I begin my mac n cheese with a flour and butter rue. In my grandmothers seasoned iron skillet. Add Half n Half and milk. Add bag of sharp cheddar cheese shredded and a bag of mild cheese.mix all together. Boil 1 pound box of elbow macaroni and drain. Butter a casserole dish. Place pasta in dish first then pour over the cheese sauce!!! A family favorite!!! Southern cooking at it's best!!! Feeds a crowd! :)

I love this recipe. However, I add one egg extra egg to the custard ingredients and more cheese (probably a cup into the noodles and 1/2 cup shredded on top). Its spectacular and I always get rave reviews.

Other OCD elements are ... never use anything but Barilla elbow noodles, use 1.5 cups of evapo milk and 1.5 cups of 2% milk. Salt noodles when preboiling.

I love this recipe. However I do double the butter and cheese. Personally, I prefer this method over the cream sauce method. This is definitely old fashioned mac and cheese.

Perfect for those of us who prefer macaroni and cheese the way it was made when we were growing up! No boxed M&C for this family! I want to try the Tomato Macaroni soon. That reminds me of a dish my mother used to make! Thanks for the recipe. I would encourage new cooks to try this one!

I've always made it this way too. So did my elders. Hate to say it but the modern recipe (cream sauce/shredded cheese) isn't mac and cheese. Its a base sauce for a casserole.
Something else i've noticed, most people whom claim not to like mac and cheese, are eating the modern type. I've made the old fashioned for them and had them change their mind about it.

Finally, someone who does not make a cream sauce and add shredded cheese and stir it all together. Cubed cheese, elbow macaroni with milky custard inside of them, a crunchy top with hunks of cheese peeking through. I thought maybe I just dreamed my recipe up, but I know my grandmother and mother both made their macaroni and cheese that way. Glad to see someone still makes it the "old-fashioned" way.