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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese is from Family Cookbook Supplement, 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 lb. elbow macaroni
½ c. butter or margarine
6 tbsp. flour
¼ tsp. salt (optional)
¼ tsp. dry mustard
¼ tsp black pepper
3 c. milk
2½ c shredded sharp cheddar cheese ( I use Sargento© For state cheddar blend)
½ -¾ c. shredded Swiss cheese
¼ c. grated Parmesan cheese
⅔ c. Panko crumbs
2Tbsp. butter
¼ tsp. garlic powder

Preheat oven to 350º. Cook macaroni according to package directions and drain. While macaroni is cooking In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper. Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly. Cook over medium heat until mixture boils, stirring constantly. Turn heat to low and simmer 1 minute, stirring constantly. Gradually mix in2 c. of cheddar cheese and stir until cheese is melted. Add pasta; mix lightly. Pour half of the coated pasta into casserole dish. Top with the shredded Swiss cheese. Sprinkle with grated Parmesan. Top with remaining pasta. Melt butter and mix with Panko crumbs and garlic powder. Sprinkle Panko mixture over pasta. Bake uncovered for 25 minutes or until internal temperature reaches 165-175 degrees.




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