Old Fashioned Baked Macaroni and Cheese
This old-fashioned baked macaroni and cheese is a creamy, cheesy, classic comfort food made with tender elbow pasta, a rich homemade cheese sauce, and a golden, buttery topping. just like Grandma used to make.
Equipment
- Heavy-Bottom Saucepan or Dutch Oven Prevents scorching and keeps the cheese sauce smooth and evenly heated.
- Whisk Essential for a lump-free roux and silky sauce.
- Box Grater Freshly shredded cheese melts better and gives the creamiest texture
- Large Mixing Spoon or Silicone Spatula Gentle on the sauce and perfect for folding pasta without breaking it.
Ingredients
For the pasta:
- 1 lb elbow macaroni
- Salt for boiling water
For the cheese sauce:
- 4 tablespoon butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Colby Jack cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dry mustard powder
For layering & topping:
- 1 cup cheddar cheese, extra for the top
- ½ cup crushed buttery crackers OR plain breadcrumbs optional
- 2 tablespoon melted butter optional
Instructions
- Cook the pasta: Boil the macaroni in salted water until just shy of al dente. Drain and set aside.
- Make your roux: Melt butter in a large pot over medium heat. Stir in flour and whisk for 1–2 minutes until smooth and slightly golden.
- Add milk & cream: Slowly whisk in the warm milk and heavy cream. Keep whisking until the mixture thickens and coats the back of a spoon.
- Add the cheese: Remove from heat and stir in sharp cheddar, Colby Jack, salt, pepper, paprika, and mustard powder. Mix until combined.
- Combine: Stir the cooked macaroni into the cheese sauce. Make sure every noodle gets a good cheesy coating!
- Layer: Pour half the macaroni into a greased 9×13 baking dish.Sprinkle a generous handful of cheddar over it.Top with the rest of the macaroni.Add more cheese on top ( of course)!
- Crunchy topping: Mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the top. (optional)
- Bake:Bake at 350°F for 25–30 minutes, or until the top is golden, bubbly, and delicious!
Notes
Helpful Recipe Notes:
- Use room-temperature dairy. Let your milk, cream, and cheese sit out for about 20 minutes before starting. Cold dairy can make the sauce seize or thicken unevenly.
- Don’t rush the roux. Cooking the butter and flour for a full minute or two removes any raw flour taste and gives the sauce that classic, old-school depth.
- Season after combining. Once the pasta is mixed in, taste again. Noodles soak up salt, so a final tiny pinch can make everything pop.
- Golden top trick. For extra browning without drying, switch the oven to broil for the last 60–90 seconds and watch. It cooks fast!