This is our mothers recipe and is cherished more now since she has passed. It’s important to do all the layers just like the recipe,it does make a huge difference when it’s all cooked together and the flavors blend just perfectly! ¬†You won’t be disappointed ūüėȬ†


  • 1- 16oz Box Elbow Macaroni Cooked and Well Drained
  • 2- 24oz bricks of Extra Sharp Cheddar Cheese Shredded
  • 2- Sticks of Butter
  • 1- Cup of ¬†Flour
  • 1 1/4 Cups of Milk
  • 1 1/2- Ritz Cracker Sleeves Completely Crushed in a Bowl
  • Freshly Ground Black Pepper



  1. Preheat your oven to 350*  (put a sheet of foil on oven rack in case it boils over)
  2. Butter a 3 qt oval or round casserole dish making sure to get the bottom and sides covered with the butter. (you want a deep dish so that you can layer the ingredients)
  3. Put a layer of macaroni on bottom of your casserole dish
  4. Sprinkle thin layer of flour over macaroni
  5. Put 6 paper thin slices of butter on top of noodles
  6. Cover with cheese (no noodles should be seen through the cheese)
  7. Cover the cheese with freshly ground black pepper.
  8. Repeat these layers until only about 3 inches from top of dish.
  9. Pour milk evenly over the top. (should use enough milk to fill about 3 inches in bottom of casserole dish)
  10. Melt 4 TBSP’s of butter and mix with your crushed cracker crumbs. ¬†Use your hands and mix very well together.
  11. Put your cracker crumbs on top of the macaroni and cheese.
  12. Put in pre-heated 350* oven for about 30-45 minutes or until it’s bubbly.
  13. Let rest for about 10-15 minutes before serving.


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