Mom's Extra Sharp Mac and Cheese

"My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by GlennaMuse photo by GlennaMuse
photo by Lalaloula photo by Lalaloula
photo by diner524 photo by diner524
photo by AcadiaTwo photo by AcadiaTwo
Ready In:




  • Pre-heat the oven to 400 degrees F.
  • In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Cover macaroni with cheese evenly.
  • Layer another 1/2 a cup of of macaroni on top of the cheese.
  • Add the milk.
  • Cover macaroni and milk with cheese evenly.
  • Bake for 20 minutes.
  • Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
  • Warning: HOT, let cool for 5-10 minutes before serving.
  • Enjoy!

Questions & Replies

  1. Thanks for this recipe! Macaroni, extra sharp cheddar and milk are all anyone needs! But how can 1 1/2 cups of cooked macaroni feed 4-6 people? Even if I cooked 1 1/2 cups of dry macaroni, in my house that wouldn't feed 4. And the photo looks like a lot more.


  1. Thank you for sharing this recipe. My favorite part of baked mac is the crusty top so to me this was perfect. Just a dash of salt & pepper was the only adjustment I made. I told my mom about it and hers came out terrible. Turns out, she didn't use cheddar. The cheddar cannot be substituted because other cheeses do not melt the same way.
  2. Perfection on a fork, right here. Wow! I am amazed that very little work went into to prep and it come out like a labor-intensive old fashioned Mac/Cheese. This is really going in my top Favorites of 2012. I added a bit of white pepper and some salt granules, but other then need for anything but a fork. Thanks, Acadia* for such a wonderful treat! Made for The LOVE TrAiN. Jan. 2012
  3. This is like my mom's recipe. I used Vermont Extra Sharp Cheddar and only used a cup sliced. I also added a good bit of pepper. I also used a lot more macaroni's then the recipe called for as 1 1/2 cups didn't seem like enough to me. We enjoyed this for dinner and I have some for leftovers for lunch tomorrow.
  4. The best mac and cheese I've ever had, it's not your traditional creamy kind which I'm not that fond of. This was divine however!
  5. A very nice Mac and Cheese Recipe. I love how easy it is to prepare and how tasty it is! The pasta gets very soft on the inside and the top layer gets a very crunchy crust. Mmmm!<br/>I would have liked a little more seasoning, maybe some granulated garlic or some herbs. But other than that I really liked this recipe and so did my family. THANKS for sharing it with us, Acadia!<br/>Made and reviewed for Potluck Tag August 2010.


I'm a graphic artist, food blogger, photographer...
View Full Profile

Find More Recipes