Classic Macaroni And Cheese This Is Not!


Submitted by Recipe Rain

Classic Macaroni And Cheese This Is Not!

Take a look towards the bottom of these directions… you can freeze this for later! How awesome is that? I love those kinds of recipes for those days when I want something homemade, but I don’t want to do the cooking myself. That happens a lot with the busy lifestyle that we lead in our household. There is always something going on I think. I look at my calendar sometimes and wonder how we are going to be able to accomplish everything… but some how, some way we always get it done. When the day looks extremely busy, I will pull one of these bad boys out and dinner is already done freeing up that little bit of extra time that I would otherwise be spending in the kitchen.

You can make this heartier if you want by adding in a few diced up and cooked chicken breasts. There are other times that I will toss in some broccoli florets too if I have them on hand. That makes it not only heartier and healthier, but also prettier. It’s good enough to serve for a dinner party or take to a potluck no matter how you do it.

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.