I confess, I used to be a boxed macaroni and cheese person. As a teenager, I worked front desk at a local hotel. An older lady there made the best baked macaroni and cheese. While at the time I diddn’t have my heart set on re-creating the dish, it managed to stick with me for a decade. My mom always made homemade macaroni and cheese, but it wasn’t a cheese sauce. It was elbows, butter, and lots of cheddar cheese layered and baked. Still delicious, but there’s something about a gooey, cheesy sauce that really captured my heart.

Fast forward 10 years, I decided to try to find a recipe that I would consider “a keeper” for baked macaroni and cheese. I tried several recipes I’d found on the internet that looked good, but none really resonated with me. Then, I decided to give the recipe off the side of the elbow macaroni box a shot. Low and behold, I fell in love. I’ve changed it some over the years, but I’m glad I gave that “side of the box” recipe a shot. You never know! Feel free to top with a seasoned breadcrumb if you like, but I think that’s more of a “Yankee” thing, and just not the way I was raised. I like my macaroni and cheese soft and creamy. But, I have done it that way before…and it was delicious. Enjoy!

16 Comments

  1. Posted September 10, 2010 at 5:54 PM | Permalink

    This does look creamy and delicious. I grew up on homemade mac and cheese and so the boxed stuff has never really appealed to me. But this. This looks glorious.

  2. Posted September 12, 2010 at 1:29 AM | Permalink

    Homemade mac and cheese is he ultimate comfort food. Yours looks wonderful!

  3. Posted September 13, 2010 at 10:25 PM | Permalink

    I just made a batch of that on Sunday almost identical recipe except I also added Mozzerella cheese in addition to the cheddar. My son loves it and has eaten it every day for lunch & dinner since!

  4. Posted September 14, 2010 at 7:20 AM | Permalink

    What a great blog!

    This looks so delicious!

    Have a nice time!
    Paula

  5. Posted September 14, 2010 at 8:54 AM | Permalink

    This looks good! Would be great for the kids after school meal. Thanks for sharing. You have some great recipes here! Thank you for visiting. Have a nice day!

  6. Posted September 14, 2010 at 3:39 PM | Permalink

    How I love a good mac and cheese. This one looks positively sumptuous!
    *kisses* HH

  7. Posted October 4, 2010 at 6:11 PM | Permalink

    Yummo! Gotta have that dry mustard powder!!!

  8. Posted January 20, 2011 at 10:03 PM | Permalink

    The dry mustard really makes a difference in home made macaroni and cheese! Yours looks creamy and dreamy and awesome!

    • Emily-Joyce Mary Marquez
      Posted June 3, 2015 at 7:31 PM | Permalink

      I am 33 y/o single female, who split with her fiancé about 9 months ago. He really was a fast food junkie who also hated seafood and would not even accompany me to to a restaurant that served seafood, though he had many other options to choose from such as a filet or pasta. So, for 8 years, if I wanted a nice piece of Catfish or a delicious I would dine alone. FYI, I didn’t have friends after the first year we were together because they didn’t like the way he treated me or them. How stçbuoupid of me, but I chose that path in life and now I live alone and am quite miserable.
      So, to get to my point, cooking brings me happiness because I finally feel like I am doing something right. Well, in my opinion anyway. LOL. I was wondering if you could explain to me what dry mustard spice adds to a dish. I see recipes that call for it, but I bypass those recipes because I am not particularly a big fan of regular yellow mustard;like the kind most people put on a hot dog. FYI, I could and do eat Heinz ketchup on prpetty much anything but desserts. Baked Ruffles, salads, vegetable sticks, you name it and I probably have and still do eat Heinz ketchup on it. Oh, and it absolutely has to be Heinz brand ketchup. Any other ketchup is not real ketchup, just my opinion though. So, anyway back to the dry mustard spice situation . If you wouldn’t mind explaining the type flavoring it adds to recipes and if I have to like regular mustard in order to like this dry mustard spice that I have been avoiding, I would appreciate the help. From your comment, you seem to like this dry mustard spice. BTW, even though I am living alone, I am really working on my cooking skills in hopes that one day, very soon, I will meet a man that will show me love and kindness that I thought only occurred in fairytales. Every woman and male for that matter deserves to be and feel loved! I know I went off topic, but I was giving a synopsis of why I am learning about what types of flavors each particular spice adds to a sweet/savory dish, how and when to use them, and most importantly not using a type of spice that will ruin a dish I am attempting to make. Thank You for your time, Emily,

      • Posted June 5, 2015 at 9:23 AM | Permalink

        Emily, it adds a bit of zing and bite that plays really well off of the sharp cheddar cheese. It could be left out, but it’s not a noticeable mustard taste.

  9. Posted March 31, 2011 at 5:29 PM | Permalink

    Mac and cheese is the best! I’m so happy I found your blog. Yea!

  10. Posted July 19, 2011 at 10:39 AM | Permalink

    Yum!!! I never get tired of reading mac&cheese recipes :)! Sounds great!

  11. Jocelyn Silverman
    Posted August 23, 2012 at 10:28 AM | Permalink

    This looks wonderful. I was wondering if this can be prepared ahead of time – either a day before or earlier the evening you are planning on eating it.

  12. Teresa Filauri
    Posted April 5, 2013 at 5:18 PM | Permalink

    I just made baked Mac and cheese. Delishious ! It was so much easier than what I was making. I love this blog!!

    • Posted April 6, 2013 at 7:36 AM | Permalink

      Thank you Teresa! Glad you enjoyed it – it’s one of our favorites too 🙂

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  1. By Return of the Mac « My Shiny Life on May 23, 2011 at 1:56 AM

    […] I tried this baked macaroni and cheese recipe. Super duper simple and a 10 on the yumminess […]

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