Mom's Macaroni And Cheese Fave!

This was my number-one favorite dish when I was a kid and the one most often requested as a birthday treat. This recipe makes a nice, creamy Mac & Cheese with a golden crumb top that is well worth the effort. In later years I've found that adding a dash of Sriracha-brand hot sauce to the mix gives the dish a loverly lingering warmth. Largely the cooking down of the sauce is done in two parts: one on the stove and one in the oven. If there's not as much time spent on the former, or perhaps too much, the in-oven cook time can be modified a bit to cover so long as the top does not begin burning.


  • 2 cups macaroni, dry
  • 2 Tbl butter
  • 2 Tbl flour
  • 1 cup milk, de-chilled/lukewarm
  • 1/3 lb (6oz) cheddar cheese, cubed or shredded
  • 1/2 tsp-2 tsp dry mustard
  • 1 tsp salt
  • 2-3 shakes Worcestershire sauce
  • 1+ Tbl Sriracha, optional -- not original ingredient


  • 2/3 cup bread crumbs
  • 2 additional Tbl butter


To begin: boil 3 quarts water in a large pot and cook macaroni to the package directions. Build the sauce as the macaroni cooks.

Melt butter in double boiler and add flour by halves, whisking constantly. When the consistency has evened out whisk in the de-chilled milk gradually and ensure butter/flour mixture is mixed through.

Continue to stir until sauce has thickened to the consistency of light gravy. Add spices and cheese. Stir occasionally until cheese melts and sauce re-thickens.

In 1.5 quart casserole dish, mix macaroni and sauce. Top with bread crumb mix: 2 T melted butter mixed with 2/3 cup dry bread crumbs.

Bake at 350F for 10-15 minutes.