I’m not kidding, this stuff is the bomb. This is by far the best homemade mac and cheese in the world. This is my moms recipe and once I had it I started making it all the time. Adults and kids alike are bound to love it and picky eaters will gobble it down.




1/4 cup butter.

1 cup diced onions.

1/2 cup flour.

3 cups milk.

2 tbs Dijon mustard.

Dash of nutmeg

Salt and pepper to taste.

3/4 p0und elbow pasta.

Lots of Parmesan cheese. I always get the big bottle.

1 pound of Vermont White Cheddar cheese. You can find this at Costco or if you’re not near a Costco just get extra sharp cheddar cheese, which is what I used this time.



Melt butter over medium heat.

Add onions and cook until translucent.

Stir in the flour until smooth.

Gradually add milk.

Cook and stir for 2 minutes.

Stir in mustard, nutmeg, salt and pepper while still hot.

Reduce heat and stir constantly until sauce thickens for about 5 minutes.

Cook pasta in rapidly boiling water while you’re doing the above steps. Drain the pasta and add the sauce.

Transfer to a shallow buttered dish.

Top with the shredded cheddar cheese and then LOTS of Parmesan cheese on top of that. I’m big on cheese so I cover that baby in Parmesan cheese. It bakes so well and gets an amazing and delicious cheesy crunch on top so don’t skimp.

Bake it for 20 minutes in a 400 degree oven.




I promise you will make this time and time again. Enjoy!



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