Mac and Cheese


I love All Recipes, but their recipes are written for gourmet chefs, even  their macaroni and cheese.  Let me help you out with this.

Botch and Learn:

  1. Cook the macaroni al dente.  Otherwise you’ll end up with a mushy mess between the warm sauce and baking time.
  2. A roux sounds like a dog’s name.  Apparently, it’s a mixture of fat and flour to thicken a sauce.  To get it thicker, whisk it for 5 minutes before you add the milk.  Also, macaroni and cheese should be a guilty pleasure – replace a little milk with cream.  I know you want to.
  3. I added the sauce directly into the macaroni pot.  I advise that you don’t.  Cleaning three cheesy dishes proved to be time consuming.
  4. I added less bread crumbs into batch 2 and enjoyed the texture more, it wasn’t as gritty.



  • 8 ounces uncooked elbow macaroni
  • 2 cups shredded sharp Cheddar cheese (Don’t try to use Kraft American – there’s not enough flavor and you might accidentally get a plastic wrapper in it)
  • 1/2 cup grated Parmesan cheese (Check the expiration date)
  • 3 cups milk
  • 1/4 cup butter (That’s a half of a stick not a full one)
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup   crumbs
  • 1 pinch paprika


  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
  3. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  4. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.