Classic Baked Macaroni & Cheese

Classic Baked Macaroni & Cheese

It’s from my 1946 edition. This recipe is hands down the best for traditional, homemade baked macaroni & cheese – comfort food.

Please Note: If you try to use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

Yields: 4


  • 1 (8 ounce) package macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup cream
  • 1/2 teaspoon salt
  • fresh ground black (or white) pepper, to taste
  • 2 cups cheddar cheese, shredded good quality
  • 1/2 cup breadcrumbs, buttered


  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter.
  4. Using a whisk, add flour mixed with salt and pepper and stir until well blended.
  5. Pour milk and cream in gradually; stirring constantly.
  6. Bring to boiling point and boil 2 minutes, stirring constantly.
  7. Reduce heat to simmer and cook stirring constantly, 10 minutes.
  8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  9. Turn off heat.
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  11. Transfer macaroni to a buttered baking dish.
  12. Sprinkle with breadcrumbs.
  13. Bake 20 minutes until the top is golden brown.
  14. You can also freeze this recipe in zip-lock bags for later use – once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer. I generally pull it out the night before and allow macaroni and cheese to reach room temperature. Then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and bake for 20 to 30 minutes, until golden brown on top and bubbling.

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