Mama Fawn’s Baked Macaroni and Cheese is creamy, cheesy and absolutely delicious.  It’s a favorite of family and friends and I finally have it for all of you to enjoy.

So What is so Special about my Macaroni and Cheese?

I believe what makes Mama Fawn’s Baked Macaroni and Cheese so special is that this is my mom’s recipe that I have ‘made my own’.  Not that it’s better than my mom’s, it’s just more ‘extra’ than my mom’s.  😂

I have made this Baked Macaroni and Cheese for so many years.  One of the first things I made my husband when we first got married… a long time ago. 😀  And I’m still making it for him.  Usually I make it with some Smoked Sausage but this dish can go with almost anything.

I’ve also made Baked Macaroni and Cheese for dinner parties, Bible studies, holidays, picnics, and catering.  I can’t even tell you how many times I have made this dish.  I pretty much could make this in my sleep.

How Do You Make Mama Fawn’s Baked Macaroni and Cheese?

First, you need to cook your pasta.  I use elbow macaroni (most of the time) for this dish but you can use any tubular pasta.  Sometimes I use shells and even ziti but I like elbows for this particular recipe.  I cook the macaroni until it is al dente (tender but firm) since you will continue to bake it in the oven.

Secondly, I make a bechamel sauce or white sauce.  It is simply making a roux with butter and flour and then adding the milk.

Next, I add the cheese to melt into the sauce.  The cheese is what makes this Mac and Cheese, Mama Fawn’s Baked Macaroni and Cheese.  I use the pasteurized process cheese-velveeta.  Do not wrinkle your nose at this ingredient.  I literally only use velveeta for this dish and remember this is my mom’s recipe.  It really makes a smooth and tangy cheese sauce and perfect for mac and cheese.  I also add shredded cheddar or whatever melty cheese I have on hand.

Lastly, I put the macaroni, cheese sauce and shredded cheese in a baking dish and bake and Voila!  Mama Fawn’s Baked Macaroni and Cheese!!!

What Do I Need to Make Mama Fawn’s Baked Macaroni and Cheese?

You will need a dutch oven (large saucepan), small saucepan,  spoon, colander, whisk, measuring cups, measuring spoon, 8×8 baking dish, cheese grater, and the following ingredients:

Mama Fawn’s Tips. . . 

•  You can use any tubular pasta for this dish.
• Cook the pasta al dente or the least amount of the box.
• Make sure you have plenty of water to cook your pasta.
• Salt the boiling water before adding the pasta.
• When cubing the cheese, make sure they are uniform pieces so they will melt evenly.
• I use cheddar most of the time but you can use whatever ‘melty cheese’ you have on hand.
• You don’t want the white sauce to boil so you want to keep an eye on it.
• To make this dish a one dish meal, add ham chunks, broccoli, tomatoes, cooked ground beef or sausage.
• Feel free to double this recipe.  I always do it when I am serving a crowd.
• I like to shred my own cheese instead of bagged cheese because of the caking additives but feel free to use bagged cheese, if you desire.