Raise your hand if you didn’t glue macaroni to something in elementary school. Yeah, we didn’t think so. There’s something decidedly magical about macaroni in the classroom . . . and the kitchen. Whether the kids are climbing the walls or you’re just in from a night on the town, boxed mac ’n’ cheese is a blessing. But if you want to taste the best homemade macaroni and cheese you’ve ever had, try this ’60s baked cheesy macaroni casserole. Feel free to add tomato slices to the top.
For a milder macaroni and cheese–something of a kitchen time-machine classic–substitute 8 ounces of processed cheese product, such as Velveeta, for the Cheddar cheese and use crushed saltine crackers instead of the bread crumbs.–Rick Rodgers and Heather Maclean
LC Macaroni and Cheese Just Like Mom Used to Make Note
Macaroni and cheese just like Mom used to make. Okay, maybe just pretty darned close. (C’mon, the Velveeta? The crushed saltines?) Regardless, it’s incomparably better than what comes out of a box.
Not-from-a-Box Macaroni and Cheese
- Quick Glance
- 20 M
- 1 H
- Serves 4 to 6
IngredientsEmail Grocery List
Recipe Testers Reviews
This is a great standard mac and cheese recipe. It’d be wonderful for those who don’t know how to make homemade and need a little guidance, because if you follow the directions, you’ll end up with a wonderful, no-fail mac and cheese. This is pretty much the way we make ours, although we vary the cheese we use. We used sharp Cheddar this time, as the directions state. It’s actually also very good with Velveeta, although I’ve never tried crushed saltines instead of bread crumbs. I do love it with tomato slices on top, but since we can’t get good tomatoes now, we didn’t do that. It might serve four or more as a side dish, but we ate it as our main course, so it was about the right amount for two, maybe three, if you’re not real hungry.