Momma’s Mac & Cheese

This mac & cheese is very special to me as it’s my mother’s recipe that she would make when I was growing up. It’s one of my favorite things that she made. Since my mother’s passing two years ago, I almost always include this dish at our family dinners, and we share memories of her. I hope it brings your family the same warmth, comfort and joy that it does for mine.


  • Preparation Time: 00:30
  • Cook Time: 00:30
  • Cuisine: Entree
  • Servings: 12


  • 16 oz elbow or spiral macaroni
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • Salt and pepper to taste
  • 1 1/2 cups breadcrumbs
  • 4 tbsp melted butter
  • 1/2 cup Parmesan cheese, shredded


  • 1Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
  • 2Combine sharp cheddar cheese and Gruyere shredded cheese in a large bowl and set aside.
  • 3Cook the pasta 1 minute shy of al dente. Remove from heat, drain and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • 4Melt butter in a deep saucepan. Whisk in flour over medium heat, and continue whisking for about 1 minute.
  • 5Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface.
  • 6Add 2 cups of combined shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth.
  • 7Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • 8Pour half of the mac & cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese and then the remaining mac & cheese.
  • 9In a small bowl, combine breadcrumbs, Parmesan cheese and melted butter. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.