Crowd Pleasers

Classic Macaroni and Cheese

This is a recipe for mac and cheese purists. A classic béchamel sauce, Wisconsin sharp cheddar cheese, and toasted bread crumbs – sometimes simple is best.

Print Recipe

Servings: 6


  • 12 ounces elbow pasta
  • 1/4 cup onion, diced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon hot sauce, more to taste
  • 1 tablespoon mustard
  • 3 cups (12 ounces) Wisconsin sharp cheddar cheese, shredded and divided
  • 3/4 cup bread crumbs, fresh preferred


Preheat oven to 375° F. Cook macaroni according to package instructions, or until al dente. Drain, rinse and set aside.

In large sauce pan, sauté onion in melted butter for two minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute, stirring. Gradually whisk milk into butter and flour mixture. Cook, stirring constantly, until mixture comes to a boil and thickens. Over low heat, add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese.

Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered, oven proof, 9” x 9” dish. Top with remaining 1/2 cup cheese and bread crumbs. Bake for 25 minutes or until top is golden brown.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.