs, and sauté for 1 to 2 minutes. Remove and set aside.

For sauce: In a heavy, medium saucepan, melt 3 tablespoons of butter over low heat. Stir in the flour with a whisk and cook for several minutes, stirring occasionally. In a separate saucepan, heat the milk to almost boiling, and add it to the butter and flour. Cook, stirring constantly, until the mixture thickens. Season with salt and pepper.

Put one–third of the macaroni in the bottom of the casserole. Cover it with one–third of the cheese, then pour one–third of the sauce over the cheese. Repeat, making two more layers. Spoon buttered bread crumbs over the top. Bake for 25 to 35 minutes.

Cooking & Recipes


Makes 6 to 8 servings.


The Old Farmer's Almanac Everyday Cookbook


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My mother made her Mac &

My mother made her Mac & Cheese basicly the same save for adding cheese around the outside edge, yum. Just as an aside Mac & Cheese made this way is also super good cold from the frig, double yum!

I made a few mods to the

I made a few mods to the recipe because of what I happened to have on hand. I used Italian seasoned breadcrumbs and HEB house brand "easy melt" American cheese (3 slices per layer). The dish got rave reviews, especially from my wife who is a world class mac and cheese expert. In the future I will try with other cheeses. I expect the results will be 5 star every time.

I use a variety of cheeses

I use a variety of cheeses including Stilton which demonstrated the seasoned tongue and I put the cheese into the hot milk and rue. This gives it a better blend for me.
If I use cheddar blends I use breakfast sausage to make it savory.
I par cook the sausage and use the fat from it to make the rue.
I try M&C where ever I go just to keep my pallet confused and ever ready for something different