Some things just speak for themselves.

I could tell you a little story.  Or I can give you history on this dish but based its popularity of this dish and awesomeness in these photos… I will let it speak for itself.

Make me….

Mac n’ Cheese or Macaroni Pie

1 lb Macaroni cooked according to directions on the package

2 lb sharp cheddar cheese, grated

8 oz gruyere cheese or smoked gouda, grated

8 oz white cheddar, grated

4 cups whole milk

¼ cup butter

¼ cup flour

1 tsp Dijon mustard

¼ tsp black pepper

½ tsp salt


Preheat oven to 350 degrees.   Grease a  13 x 9 baking dish then set aside.

In a large heavy bottom sauce pot over medium heat melt butter.   Add flour and stir until smooth.   Add milk and cook until milk is warm and sauce has thickened a bit.  Set 1 1/2 cup of grated cheese aside, this will be for the top.  Ad remainder of cheeses, black pepper, Dijon mustard and salt then stir until smooth.    Add macaroni to the cheese sauce, stir making sure the macaroni is well coated.

Pour into a large baking dish, sprinkle with remaining cheese.  Place into oven and cook for 35-40 minutes or until bubbling and golden brown.   Remove from oven.  Allow to cool before serving.


  • If you are unable to find gruyere cheese, you can use parmesan cheese instead or just all cheddar cheese.
  • In the Caribbean when making Macaroni Pie they typically don’t make a cheese sauce.  Instead all of the ingredients minus the flour and butter are combined with the macaroni.  I find that I prefer this version.


  1. May 15, 2012 / 7:41 am

    Love this dish, I have made it in the past but messed up the recipe I ended up putting about 3 tablespoons of mustard in it. Could of renamed it mac n mustard. I think I shall give it another go.

  2. JehanP
    May 15, 2012 / 7:52 am

    Oh no! Simon mustard is very potent so it’s best to start with very little then gradually add more as needed.

  3. May 15, 2012 / 5:08 pm

    Mac & cheese lovers here! We can’t give away our secret recipes (we actually both have our own ways of making it), but we are all about a good (homemade!) mac & cheese. We may even have that mac & cheese cook off we’ve been talking about for a while!

  4. May 16, 2012 / 6:59 am

    the cheesy top looks divine!!!! and the pots are just lovely!!!! MUST HAVE BOTH NOW!!! 🙂

  5. May 17, 2012 / 1:58 pm

    These look so good and I absolutely love your dishes!! 🙂

  6. JehanP
    May 17, 2012 / 3:38 pm

    Thanks Kelly and thanks for stopping by.

  7. Lanzey
    June 4, 2012 / 11:23 pm

    Hey Jehan….what kind of macaroni did you use?……..Also I was searching high and low online for the little pots that you have there but to no avail. Help!! pleaseee 🙂

  8. JehanP
    June 5, 2012 / 5:30 am

    Lanzey any brand of elbow shaped macaroni is fine. As for the pots, they can be found at Home Goods, Marshalls or Pier 1 Imports.

  9. Keshia
    November 26, 2014 / 1:46 pm

    If I were to make this for thanksgiving minus the Gruyere cheese (can’t find it at all) would just triple the ingredients?

  10. JehanP
    November 27, 2014 / 10:34 am

    Yes, Keshia, just add the same amount as you would the gruyere.