Macaroni and Cheese Recipe – Tom Jefferson’s Mac and Cheese

People love Macaroni and Cheese, and this video recipe shows the basic steps to making classic, old-school macaroni and cheese. The adjustable aspect comes in when you decide how much pasta to boil. Most mac and cheese recipes that use this amount of cheese sauce call for 8-ounces of dry elbow macaroni. This makes for a very rich, cheesy, and gooey casserole that yields about 4 portions.


  • 1 lb elbow macaroni
  • 3-4 cups of grated sharp Cheddar cheese, or whatever
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 tsp dried thyme
  • 1/4 tsp cayenne
  • 1/8 tsp white pepper
  • 1/4 tsp Worcestershire sauce
  • 1 tsp salt
  • pinch of nutmeg
  • 1 tsp Dijon mustard
  • 3 cups milk
  • 1/2 cup Panko breadcrumbs plus 1 tbsp butter


Post Author

This post was written by who has written 88 posts on

Roger Stringer is the editor and founder of FoodJumper as well as the founder of TheInterviewr. He lives in Penticton, British Columbia, Canada and also blogs heavily at