Recipe courtesy of B. Smith

Macaroni and Cheese with Naomi Judd

Save Recipe
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 4 servings as a main dish, or
Share This Recipe


8 ounces uncooked macaroni or medium shells

1/2 stick or 1/4 cup butter

1/4 cup all-purpose flour

2 cups milk

6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping)

Salt and pepper, to taste


  1. Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth.
  2. Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.

Macaroni and Cheese

Mac and Cheese

Baked Macaroni and Cheese

Lobster Mac and Cheese

Baked Macaroni and Cheese

Cauliflower "Mac" and Cheese Casserole

Cauliflower "Mac" and Cheese

Macaroni and Cheese