Total Time
Prep 20 mins
Cook 40 mins

I've seen OAMC recipes for macaroni and cheese that were geared more for huge crowds...I even saw one once for 200 people! Personally, that's a bit much for my OAMC needs, LOL...Then one day, I'm thumbing through an old issue of Taste of Home magazine from April May 2007 and I found a simple, far more reasonably sized OAMC recipe for macaroni and cheese which I tweaked to lower the fat content slightly...So here it is for safekeeping and future use!

Ingredients Nutrition


  1. Preheat oven to 350°F; Grease three 13X9 baking pans.
  2. Cook all the macaroni per package directions and drain.
  3. While the macaroni cooks, in a large soup kettle melt 1 cup of the butter; then stir in flour and salt until smooth.
  4. Gradually stir in milk and slowly bring to a boil; cook and stir until thickened.
  5. Reduce heat and add the cheese, stirring until melted; stir well-drained macaroni into sauce.
  6. Divide the mixture equally among the 3 greased baking pans; melt the remaining butter and mix with the bread crumbs.
  7. Sprinkle the buttered bread crumbs equally over the top of the macaroni and cheese mixture in the 3 baking pans.
  8. Bake, uncovered in the preheated oven for approximately 35-40 minutes or until golden brown.
  9. NOTE: this needn't be limited to macaroni; use rotini or penne rigati.


Most Helpful

Good stuff. I skipped the bread crumbs (personal preference) and made 1/3 of the recipe, but it was very good. I found this recipe in Taste of Home 2008 Annual Recipes. Thank you for posting!

AmyZoe November 29, 2014

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