Lancaster County Creamy Macaroni and Cheese

READY IN: 30mins
Recipe by cxstitcher

This is a great recipe from the Lancaster County cookbook.

Top Review by sugaree

I left out the tomato & croutons and added a bit more cheese 'cause that's how we like it. This has the perfect tang of mustard. Easy & delish!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F; lightly butter a 1 1/2 quart casserole dish.
  2. Cook the macaroni according to package directions; rinse, drain, set aside.
  3. In a medium sized saucepan, melt the butter.
  4. Remove the saucepan from the heat and whisk in the flour, mustard, salt, and pepper; cook, stirring frequently, until bubbly.
  5. Return the saucepan to the stovetop and gradually whisk in the milk and bring to a good simmer, whisking continually, then lower the temperature and simmer for 1 minute.
  6. Lower the heat and radually add in 1 1/2 cups of the cheddar, stirring constantly, and cook until cheese is melted.
  7. Stir in the cooked macaroni.
  8. Turn mixture into the buttered casserole dish and sprinkle with the remaining cheese.
  9. Top with the sliced tomato, then the croutons.
  10. Bake at 375 degrees F for 15 to 20 minutes or until golden and bubbly.

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