Old fashioned baked macaroni and cheese is the recipe I am most known for by my family and friends. It is the number 1 most requested dish to bring to any potluck or gathering. When baked in the oven, it gets that slightly crisped top layer that elevates it from stove-top mac & cheese to a “grown-up-but-still-comforting” casserole.
MELISSA'S MACARONI & CHEESE
There’s comfort food — and then there’s this comfort food. When I think of a dish that says “home, family gathering, holiday hero,” this macaroni and cheese is it! It’s that old-fashioned, creamy, baked macaroni and cheese recipe that your friends ask you to bring — and expect you to bring again (or will not let you come unless you do). I have been making this recipe for many years for my family. A few have even replicated it and made it their own by throwing a sprinkle of their own love into it.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
You sure can! While elbow macaroni is the classic go-to, shells, cavatappi, or rotini work beautifully because they hold onto the cheese sauce even better. Just avoid very tiny pastas that can get mushy.
What cheese works best?
Sharp cheddar gives the richest flavor, but feel free to mix it up! Cheddar + Monterey Jack, cheddar + Colby, or even a little smoked cheddar add amazing depth.
Can I double the recipe?
Yes! This recipe doubles perfectly. Use a 9×13 baking dish and add a few extra minutes of bake time.
Can I make this macaroni and cheese ahead of time?
Yes, you can! Assemble the entire dish, cover it, and refrigerate up to 24 hours before baking. Add a splash of milk if it looks a little dry before placing in the oven.
Can I make this recipe without baking it?
You sure can! If you prefer stovetop mac and cheese, simply skip the baking step and serve it straight from the pot—still creamy and delicious.
INGREDIENTS NEEDED (FULL RECIPE IN RECIPE CARD BELOW)
1 cup elbow macaroni
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1¼ cups milk
2 cups sharp cheddar cheese (plus extra for topping)
HOW TO MAKE MELISSA'S MACARONI AND CHEESE
Cook the macaroni according to package directions. Melt the butter, stir in flour to form a roux, then gradually add milk while stirring constantly until the mixture thickens (be careful not to let it scald or burn). Stir in the cheese until melted and smooth.
Butter or oil a 1-quart casserole dish, mix the cooked noodles with the cheese sauce, pour into the dish, add extra cheese on top. Bake at 350 °F for ~20 minutes. Serve warm and watch it disappear.
A family favorite, old fashioned cheesy baked macaroni and cheese recipe.
prep time: 10 minscook time: 20 minstotal time: 30 mins
ingredients
1 cup elbow macaroni
1 tablespoon margarine or butter
I tablespoon all purpose flour
1 1/4 cups milk
2 cups sharp cheddar cheese, extra for topping
instructions
Cook macaroni according to package directions. Melt butter and stir in flour to make a roux. Stir in milk, stir constantly until the mixture thickens. Careful not to let it scald or burn. Continue stirring and add cheese and let it melt. Butter or oil a 1 quart casserole dish and mix noodles with cheese sauce. Bake at 350 degrees for 20 minutes. Enjoy!
NOTES:
This recipe is to make in a 1 quart casserole dish. If making for a larger crowd, double or triple the recipe and cook in a 9 x 13 casserole dish.
*most may contain affiliate links Super flavorful and easy mashed potatoes made super simple by cooking them in the crock pot. Made with chicken broth, butter, sour cream, milk, and russet potatoes.
Crock Pot Mashed Potatoes
Making mashed potatoes in a slow cooker is a game changer for big family meals. If you love the idea of rich-and-creamy mashed potatoes but want to free up your stove for the big meal (or simply minimize kitchen chaos on a weeknight), this slow-cooker version is your new best friend. The best part - keeping these on the warm setting until it is time to dig in!
FREQUENTLY ASKED QUESTIONS
Why do you use chicken broth?
Chicken broth adds another level of flavor that you do not get with just plain water. It levels up mashed potatoes and takes them over the top!
Can these be made on the stove top?
You certainly can. Just place the potatoes in a large pot with chicken broth and bring to a boil, then continue with the rest of the recipe instructions.
Can I make these mashed potatoes ahead of time?
Yes — and they reheat wonderfully. Store them in an airtight container for up to 3 days. To reheat, add a splash of milk and warm them gently in the crock pot or on the stove, stirring occasionally until smooth.
How do I stop mashed potatoes from turning gummy?
Use a potato masher or a hand mixer on low. Avoid over-mixing, which can break down the starches and create a gluey texture. Gently mash until they’re smooth and fluffy.
INGREDIENTS NEEDED (SEE FULL RECIPE IN RECIPE CARD)
5 pounds russet potatoes, peeled and chopped
32 oz chicken broth
1 stick (½ cup) butter, cubed and divided
½ cup milk
½ cup sour cream
Salt & pepper, to taste
HOW TO MAKE CROCK POT MASHED POTATOES
Peel the russet potatoes and chop into chunks. Place them in your 5- or 6-quart slow cooker.
Pour the 32 oz chicken broth over the potatoes. Scatter half the butter (cubed) over the top. Add salt and pepper. Cover and cook on High for 4 to 6 hours, or until the potatoes are tender.
Once the potatoes are tender, drain off the chicken broth. (Yes—you’re discarding the cooking liquid at this point.)
Add the remaining butter, the milk, and the sour cream. Mash the potatoes with a potato masher (or mixer, if you prefer super smooth) until you reach your desired consistency. If they seem too thick, you can add a bit more milk or some of the reserved broth. Season with more salt & pepper to taste.
Keep on the “warm” setting until ready to serve. serve.
Crock Pot Mashed Potatoeshttps://www.youtube.com/watch?v=Qa136mF72WESuper flavorful and easy mashed potatoes made super simple by cooking them in the crock pot.https://i9.ytimg.com/vi/Qa136mF72WE/mq3.jpg?sqp=CIyL5-0F&rs=AOn4CLAOXtyoLAVKD6XKLagS0Acsm8BbZA09-19-2019
Yield: 10
Author: Served Up With Love
prep time: 20 Mcook time: 4 hourtotal time: 4 H & 20 M
Super flavorful and easy mashed potatoes made super simple by cooking them in the crock pot. Made with chicken broth, butter, sour cream, milk, and russet potatoes.
ingredients:
5 pounds russet potatoes, peeled and chopped
32 oz chicken broth
1 stick of butter, cubed and separated
½ cup milk
½ cup sour cream
Salt and pepper to taste
instructions:
How to cook Crock Pot Mashed Potatoes
Peel and chop potatoes and place into a 5 or 6 quart slow cooker. Add in chicken broth and half the butter on top. Add salt and pepper. Cook on high for 4 to 6 hours until potatoes are tender. Once potatoes are tender, drain the chicken broth. Add the milk, butter, and more salt and pepper and mash with a potato masher or mixer. It may require more milk or some reserved chicken broth if not creamy enough. Mix until desired consistency.
A festive fall drink that’s simple, refreshing, and crowd-pleasing!
Autumn Harvest Punch
I don't know about you but I love making a swoon worthy drink for special occasions. It is just something about a pitcher full of goodness that really sets the mood. This punch is similar to one we served at my sister's wedding years ago. This recipe takes everyday juices to a new level of flavor. This recipe comes together in just minutes, balances sweet and tart with apple, pear, orange, and cranberry flavors giving it a festive feel. Plus, it's kid-friendly, yet simple enough to serve when friends drop by or for holiday prep.
FREQUENTLY ASKED QUESTIONS:
Can I use any kind of apple for this recipe? Yes, since it is a garnish you can use any apple that is in season. For a little extra zing, add a cinnamon stick with the apple slices.
Can I make an adult version? Absolutely, for an adult version, you could float a splash of spiced rum or bourbon in each glass or add to the pitcher —but keep a non-alcoholic version for the kids.
Can I make ahead to ease party stress? Yes, to make it ahead: Mix all the juices except the soda, refrigerate, then add the soda and fruit slices just before serving so the soda stays bubbly.
What is the best container to put this punch in?
You can use a pitcher, a bigger glass or plastic drink dispenser, or a punch bowl.
INGREDIENTS NEEDED (SEE FULL RECIPE IN RECIPE CARD BELOW)
1 (64 oz) bottle apple juice 12 oz frozen orange juice concentrate
16 oz (half of a 32 oz bottle) cranberry juice
1 cup pear nectar (can usually find in the drink aisle or where you find mexican food favorites)
Sliced apples and pears for garnish
Optional: ginger-ale or lemon-lime soda to add fizz (the fizz brings the pizzaz!)
HOW TO MAKE AUTUMN HARVEST PUNCH
Pour the apple juice, orange juice concentrate, cranberry juice, and pear nectar into a large pitcher or punch bowl. Stir to combine. Add ice and fruit slices and soda if using. Enjoy!
Autumn Harvest Punchhttps://www.youtube.com/watch?v=ic8jTvZ4FagThis Autumn Harvest Punch is filled with apple and pear flavors. It's the must have party punch this fall.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM7TUoN5SaTVUoJ_3wvcSsutbIUaIAsk8XvdTm82vulDm2KyBbFDyTEp0Q0dEC1OOCWpAnLB_XtkNOHYR0-UAi1YIkh6zdjsVyXYGVKxfyNIWRDUtm4aromnxKAYluS16cNbBJT372Bs/s640/Autumn+Harvest+Punch+with+apples.jpgAug 19, 2019
Yield: 6 - 8
Author: Served Up With Love
Autumn Harvest Punch
Autumn Harvest Punch is filled with apple, pear, orange, and cranberry flavors. It is the perfect party punch for all your fall gatherings. Super kid-friendly!
prep time: 5 Mcook time: 5 Mtotal time: 10 M
ingredients:
1- 64 oz bottle of apple juice
1 12 oz frozen orange juice concentrate
16 oz (half) bottle of cranberry juice
1 cup of pear nectar
Sliced apples and pears for decoration
Optional: Ginger ale or lemon lime soda to create a little fizz
instructions:
How to cook Autumn Harvest Punch
Pour the apple juice, orange juice concentrate, cranberry juice, and pear nectar into a large pitcher or punch bowl. Stir to combine. Add ice and fruit slices and soda if using. Enjoy!
A cozy fall favorite that’s as easy as it is delicious!
If you’re searching for an easy apple dessert that tastes like homemade comfort without all the work, this Apple Cobbler Dump Cake is it! With just four simple ingredients and five minutes of prep, you’ll have a warm, buttery dessert that fills your kitchen with the smell of baked apples and cinnamon. It’s perfect for fall gatherings, weeknight treats, or whenever you need a little sweetness to end the day.
If you’re anything like me, you love a good dessert that tastes homemade but doesn’t take all afternoon to make. That’s exactly why I love this Apple Cobbler Dump Cake. It’s warm, buttery, and full of cozy cinnamon-apple goodness — and the best part? You literally just dump everything into the pan and bake!
FREQUENTLY ASKED QUESTIONS
Can I make this with fresh apples instead of canned filling?
Yes! Peel and slice 6–8 medium apples, toss them with a bit of lemon juice, sugar, and cinnamon, and use them in place of the canned pie filling. The texture will be a little more rustic, but just as delicious.
Do I need to refrigerate leftovers?
Yes. Once cooled, cover the dish tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave or pop the whole dish in the oven at 350°F for about 10–15 minutes.
Can I use a different cake mix flavor?
Absolutely! Spice cake mix works beautifully for extra fall flavor, or try white or French vanilla cake mix for a lighter taste.
Can this be made ahead of time?
Yes — you can bake it the day before and reheat before serving. Just be sure to cover it so it doesn’t dry out.
What should I serve it with?
A scoop of vanilla ice cream or a dollop of whipped cream takes this dessert to the next level!
INGREDIENTS NEEDED (SEE FULL RECIPE IN RECIPE CARD BELOW)
2 cans apple pie filling
1 box yellow cake mix
1 ½ sticks butter, melted
1 teaspoon ground cinnamon
HOW TO MAKE APPLE COBBLER DUMP CAKE
Preheat oven to 350 degrees. Pour the two cans of apple pie filling into the bottom of a 9 x 13 casserole dish, sprinkle with cinnamon, cover with dry cake mix, drizzle melted butter all over the top of the cake mix. Bake for 45 minutes to an hour.
Tips & Variations
Add chopped pecans or walnuts on top before baking for extra crunch.
Want a little spice? Add a pinch of nutmeg or allspice.
Using fresh apples? Peel and slice about 6–8 medium apples, toss with lemon juice and sugar, and use them instead of canned
Easy to make 4 ingredient Apple Cobbler Dump Cake. One of the best fall desserts!
prep time: 5 minscook time: 45 minstotal time: 50 mins
ingredients:
2 cans of apple pie filling
1 box of yellow cake mix
1 ½ sticks of butter, melted
1 teaspoon ground cinnamon
instructions
Pour the two cans of apple pie filling into the bottom of a 9 x 13 casserole dish, sprinkle with cinnamon, cover with dry cake mix, drizzle melted butter all over the top of the cake mix. Bake at 350 degrees for 45 minutes to an hour.
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