Recipe for Macaroni and Cheese

We will be using three cheeses for this recipe for macaroni and cheese — cheddar, Monterrey Jack and Parmesan. The final result will be a delectable, creamy pasta dish.

You can make this recipe in a deep casserole dish or in four individual oven proof ramekins. Either way this is a very special meal.

This recipe for macaroni and cheese can be served as a side dish or a vegetarian main meal. We will be making a roux and for a white sauce for this. It is important that you cook the flour a bit before adding the milk or you will taste the raw flour in your final sauce. Not good.

When you are making your white sauce you will initially have lumps. Don’t worry about it. Continue whisking and they will disappear. Just be patient and consistent in your whisking.

Here is what you are going to need for this delicious recipe for macaroni and cheese:

Serves four
12 oz. cooked elbow macaroni
4 oz. shredded cheddar cheese
4 oz. shredded Monterrey Jack cheese
4 oz. shredded Parmesan cheese
6 tablespoons butter
3 tablespoons flour
3 cups milk
1 tablespoon dry mustard

1.Preheat oven to 350 degrees.

2. Melt 3 tablespoons of butter in a large pan. Add the flour and whisk for 1 to 2 minutes to cook the flour. Whisk in the milk and cook, whisking constantly, until you have a lumpless, smooth white sauce.

3. Add the mustard. Mix well, getting rid of any lumps that may form.

4. Add the cheese and mix well.

5. Add the macaroni and mix well.

6. Place the macaroni and cheese into a buttered casserole dish. Sprinkle with extra Parmesan cheese and paprika for color.

7. Bake for 35 to 40 minutes until cheese browns and sauce is bubbly. Serve and enjoy!

Print the Mac and Cheese Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • November 16, 2011

    Paul Miller

    The ingrediants contridict the recipe on butter amounts. Is it equal parts flour and butter to make the roux or is it 6 butter and 3 flour as stated?

    Thanks, Paul.

  • November 22, 2011


    Hi Paul!
    I am sorry I took so long in replying! I apologize for the confusion and thank you for pointing it out to me. I will correct this now. The proper amount is 3 TBS butter. Have a great Thanksgiving!
    Mary Ann

  • November 25, 2011


    Hello Frugal Chef —
    Thank you for this site!
    May I ask a favor: please provide measures in cups rather than ounzes.

    In the Mac & Cheese recipe, the quantity of pasta is 12 cooked ounces.
    I don’t have a scale, but on my measuring cups this would be 3/4 cup — far too little for a batch of Mac & Cheese.
    The boxes of pasta I buy are 16 ounzes, so I can estimate the 12 ounzess from the whole box, but what if I have a partial box of indeterminate quantity?
    A cup measure would be so helful.


  • December 1, 2011


    Hi Laura!
    Thank you for coming by. I will keep this in mind now that I am updating the site! Have a great day!
    Mary Ann

  • July 16, 2012


    Is that 12 oz. of macaroni the dry weight before cooking, or the weight after cooking?

  • July 17, 2012


    Hi Carlos!
    Yes, this is 12 oz. of uncooked pasta. Thanks for stopping by!
    Mary Ann