Monday, 18 May 2015


This is a retro Macaroni and Cheese Casserole recipe that I adapted from my Betty Crocker cookbook that I purchased in 1986 and was printed in 1984 (eleventh printing).  It has a copyright of 1969 and 1978 from General Mills Inc. It is my go to recipe for Macaroni and Cheese and it is the original way to make it and the best way, in my books.  I have added more macaroni and more cheese to make a large casserole in an 11 x 14 glass casserole dish.


900 grams of uncooked elbow macaroni
1/4 cup margarine or butter (4 tablespoons)
1 onion (finely chopped)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1 3/4 cups milk
1 package (450g to 500g) of cheddar cheese cut up into cubes
Add in:  cooked ham, cut up into cubes


Cook elbow macaroni according to package instructions. Add margarine, chopped onion, salt and pepper to a pan and saute until onion is slightly tender and translucent. Stir in flour.  Cook over low heat stirring constantly until mixture is smooth.

Remove from heat and stir in milk.

Return pan to heat and stir constantly until mixture boils ad thickens.  Reduce heat and add cheese.  Stir thoroughly until cheese is melted and evenly mixed through the sauce.  This is where you can also add cubed ham if desired.

Grease casserole dish with margarine or softened butter.

Mix cheese sauce into the macaroni either in the pot where macaroni was cooked or pour macaroni into casserole and stir sauce evenly into the macaroni.

Cook uncovered in 375 degree oven for 30 minutes.

I found this recipe online that is exactly like the original one from my Betty Crocker cookbook that I adapted above:

1 comment:

  1. Use a 450 gram to 500 gram package of cheese.