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The Best Macaroni and Cheese Recipe

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This recipe for The Best Macaroni and Cheese is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1-1/2 cups fresh breadcrumbs made from crustless french bread
1/2 cup freshly grated asiago cheese
1 tsp sweet paprika
8 tbls. (1 stick) butter, divided
6 tbls. all purpose flour
6 cups whole milk
1-1/2 tbls dijon mustard
1 tsp. ground black pepper
4 cups grated white or yellow sharp cheddar cheese (about 1 pound)
Bits of any other cheese you have handy - blue, provolone, Havarti, etc.
1-1/2 tbls. chopped fresh parsley
1 pound macaroni - I use whole grain or whole wheat

Mix breadcrumbs, Asiago and paprika in medium bowl.

Melt 6 tbls. butter in heavy large saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk, then mustard, and pepper.

Cook until thickened, stirring often, about 10 minutes.

Mix in cheddar cheese and parsley. Cool sauce slightly (topping and sauce can be made 1 day ahead. cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary before continuing.)

Preheat oven to 400 degrees. Butter 15x10x2 inch glass baking dish, or two smaller casserole dishes.

Cook macaroni in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni.

Return macaroni to pot, mix in sauce. Season to taste with salt.

Transfer mixture to prepared dish(es). Sprinkle with breadcrumb topping. Dot with remaining 2 tbls. butter.

Bake until cheese is bubbling and crumbs are brown, about 40 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30+- minutes plus cooking time
Personal Notes:
Personal Notes:
If separating into two casseroles, can freeze one for later. Wrap prepared casserole in plastic wrap, then foil.




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