5 from 1 vote
Macaroni and Cheese
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 to 6 servings
  • 2 cups elbow macaroni
  • 1/4 cup butter divided
  • 3 tablespoons flour
  • 1 teaspoon Lawry's Seasoning Salt
  • 1/2 teaspoon dry mustard
  • Fresh ground pepper to taste
  • 2 cups milk warmed for 1 minute in microwave
  • 8 ounces Velveeta cheese cubed
  • 1-1/2 cups cheddar cheese grated
  • 1/4 cup Italian style dry bread crumbs
  1. Cook elbow macaroni in boiling, salted water for 6 minutes. Drain and set aside.
  2. Preheat oven to 350 degrees. Melt 3 tablespoons of the butter in large saucepan on low heat. Blend in flour; cook and stir 1 minute. Gradually whisk in milk; cook, stirring constantly, until thickened. This will take about 4 to 5 minutes.
  3. Stir in Lawry's Seasoning Salt, mustard and pepper and then add Velveeta and cheddar cheese; stir until melted.
  4. Stir in macaroni, mix well and remove from heat. Pour into a lightly greased 1-1/2-quart casserole.
  5. Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle casserole with bread crumb mixture.
  6. Bake at 350 degrees for 20-25 minutes or until thoroughly heated.
  7. Optional: For a nice browned top, at end of baking time, crack open oven door, turn to broil and cook for an additional 2 or 3 minutes. Watch closely and remove from oven as soon as it is golden brown.