Yes there are several Macaroni & Cheese recipes here at Nature Way. We’re kinda Mac & Cheese loving fools around here. If you’re looking for an Easy, Extra Creamy, Mac & Cheesy, stovetop version I got you covered. If you’re looking for a Stovetop Bacon, Mac & Cheese, I got you covered with a really great recipe for that too! But if you’re looking for a more classic, traditional style, oven baked Macaroni & Cheese, one that’s extra rich and creamy and loaded with tons of sharp cheddar cheese, then you’ve come to the right place. This one is my personal favorite and it’s freaking DELICIOUS!
I love that this recipe uses all wholesome ingredients, and comes together in just a few quick minutes. No processed, unhealthy ingredients, or cheese goo in this recipe. Just five basic, wholesome ingredients (plus salt and pepper) that you can feel good about serving your family. Is it low fat? Heck no, not by a long shot, but that’s also why it’s so darn good!
Preheat oven to 350℉.
Cook pasta in a large pot of salted water according to package directions. My Tante Elizabeth recommends using small pasta shells for this recipe.
Once cooked al dente, drain pasta and set aside.
Shred an insane amount of sharp cheddar cheese, a pound and a half. Set aside.
In a large sauce pan melt butter over medium heat. My Tante Elizabeth recommends using a stainless steel pot for best results.
Add flour and whisk continuously into the melted butter until the raw flour flavor has had time to cook off, about 2-3 minutes, and you have a lump free roux.
Increase heat to medium high and add the quart of milk.
Whisk continuously until the sauce thickens, about 5-6 minutes.
Lower heat to medium low and stir in shredded cheddar cheese, reserving a third of the cheese for the topping.
Stir until the cheese is completely melted into the sauce and it’s rich and thick and creamy and you have an overwhelming desire to start slurping it up with a spoon.
Add the reserved, cooked pasta to the pot and stir to combine the pasta shells with the cheese sauce. Season with salt and pepper to taste.
Transfer to a 13×9 inch oven safe casserole dish and top with an even layer of cheese using the remaining sharp cheddar cheese you grated.
Bake for 30 minutes until hot and bubbly.
Turn oven temperature to broil and continue to cook until browned on top. Keep a close eye on it so it doesn’t burn. Broiling the casserole creates a chewy, cheesy, crust on top that’s utterly delectable. Don’t skip this part!
Serve piping hot. Be careful not to burn the roof of your mouth. You’ve been warned.
So simple, but oh so very, very, very good! This is hands down my all time favorite Macaroni & Cheese recipe. Comfort food doesn’t get much better than this! It takes just a few quick minutes to get it in the oven and it calls for just a few simple wholesome ingredients. Plus you’re going to love how buff your arms get from grating all that cheddar cheese to make it…LOL. If you only try one recipe from this website, make it this one. You won’t regret it, I promise. You can thank me later.
Tante Elizabeth’s Classic Macaroni & Cheese
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 1 lb small shell pasta noodles, cooked according to package directions
- 1 stick butter
- ½ cup flour
- 1 quart milk
- 1½ lbs sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Preheat oven to 350℉.
- Cook pasta in a large pot of salted water according to package directions. Once cooked al dente, drain pasta and set aside.
- In a large sauce pan melt butter over medium heat.
- Add flour and whisk continuously into the melted butter until the raw flour flavor has cooked off, about 2-3 minutes, and you have a lump free roux.
- Increase heat to medium high and add milk, whisking continuously until the sauce thickens, about 5 minutes.
- Lower heat to medium low and stir in shredded cheddar cheese, reserving a third of the cheese for the topping.
- Stir until the cheese is completely melted into the sauce and it's rich and thick and creamy.
- Add the cooked pasta to the pot and stir to combine with the cheese sauce.
- Season with salt and pepper.
- Transfer to a 13×9 inch oven safe casserole dish and top with remaining cheese.
- Bake for 30 minutes until hot and bubbly.
- Turn oven temperature to broil and continue to cook until browned on top. Keep a close eye on it so it doesn't burn.
- Serve piping hot.
Rest in peace my dear sweet Tante Elizabeth. I will never forget your infectious laugh, beautiful smile and generous, loving, kind heart. I was truly blessed to know you. I miss you and there is a piece of my heart that will always ache for you.
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!
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