Mom's Macaroni & Cheese

"Warming, comfort food from childhood."
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:




  • Preheat oven to 350°F.
  • Boil macaroni till tender.
  • Make a white sauce (or use jar kind) and add dry mustard and paprika. Thouroughly blend.
  • Add 4 oz. cheddar cheese to white sauce and stir until melted.
  • Add Worcestershire sauce and blend.
  • Spray a 9x13-inch baking dish with cooking spray.
  • Layer noodles and sauce alternately for two layers.
  • Sprinkle with 1/4 C cheddar cheese and paprika.
  • Bake for 20-30 minutes or until lightly browned.

Questions & Replies

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  1. This is the kind of homemade mac & cheese that kids love. No eggs or breadcrumbs or anything "fancy".... just good old classic, creamy mac & cheese! I doubled the recipe and I recommend doing so. I made my own basic white sauce...... butter, flour and milk. I'll make this again. Thanx for sharing!
  2. Made this for dinner tonight - I like the touch of mustard adds a little zing and I thought the serving size was prefect when you are trying to loose weight this is just the right portion thank you so much for sharing!
  3. I thought if it would make enough to serve 8 as a side dish it would make enough to serve 3 by itself but it wasn't true. I think it makes a bit less than a box of mac n' cheese mix, so if you're serving more than 2 as the main dish, more than 6 as a side dish, I'd double it. I used extra-sharp cheddar and the jar kind of sauce. The taste was pretty good and we liked that there weren't any fancy extras (breadcrumbs, eggs, cottage cheese, etc.), but there was something about the texture that my family just didn't go for. It's hard to describe but the sauce gets kind of like pastey when it gets baked. Thanks anyway.
  4. My family and I loved this version of macaroni and cheese. I used a white sauce recipe from my Betty Crocker cookbook and it worked out well. I like this recipe because it is not overly cheesy like some recipes for macaroni and cheese are; it's a nice creamy blend with the white sauce and the finely shredded cheese I used. Thanks for sharing! I made this for "Zaar Tag."
  5. I made this recipe on 2/8/12 as part of mine and my SO's dinner, and for the " Cooking from The Pantry Challenge " in the Canning/ Dehydrating Forum. I made the recipe exactly as it was written. But instead of using a 9 x 13 inch ( which I felt would be too large), I used a 11 x 7 inch pan.Baked for the suggested time at 350 degrees, and it came out golden brown and creamy.Both the texture and taste was exactly what you expect from a basic Mac & Cheese recipe, which was very good. :) Thanks for posting and, " Keep Smiling :) "


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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