Recipe: Real American Macaroni & Cheese

By  Kevin Heintz

By Kevin Heintz

One of the most disturbing trends of contemporary America is what people accept as “mac & cheese.” It’s often a bowl of noodles topped with a runny orange sauce. With air-filled potato chip bags and watermelons that are rarely sweet, macaroni & cheese is just another American favorite with watered-down quality (literally and figuratively). Food manufacturers and restaurants cut down on quality, expecting macaroni and cheese to sell itself because of its famous name. It seems many people have forgotten that there is supposed to be cheese in macaroni & cheese. The following recipe shows how to make real macaroni & cheese, treating the classic dish with due honor.



-1 pound large macaroni elbows 

-1 pound mozzarella cheese, grated

-1 pound medium sharp cheddar cheese, grated

-1/2 cup butter or margarine

-1 cup skim milk

-1/2 cup breadcrumbs



1. Boil macaroni in salted water. Once al dente is reached, remove, drain, and set aside.

2. In the (now empty) pot, melt butter and stir in milk on medium heat. Add the macaroni, stirring to evenly coat the noodles with the butter mixture.

3. One cup at a time, stir in the grated cheeses. Set aside 1 cup of the grated cheese for step 4. Keep stirring until cheese is melted. Salt to taste.

4. Remove from heat, and spread the contents into a baking dish. Top with cheese and breadcrumbs. A generous amount of cheese on top makes for a dramatic final presentation. Bake at 350° for 15-20 minutes, or until cheese topping is melted and bubbly. Serves six.