Backwoods Home Baked Macaroni & Cheese to Kill For

READY IN: 1hr 20mins
Recipe by MoreWithLessMom

From Backwoods Home Magazine Courtesy of John Silveira

Top Review by stormylee

Very good and rich! I used 40 g less butter than called for (all I had!) but it did not seem to affect the sauce much - apart from that I followed the recipe. I might try leaving out the ricotta next time and making a bit more of the sauce in order to make the texture as smooth as the taste... Great dish, thank you!

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
  3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.
  4. Toss macaroni with remaining Cheddar cheese, the mozzarella cheese, ricotta cheese, tomatoes, and ham. Pour sauce over this macaroni mixture and mix thoroughly.
  5. Bake, uncovered, for about 1 hour, or until bubbly and brown.

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