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Mom's Macaroni and Cheese by

Source: Sharon Blackmon

I like to use the smaller elbow noodles, but that's just my own preference.


1 package of elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. milk
Velveeta - 12 oz. for less cheese and 16 oz. for normal cheese
Grated cheddar cheese (optional)


Cook noodles according to package directions. While the noodles are cooking, start making the cheese sauce. Melt butter in skillet. Add flour, stirring constantly. Pour in milk and add cubed Velveeta slowly, stirring to mix the milk and melting cheese.

When all cheese is melted and you have a creamy, smooth texture to your cheese sauce pour the sauce over drained noodles into a large bowl. When fully mixed, pour noodles into a greased dish and top with grated cheddar cheese (if desired). Bake at 350 just until cheese on top melts.

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