Last Updated on August 20, 2023 by My Back Kitchen
There’s something truly special about a comforting bowl of Grandmas macaroni and cheese that takes us back to childhood memories and cozy family gatherings. What sets this mac and cheese apart is the irresistible corn flake topping, adding a delightful crunch to every creamy bite. This recipe is a true treasure passed down through generations, and we’re excited to share it with you. Gather your loved ones, embrace the nostalgia, and enjoy this timeless favorite that will warm your heart and fill your soul. Elevate your dining experience by pairing Grandmas Macaroni and Cheese with our succulent Cast Iron Chicken recipe, creating a harmonious combination of comforting flavors and textures. Enjoy!
Grandmas Macaroni and Cheese
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or penne
- 1 quart milk
- 8 tablespoons 1 stick unsalted butter, divided
- 1/2 cup all-purpose flour
- 8 ounces Gruyere (for me standard Mac & cheese use all cheddar) grated (2 cups)
- 8 ounces extra-sharp Cheddar grated (2 cups)
- 4 ounces cream cheese cubed and at room temperature
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground mustard
- 4 ounces extra-sharp Cheddar grated
- 2 cups corn flakes
- pinch pepper
- pinch salt
- Preheat the oven to 375 degrees F. Butter a 9×13 dish and set aside.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well and pour into prepared dish.
- Using a microwave or a small sauce pan, heat the milk to a simmer, making sure not to boil. Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 5 minutes or until the sauce is thickened. Remove from heat and stir in the cubed cream cheese until melted. Add the Gruyere, Cheddar, 1 tsp. salt, 1 tsp. pepper, and mustard. Pour the sauce into the cooked macaroni and stir well.
- In a gallon ziplock bag, combine the corn flakes, salt, pepper and lightly crush. Sprinkle on the top of pasta, top with remaining cheddar cheese, and dot with reserved 2 tablespoons butter. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Enjoy!