This is a straightforward homemade version of Luby’s Macaroni and Cheese — creamy, cheesy, old-school comfort. It’s simple, nostalgic, and makes a big cozy batch that’s perfect for sharing (or hoarding, no judgment).
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 25 mins
- Flavor: cheesy, buttery, warm
- Great for: potlucks, low-effort dinners, childhood flashbacks
Why I Like This Recipe
Honestly? I had dry milk to use up and was way too lazy for anything complicated. Threw this together, didn’t even measure perfectly, and it still turned out creamy and kinda perfect. Ate it standing in the kitchen. Felt like I was 12 again. In a good way.
Ingredients
- 16 oz dry elbow macaroni
- 2 tbsp nonfat dry milk
- 2 tbsp all-purpose flour
- 1 tbsp melted butter
- 1¼ cups boiling water
- 3 cups shredded American cheese (divided)
- ¼ tsp salt
How To Make Macaroni and Cheese
- Boil your pasta: Salt your water. Cook elbow noodles till soft. Drain and forget them for a sec.
- Make the sauce base: In a bowl — mix dry milk, flour, and melted butter. Slowly whisk in boiling water. Go slow.
- Cheese it: Stir in 1 cup of cheese while the mixture’s hot. It’ll get gooey.
- Put it all together: Dump in the pasta, another cup of cheese, the salt. Mix but don’t smush it.
- Bake: Pour into a greased dish. Cover tight with foil. Bake 350°F for 25 mins.
- Final cheese hit: Take off foil. Top with last cup of cheese. Bake 1–2 mins more till melted.
Tips for Success
- Don’t skip the foil — keeps it creamy.
- American cheese only. I know it’s weird but trust it.
- Boiling water must be boiling or your sauce will be sad.
- Stir slow. Rough pasta is depressing.
Storage and Reheating
- Fridge: Keeps 3–4 days.
- Freezer: Yep. Wrap in portions. Add splash of milk when reheating.
- Microwave: 1–2 mins. Stir halfway.
- Oven: Reheat at 300°F covered, about 10–15 mins.
FAQs
Yep. Use hot whole milk instead of the water + dry milk.
Sure. Just don’t pick something fancy. Elbows hold sauce better.
Yeah, but it won’t taste the same. American melts best here.
Go for it. It won’t be Luby’s style anymore, but hey.
Yup. Just wait to bake it till you’re ready to eat.
Common Mistakes and How to Dodge Them
- Cold water in the sauce → no. Must be boiling or it clumps.
- Using fancy cheese → nope. Use the weird melty kind.
- Overcooking the pasta → it bakes more later, so go al dente.
- Forgetting the foil → you’ll cry. It’ll dry out.
- Not enough cheese → don’t skimp. Three full cups or bust.
Nutrition Facts (Per Serving)
- Calories: 431 kcal
- Total Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 56mg
- Sodium: 977mg
- Potassium: 229mg
- Total Carbohydrate: 46g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 17g
Macaroni and Cheese Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes25
minutes431
kcalCreamy, buttery baked mac just like cafeteria trays — gooey in the best way.
Ingredients
16 oz dry elbow macaroni
2 tbsp nonfat dry milk
2 tbsp all-purpose flour
1 tbsp melted butter
1¼ cups boiling water
3 cups shredded American cheese (divided)
¼ tsp salt
Directions
- Boil pasta, drain.
- Mix dry milk, butter, flour. Slowly whisk in boiling water.
- Stir in 1 cup cheese till smooth.
- Add pasta, 1 cup cheese, salt. Stir gently.
- Transfer to dish, cover with foil. Bake 25 mins at 350°F.
- Top with remaining cheese. Bake 1–2 mins more.
Notes
- Boiling water is non-negotiable.
- Use processed cheese for the real thing.
- Don’t skip foil — keeps it soft.
- Add a splash of milk if reheating from the fridge.
