Old Fashioned Macaroni and Cheese

Why do people buy boxed macaroni and cheese when you can easily prepare it at home?
Macaroni and Cheese is one of the best examples of comfort food: creamy, rich, satisfying, delicious. I reduced the cheese to about 4 cups shredded and used a combination of Oregon-made Bandon sharp cheese/New Zealand white sharp cheddar and increased the breadcrumbs to 1 cup. A light sprinkle of paprika on top for color and contrast. One suggestion-slightly undercook the pasta because it works better in the long one. Served with steamed romanesco and a simple tossed salad with vinaigrette. Thanks for posting, Katzen. Reviewed for Veg Tag/October.

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I halved the recipe and kept the measurements proportionate. I used shredded cheese for ease, and found that this seemed to work. Loved the white sauce....almost let it get too thick. :) Only thing I might change is to leave the breadcrumb topping off....I think I'd rather just enjoy the creaminess without the crunch! Thanks for sharing. Made for Best of 2011 tag.

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Wow, what a decadent treat this is! YUM! Its so cheesy, saucy and mmmm yummy! I loved having the differerent layers and cheese everywhere. :) However I found that 3 cups milk would have made the sauce soupy, so I only used 2 and I also reduced the cheese quite a bit as I thought that was enough for our taste. Even so this turned out very, very decadent and cheesy. :)
I also left out the breadcrumbs and added some spices and herbs to the sauce (paprika, black pepper, garlic powder, Italian herbs, cayenne pepper).
THANK YOU SO MUCH for sharing a real keeper with us, Kat! Ill definitely make this again and again and again. Next time I think Ill use half shredded and half cubed cheese just to see what a difference it makes.
Made and reviewed for PAC Fall 2011 - Youve been adopted! :)

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I halved this recipe and it fit perfectly in my little 6 1/2 x 6 1/2 corning ware casserole dish, but after tasting it I wished I had made the full amount. I made exactly as written, except that I added a slice of Velveeta cheese over the sauce on each of the layers. I have never made mac and cheese where you sprinkle the cheese over the macaroni and then pour a white sauce over it. I had always added the cheese to the sauce and then poured that over the macaroni. I must say this made for a creamy and delicious macaroni and cheese. I made half the recipe and ended up with about 2 1/2 servings. The leftovers reheat very nicely and doesn't lose any of its creaminess. My MIL loves mac and cheese, but has never made homemade mac and cheese. I will have to make this over at their house and give them a special treat. Thanks for the great recipe, Katzen, and thanks for recommending this recipe, Baby Kato. Made for Best of 2010 Cookbooks Tag Game.

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Well, for 10 servings, the 4 of us managed to wipe our plates clean again and again. GREAT dinner here. Loved the cheese too. I did leave the salt out though, and might use seasoned breadcrumbs next time instead of plain crumbs, but still a top 10 recipe for us here. Made for Zaar`Stars.

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Made this to share with a housebound neighbor couple who would probably eat mac & cheese everyday if I'd make it for them, that is! One of these days, though, I'll make this just for the 2 of us & we'll be able to enjoy leftovers for several days ~ This is just that great tasting, for sure! I did, by the way, top it off with breadcrumbs from a nutty & hearty whole grain bread! Thanks for sharing your recipe! [Made & reviewed in Zaar Stars tag]

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This is a great macaroni and cheese recipe! It was rich and cheesy, without being too heavy. And the leftovers were great re-heated! Followed the recipe exactly. Will definately make again!

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This is the best Macaroni and Cheese I have ever tried. It was rich, creamy, cheesy and very light and airy. My dh & I were in taste heaven. This is similar to how my dad made his, except that he added cheese to the bechamel sauce. I used old cabiatta bread for the breadcrumbs. Sooo delicious. I can't wait to make this again. Kudos on a magnificent recipe Katzen. :)

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The kids throuly enjoyed this for their dinner tonight. I made it exactly as directed except I added some diced ham and peas to make it a full meal. It is usually the only way I get the kids to eat veggies. Thanks for a great mac and cheese recipe.

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The ultimate comfort food! I made as directed with one exception: I used low-carb elbow macaroni. This turned out fabulous and fresh tasting. Thanks, Katzen! Made for Vegetarian Recipe Swap.

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I made 1/2 of this recipe for our lunch today and it was yummy!!! The only thing I changed was to omit the added bread crumbs/butter mixture, as 17 yo DS doesn't like that added to his Mac and Cheese. This is very similar to my normal way of making this dish, except I add the cheese to the sauce and let it melt, then add it to the macaroni and serve. Thanks for sharing your recipe. Made for 123 Tag.

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I used the updated instructions and warmed the milk before adding to the roux. Worked perfectly. Loved the easiness of the prep in this recipe and the taste is fantastic. DH loved it and even asked to take some of the leftovers to work for lunch, and this doesn't usually happen as he is a big sandwich for lunch kind of guy. I used sharp cheddar cheese, though I didn't have old stuff. Kat, thanks for a great recipe!!

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A really lovely Macaroni Cheese dish. My only problem with it ,was making the Bechamel this way.I normally would melt the butter,add the flour,then gradually add warm milk,thus avoiding lumps. I did make it as written,and it did lump up.Even after vigorous whisking and beaten it was still a little lumpy,so I ended up sieving it. I love the fact that you don't have to grate cheese and stir it through the sauce,or mix in with the pasta.Such an easy way of doing it. We loved it.Thank you! Made for 1-2-3 Hit Wonders.

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This is fantastic! My entire family was raving about it. Even the leftovers tasted great :)

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