Diary of Vilma, The Unconquerable
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Clifton's Favorite Family Recipe's

3/28/2016

81 Comments

 
Picture
Must of been some damn fine grub, someone is too busy eating to pose for a picture with the Camera Girl!
Since I shared this recipe on my Facebook page a few weeks ago, I've just been dying to try this out. I happened to have the day off and it’s one of those rare rainy, blustery days here in Southern California so I figured it was perfect baking weather. I quickly gathered all of the simple ingredients and whipped it right up.
Picture
Photo courtesy of Esotouric Secret Los Angeles, Facebook
The results? So scrumptious! The torte was thick, lightly sweet and buttery. The balance of fruit and walnuts seemed to offset the sugar content for a more savory flair. 
Picture
As I was feasting on this old Clifton's family recipe, I kept thinking how indicative it was of the meals Clifton's Cafeteria used to serve to the multitudes over the generations. All of their meals were home-made, with fresh ingredients and purposely hearty and nutritious. True comfort food that illustrated the Clifton’s family vision, and especially needed to serve the poor families in the Los Angeles area who could thankfully afford a good hot meal by "paying what you wish".
Picture
This is probably why so many people have never and will never forget the memorable food they had when visiting this most famous landmark. When folks start reminiscing about Clifton’s you’ll usually hear about an array of hot bubbling trays full of buffet style classics, such as the full turkey dinner, meatloaf, mac and cheese, in addition to the endless display of fresh desserts, and let’s not forget about that famous Jell-o. It was a true feast for the eyes...and a Disneyland for the stomach.
You may not realize this, but there are actually hundreds of treasured family recipes that the 'new' Clifton's still has in its archives! They have even promised to incorporate many of these time-tested old recipes in with their new menus. (on my recent trips to Clifton’s none have yet surfaced thus far- boo!) And after the recent, shall I say "challenging" food reviews, it may be time to go old-school.
Here are the actual archives hidden mysteriously away somewhere inside Clifton's
Picture
Photo courtesy of Esotouric Secret Los Angeles, Facebook
Picture
Photo courtesy of Esotouric Secret Los Angeles, Facebook
If and when they do incorporate the old-timey recipes, let's hope this Fruit Nut Torte makes the cut!

By the way, I added fresh whip cream (please no partially hydrogenated non-dairy whip… ugh) and a sprinkling of cinnamon to finish off the plate. It comes highly recommended by yours truly.

One more thing, I just thought I would post the results of my baking accomplishments just for fun, but not to worry a new diary episode will be coming your way soon!
81 Comments
george wilson
11/19/2017 08:56:41 pm

I've been looking for this recipe since I saw it in the L.A. Times long ago. I made several one year for family and all were pleased. I thank you for honoring Clifton's, a Southern California treasure. Now I better get busy with my baking.....

Reply
Louise Nicholson
1/11/2020 01:51:00 am

Do you have the recipe for the “Clifton’s Family Recipes” meatloaf?
(Not the Vienna-style one.)

Reply
Jonie
7/1/2020 04:44:51 pm

Looking for cliftons recipe for carrot raisin salad with NO pineapple.

Reply
sherry domerego
1/23/2021 01:48:00 am

might you have the cliftons pineapple bran muffin recipe. I have the macaroni and cheese recipe photocopied from their actual recipe book.
would you like to have a copy?

Reply
Angela
2/11/2022 06:37:18 am

Hi Sherry,
I hope this message finds it's way to you. I grew up on Clifton's (literally was taken there as my first outing as a newborn). I have been looking for several of their recipes for years, including their Mac and cheese. I would adore a copy and would treasure it forever.
Would you be willing go share?
Thank you!

Reply
Sherry Domerego
3/8/2022 02:05:41 am

i will be happy to email it to you!!

Angela Cusick
4/2/2022 04:36:33 pm

Thank you Sherry!
Would you kindly send to [email protected]
Forever grateful!

Reply
J
10/16/2022 05:37:51 pm

Hi - was wondering if you would share the mac and cheese recipe.

Thanks

Charleen
10/10/2023 09:42:13 pm

Hello Angela I grew up on Clifton’s Cafateria it was our special outing when we had extra money Salisbury steak Mac n cheese a salad and chocolate pudding or the million dollar pie for dessert! I was wondering if you could please share the Mac and cheese recipe with me? I have been trying to recreate with no luck I would be forever great full thank you. You could send it to [email protected] thank you again

Ingrid
5/29/2022 05:23:25 pm

Hi Sherry. I would love a copy of the mac and cheese recipe if you'd please share. I grew up going to Clifton's with my Grandmother and it was both of our favorite! Thank you!

Reply
sherry
12/1/2024 12:52:47 am

i am afraid i cannot find it. now I am hoping someone else has it.
it's very unusual I'm that it had eggs in it. and that made it very custardy.

Angela
12/20/2024 11:16:27 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Lisa Norton
8/27/2022 10:42:32 am

Yessss... I have been looking for the Macaroni & Cheese recipe! I would be so grateful! Bless you ☺️

Reply
Angela
12/20/2024 11:18:25 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

MONICA R.
11/15/2023 06:14:34 pm

My family and I are huge Cliftons Fans, especially mac m cheese.
We would forever be grateful for the recipe with Thangsgiving around the corner.

Reply
Angela
12/20/2024 11:18:50 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Jenn Garner
3/19/2024 12:28:56 pm

Hi Sherry, I would really love to receive a copy of Clifton's macaroni cheese recipe if you still have it available. That's so awesome that you were able to photocopy the mac & cheese recipe, and it wasn't lost to those that are so nostalgic for it!

I also hope you eventually find the pineapple bran muffin recipe that you're looking for. It would be so great if all of those old recipes pictured on the Diary of Vilma site can eventually be found and shared someday soon. I wonder if anybody has any idea where they are located or archived.

Thanks! My email is [email protected]

Reply
D Turner
11/23/2024 11:38:48 pm

Would be grateful if you could email the Mac and cheese recipe! [email protected]
Thank you!

Angela
12/20/2024 11:19:34 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

anne
3/1/2021 04:48:30 pm

Do you have the recipe for oily french salad dressing?

Reply
esther owens
8/5/2021 08:15:05 am

Do you have the recipe to their stuffed bell pepper and their enchilada's?

Reply
ian link
4/23/2022 05:18:26 pm

Everyone wants the Mac and Cheese recipe. Could you please e-mail it to me. Thanks Ian

Reply
Angela
12/20/2024 11:20:26 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Ely Diaz
5/3/2022 01:17:41 pm

I am so happy to have bumped into your post. I absolutely love Clifton's. They had opened one in Lakewood CA and my family and I would go every Sunday. I was so upset when they closed down. But I am happy the original is still open. If you happen to have the custard recipe, could you please email me. The Mac and Cheese is also my moms favorite. Could you also email me the recipe. [email protected]. Thank you!

Reply
Angela
12/20/2024 11:21:07 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
McLean AC Repair link
8/16/2022 12:50:19 am

Grateful forr sharing this

Reply
Stephen Ortiz
8/19/2022 11:44:51 pm

Do you happen to have the recipe for the apple pie cream sauce?

Reply
Jeri Blose
8/21/2022 12:50:50 am

If anybody has the original Clifton’s Mac’n’Cheese recipe and the Mississippi Mud Cake recipe, I would love copies. Thanks!

Reply
Angela
12/20/2024 11:21:27 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Willie Rodriguez
9/15/2022 03:17:11 am

Looking for the Mac and cheese recipe and Turkey Dressing Recipe Thank you

Reply
Michael rodriguez
11/18/2023 08:07:15 pm

Rest in peace brother

Reply
Angela
12/20/2024 11:21:47 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Mike
10/21/2022 04:22:25 pm

Hi Sherry!

Like many others here, I am a super fan of Clifton's and their Mac & Cheese. My mom brought me here before I was even born!

I wished one day to be able to bring my own family to experience Clifton's but alas it cannot be.

I would really appreciate it if you could provide me with the Mac & Cheese recipe since that was the one item that was a MUST every time we went. Thanks!

Reply
Angela
12/20/2024 11:22:23 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Angela
10/21/2022 05:57:08 pm

Hi all!
If anyone would like to share receipes, I'm thinking of starting a catalog of them. I subscribed to this page and it appears there is quite a following for getting ahold of Clinton's recipes.
Unfortunately I haven't heard from Sherry so I would still appreciate the Mac and cheese recipe if anyone has it! My email is [email protected]
Thank you all!

Reply
Rachel
11/16/2022 02:50:41 pm

Do you have Clifton’s custard recipe? Been looking for years. Thank You!

Reply
Katherine
11/18/2022 06:34:40 pm

Has anyone gotten the Mac and cheese recipe yet? Like most of the people who made comments, I also grew up on our beloved Clifton's. I've been trying in vain to recreate the Mac and cheese...Southern Style Mac and cheese seems to be the closest with Monterey Jack cheese

Reply
Angie
11/18/2022 08:33:50 pm

I don’t have it yet but started a Reddit page to help consolidate and find recipes.
Here’s the link

https://www.reddit.com/r/FortheloveofCliftons/comments/yz3azg/for_the_love_of_cliftons_cafeteria/?utm_source=share&utm_medium=ios_app&utm_name=iossmf

Reply
Angela
12/20/2024 11:23:10 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Christina
11/22/2022 02:32:38 pm

Please please send me the mac and cheese recipe. It would make my day. Thank you.

Reply
Angela
12/20/2024 11:23:45 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Dinah
12/10/2022 09:31:56 am

I too would love the Mac and cheese recipe, please.

Reply
Angela
12/20/2024 11:24:10 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Anthony Aguilar
5/23/2023 03:27:22 pm

Can you please send me the recipe to the Mac and cheese

Reply
Angela
12/20/2024 11:24:32 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Stella Rooney
8/13/2023 05:07:14 pm

I went to Cliftons with both my grandmother and my father often. They loved it and now that they are gone l always remember Cliftons so fondly. I have searched high and low for a recipe close to their Vienna Loaf. Would love it if you have it and share ❤️

Reply
charlie alvarez
9/24/2023 11:08:59 am

the vienna loaf was my absolute favorite. i had my first job right down the street from clifton's. would love to acquire the recipe for my all-time favorite. thank you.

Reply
Crystal
10/14/2023 04:38:58 am

My mother loved going to Clifton’s when she worked in DTLA in her mid 20’s/30’s & she would take my brothers & me.
My favorite was the roasted chicken with gravy, the mashed potatoes with brown gravy, the Mac and cheese, the spinach, & the chocolate cake, cheesecake (without I believe it was strawberries). If anyone can share the chicken & gravy recipe I would appreciate it very much.

Reply
jimmy p
11/14/2023 12:51:25 am

i remember the last time i went to cliftons back when it changed for the...well, sorry to say it but for the worse. went there with my father back then when he was still alive and we did not like the new change nor the food like where did all the food went?? i always would the beef patties with mash potatoes, corn, fruit jello, fruit punch in those colorful cups and last but not least ice cream, and sometimes that buttery toast...i sure miss that food, favorite of all time and nothing still as of today has beaten it. if anyone know where the cooks and chefs are that are still making this food let me know please lol, geez i swear, that new place, i felt so disappointed. i wish there was another cliftons that still served the same style of food from when i was a kid. miss that place a lot.

Reply
Lisa
11/15/2023 04:05:07 pm

Hello, My family and I adored Clifton’s! it was the one place all of us could eat happily. If you are still sharing the recipes, I would love to get macaroni and cheese and the breast of lamb.
Thank you!

Reply
Angela
12/20/2024 11:25:27 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Rosina Candorini
11/18/2023 02:21:11 pm

I grew up going to Clifton's in Lakewood mall with my mother. Both of us miss it sooo much. Does anyone have the recipe for the sage dressing???? None like it. Thank you.

Reply
Sherry Domerego
11/19/2023 12:30:13 am

Hi everyone. I’m the one with the Mac And cheese recipe. I thought I sent it out long ago. But apparently many of you are looking for it. I will try and remember to type it in to the site this week.

Reply
Sherry Domerego
11/19/2023 12:33:40 am

I’m still hoping the pineapple bran muffin recipe will pop up. My 93-year-old mother loved having those muffins at Clifton’s in Lakewood shopping center. She hates the food where she’s living now. She complains all the time. How overly sweet the bran muffins are. I would love to make her some of those Cliftons pineapple bran muffins. If I remember correctly, they made them in little loaf pans. Remember treasure trays with flags in the dessert. If the stick was red you got a prize from the treasure chest

Reply
Mark
12/23/2023 12:35:11 pm

We would get the Mac n cheese at Lakewood mall growing up. It was our favorite. I’d someone can email or post the recipe for it that would be awesome! [email protected]

Reply
Angela
12/20/2024 11:26:52 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Joseph Land
12/27/2023 01:41:20 pm

Can anyone supply me with a recipe for their famous Mac & Cheese. Been looking for it for awhile for myself and a friend who used to eat there back in the 1980's and have since moved out of the area.

[email protected]

Thanks in advance.

Reply
Angela
12/20/2024 11:27:28 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Michael
12/27/2023 02:07:59 pm

My parents had their first date at Clifton's. I spent many evenings there. Can someone please send me the Mac and Cheese recipe? The new owner won't give it up or doesn't know it. [email protected]. Thanks, Michael

Reply
Angela
12/20/2024 11:28:02 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Bren
12/30/2023 09:38:19 pm

Hello, does anyone have the recipe for Clifton’s Cafeteria Strawberry Shortcake? My parents would buy me this cake every year for my birthday when I was a child. Many thanks

Reply
Pamela g
2/19/2024 12:08:11 am

Has anyone gotten the Mac n cheese recipe please send it my way! I’ve been searching for so long to find it!
[email protected]

Reply
Angela
12/20/2024 11:28:37 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Jaime P
3/11/2024 11:40:51 am

anyone know the recipe for their beef patties? i swear, just before entering i would already be drooling thinking of my usual plate that consisted of mash ps, beef patties, corn, fruit jellow, texas toast, punch juice and last but never the least, ice cream with that little wooden spoon lol. the memories! if you know or know a place that still serves the same food then hit me up please. :) [email protected]

Reply
Lauren
3/12/2024 01:30:42 am

Hello! I am yet another fan of Clifton’s. If you have the recipes for the Vienna Loaf and mac’n cheese, I’d appreciate it! [email protected]. Thanks!

Reply
Angela
12/20/2024 11:29:16 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Susan link
1/16/2025 10:22:54 am

VIENNA LOAF
https://www.recipelink.com/recipes/cliftons-cafeteria-vienna-style-meat-loaf-1438497

Reply
Joseph Land
3/19/2024 02:06:27 pm

Hopefully someone someday will have the Mac & Cheese recipe that they can share.

Reply
Angela
12/20/2024 11:29:51 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Michael
3/19/2024 02:43:03 pm

Oh where oh where is that Mac and cheese recipe?

Reply
Angela
12/20/2024 11:30:48 am

Hello,
I’m sorry for all the spamming that is about to come, but I’m not sure who has subscribed to what comments so I’m going to respond to everyone who has asked about the mac and cheese recipe. Sherry mentioned that she was unable to find it, but I wanted to share a new finding with you all.

I have been baking and testing several recipes for the past 10 years in search of anything similar to Clifton’s. For Friendsgiving this year, I quite literally threw together ingredients that have been recommended from past recipes I’ve tried, and followed a general mac and cheese recipe for the outline. I don’t want to disappoint anyone, but I was extremely pleased with the results and to me, it was the closest I have ever gotten or tasted. I might dare to say that it is pretty spot on! My only doubt is it has been 14 years since I last tasted the Clifton’s Mac and Cheese, and so I would not be surprised if I was still off. What I think was perfect about this recipe, was the consistency of the dish. Most dishes I’ve tested have been too runny, or too much like a casserole. This one that I made definitely still had a casserole consistency, but it felt lighter and fluffier than previous ones I’ve made, which were more dense.

Thus, I felt the need to write down everything I did and share it here with you all. I stumbled upon this page several years ago, and the amount of people who find it and comment throughout the years has been surprising but heartwarming. This recipe was my mom’s absolute favorite. She passed away in 2020 and while I would have loved to make this for her, I truly hope that I’ve gotten close enough to bring smiles to all of your faces and to your loved ones who also miss the Clifton experience.

Please, please, PLEASE provide any feedback if you try this recipe. I have my fingers crossed that I’ve gotten as close as possible, but I WANT to know if there’s anything that is off. Please know, I will note be disappointed if there are any suggestions to make it better!

Cheers and Merry Christmas everyone!
Angela

Angela’s Mac and Cheese

Ingredients
1 8oz box macaroni pasta (I prefer Barilla macaroni pasta as they look more like spirals)
Shredded sharp cheddar (~2-2.5 cups) NOTE: Definitely add 2 cups, but I found that adding more sharp cheddar gives dish the taste I desire.)
Shredded mild cheddar (~2 cups)
Shredded Monterey Jack (~2 cups)
Shredded/cubed Muenster NOTE: You cannot usually find Muenster in block, so I bought an 8oz package of sliced Muenster and cut up the slices so that it melts easier.
4 oz of cream cheese (cut up into squares)
1 16oz half/half
4 tbsp butter
12oz Velveeta Original cheese product (cut into squares) NOTE: I have used store brand cheese product in the past, and believe me, do not skimp on the Velveeta)
2 eggs (I took them right out of the fridge but I’m sure it would be best to bring them up to room temperature)
Salt and pepper to taste

Instructions
1. Turn on oven to 375 degrees F and set an oven rack in the center.
2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Strain and set aside.
3. Once the elbow macaroni has been cooked, I use the same pot to melt the 4tbsp of butter. I use the residual heat from the pot to melt the butter and will turn the burner on low once the butter is melted and I start adding the cheeses.
4. Add shredded cheeses with butter to begin melting. Slowly add half/half to the mix to help the cheeses melt/combine. Feel free to turn up the heat a bit if everything does not appear to be melting, but do not turn it up past medium as you are only melting/combining everything, not cooking it. Lower the temperature when no longer needed.
5. Once the shredded cheeses are mostly melted, add the cream cheese.
6. Once the cream cheese is mostly mixed in, add the Velveeta. Add additionally Velveeta if desired consistency is not reached. I prefer the sauce to be smooth enough that I can stir everything in the pot, but it should not be runny).
7. Add salt and pepper to taste. I must have added about 1/4 to 1/2 tsp of salt and I personally add enough pepper to see some of it sprinkled throughout the sauce (but not too much!).
8. Once everything is combined and the cheese sauce is smooth, add drained macaroni into sauce. Stir gently to combine. The burner may still be on low to keep the cheese sauce smooth as you combine the macaroni.
9. Once the macaroni is evenly combined, turn off the burner and add in the 2 eggs. I cracked the eggs on top of the macaroni mix, gently scrambled it with my spatula and then combined the entire mix. Do not over mix. Turn everything over until the egg is just distributed.
10. Lightly spray a 9x13 pan (I prefer glass) with cooking spray. Pour your macaroni mix into the dish.
11. If preferred, sprinkle the top of the dish with a layer of shredded cheese. You can use one cheese or a mix of all 4 shredded cheeses.

Reply
Joseph Land
12/20/2024 05:58:17 pm

After step 11 when everything is combined and in the 9x13 pan, how long do you bake it for at 375 in the oven on the middle rack. I don't see that time in the recipe you sent out.

Christine Ciccarelli
5/7/2024 03:16:01 pm

I grew up going to Cliftons. Dad was a truck Driver and during the summer he was our sitter. We spent our summers in his truck with him because mother worked. We loved it! While Dad would wheel the load into the markets my Sister & I stacked the cases. It allowed us extra time for longer lunches at Cliftons our fav! I always had their Mashed Potatoes & Brown Gravey. Do you have a Recipe for their gravey?? I've never been able to duplicate that flavor..

Reply
V Brown
6/10/2024 06:32:37 pm

My mom would take me to downtown L.A. every few months when I was growing up in the 80s and 90s. We'd always stop at Cliftons for lunch. My favorite was the tapioca pudding. I have never had better, and although I learned to make a pretty good version, I have never been able to figure out Cliftons secret. Wish I had that recipe.

Reply
Jane Suh
7/22/2024 12:28:04 am

Do you have Clifton’s recipe for Oxtail Stew and Rice? I had this dish as dinner every other Saturday with my grandma and dad.

Reply
Lauren
11/24/2024 08:33:48 am

Has anyone received any emails?

Reply
Joseph Land
12/20/2024 03:41:18 pm

Yes, about 35 of them today alone.

Reply
Jim
12/6/2024 09:18:23 pm

Anyone know the kind of beef/recipe Clifton's used on their beef patties? I would always get that with mash ps, corn, texas toast, jello and some ice cream...can stil taste the wooden spoon it came with it lol. Those were the days!
[email protected] if you know the recipe or the kind of beef they used for their famous imo, beef patties...
favorite place ive ever been, hasn't been topped since i was a kid.
Glad there are still folks around here talking about it. :)

Reply
Angela
12/20/2024 10:59:23 am

I ADORED this recipe and agree: NOTHING I’ve tried or tasted compares. I too can taste the patty and the juices that ran from the meat. Absolutely delectable. Will keep an eye out for anything that comes close.

Reply
Jim
12/20/2024 12:10:12 pm

thanks for the reply, angela! ive tried making my own beef patties, now and then it will remind me of cliftons. for sure let me know if anything comes close. i've heard some of the original chefs/cooks went to work somewhere in big bear, could never confirm it. :)

S turner
12/20/2024 01:32:07 pm

Anyone find the Mac and cheese recipe?

Reply



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