Homemade Macaroni and Cheese


Oh what a weekend!  It was productive.  It was fun.  It was warm.


  • Cleaned out the garage.
  • Took the recyclables to the dump.
  • FINALLY took down the house winter decorations and put up spring décor.
  • 5 loads of laundry hung on the line, folded AND put away. Love the smell of fresh hung out clothes!

It feels good to be productive.



  • Wisconsin Friday Night Fish Fry – need I say more?
  • Saturday night with friends.  On their deck.   In the middle of March.   Until 11pm.   In just a sweatshirt and jeans.
  • Bantered back and forth with some of my cousins via facebook.  Someday I’ll introduce you to them.  But I’m not sure you’re ready for that yet. 

It always feels good when you’re having fun.



  • If you are in the Midwest – I don’t need to tell you we’ve had record breaking heat for 5 days in a row.  
  • Slept with the windows open – in March!

It feels good to have it warm but I know it won’t last so we’re enjoying it while we have it.

Oh what a weekend!  To celebrate a productive, fun and warm weekend, I’m sharing with you a homemade macaroni and cheese recipe.  Not the kind from the box.  Although 2 out of my 3 kids still prefer “Kraft Macaroni and Cheese – it’s the cheesiest” over this homemade stuff, but hey – they’re only 7 and 12, they’re supposed to like the blue box kind.  But give this homemade version a try.  It won’t disappoint.

Macaroni and Cheese

This dish makes a good main meal or a nice side dish. Experiment a little after the first time to see if you like more garlic or mustard or salt or pepper. Use a different type of cheese or several different types if you want to change it up a bit. This recipe is mild enough that most kids will eat it.

Yield: 6 - 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


2 cups uncooked elbow macaroni
2 tablespoons of butter
1 medium onion finely chopped
1 tablespoon minced garlic
2 teaspoons seasoning salt
1 teaspoon pepper
1/2 cup all purpose flour
2 cups milk
2 tablespoons yellow mustard
8 ounces shredded sharp cheddar cheese


1. Heat oven to 375 degrees.
2. Cook and drain elbow macaroni according to package directions using the minimum cook time.
3. While macaroni is cooking, in a medium saucepan, melt butter over medium heat. Add onion and cook until tender. Add garlic, seasoning salt and pepper. Stir well.
4. In a small bowl, combine flour and milk and whisk until all of the lumps are gone. Stir into onion and garlic mixture.
5. Add mustard and stir well.
6. Heat until it comes to a boil, stirring constantly.
7. Boil and stir for 1 minute.
8. Remove from heat and add cheese. Stir until melted.
9. Add to drained macaroni and stir until well mixed.
10. Serve immediately or bake for 30 minutes in the oven for a nice golden brown look.

Adapted from BettyCrocker.com