Mom's Macaroni and Cheese

Mom's Macaroni and Cheese


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There's nothing better than homemade mac 'n cheese! This one will remind you of the one your mom used to make. The nostalgia and delicious taste will make this a favorite dish.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 C. uncooked elbow macaroni (5 oz.)
  • 2 Tbs. butter margarine
  • 1 sm. onion, chopped (1/4 C.)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C. all-purpose flour
  • 1 3/4 C. milk
  • 6 oz. process American cheese loaf, cut into 1/2-inch cubes

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Heat oven to 374 degrees. Cook and drain macaroni as directed on package. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion, salt and pepper; cook, stirring occasionally, until onion is crisp-tender. In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in cheese until melted. Stir macaroni into cheese mixture. Spoon mixture into ungreased 1 1/2-quart casserole. Bake uncovered about 30 minutes or until bubbly and light brown.

Reviews (1)

  • This is just how we made it at home in Minnesota and we used either Velveeta or Land 'o Lakes American which the later became our favorite.
    My mom might add a pinch of dry mustard to the sauce and the only difference is we melted the cheese sauce on the stove on low flame till it was all melted. We also use plenty of pepper. This is the best recipe!! Bar none!! I read them all. I think it depends on where you grew up. I can see using evaporated milk for the extra creamy texture but back in the day that would've been a luxury(1950-1960's)

    Flag as inappropriate cooklikemygramma  |  November 3, 2011

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