Old Country Buffet's Baked Macaroni and Cheese

Old Country Buffet's Baked Macaroni and Cheese


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This cheesy copycat recipe is a perfect side dish for any meal. It's a classic, no fuss mac and cheese for your entire family to enjoy.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

8 servings


  • 1/2 lb. elbow pasta, uncooked.
  • 2 tsp. unsalted butter
  • 1 C. fresh bread crumbs
  • 8 oz. Cheddar cheese, extra sharp, grated
  • 1/4 C. Parmesan cheese, grated
  • 3½ C. whole milk
  • 1/4 C. unbleached all-purpose flour
  • 1 tsp. whole-grain mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

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Preheat oven to 350˚ F. Butter a shallow 3 quart baking dish. Cook pasta in boiling salted water according to package instructions until al dente. Drain well, set aside. In large saucepan over medium heat, melt butter. Add bread crumbs and cook and stir until browned and crisp, about 3 minutes. Transfer to a small bowl and add 2 tablespoons of the cheddar and half of the Parmesan cheeses. Set aside as topping. Return the saucepan to medium high heat and add the milk and flour; whisk to combine. Bring to a boil, reduce heat and let simmer for 2 to 3 minutes. Remove from heat and stir in remaining Cheddar and Parmesan and the mustard then season with salt and pepper. Add the cooked pasta stir and then pour into the prepared baking dish. Sprinkle the crumb and cheese topping over the pasta. Bake for 30 minutes or until bubbly around the sides and the crumbs are deep golden brown. Serve hot right out of the baking dish

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