This one is a winner with kids who think mac ‘n cheese only comes in the blue box. It looks similar and goes over well in our kids class.


  • ½ pound Elbow macaroni

  • 3 tablespoons butter
  • 1 ½ teaspoon dry mustard
  • 1 teaspoons paprika
  • ½ cup onion
  • 3 Tablespoons flour
  • 3 cups milk
  • 1 cup grated white cheddar cheese
  • ½ cup crumbled feta
  • Salt & pepper to taste
  • 1 cup bread crumbs
  • 2 Tablespoons softened butter


Cook macaroni in salted water to al dente. Drain. Hold aside. In heavy bottom pot melt butter at onion, seasonings and cook till onions are translucent. Add flour and cook a few more minutes. Add milk and bring to simmer, stirring and cook until thickened. Fold in cheeses and add macaroni.  Season with salt and pepper. Pour into buttered casserole dish. Make crumb topping by combining crumbs and soft butter. Sprinkle on top of macaroni. Bake 350ºF for 30 minutes. Let rest 5 minutes out of oven before serving.


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