Macaroni and Cheese

Macaroni and Cheese is such a classic. I could almost bet on it that nearly every child in America has had macaroni and cheese for supper at some time. Most have probably had the Kraft box version. Since there are no box versions available here, I got a little excited when I stumbled upon this recipe. Now I could share some the macaroni and cheese nostalgia with my kids. It was a hit! Since it was so popular with our family I thought I would share it with you.

Even if your local grocery store does carry the box version, I’m sure you won’t be disappointed with recipe. It was so quick, easy and delicious. A perfect week night dinner!

The recipe to this dish was originally found on a great blog, petit4chocolatier.

The original recipe called for extra sharp White Vermont Cheddar Cheese. Since cheese from Vermont is hard to find on the this side of the pond, I used an extra sharp Cheddar from England.

1 package of sea shell pasta (16 oz/450 g) cooked according to instructions on package.

Creamy Extra Sharp White Vermont Cheddar Macaroni and Cheese (click here for the original recipe.)
1/4 cups/60 g butter
1/2 cups/1.2 dl flour
2 1/2 cups/6 dl milk
4.2 oz/ 120 g Extra Sharp Cheddar Cheese
6 slices or about 75 g American Cheese (white) (I used Edam cheese)
1 tbsp. Dijon mustard (I used 2 tbsp)
1 tsp salt
1/4 tsp hot sauce

optional topping: salt and pepper, parmesan cheese and parsley

Chopped Cheddar and Edam cheese

To make the white sauce, melt the butter in a sauce pan. Once the butter is melted, add the flour and whisk for about a minute. Next add the milk. Continue stirring until the sauce has thickened. After it has thickened add in the cheeses, mustard, salt, pepper if desired and hot sauce.
Pour the sauce over the pasta and mix.

Cheese sauce



  1. It is absolutely beautiful! You did much better than the original and mine. Panera’s could hire you as an consultant. Love the bonus of edam cheese and extra sharp cheese from London; delicious! Thank you : )

  2. Yum!!! I think mac & cheese is my most favorite food, and yet I have a daughter who won’t touch it. It’s true… she’s the one child in the world who dislikes pasta of any kind.

  3. I do like Mac n cheese although can’t remember when we had it last. It was Lisa’s all time fav. On the other hand we seem to find many occasions to enjoy the many pasta dishes, my current favorite is linguini de mare at Boccio’s and Gramma’ s is a blue cheese and chicken dish at the Maple Wood Grill.

    L, Gp, Grampa

    1. Both the linguini di mare and blue cheese and chicken sound great. Our kids really like pasta, anything goes. Maybe I’ll have to give those a whirl to bring some variety to the supper menu. L&Gp Laila

  4. Yes, the mustard is key. I am working on this Thanksgiving and was reminisicing (on my break of course) about Thanksgivings past. Growing up mac and cheese was never part of our menu but it was on the table of my former (and deceased) mother -in-law’s house. Even though I never thought it was as good as mine (primarily because of the lack of mustard) it was delicious and I always looked forward to it. It’s a comfort food that reminds me of her at Thanksgiving.

  5. Thanks for visiting my blog. All the best to you. And on the subject of mac and cheese, it’s not real cheese. It’s American cheese (not really cheese). It’s been jazzed so many ways but it grew up from a simple recipe that took no time and cost nothing. We also ate Twinkies. Though my kids ate mac and cheese of my childhood (I made it), they never ate a Twinkie. One bite and they spit it right out (I tried).

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