• Cooking Time: 55
  • Servings: 10 to 12
  • Preparation Time: 90


My wife, Kathie, first made it for our niece Monique, then I decided to make it for a men's breakfast at our church (West Valley Christian Church). Kathie didn't think mac and cheese would be a good idea for breakfast, but she was wrong this time, because it was a hit. We have made Macaroni and Three Cheeses several times for the men's breakfasts.


  • 24 ounces elbow macaroni
  • 1 cup butter = 2 sticks
  • 8 Tablespoons all purpose flour
  • 4 teaspoons dry mustard
  • ½ teaspoon ground cayenne pepper
  • 6 cups milk
  • 3 pounds shredded sharp Cheddar & Monterey Jack Cheese mix
  • Topping:
  • 2 cups Parmesan cheese, grated
  • 1 cup Italian Seasoned bread crumbs


  • Preheat oven to 350ºF and use buttery cooking spray in a 19½ x 12 inch baking pan.
  • Bring a large pan of unsalted water to a boil, add the macaroni and cook until tender firm (al denté). Drain and rinse in cool water.
  • Meanwhile in a large saucepan melt the butter over moderate high heat. Stir in the flour, mustard and cayenne pepper and cook for 1 minute or until bubbly. Gradually whisk in the milk and cook, stirring occasionally for 5 minutes or until thickened.
  • Add the cheese, stirring constantly for 5 minutes more or until melted and smooth. Remove from heat.
  • Place the cheese mixture in a large stainless steel bowl, then add the macaroni, and toss to coat well. Spoon into the baking pan.
  • In a small bowl mix the bread crumbs with the Parmesan cheese and sprinkle on top of the macaroni mixture.
  • Bake uncovered for 55 minutes or until bubbly and golden.

Categories: Breakfast  Dinner  Lunch 
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