Macaroni and Cheese Bristol

Macaroni and Cheese

The Spruce / Diana Rattray

  • Total: 42 mins
  • Prep: 20 mins
  • Cook: 22 mins
  • Yield: 4 Servings

This favorite macaroni and cheese recipe makes a great side dish or main dish casserole, especially on weeknights.


  • 2 cup macaroni
  • 2 cup whole milk
  • 1/2 teaspoon salt
  • 4 tbsp. flour
  • 4 tbsp. fat (butter preferred, but use solid fat, bacon drippings, lard, etc.; melt before adding)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 2 cup grated cheese
  • Handful of dry bread crumbs

Steps to Make It

  1. Preheat oven to 400 F.

  2. Cook the macaroni until al dente, drain, and place in a casserole. Mix together the milk, salt, flour, and fat and cook in a double boiler until thick.

  3. Add the salt, pepper, dry mustard, and grated cheese, mix well, and heat stirring until the cheese is melted and well blended in.

  4. Pour over the macaroni in the casserole, sprinkle the top with dried bread crumbs, and bake for 15 minutes.

The secret is the mustard. For cheese, use the sharp or mild cheddar according to your taste.

Avoid lumpiness with flour by adding the flour and fat to the milk and mixing it smooth before putting on the heat. Always use whole milk, never the 2% form.