Old Fashioned Baked Macaroni and Cheese

Golden Grain used to make a box dinner called Macaroni & Cheddar that was very good. Do they still make the box dinner?

I like it smokey. The best is to add some Mennonite summer sausage if you can find it. You may have to know a Mennonite. I eat it with spicy salsa and a pint of homebrew on the side. There’s nothing better.

I’ve made it several times with large, but this time I accidentally bought small. Does the same recipe and cook time apply to both small and large elbow macaroni?

I don” the know why but I have an aversion to elbow macaroni. I made this with elbows for years and had it as a kid. My children loved it. Then I stopped making it because it turned me off. I just started making it again only this time with Ziti with lines. Love it again.

My family has been making this recipe for years! a family favorite for sure- we also add two jars of Kraft Olde English cheese spread to the cheese mixture- delicious!!

My mother made this for me quite often. My only change is to slice tomatoes thin and plac on the top with a sprinkle of cheese over that.

The original recipe calls for 16 oz noodles, not 8 oz.

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.

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….

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.

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!

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

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.

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

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! ?**

Salt is listed in the directions but not in the ingredients

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

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.

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.

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!

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.

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

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!

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!

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. .

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.

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.

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

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