Creamy, cheesy and so delicious, this Old Fashioned Mac and Cheese is a favorite pasta dish that's perfect for any time.
Make for a family dinner as a main dish or for a holiday meal as a side dish. One thing's for certain with this macaroni and cheese, it will disappear quickly!
Old Fashioned Baked Macaroni and Cheese
Does it get any better than homemade macaroni and cheese? There's just something so good and comforting about this cheesy pasta dish.
I love making homemade mac and cheese. I have a quick stovetop mac and cheese that's perfect for lunch. And then there's this baked version that seems to be extra creamy and because it's baked it gets a delicious crunchy topping that's irresistible.
This version reminds me of my mom's mac and cheese. She always topped hers with crushed saltine crackers instead of the panko crumbs. Either way, this old fashioned macaroni and cheese is sure to please!
Ingredients for mac and cheese
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Macaroni - Traditional macaroni and cheese use elbow macaroni. However, you can really use any pasta that you prefer. Select a pasta that will really hold on to the cheese sauce. Try penne, rigatoni, orecchiette, pasta shells or fusilli.
- Cheese - This recipe uses a blend of two kinds of cheese. I use a medium sharp cheddar and an extra sharp white cheddar. Pick your favorite cheese but whatever you use, the cheese sauce is best if you shred your own. Pre Shredded cheeses are handy, but when it comes to melting, they just don't melt as smoothly and creamy as when you shred them yourself.
- Flour - Thickens the sauce
- Butter - I use regular salted butter
- Milk - Use 2% or whole milk. Don't use skim or nonfat. It just doesn't make the sauce creamy enough.
- Breadcrumbs - Dried unseasoned panko breadcrumbs or your own homemade breadcrumbs
- Dried Mustard - Adds just the perfect amount of spice. You'll never know it's in there but it adds just the right flavoring.
Best Cheeses for Mac and Cheese
This recipe uses a combination of white cheddar and medium cheddar cheese. It’s best to purchase a block and shred the cheese at home, just before you’ll be making the sauce. Pre-shredded cheese contains additives to prevent the cheese from clumping. These additives also prevent the cheese from melting into a smooth sauce.
How to make Baked Mac and Cheese
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Boil pasta in boiling salted water. Cook just until slightly underdone. The pasta will continue to soften while baking with the cheese sauce. Drain pasta well and return to pan.
- While the pasta is boiling, shred the cheese and begin making the sauce
- Create a roux by melting butter and adding flour into a saucepan over medium heat. Turn the heat to low and cook the roux for about one minute, stirring often.
- Add salt, pepper, and mustard
5. Slowly add milk while stirring
6. Turn heat to medium and cook stirring often until the sauce thickens.
7. Remove from heat and slowly add the cheese, stirring with each addition until the cheese is fully melted
8. Pour cheese sauce over the cooked and drained pasta and use a spatula to carefully distribute the sauce.
9. Pour macaroni into a greased 9x13-inch casserole dish
10. Sprinkle with remaining cheese
11. Combine panko breadcrumbs and butter together and sprinkle over cheese
12. Bake uncovered in a preheated 325°F oven for 20 minutes
13. Turn the oven to broil and cook for an additional 5 minutes until the topping becomes nice and brown. Keep a close eye on your macaroni and cheese! Some broilers may brown quicker and the topping will easily turn from brown to burnt.
14. Serve while the macaroni and cheese is still hot
Old Fashioned Mac and Cheese Recipe tips
- For the creamiest cheese sauce, shred the cheese from a block of cheese rather than using pre-shredded cheese.
- Don't fully cook the pasta all the way. It will continue cooking in the oven and you don't want the pasta to become mushy.
- To prevent the sauce from breaking and becoming grainy, remove the pan from the heat and slowly add the cheese
- Taste your cheese sauce before adding it to the pasta. If it needs a bit more salt or pepper, add it now.
- Use your favorite variety of cheese. Some options to try include gouda, smoked gouda, swiss, Monterey Jack, or Colby.
Variations
- Stir in cooked crispy bacon
- Add some chopped roasted green chiles
- Instead of panko breadcrumbs and butter, use crushed saltine crackers or Ritz crackers over the top.
- Add chopped blanched broccoli
- Add finely diced ham
Kitchen terminology
- Roux is a cooking term for flour and fat mixed together and used to thicken sauces. Roux usually consists of equal parts of flour and butter that are cooked together before the liquid is added.
How to serve Old Fashioned Macaroni and Cheese
Serve as a main dish with a soup or salad or serve as a side dish with your favorite dinner. Some suggestions include
How to store Old Fashioned Macaroni and Cheese
Once cool, the macaroni and cheese can be covered and stored in the refrigerator for up to 3-4 days.
Recipe FAQs
Yes, you can make it ahead of time and then bake it before serving. Combine the pasta with the sauce, cover, and refrigerate for up to one day. Baking time may need to be increased by 10-15 minutes.
Put individual portions on a microwave-safe plate and heat for 1-2 minutes until heated through.
Baking time will vary depending on your oven. Freshly made mac and cheese will already be hot so it won’t take long in the oven. Plan on about 20-30 minutes baking time.
Bake mac and cheese in a low-temperature oven set at 325°F.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Old Fashioned Mac and Cheese
Equipment
- Measuring Cups
- Grater
- Whisk
- 9 x 13" Baking Dish
Ingredients
- 1 pound elbow macaroni
- 4 ounces medium cheddar cheese
- 4 ounces white sharp cheddar cheese
- ½ cup butter (salted butter)
- ½ cup flour
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups milk
- ⅔ cup panko breadcrumbs
- 2 tablespoons butter (salted butter, melted)
Instructions
- Cook pasta in boiling salted water. Cook just until slightly underdone. The pasta will continue to soften while baking with the cheese sauce. Drain pasta well and return to pan.1 pound elbow macaroni
- While the pasta is boiling, shred the cheese and begin making the sauce4 ounces medium cheddar cheese, 4 ounces white sharp cheddar cheese
- Create a roux by melting butter and adding flour into a saucepan over medium heat. Turn heat to low and cook the roux for about one minute, stirring often.½ cup butter, ½ cup flour
- Add salt, pepper and mustard1 teaspoon dry mustard, ½ teaspoon salt, ¼ teaspoon pepper
- Slowly add milk while stirring4 cups milk
- Turn heat to medium and cook stirring often until the sauce thickens.
- Remove from heat and slowly add the cheese, stirring with each addition until the cheese is fully melted. Reserve about 1 cup of cheese to sprinkle on top in the casserole dish.
- Pour cheese sauce over the cooked and drained pasta and use a spatula to carefully distribute the sauce.
- Pour macaroni into a greased 9x13 inch casserole dish
- Sprinkle with reserved cheese
- Combine breadcrumbs and butter together and sprinkle over cheese⅔ cup panko breadcrumbs, 2 tablespoons butter
- Bake uncovered in a preheated 325°F oven for 20 minutes
- Turn the oven to broil and cook for an additional 5 minutes until the topping becomes nice and brown. Keep a close eye on your macaroni and cheese! Some broilers may brown quicker and the topping will easily turn from brown to burnt.
- Serve while the macaroni and cheese is still hot
Notes
- For the creamiest cheese sauce, shred the cheese from a block of cheese rather than using pre shredded cheese.
- Don't fully cook the pasta all the way. It will continue cooking in the oven and you don't want the pasta to become mushy.
- If you don't have dry mustard, dijon mustard may be used
- Feel free to add a bit of garlic to the roux just before adding the milk
- To prevent the sauce from breaking and becoming grainy, remove the pan from the heat and slowly add the cheese
- Taste your cheese sauce before adding to the pasta. If it needs a bit more salt or pepper, add it now.
- Use your favorite variety of cheese. Some options to try include gouda, smoked gouda, swiss, monterey jack or colby.
- Top with freshly chopped parsley for a garnish
- Store any leftovers in a covered container in the refrigerator and use within 3-4 days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
joe says
No rating, just a quick note - equipment lists a 9x13 baking dish, but step #9 lists a 9x11 dish.
Kathy says
Thanks! I'll make the changes so it reads correctly.
Barbara Hallett Wegner says
PS I did not add Garlic as it was not in the list of ingredients so I forgot, did I miss something? Still really good.
Kathy says
I don't add garlic to this recipe, but you certainly could! It would be delicious either way.
Barbara Hallett Wegner says
In the picture in ingredient's you have garlic powder. I have been making Mac & Cheese for about a year trying out difference recipes. My family just said this was the best one yet. So I through-out all the others as this one is the WINNER!!
Kathy says
Thank you!!! I fixed the picture with the correct label. The bottle of milk now says milk instead of garlic powder! LOL!!! However a little garlic powder would be a delicious addition too! Thanks so much. 🙂
Barbara Hallett Wegner says
I see what happen look at the picture and you will understand my confusion😁
Kathy says
Oh my goodness!!! LOL!!! It took me a minute to see it. I use a template that I just change each time and I guess I labeled the bottle of milk garlic powder! 🙂 Time to change it! 🙂
Barbara Hallett Wegner says
The flavor was wonderful, I did not have dry mustard I looked up what to substitute with and it said dijon mustard. I did 1/2 the recip and so glad I did as this would of lasted us for days family of 3. One problem I had was the sauce would not get thick after I poured the milk in, thinking the cheese would thicken it up but it did not so I made a little more roux added it in and turned up the heat a little and wisp for about 5 min's and my sauce was perfect. I think it was my fault I maybe did not wisp long enough with the roux and milk?? It all come out yummy!!
Kathy says
Hi Barbara,
Thanks so much for your notes. It sounds like you were able to problem solve the issue of the sauce not thickening the first time! It takes a bit of time for it to thicken. You do want it the right thickness before adding the cheese. I'm going to add a good substitute for the dried mustard is dijon to the notes! Thanks for the suggestion!
Kathy