Lubys Cafeteria Macaroni and Cheese

This recipe pays homage to a beloved comfort classic: Lubys Cafeteria Macaroni and Cheese. It’s creamy, tangy, and perfectly cheesy with a tender pasta base. I’ve translated the original cafeteria-style technique into a home-kitchen-friendly method while keeping the soul of the dish intact. Every scoop delivers melty sauce, a hint of mustard for brightness, and a golden baked top that gives you that delightful contrast between creamy interior and lightly crisp surface.

The following version is written so you can recreate the exact flavor and texture at home. The ingredient list below mirrors the recipe measurements and names as the source, and the directions are rewritten into clear, step-by-step instructions to help you cook with confidence.

Why this mac and cheese works

Macaroni and cheese lives or dies by three things: the pasta texture, the cheese blend, and the sauce body. This recipe uses elbow macaroni for classic bite, a combination of cheeses for complex flavor, and a smooth milk-and-butter base with just enough flour to thicken without getting gummy. A touch of dry mustard and a dash of salt round the flavor profile. Baking at the end melds everything together and creates a thin golden top that makes the first spoonful sing.

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 cup evaporated milk
• 2 cups Velveeta, cubed (use a processed cheese alternative labeled suitable for your dietary needs)
• 1/2 cup Cheddar cheese, shredded
• 2 tablespoons yellow mustard
• 1 teaspoon Worcestershire sauce (use a vegetarian-friendly Worcestershire if preferred)
• 2 eggs, beaten
• 1 pound elbow macaroni, cooked and drained
• 1/2 teaspoon salt, or to taste

Notes on ingredients

I kept the ingredient quantities and names exactly as listed to preserve the authenticity of the recipe. If you prefer a different processed cheese product than Velveeta, choose one that melts smoothly and is suitable for your pantry. The Worcestershire can be substituted with a similar savory sauce if you want to avoid anchovy in standard versions.

Equipment

• Large pot for boiling pasta
• Medium saucepan for the sauce, or a 3-quart saucepan
• 9×13-inch baking dish (or similar capacity)
• Whisk and wooden spoon
• Measuring cups and spoons

Serving suggestions

Serve this mac and cheese hot from the oven with a simple green salad or roasted vegetables. It also pairs well with roasted chicken or a crisp slaw for contrast. Leftovers reheat beautifully in the oven at low heat or in a saucepan with a splash of milk to loosen the sauce.

Rewritten step-by-step directions

The directions below follow the original sequence but are rewritten for clarity and kitchen ease. Read through once before you start.

1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it with butter or nonstick spray.
2. Bring a large pot of salted water to a rolling boil. Add 1 pound of elbow macaroni and cook until just tender to the bite (al dente), following the package directions for timing. Drain the pasta thoroughly and set aside in the colander while you prepare the sauce.
3. In a medium saucepan over medium heat, melt 1/2 cup butter until it becomes foamy and begins to shimmer. Sprinkle 1/2 cup all-purpose flour into the melted butter and whisk constantly to form a smooth roux. Continue cooking and whisking for about 1 to 2 minutes to remove the raw flour taste, but do not let the roux brown.
4. Gradually pour in 4 cups milk and 1 cup evaporated milk while whisking continuously to prevent lumps. Increase the heat slightly if needed to bring the mixture to a gentle simmer. Stir until the sauce thickens and coats the back of a spoon, which should take about 4 to 6 minutes.
5. Reduce heat to low. Add 2 cups of cubed processed melting cheese (Velveeta or similar) and 1/2 cup shredded Cheddar cheese to the warm milk mixture. Stir gently but thoroughly until all the cheese is fully melted and the sauce is smooth. Maintain a low heat so the cheeses melt gently without separating.
6. Whisk in 2 tablespoons yellow mustard and 1 teaspoon Worcestershire sauce to the cheese sauce. Taste and add 1/2 teaspoon salt, adjusting to your preference. Keep the sauce warm but not boiling.
7. In a small bowl, beat 2 eggs until blended. Temper the eggs by slowly whisking a small ladleful of the warm cheese sauce into the beaten eggs to bring their temperature up, then gradually whisk the egg mixture back into the main sauce. Stir continuously to fully incorporate the eggs and prevent curdling.
8. Add the drained elbow macaroni to the sauce and fold gently with a wooden spoon or spatula until all the pasta is evenly coated. Make sure there are no dry pockets of pasta.
9. Spoon the macaroni and cheese into the prepared 9×13 baking dish, spreading it out in an even layer. Smooth the top with the back of a spoon.
10. Bake in the preheated oven for about 25 to 30 minutes, or until the casserole is hot and bubbly and the top takes on a light golden color. If you want a slightly crispier top, you can place the dish under the broiler for 1 to 2 minutes—watch it carefully so it does not burn.
11. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This short rest allows the sauce to set slightly and makes the dish easier to portion.

Troubleshooting tips

• If your sauce looks grainy, the heat may have been too high while melting the cheese. Reduce the heat and stir gently until smooth. Adding a splash of milk can help loosen and smooth the sauce.
• If the mixture is too thick before you add the pasta, whisk in a little more milk a tablespoon at a time until you reach a saucy consistency.
• To prevent the eggs from scrambling, always temper them by adding a small amount of warm sauce first and then whisking them back into the pan slowly.
• Leftovers can thicken in the refrigerator. Reheat gently in a saucepan with a splash of milk or in the oven at 300°F (150°C) until warm.

Flavor variations and add-ins

You can customize this base easily:

• Add cooked, diced roasted chicken or turkey for a heartier casserole.
• Stir in cooked vegetables like peas, roasted red bell pepper, or steamed broccoli for extra color and nutrition.
• For a smoky note, mix in 1/2 teaspoon smoked paprika or 1/2 cup finely diced smoked cheese along with the other cheeses.
• For a crunchy topping, sprinkle 1/2 cup breadcrumbs mixed with 1 tablespoon butter over the top before baking.

Storage

Cool the leftover macaroni and cheese to room temperature, then cover and refrigerate for up to 3 days. Freeze in an airtight container for up to 2 months. Reheat from thawed or directly from the fridge in a 325°F (160°C) oven until heated through, or reheat on the stovetop with a splash of milk to revive the creaminess.

Final thoughts

This rendition of Lubys Cafeteria Macaroni and Cheese captures that cafeteria nostalgia while being simple enough for weeknight dinners or potlucks. The balance between processed melting cheese and shredded cheddar gives you melty silkiness and real cheese flavor. The mustard and Worcestershire add backbone without overpowering the dish, and the baked finish gives you that familiar golden top we all love.

Follow the step-by-step directions exactly as written for consistent results, and feel free to riff with add-ins once you’re comfortable with the base. Enjoy generous portions and savor every creamy, comforting scoop.