Old Fashioned Elbow Mac & Cheese

Why do people buy boxed macaroni and cheese when you can easily prepare it at home?<br/>Macaroni and Cheese is one of the best examples of comfort food: creamy, rich, satisfying, delicious. I reduced the cheese to about 4 cups shredded and used a combination of Oregon-made Bandon sharp cheese/New Zealand white sharp cheddar and increased the breadcrumbs to 1 cup. A light sprinkle of paprika on top for color and contrast. One suggestion-slightly undercook the pasta because it works better in the long one. Served with steamed romanesco and a simple tossed salad with vinaigrette. Thanks for posting, Katzen. Reviewed for Veg Tag/October.

I halved this recipe and it fit perfectly in my little 6 1/2 x 6 1/2 corning ware casserole dish, but after tasting it I wished I had made the full amount. I made exactly as written, except that I added a slice of Velveeta cheese over the sauce on each of the layers. I have never made mac and cheese where you sprinkle the cheese over the macaroni and then pour a white sauce over it. I had always added the cheese to the sauce and then poured that over the macaroni. I must say this made for a creamy and delicious macaroni and cheese. I made half the recipe and ended up with about 2 1/2 servings. The leftovers reheat very nicely and doesn't lose any of its creaminess. My MIL loves mac and cheese, but has never made homemade mac and cheese. I will have to make this over at their house and give them a special treat. Thanks for the great recipe, Katzen, and thanks for recommending this recipe, Baby Kato. Made for Best of 2010 Cookbooks Tag Game.

Thank you so very much for posting this!! I’ve been looking for a recipe like this for 20+ years ever since I made an unforgettably good casserole. Foolishly I did not save the recipe. I think it came from A very old version of the Fannie Farmer cookbook that I no longer have. I made this and it received rave reviews and had the texture and flavor I remember as being so great from many years ago!!

I halved the recipe and kept the measurements proportionate. I used shredded cheese for ease, and found that this seemed to work. Loved the white sauce....almost let it get too thick. :) Only thing I might change is to leave the breadcrumb topping off....I think I'd rather just enjoy the creaminess without the crunch! Thanks for sharing. Made for Best of 2011 tag.

Wow, what a decadent treat this is! YUM! Its so cheesy, saucy and mmmm yummy! I loved having the differerent layers and cheese everywhere. :) However I found that 3 cups milk would have made the sauce soupy, so I only used 2 and I also reduced the cheese quite a bit as I thought that was enough for our taste. Even so this turned out very, very decadent and cheesy. :)<br/>I also left out the breadcrumbs and added some spices and herbs to the sauce (paprika, black pepper, garlic powder, Italian herbs, cayenne pepper).<br/>THANK YOU SO MUCH for sharing a real keeper with us, Kat! Ill definitely make this again and again and again. Next time I think Ill use half shredded and half cubed cheese just to see what a difference it makes.<br/>Made and reviewed for PAC Fall 2011 - Youve been adopted! :)