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Homemade Lubys Cafeteria Macaroni and Cheese photo

Lubys Cafeteria Macaroni and Cheese

A creamy, classic macaroni and cheese inspired by Luby's cafeteria that delivers comforting, cheesy flavor in every bite.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Colander
  • Saucepan
  • Whisk
  • Baking dish (optional)
  • Wooden Spoon or Spatula

Ingredients
  

  • 8 oz elbow macaroni about half a standard box
  • 4 tbsp unsalted butter divided
  • 1/4 cup all-purpose flour
  • 2 cups milk whole milk preferred
  • 1 cup heavy cream or half-and-half
  • 1 tsp dry mustard
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground
  • 2 cups sharp cheddar cheese shredded
  • 1 cup mild cheddar or Monterey Jack cheese shredded, for creaminess
  • 1/2 cup grated Parmesan cheese optional, for extra flavor
  • optional breadcrumbs for topping if baking

Instructions
 

  • Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente; drain and set aside.
  • In a saucepan over medium heat, melt 2 tablespoons of the butter. Whisk in the flour and cook for 1–2 minutes to form a roux without browning.
  • Slowly whisk in the milk and cream until smooth. Add dry mustard, salt, and pepper and cook, whisking, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
  • Remove the sauce from heat and stir in the shredded cheeses until melted and smooth. Taste and adjust seasoning if needed.
  • Combine the drained macaroni with the cheese sauce in the pot or a large bowl, stirring until evenly coated.
  • If you prefer a baked top, transfer the macaroni and cheese to a greased baking dish, dot with remaining 2 tablespoons butter, sprinkle with breadcrumbs and extra Parmesan, and bake at 350°F (175°C) for 15–20 minutes until bubbly and lightly browned.
  • Alternatively, serve straight from the pot while hot.

Notes

  • Use freshly shredded cheese for best melting and flavor.
  • Adjust salt to taste after adding cheese.
  • Dry mustard adds depth—don’t skip it.
  • For creamier texture, use more cream and less milk.
  • Bake only if you want a browned topping; otherwise serve immediately.