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Make-Two Macaroni and Cheese: A Comfort Food Classic

The scent of baked macaroni and cheese instantly transports me back to childhood. I can almost see my grandmother, her hands dusted with flour, pulling a bubbling, golden-brown casserole from her ancient oven. The anticipation was almost unbearable as we waited for it to cool just enough to eat, the cheesy aroma filling the entire house with a warmth that rivaled even her kind smile. It was simple, unfussy, and always made with love, a dish that spoke of home in every bite. This recipe, inspired by a reader’s request, attempts to capture that same comforting simplicity, while also being practical for busy lives.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes (fresh), 1 hour 15 minutes (frozen)
Servings: 8
Yield: 2 (1 1/2 quart) pans
Dietary Type: Comfort Food

Ingredients

1 (16 ounce) package elbow macaroni
1/3 cup (butter)
1/3 cup all-purpose flour
4 teaspoons chicken flavor instant bouillon
2 teaspoons mustard powder
5 1/4 cups milk
1 lb cheddar cheese, shredded, divided (about 4 cups)

Equipment Needed

Large saucepan or Dutch oven
Whisk
Two 1 1/2 quart baking dishes
Aluminum foil (for freezing)

Instructions

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cook the elbow macaroni according to the package directions. This usually involves boiling the pasta in salted water until it’s al dente – slightly firm to the bite. Drain the cooked macaroni well and set aside.
While the macaroni is cooking, prepare the cheese sauce. Melt the butter in a large saucepan or Dutch oven over medium heat.
Whisk in the all-purpose flour, chicken flavor instant bouillon, and mustard powder into the melted butter. This creates a roux, which will act as the thickening agent for your sauce. Whisk continuously to ensure there are no lumps.
Gradually add the milk to the roux, whisking constantly to incorporate it smoothly. Continue to cook and stir the mixture until the chicken bouillon dissolves completely and the sauce thickens slightly. This process usually takes about 5-7 minutes.
Remove the saucepan from the heat. Add 2 cups of the shredded cheddar cheese to the sauce and stir until the cheese is completely melted and the sauce is smooth and creamy.
Stir in the cooked and drained macaroni into the cheese sauce, ensuring that the pasta is evenly coated.
Divide the macaroni and cheese mixture into two lightly greased 1 1/2 quart baking dishes.
Top each baking dish with the remaining 1 cup of shredded cheddar cheese.
Bake one dish immediately for 20 to 25 minutes, or until the macaroni and cheese is hot and bubbly and the cheese on top is melted and lightly golden brown.
For the second dish, cover it tightly with aluminum foil and freeze for later use.
To bake the frozen macaroni and cheese, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the frozen casserole, uncovered, for one hour, or until the center is bubbly and hot. (Note: Some ovens may require slightly longer baking times. To prevent the top from drying out, consider baking the casserole covered with foil for the first 45 minutes, then uncovering it for the final 15 minutes to crisp up the top.)

Expert Tips & Tricks

Cheese Selection: While cheddar is classic, feel free to experiment! A blend of cheddar, Gruyere, and Monterey Jack will add complexity. Pre-shredded cheese often contains cellulose, which can inhibit melting. Shred your own for the smoothest sauce.
Flavor Boost: Add a dash of hot sauce or a pinch of smoked paprika to the cheese sauce for a subtle kick. A tablespoon of Worcestershire sauce also adds depth.
Pasta Perfection: Don’t overcook the macaroni! Slightly undercooked pasta will hold its shape better during baking.
Sauce Consistency: If the sauce is too thick, add a splash more milk until it reaches the desired consistency. If it’s too thin, simmer it for a few minutes longer to allow it to thicken.
Crispy Topping: For an extra crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese before baking.

Serving & Storage Suggestions

Serve the baked macaroni and cheese hot, straight from the oven. It pairs perfectly with a simple green salad or roasted vegetables.

Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short intervals, stirring occasionally.

Frozen macaroni and cheese, once baked, should be consumed within 2-3 days if stored in the refrigerator. Avoid refreezing after baking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	648 kcal	N/A
Total Fat	33.6g	51%
Saturated Fat	20.7g	103%
Cholesterol	102.4mg	34%
Sodium	674mg	28%
Total Carbohydrate	57.7g	19%
Dietary Fiber	2.2g	8%
Sugars	1.6g	N/A
Protein	28.2g	56%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free macaroni and a gluten-free all-purpose flour blend.
Vegetarian: This recipe is already vegetarian.
Dairy-Free: Substitute the butter with a plant-based butter alternative, the milk with unsweetened almond or soy milk, and the cheddar cheese with a dairy-free cheddar alternative. Nutritional yeast can also be added to enhance the cheesy flavor.
Spice It Up: Add diced jalapenos or a pinch of cayenne pepper for a spicy kick.
Veggie Boost: Stir in cooked broccoli florets, peas, or spinach for added nutrients.
Protein Power: Add cooked and crumbled bacon, shredded chicken, or diced ham for a heartier meal.

FAQs (Frequently Asked Questions):

Q: Can I use a different type of cheese?

A: Absolutely! Feel free to experiment with different cheeses or cheese blends. Gruyere, Monterey Jack, and pepper jack are all great options.

Q: Can I make this ahead of time and bake it later?

A: Yes! You can assemble the macaroni and cheese, cover it tightly with foil, and store it in the refrigerator for up to 24 hours before baking.

Q: How do I prevent the macaroni and cheese from drying out in the oven?

A: To prevent drying, cover the baking dish with foil during the first half of the baking time, then remove the foil for the remaining time to allow the cheese to melt and brown.

Q: Can I add breadcrumbs to the top for extra crunch?

A: Yes, you can! Mix breadcrumbs with melted butter and sprinkle them over the cheese before baking for a crispy topping.

Q: Is it necessary to use chicken bouillon?

A: The chicken bouillon adds a subtle savory flavor, but you can omit it if you prefer. You may want to add a little extra salt to compensate.

Final Thoughts

This Make-Two Macaroni and Cheese recipe is more than just a dish; it’s an invitation to create warm memories and share simple pleasures. Whether you’re baking one dish for a weeknight dinner or freezing the other for a future meal, this recipe offers both convenience and comfort. Don’t hesitate to make it your own, experimenting with different cheeses, spices, and additions. So, gather your ingredients, preheat your oven, and let the aroma of cheesy goodness fill your kitchen. And please, don’t forget to share your creations and feedback! Perhaps pair this dish with a crisp green salad and a glass of your favorite white wine for a truly satisfying meal.

Make-Two Macaroni and Cheese Recipe