Mum’s Macaroni & Cheese

Mmm… Macaroni & Cheese and I’m not talking about the box kind. I LOVE macaroni and cheese and I remember my Mum making this recipe when I was a kid and she still, to this day, makes the best macaroni & cheese EVER.

She even won the Hubs over when we were dating with this recipe and it is one of the most requested meals whenever I meal plan. I’m not sure if that’s because it’s a quick, easy dinner or it’s because it’s a favorite. To me.. this is comfort food. There’s just something about this recipe. I don’t think we ever grow tired of this for dinner.

I have had friends ask me “how do you make your macaroni & cheese?” and I had to do a trial and error kind of thing to figure out the exact measurements as my Mum just “adds a bit of this..until it looks right”. I do differ from her original recipe as I use cornstarch to thicken the sauce as I never seem to get the rouge sauce right. This version of my Mum’s macaroni & cheese is so easy to make that even the Hubs will cook it every now and then.

This is the macaroni & cheese recipe that is mentioned in my What’s for Dinner? Week of 7/3 post.

Print Recipe

Mum's Macaroni & Cheese

Creamy, cheesy baked.. well broiled macaroni & cheese. We eat this as a meal in itself and is great paired with a salad.

Course

Main Dish

Cuisine

American, Traditional English Food

Prep Time

5 minutes

Cook Time

30 minutes

Servings

Ingredients

• 1/3 Cup Butter
• 1/2 Large Onion diced
• 2 1/3 Cup Milk
• 1/4 Cup Cornstarch
• 1/2 Cup Water
• 3 Cup Sharp Cheddar Cheese shredded and divided into 2 & 1 cup amounts
• 16 oz Elbow Macaroni or your favorite shaped pasta
• 1 Tomato Sliced (optional) *this is how my Mum eats hers*

Course Main Dish Cuisine American, Traditional English Food Prep Time 5 minutes Cook Time 30 minutes Servings Ingredients 1/3 Cup Butter 1/2 Large Onion diced 2 1/3 Cup Milk 1/4 Cup Cornstarch 1/2 Cup Water 3 Cup Sharp Cheddar Cheese shredded and divided into 2 & 1 cup amounts 16 oz Elbow Macaroni or your favorite shaped pasta 1 Tomato Sliced (optional) *this is how my Mum eats hers*

Instructions

1. Cook pasta according to the directions on the box. Drain well. Pre-heat oven to broil. Dice onion.
2. Melt butter over medium-high heat in a medium/large saucepan. Saute onion until soft and translucent.
3. Stir in milk. Mix cornstarch with 1/2 cup of water and stir into the pan. While stirring, bring mixture to a boil to thicken. Turn heat to low and slowly stir in 2 cups of the shredded cheese. Once all of the cheese is melted. remove from heat.
4. Stir cheese sauce into the pasta. Once all of the pasta is coated in cheese sauce, place cheesy pasta into a 9x13 casserole dish. Top with reserved cup of cheese. If using sliced tomato, you would place this on top of the cheese. Broil until cheese on top is melted and browning.

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