Mac and Cheese

Mac and Cheese

In the south, if you said you baked mac and cheese, you would get a strange look and possibly a "bless his or her heart".  Well, I'm a believer that this method for mac and cheese is better than a loose, in a pot, mac and cheese.  It has its place.  My mothers mac and cheese was still very tasty, and I ate my fair share of helpings!   

Back to this recipe.  It is very simple, but cheesy, like me.  :) 


16 oz Elbow macaroni 
1/4 cup butter
1/3 cup flour 
Salt (1 tablespoon for the boiling water and 1 teaspoon for roux)
4 cups milk 
2 cups shredded cheddar (divide in 1 cup increments) 
2 cups Monterrey jack or Swiss (divide in 1 cup increments)
1/2 cup Parmesan 
1/4 block of creme cheese

Step 1 - Preheat oven to 375°

Step 2 - Bring a pot of water to a boil and add macaroni.  Cook until desired texture is reached (9-11 mins).  Drain when done and place macaroni back in the pot.  Set aside ready for other goodies!  

Step 3 - In a medium sauce pan, medium heat, melt butter, stir in the flour, salt, and pepper.  You'll want to cook this mixture for a minute or two.  It rids the flour taste.  This is also call a roux.  Yeah, fancy right?  

Step 4 - After a couple mins of the roux cooking, add the milk.  Stir until it thickens.  It will not be too thick, but thickened from the milk stage.  You may require a whisk to get the lumps out.  

Step 5 - Remove from heat and add the cheeses (1 cup of cheddar, 1 cup of Monterrey jack, half the parm, and 1/4 cup creme cheese).  Stir until smooth and melted.  

Step 6 - Taste this mixture for salt, pepper, and creaminess.  Now's the time to adjust to your liking.  

Step 7 - Pour this mixture in the large pot of macaroni.  Stir to incorporate well.  

Step 8 - Grease a baking dish (9"x13" or whatever you have).  

Step 9 - Spoon half the mixture in the dish.  Top that with cheddar and Monterrey jack.  

Step 10 - Spoon the rest of the mixture over that, and top with the remaining cheddar, Parmesan, and Monterrey jack.  

Step 11 - Bake uncovered for about 30 mins, until bubbly and has browned some on top.  

Step 12 - Serve and enjoy!  

This I feel was one of the best mac and cheeses I have made and my family said the same.  Try it out and tell me what you think.  

Some pictures from the series: 

The cheeses grated

Roux getting nice and happy

It's bubbling 

Going in the oven 


  1. Same recipe I've made ,only on the top layer, I mix panko's with the cheese.Awesome!

    1. It's a great recipe. Sounds like you have a great one to go by too! Adding panko (or bread crumbs) is certainly an option that would give more texture. Sounds awesome.


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