Luby's Cafeteria Macaroni and Cheese

Name: Luby's Cafeteria Macaroni and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 cups dry elbow macaroni (8 oz.); 2 tablespoons nonfat dry milk powder; 2 tablespoons all-purpose flour; 1 tablespoon butter or 1 tablespoon margarine, melted; 1 1/4 cups boiling water; 3 cups American cheese, shredded (12 oz.); 1/4 teaspoon salt

Community Pick

Submitted by Miss Annie

"This is a classic favorite of all of the Luby's Cafeteria customers. From the Luby's 50th Anniversary Recipe Collection Cookbook. The taste of this M&C might be a little bland, but you can always kick it up."

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photo by sofiagomez72

Ready In:: 45mins
Ingredients:: 7
Serves:: 8

ingredients

2 cups dry elbow macaroni (8 oz.)
2 tablespoons nonfat dry milk powder
2 tablespoons all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, melted
1 ¹⁄₄ cups boiling water
3 cups American cheese, shredded (12 oz.)
¹⁄₄ teaspoon salt

directions

Cook macaroni according to package directions.
Heat oven to 350ºF.
In a large bowl, mix dry milk, flour, and butter.
Gradually add boiling water, beating constantly.
Add 1 1/2 of the cheese and continue beating until smooth and creamy.
Stir in macaroni, 1 cup of the remaining cheese, and salt.
Transfer to lightly greased 2-qt baking dish.
Cover with foil.
Bake 25 minutes.
Remove foil.
Sprinkle with remaining 1/2 cup cheese.
Continue baking 1 minute or until cheese melts.

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Reviews

WOW!!! This is a great Mac and Cheese recipe. I have never eaten at a Luby's so I can't compare but we really liked this dish. I hope to try your Dessert Cheese Ball next (it looks sinful). Yep, the Top 100 better look out because here comes TwinkDawg!!!! :-)

Merlot
If someone makes this and it's bland, then you obviously need to start salting the water that the macaroni (or any pasta for any dish) boils in... problem solved!

Anonymous
I've been making this recipe for 20 plus years, in fact it's the most requested side for every holiday gathering. Don't substitute anything. Always use yellow American cheese (the deli can cut a block off for you then shred using the grater on your food processor). And follow the directions EXACTLY. It's easy to double, triple, or even do 5 times the amount in this recipe. Believe me, one batch isn't enough!

Suzy W.
This is perfect Luby's macaroni and cheese! My kids and whole family gobbled it up. All I need now is some fried okra and I'd be in Luby's heaven. Thank you so much, Miss Annie, for posting, I have a feeling this one will be requested often! By the way, the best Luby's in the world is located at 288/MacGregor in Houston. The women there are some fine Southern cooks and put all other Luby's to shame!

LonghornMama
Total comfort food on a cold snowy night. Thanks Paula, this is great stuff. Made as written, except I chopped up my cheese rather than shredded it (it was thick sliced deli cheese). I will make this again without changing a thing.

Hey Jude

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Tweaks

I switched out the American Cheese for Sharp Cheddar and Swiss Cheese (about 4 oz of swiss in the single recipe) for more flavor and doubled the recipe. There is no way the original recipe would have fed 8 people...even doubling it would not do that. Also, instead of holding back cheese to sprinkle on top, I browned some plain bread crumbs in butter and sprinkled it over the top. I only covered it with foil for the first 15 minutes and then uncovered it for the remainder of the time. Since I doubled it, I did have to cook the recipe for about 10 minutes longer.

MelodyF