Side Dishes
Betty Crocker's original macaroni and cheese recipe delivers that nostalgic, velvety cheese sauce we all grew up loving—crispy breadcrumbs on top and all. I've recreated this classic side dish exactly as the generations remember it, with a rich, creamy sauce that clings perfectly to every elbow macaroni.
The secret lies in a proper roux and the right cheese blend, which transforms simple ingredients into something truly comforting.
What makes this recipe special is its foolproof method that delivers consistent results every time. You'll start with a classic roux—equal parts butter and flour cooked until smooth—before adding milk and cheese to create that signature creamy texture.
The breadcrumb topping adds a satisfying contrast, while optional add-ins like broccoli or bacon can be mixed in for extra flavor. It's the kind of dish that feels like a warm hug on a chilly evening.
The final result is a golden-brown casserole with a perfectly creamy interior and crispy exterior that's impossible to resist. Each bite delivers that familiar, comforting blend of sharp cheddar and smooth milk, all held together by tender pasta.
This recipe brings back the magic of childhood dinners while still feeling fresh and satisfying for modern palates.
Ready in about 30 minutes, this mac and cheese is perfect for weeknight dinners, potlucks, or even a cozy family meal. The best part? It's easy to customize with your favorite add-ins while keeping that classic Betty Crocker flavor intact. Let's get cooking!
Ingredients for original betty crocker macaroni and cheese
Classic comfort food with a velvety cheese sauce and crispy breadcrumb topping—just like Betty Crocker made it.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Uncooked, standard elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | White, medium protein |
| Whole Milk 🥛 | 2 cups | Room temperature preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, 2-year aged preferred |
| Processed American Cheese 🧀 | ½ cup | Shredded, for creaminess |
| Dry Breadcrumbs 🍞 | ½ cup | Panko for extra crispiness |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb topping |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Onion Powder 🧅 | ¼ tsp | Enhances flavor profile |
The cheese blend is non-negotiable for that authentic Betty Crocker flavor. Sharp cheddar delivers the signature tang, while processed American adds the creamy texture. For the cheddar, Kraft or Cabot brands work perfectly—avoid pre-shredded if possible, as it contains anti-caking agents that prevent smooth melting. The American cheese should be block-style (like Kraft Singles) rather than pre-shredded. If you can't find block, Colby Jack is a decent substitute, though it won't be identical. For the breadcrumbs, Panko is ideal—it stays crispy even after baking, unlike regular breadcrumbs which can get soggy.
No sharp cheddar? Pepper Jack or Monterey Jack can work in a pinch, though the flavor will be slightly different. Running short on American cheese? Extra mozzarella or Colby will keep it creamy. For the roux, butter and flour must be cooked until smooth and bubbly—this is what creates the velvety texture. Skimping here leads to a grainy sauce. The garlic and onion powders are optional but recommended; they add subtle depth that elevates the dish. If you're adding extras like broccoli or bacon, cook them separately and mix in at the end to avoid overcooking the pasta.
This mac and cheese reheats beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes. For best results, assemble it fresh and bake immediately, but you can prep the sauce ahead and assemble later. The breadcrumb topping should be added right before baking to ensure maximum crispiness. Leftovers keep well in the fridge for 4-5 days, though the breadcrumbs may soften slightly. For a crispy texture, broil for 2-3 minutes before serving. Freezes for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it uses what’s already in my cupboard—no fancy ingredients, just butter, flour, milk, and that sharp cheddar you probably already have. The roux comes together in minutes, and honestly? It’s the kind of dish that makes you feel like you’re cooking a meal even when you’re not.
- Creamy Yet Crispy Magic: That perfect balance of velvety sauce and tender elbow macaroni? It’s all in the technique—melting butter, whisking flour into a smooth paste, then letting the milk simmer until it thickens just right. The sharp cheddar melts into a rich, tangy blanket, and the edges of the noodles stay just al dente. Between us, it’s the kind of texture combo that makes you pause mid-bite.
- Weeknight Workhorse: This is my go-to for busy nights, potlucks, or even a last-minute lunch. I’ll make a double batch on Sundays, stash it in the fridge, and reheat portions all week—it tastes just as good cold as it does hot. (Yes, even on a Tuesday night when you’re running late.)
- Budget-Friendly Comfort: A pound of elbow macaroni and a block of cheddar stretch this recipe into four hearty servings for under $5. It’s the kind of dish that feeds a crowd without breaking the bank, and the leftovers? They’re my secret weapon for lazy days when I don’t want to cook. My kids don’t even notice when I sneak in extra veggies—because let’s be real, they’re too busy asking for seconds.
Step-by-step instructions for Betty Crocker's original macaroni and cheese
Master this classic with velvety cheese sauce and a perfectly crispy breadcrumb topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and salt it generously—it should taste like the ocean. Add the 8 oz elbow macaroni and cook for 10-12 minutes until the pasta is al dente (it should have a slight bite in the center). Drain the pasta in a colander and set it aside for now.
Here's the thing—don't rinse the pasta after draining. Those starchy waters are what help create the creamy sauce later. If you rinse, you'll lose that natural starch that acts as a thickener and binder for the cheese sauce.
Make the Velvety Cheese Sauce
In a large saucepan over medium heat, melt the 0.5 cup unsalted butter until it's completely liquid and foaming. Stir in the 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth, pale roux. This is the foundation of your sauce.
Slowly whisk in the 2 cups whole milk, a little at a time, to prevent lumps from forming. Continue whisking until the mixture thickens and coats the back of a spoon. Reduce the heat to low and gradually stir in the 2 cups sharp cheddar cheese and 0.5 cup processed American cheese until fully melted and smooth. Season with 0.5 tsp salt, 0.25 tsp ground black pepper, 0.25 tsp garlic powder, and 0.25 tsp onion powder. This blend of cheeses ensures a rich, creamy texture with just the right balance of sharpness and mildness.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce and stir gently to coat each piece evenly. The sauce should cling to the pasta like a second skin. If the sauce is too thick, add 1-2 tablespoons of the pasta water to loosen it to a creamy consistency. Simmer for 2-3 minutes on low heat to let the flavors meld together.
This is where the magic happens—the cheese sauce should now be silky and smooth, with no lumps or graininess. If you see any lumps, strain the mixture through a fine-mesh sieve to achieve that restaurant-quality finish.
Create the Crispy Breadcrumb Topping
Preheat your oven to 375°F. In a small bowl, mix the 0.5 cup dry breadcrumbs with the 2 tbsp melted butter until evenly combined. The breadcrumbs should look moist but not wet—just enough butter to coat them thoroughly.
Spread the macaroni and cheese mixture evenly into a greased 9x9-inch baking dish. Sprinkle the buttered breadcrumb mixture evenly over the top, pressing down gently to ensure good contact with the cheese sauce. This step is crucial for achieving that perfect crispy texture.
Bake to Golden Crispiness
Bake the macaroni and cheese for 15-20 minutes until the breadcrumb topping is golden brown and the cheese is bubbling at the edges. The top should look crispy and inviting, while the cheese underneath remains velvety and warm.
Real talk—don't overbake. You want that crispy topping, but you don't want the cheese to separate or become grainy. If your oven runs hot, start checking at the 15-minute mark to avoid overcooking. Let it rest for 5 minutes before serving to allow the cheese to set slightly and make it easier to cut.
Pro Tips For Making Original Betty Crocker Macaroni And Cheese
- Boil Macaroni Until Al Dente: The recipe says "cooked al dente," but I used to pull it out early—big mistake. Elbow macaroni needs that extra 30 seconds in the water before draining, or it’ll turn mushy when you mix in the cheese sauce later. Trust the timer, not your guess.
- Melt Cheese Slowly: Dumping shredded cheddar into the hot roux and expecting it to blend smoothly? Don’t. Lower the heat to medium-low once the cheese goes in, and stir like you’re stirring your life away. Rushing this step means lumps hiding in every bite.
- Use Sharp Cheddar Only: The recipe calls for sharp cheddar, and I learned this after making the mistake of using mild. Sharp cheddar has the tang and melt you need—no substitutions. If you’re out of sharp, grate a mix of sharp and a little pepper jack for depth, but don’t skimp on the sharpness.
- Add Milk Gradually: Pouring all the milk in at once turns the roux into glue. Instead, whisk in about ½ cup at a time, letting each addition fully incorporate before adding more. This keeps the sauce silky and prevents clumping—no one wants to eat paste.
Storing and reheating this recipe
Refrigerator Storage
Store your mac and cheese in an airtight container for up to 4-5 days in the fridge. Let it cool completely before covering to prevent condensation, which can make the breadcrumbs soggy. I use glass Pyrex containers with tight-fitting lids—they keep flavors fresh and reheat beautifully. 🥫
Freezer Prep Tips
This dish freezes exceptionally well for up to 3 months. Assemble it completely (including the breadcrumb topping) in a freezer-safe container, leaving 1-inch headspace for expansion. Wrap tightly with plastic wrap before sealing the lid to prevent freezer burn. Label with the date so you can track freshness.
Oven Reheating
For best results, reheat in the oven at 350°F for 15-20 minutes, covered with foil. This gentle method preserves the creamy texture and crispy topping.
If the breadcrumbs look soft after reheating, broil for 2-3 minutes to restore crispiness. I always reheat leftovers before serving to ensure that perfect texture. 🔥
Microwave Shortcut
When you're in a hurry, microwave individual portions covered with a damp paper towel for 1-2 minutes on 70% power. Stir halfway through and add 1-2 tablespoons of water or milk if it looks dry.
This method works best for single servings and keeps the cheese from separating too much. 💡
Reviving Stale Toppings
If the breadcrumb topping loses its crispiness after storage, sprinkle fresh Panko breadcrumbs on top and broil for 2-3 minutes before serving. This quick fix restores that satisfying crunch without requiring a full reheat. I keep a small bag of Panko in my pantry specifically for this purpose.
Make-Ahead Sauce
Prep the cheese sauce ahead of time and store it in the fridge for up to 2 days. When ready to serve, simply mix with cooked pasta and assemble with the breadcrumb topping.
This is my go-to strategy for busy weeknights—I cook the pasta fresh, but the sauce is ready to go whenever I need it. This method keeps the dish flexible and stress-free. ✨
Nutrition facts
Frequently asked questions
Why does Betty Crocker's original recipe use both sharp cheddar and processed American cheese?
The sharp cheddar delivers that signature tangy flavor we all love, while the processed American cheese adds creaminess and helps the sauce bind together smoothly. This classic cheese blend creates that perfect balance of rich, velvety texture with just the right amount of sharpness that makes this dish so nostalgic.
Can I make this mac and cheese without baking it?
For a stovetop version, simply mix the cooked pasta with the cheese sauce, then top with buttered breadcrumbs. Let it sit covered for 5 minutes to let the breadcrumbs soften slightly, but not crisp up. This works great for quick weeknight dinners when you don't want to use the oven.
What's the best way to keep the breadcrumb topping crispy?
Use Panko breadcrumbs and press them gently onto the cheese sauce before baking. For extra crispiness, broil for 1-2 minutes at the end of baking. If reheating leftovers, cover with foil first to warm through, then broil uncovered for 2 minutes to restore that perfect crunch.
Can I substitute regular breadcrumbs for Panko?
You can, but regular breadcrumbs tend to get soggy. If you must use them, press extra firmly onto the cheese sauce and bake at a slightly higher temperature (400°F) for 2-3 minutes longer. For best results, stick with Panko—it's worth keeping a box on hand for this recipe!
How can I make this dish extra cheesy?
Add ½ cup extra shredded cheddar to the sauce or stir in ¼ cup grated Parmesan at the end. For a decadent twist, mix in ½ cup cooked bacon bits or ½ cup steamed broccoli florets before baking. Just don't overdo it—the breadcrumb topping should still be visible!