Every year for my birthday my Mom (Mama Newk) would make/makes (if I’m home) me my favorite meal – her macaroni & cheese. I’ve tried a lot of macaroni and cheese in my life. A lot. But no matter what, Mama Newk’s always ranks supreme. There’s just something about it that’s so delicious and classic.
The recipe is great as is but growing up to make it go a little further and to make it a bit healthier, my Mom would sometimes add broccoli and/or chicken. We loved it any way she made it. She’d also use pretty much whatever she had in the pantry for this. Different types of cheese, different types of noodles, and for the crusty topping she’d use anything she had on hand – Ritz crackers, tortilla chips, Doritos even (ha!). I think our favorite of them all though is when she added some grated parmesan cheese along with the cheddar to the recipe and Ritz on top.
You know what puts this recipe over the edge? Once it comes out of the oven and it’s steaming on your plate, add some ketchup to the top. That’s our all time favorite way to eat it. It might sound a bit odd but trust me! It’s the best! By the way, THIS is our favorite Paleo ketchup!
There’s really no way to make this recipe Paleo entirely… The cheese is the best part! However, I made it with these noodles (gluten free, chickpea pasta) last time and Stephen couldn’t even tell!
Mama Newk's Macaroni & Cheese
- 1 pound elbow macaroni (or whatever shape you prefer)
- 4 tbsp butter or margarine
- 1 onion, finely chopped
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper (or more if you wish!)
- 2 cups milk
- 2-3 cups cheddar cheese and/or parmesan, colby jack, etc., cubed
- crunchy topping - Ritz (about 1/2 a sleeve) or tortilla chips, etc.
Cook the macaroni according to the package directions.
Preheat the oven to 350 F.
To make the cheese sauce, melt the butter in a large saucepan and cook the onion in the butter until the onion is translucent.
Stir in the flour, salt, and pepper.
Add the milk to the pan and stir until the mixture is thick and bubbly.
Cook for 1-2 minutes more before adding the cheese. Continue stirring until the cheese is completely melted.
Add the cooked macaroni to the sauce and stir until combined.
Add the mixture to a casserole dish.
Crumble the topping over the macaroni and cheese mixture.
Cook in the oven for 30-35 minutes.
Extra: Add ketchup to the top and ENJOY!
I hope you love this recipe as much as we do! I’d love to know what you think if you decide to try it out. Tag me in your photos on Instagram!
As always, thank you all so much for your support. You make this job even more awesome.
Pin this image to save for later: