Old Fashioned Baked Macaroni and Cheese - Mueller's Pasta
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Old Fashioned Baked Macaroni and Cheese

August 9, 2016

This classic macaroni and cheese dish comes together quickly and is sure to be a family favorite.

  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

8 oz. (1/2 pkg) Mueller's Elbows

1/4 cup butter or margarine

3 tbsp all-purpose flour

1/8 tsp salt (optional)

1/8 tsp dry mustard

1/8 tsp black pepper

2 cups milk

2 cups shredded sharp cheddar cheese

Directions

1Preheat oven to 350˚F.

2Cook pasta for 3 minutes and drain well.

3In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper.

4Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly.

5Cook over medium heat until mixture boils, stirring constantly.

6Turn heat to low and simmer 1 minute, stirring constantly.

7Gradually mix in cheese and stir until cheese is melted.

8Add pasta; mix lightly. Pour into 2-quart casserole.

9Top with croutons. Bake uncovered for 25 minutes or until internal temperature reaches 165-175 degrees.

Cooks Tip

Stir bacon, diced ham, or other add-ins into the mixture before transferring it to the casserole dish for a twist on a classic.

 

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23 Reviews

Cheryl M

January 30, 2017

Fabulous recipe. Make it all the time. Agree on the sharp cheddar. I have used crushed bagel chips or toasted bread cut into cubes in the past.

Susan Kubler

January 28, 2017

I’ve been making this since I was a kid! I add a little chopped onion, use a variety of cheeses and have used leftover crushed potato chips,crackers,whatever for the topping, always taste terrific! My basic recipe is a little different than above, I cut it out from the box about 40 years ago….

Brenda

January 7, 2017

I use 1 block of sharp cheddar and one block of pepper jack cheese. Top with Ritz or saltines or cracked pepper crackers. Excellent bite and been using the recipe for over 20 years. Yummy on a cold winter night like tonight.

Lulu

December 24, 2016

This, with a twist, is my MIL’S famous Mac and cheese. She always doubles the enire recipe (and bakes in a 9×11 dish). She cooks the noodles al dente and replaces the flour with an equal amount of corn starch. Always sharp and extra sharp cheese and a good long bake to get crispy edges. I use panko crumbs on top, she doesn’t. Both ways are out of this world!

Aiden’s Grammie

December 24, 2016

This has been my “go to” Mac n cheese recipe for years!
I use to have the recipe taped to the inside of one of my kitchen cabinet doors so I wouldn’t loose it!
(Of course this was before the time of everything being easily accessible online) lol

Cody H

December 22, 2016

My grandma made this recipe for as long as I can remember and then passed it down to me. The only difference is she would add 1 tablespoon of Worcestershire sauce and only use Cracker Barrel extra sharp cheddar cheese. It was always awesome no complaints.

Mueller’s Pasta

December 21, 2016

Yes, that’s correct. Because you’re adding the pasta to the sauce and baking it for an additional 25 minutes, the dry pasta only needs to cook for a few minutes in the boiling water.

Cynthia Hartsock

December 16, 2016

It says to cook noodles for 3 minutes. Is that correct? The box states 9 to 11 minutes.

Danielle B.

December 4, 2016

My mom has been making this all my life. For the cheese sauce, I suggest Cracker Barrel’s Sharp and Extra Sharp bars with a few slices of Swiss. The yellow mustard (instead of dried mustard) is a must, don’t skip it. Sprinkle some of the shredded Cracker Barrel on top before baking.
**The secret’s out. Sorry mom! ?**

Kim

November 24, 2016

Salt is listed in the directions but not in the ingredients

Gail

November 24, 2016

My mom made this all the time I make it for my kids and top it with a mixture of cheddar cheese and Italian flavor bread crumbs

Marie Graham

November 22, 2016

My Mom always put crushed Ritz crackers & a little squeeze Parkay so it wouldn’t burn. Also, a half teaspoon of yellow mustard works if you don’t have dry. Sharp cheddar cHeeSe? is best.

Marie Graham

November 22, 2016

My Mom covered the top with crushed up Ritz crackers & a little squeeze Parkay so it wouldn’t burn. And a half teaspoon of French’s yellow mustard works just fine.

Jessica Justice

October 27, 2016

My grandma always added a little Tabasco sauce! Never knew it till my 20’s . Also corn flake crumbs as the topping. I even put the corn flake crumbs on kraft mac n cheese now!

Laura

October 24, 2016

You must use sharp cheddar. I love sargento cheese. I always put shredded cheese all over the top. Then top that cheese with crushed ritz crackers. 1/4 inch thick . Everybody loves it.

DeBorah Hart

October 24, 2016

Great without the mustard
And using 3 kinds of cheese.
ExSharp White & Yellow in double boiler melt down
Mild Sharp shredded mixed in & Over the top.with patsy of butter.
Mac & Cheese is my families main course

Trudy Lapp

October 18, 2016

Yah! The in famous Comfort Food! I’m going to Try. Sheep Cheese, for the Lactose Intolerant. With some Straicha Hot a Sauce-Cut up Chicken Breast, Sounds like a Delightful PotLuck Dinner!!! Thanks for letting me Post, never have done this sort of Thing, Fun!

Santina

October 13, 2016

It is a huge hit with my kids. We have at least twice a month. We use sharp cheddar cheese that we grate ourselves. That makes a huge difference in the taste. No pre-shredded cheese!

Penny waren

October 7, 2016

I bake mine in an 8x8x2 Pyrex dish. Before baking put grated medium cheddar cheese on top of the macaroni mixture. Then dot it with butter, and sprinkle paprika, salt and pepper over the top. Bake 35 to 30 minutes.. It will be hot and criispy.. Serve.with warmed canned tomatoes. .

April

October 2, 2016

I have been making this since 1975, and my mother way before that! To update it, I use 4 different cheeses, sundried tomatoes and basil.

Patricia

September 29, 2016

The cheese is the key to mac and cheese and throughout the years I have always been looking for the right cheese to make it taste like my Mom’s and my Aunts. However the cheese that my Mom used just doesn’t taste the same as it use to. Please send info for your cheese, the name, type, where purchased, etc. I would so appreciate it.

Janet Ball Stikeleather

September 28, 2016

Will definitely have to try this. Sounds delicious! Bacon add in will be a must.? Thanks.

Diana Robles

August 30, 2016

I always cook this recipe for Thanksgiving and everybody loves it it’s the best

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