Macaroni and Cheese

James Beard

Author and Educator

Every home cook has their favorite macaroni and cheese recipe. This was James Beard's.


  • 1/2 pound macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • Dash of Tabasco
  • 1 cup shredded cheddar cheese
  • Buttered bread crumbs


Preheat oven to 350ºF.

Boil the macaroni in salted water until just tender. Drain well.

To prepare a white sauce, melt the butter in a heavy saucepan, blend with the flour, and cook several minutes over medium heat. Heat the milk to the boiling point, stir into the flour-butter mixture, and continue stirring till it thickens. Add the seasonings and simmer 4 to 5 minutes.

Butter a 2 to 2 1/2-quart baking dish or casserole. In it arrange alternate layers of macaroni, sauce, and cheese, ending with cheese. Cover the top with buttered crumbs. Bake for 25 minutes, or until the top is nicely browned and the sauce is bubbly. Serve at once.


6 servings