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Serves | Prep Time | Cook Time 20-30 minutes

Why I Love This Recipe

Did you ever know that Mac-N-Cheese originated from Italy and recipes for it date back to the thirteenth century? Or that Crayola named one of its colors macaroni and cheese? In January of 2007, when I was six years old and on my second family trip to Disney World, it was my favorite food and all I wanted to eat for dinner.

After visiting the Animal Kingdom amusement park one day, we stopped at a restaurant to get a bite to eat. I was craving Mac-N-Cheese so I ordered it. As the waitress placed our food on the table, my mouth started to water. Unfortunately from the first bite I knew it wasn’t my mom’s recipe and that I wasn’t going to be able to eat it. I only like Mac-N-Cheese made out of the box or my mom’s special recipe.

My favorite Mac-N-Cheese is my mom’s, made with a combination of lots of cheeses including Cheddar and American. It’s my comfort food. The food I want when I am having a bad day. I could eat it for lunch or dinner or as a side dish with any meal. I love its creamy gooeyness. But I can only eat it freshly made and hot off the stove. Once it cools I can’t eat it. I absolutely hate Mac-N-Cheese reheated.

When I think of Mac-N-Cheese, I think of the time I spent in Florida with my family on vacation at Disney World. The trip was amazing. I got to see enormous African animals, ride gut wrenching roller coasters, go to a super exciting water park, and watch spectacular firework shows. The most memorable ride there was the roller coaster called Exexpedition Everest. The ride begins with a steep uphill climb then the cars rocket down the other side. It sends riders on a narrow track twisting and turning. Suddenly the cars are engulfed by a cave and shot down in sheer darkness. I was scared out of my mind; you have to remember I was only six at the time. I was terrified when the Yeti jumped from the darkness. I thought it was real. My heart was racing the entire time that I was on the ride. It took fifteen minutes to calm my heart from beating out of my chest. I loved being there, and have memories that will last a lifetime.

Whenever I eat a bowl of Mac-N-Cheese, I think about our Disney Adventure. I had the time of my life on that trip, and would love to go back for a visit. But one thing I know for certain, I won’t be ordering any Mac-N-Cheese. I learned my lesson about that. Someday I would also like to visit Disney Land in California; hopefully they have the kind of Mac-N-Cheese that I like there. But for now, at least I have my mom to make me Mac-N-Cheese.

Submitted by: "John A"

Ingredients You'll Need

6 Tbsp Butter
1 Large Onion Grated
2 tsp Salt
½ tsp pepper
½ tsp ground mustard
¼ cup flour
2 cups whole milk
2 cups light cream
16-20 oz Sharp Cheddar Cheese freshly grated (about 4 cups packed)
12-14 slices American Cheese
8 Slices Provolone
2 lbs. freshly cooked elbow macaroni pasta
sprinkle with Fine Italian Bread Crumbs and Shredded Parmesan or Italian Sharp Cheese.


Melt butter over medium heat and sauté onion in butter ~ 2 minutes.

Add salt, pepper, mustard, flour.

Stir in above ingredients and cook for 1 minute – stirring constantly.

Stir in milk and cream.

Gradually cook stirring constantly, until mixture boils and thickens.

Reduce heat and add cheeses to milk mixture, stirring until cheeses are melted.

Combine cheese mixture with pasta.

Pour into large buttered baking dish.

Sprinkle with Fine Italian Bread Crumbs and Shredded Parmesan or Italian Sharp Cheese.

Bake at 350 degrees.

Source: Family Recipe

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