Mac & Cheese

My homemade mac and cheese was found searching dozens of websites. Once I found the one I liked, I perfected it to my kids' tastes. I think it's awesome. The key ingredient, in my opinion, is the dry mustard. I wish I knew where the original recipe came from so I could give credit.

Mac & Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 1 LB box elbow macaroni, uncooked

  • ¼

    C cornstarch

  • 2

    tsp salt

  • tsp dry mustard

  • ½

    tsp black pepper

  • - 12oz. cans of evaporated milk

  • 2⅓

    C water

  • ¼ to ½

    C unsalted butter (depends on how creamy you like it)

  • 5

    C shredded sharp cheddar cheese (divided into 4C and 1C)

  • Topping

  • ¼

    C unsalted butter

  • ½

    C bread crumbs


1.Preheat oven to 375 degrees 2.Prepare a 9x15 casserole dish. 3.Cook macaroni according to box. 4.Combine cornstarch, salt, dry mustard and pepper in a medium saucepan. 5.Stir in evaporated milk and water. 6.Add butter. 7.Stir constantly over medium heat until mixture boils. 8.Boil for 1 minute continuing to stir. Remove from heat. 9.Stir in 4 cups cheese and stir until melted. 10.Add macaroni and mix well. (At this point you may need to switch to a larger pot.) 11.Pour into casserole dish. 12.Top with 1 cup cheese. 13.For topping, melt butter in a microwave safe dish then add bread crumbs and mix together with a fork. Consistency will be more dry than moist. Sprinkle over top of cheese to lightly cover entire top. 14.Bake, uncovered, for 40-45 minutes until bubbly and brown. Serve with stewed tomatoes. Makes about 12-14 servings. (Or about 8 servings in my house.)


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