Macaroni with Cheese

Waste not, want not: we used leftover pasta, leftover cheese. Even the side dishes were leftovers. Mixing and matching these made the meal seem quite unique.

Servings and Times

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Tools and Appliances

Links Provided By
Alternate Preparations: Gruyere Macaroni and Cheese, Memee's Macaroni and Cheese, Grandma's Macaroni and Cheese, Fontina Macaroni and Cheese, Individual Macaroni and Cheese


We pre-heat the oven to 350 degrees.

We had prepared the pasta the night before. To prevent the pasta from becoming a big clump in the refrigerator, we mixed it with a little oil.

In a medium pot, we melt the butter over low heat. We add the flour and cook for four minutes. This butter-flour mixture is known as a roux.

We heat the milk in the microwave on full power for a minute and a half. We whisk the heated milk into the butter-flour mixture and increase the heat to medium, stirring often until it comes to a boil. We add salt and pepper and a dash of nutmeg. We then remove it from the heat and add all but 2 tablespoons of the shredded cheddar. The sauce is added to the pasta and put into an 8-inch square baking dish.

We prepare the thyme oregano by stemming it – removing the leave from the stem. In a small bowl, we mix the bread crumbs, remaining cheddar, thyme oregano, and salt and pepper. This mixture is sprinkled on the pasta and the dish is baked for about a half hour. We want the macaroni and cheese to be bubbling and the topping browned.

Send us feedback on this recipe
Search Google for other Macaroni with Cheese recipes
Find cookbooks