Classic Macaroni And Cheese This Is Not!


Submitted by Recipe Rain

Classic Macaroni And Cheese This Is Not!

My kids are completely and utterly obsessed with macaroni and cheese. It’s almost to the point where I am sick of not only eating it, but making it too.

I like to try out different things in the kitchen, but it’s hard to do when every time you ask your kids what they want they say macaroni and cheese. I have a few different recipes that I use, but even those are getting boring in the rotation. Now that they are getting older, I figured that I could expand on my usual ones and try something different and unique for once. There are millions of recipes out there, so why limit ourselves to just the classics? This is the one that first caught my eye, so I made it one night.

There was actually a little bit of anxiety running through me when I pulled it out of the oven. What if they didn’t like it? Now I had a great big casserole dish full of macaroni and cheese and I was going to have to eat it all myself. What if I didn’t even like it? I didn’t want to throw it all away! I can’t stand wasting food, and my kids seem to be the masters at taking care of that job. I had to sneak a bite while I was filling up their plates, and it was way better than what I had ever expected. I almost ate the whole plate.

The kids were the true test though, and they gobbled it right up! We didn’t have hardly any leftovers to speak of, and the ones we did have were super tasty the next day!


Classic Macaroni And Cheese This Is Not!


  • 1 pound Barilla elbow macaroni
  • 1/4 cup Land O Lakes butter
  • 1/3 cup unbleached, Gold Medal all-purpose flour
  • 4 cloves garlic, crushed, or 1 heaping teaspoon of crushed garlic from a jar
  • 2 1/2 cups milk
  • 2 cups shredded mozzarella or jack cheese
  • 1 cup shredded Asiago, Romano, or Parmesan cheese
  • fine sea salt and freshly ground black pepper, to taste
  • optional garnish: chopped scallions


  1. Preheat the oven to 400°. Grease a 9×13-inch pan.
  2. In a large pot of boiling, salted water, cook the macaroni according to package directions, drain.
  3. Meanwhile, in a medium sauce pan, melt the butter. Add the flour and garlic, whisking until smooth. Cook over medium-high heat until bubbly.
  4. Slowly whisk in the milk, whisking until smooth. Cook over medium-high heat until thickened into a sauce.
  5. Whisk in 1 cup of the mozzarella cheese as well as the Asiago. Season to taste with salt and pepper.
  6. Combine the cheese sauce with the cooked noodles, stirring to distribute the sauce throughout. (It will be pretty stringy thanks to the mozzarella.)
  7. Transfer this into the prepared baking dish. Sprinkle on the remaining 1 cup mozzarella cheese and scatter the scallions, if using, over the top. At this point, you can cool, wrap, and freeze/chill for a later baking time.
  8. Bake for 15 minutes. If you’ve refrigerated the dish, add another 5 to 10 minute. If you’ve frozen the casserole, thaw it completely in the refrigerator first.