Homemade Mac & Cheese

One of my favorite meals growing up was my mom’s homemade Mac & Cheese. I’ve kept a distance trying to make it in my own kitchen however because I was afraid that I would need heavy whipping cream, massive amounts of cheese and butter and I try to stay away from foods that require that much goodness albeit fatty ingredients.

After doing a little bit of recipe perusing I found that Mac & Cheese doesn’t have to be that bad for you. Granted, this recipe is not the healthiest recipe on the blog, but every now and then I’m no longer going to be afraid to make this dish.

Macaroni & Cheese 



  • 1 package (7 oz.) elbow macaroni noodles
  • 1/4 cup margarine or butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard (dry)
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded cheddar cheese


Heat oven to 350º. Grease 2-quart casserole. Cook and drain macaroni as directed on package.

Melt margarine in 3-quart saucepan over medium heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in cheese until melted. Stir in macaroni until well coated. Spoon into casserole. Bake uncovered 20 to 25 minutes or until hot in center.


One response to this post.

  1. Posted by Cathie on August 30, 2010 at 4:29 pm

    Hey Claire! Looks yummy! I love to make it also. You can use lots of different cheeses like Gruyere, Pecorino Romano, Fontina and even combine different cheeses. I also like to top mine with a little gremolata – it gives it a fresh and distinctive flavor. Love mac ‘n’ cheese!


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