Every once in a while I share recipes up here. Was talking about Baked Mac and Cheese w/ a friend and decided to post this.


  • 1 1/2 cups of Elbow Macaroni. I've tried this with a lot of different types of pasta, but currently we're using this Gluten Free pasta.
  • 3 TableSpoons of Butter. We're actually using Earth Balance Vegan Buttery Sticks, but real butter is good too.
  • 3 Tablespoons of all purpose flour. We've been experimenting with some gluten free flours and they work great in this recipe
  • 2 Cups of Milk. I've used Soy Milk successfully here for years.
  • 2 Cups of Cheese. Approximately 3/4 of a pound. I use roughly 18 slices of Kraft Singles. I know Kraft Singles aren't actually cheese, but the are the product that does not leave a lot of extra oil as part of the dish.
  • Bread Crumbs. I've been using Gluten Free Italian Bread Crumbs

Worth nothing, I often double the recipe so I have left overs. And I'll use a whole bag (or box) of elbow macaroni which is a bunch more than the recipe calls for.


  1. Preheat Oven to 350 Degrees
  2. Cook Macaroni per instructions and Drain.
  3. Melt Butter. I start this in a dutch oven pot on low heat.
  4. Blend in flour to make a smooth paste
  5. Add Milk, cook and stir until thickened.
  6. Stir in cheese until melted. I'll add 1-2 slices at a time and keep mixing.
  7. Add in pasta
  8. Sprinkle Breadsticks on top
  9. Move Dutch Oven into the baking Oven
  10. Bake for 45 minutes, until bubbly and browned.
  11. Take out of the Oven and Eat

This is my Mom's recipe, which I've been tweaking for years with alternate ingredients.