Bev's Macaroni and Cheese

Total Time
Prep 20 mins
Cook 25 mins

This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. I hope you enjoy it as much as we do. A great side dish to be served with my Meatloaf Barbecue Style!

Ingredients Nutrition


  1. Melt butter in medium saucepan.
  2. Stir in flour, salt, mustard and pepper until smooth.
  3. Remove from heat and gradually stir in milk until smooth.
  4. Stirring constantly, cook over medium heat until thickened (about 10 minutes).
  5. Remove from heat.
  6. Stir in 1 1/2 cups cheese until melted.
  7. Combine cheese mixture with macaroni in greased 2 quart casserole.
  8. Sprinkle remaining cheese on top.
  9. Bake in 375 degree oven for 25 minutes or until lightly browned.
  10. Makes 6 servings.


Most Helpful

This is divine! I've never made macaroni and cheese from scratch and this is so delicious! I followed the recipe for the sauce exactly except for adding a little more cheese in the sauce then it calls for (because we like extra-cheesy food). It was perfect - lightly tangy and very flavorful. I think the dry mustard really makes it taste so good (although it doesn't taste like mustard at all). I used mild cheddar cheese and skim milk and I can't say enough about how good it came out. The only gray area for me was the measurement of the macaroni. I believe it should read 8 ounces dry macaroni (then cook it) rather than 8 ounces of cooked macaroni. And actually it made so much sauce that I was able to use a whole 12 ounce package of rotini pasta. Super good - a real keeper. I'll make this over and over again! Thanks, Bev!

SaraFish June 26, 2002

This was good. It needs a little work though, I'd mix the floor/butter mixture with halk a cup milk before heating up all the milk for 10. I strugled with the milk mixture being lumpy. We ate this all up. I'm going to try and double this next time. The measurments here only filled a 9X13 baking pan half way and I'll tell ya your going to WANT to make 2 batches of this. Also the recipe call for 8 ounces elbow this means 8 ounces dry. Measure 8 ounces THEN cook it.

Fort Bethel June 30, 2002

My family and I sure love this one. Not only was it easy to make, it was rich, creamy and very cheesy. I threw in some crumbled cooked bacon. The best. Thank-you Bev.

Laylagirl September 09, 2002

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