Old Fashioned Mac and Cheese

A casserole dish filled with macaroni noodles with cheese.

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5 from 39 votes

A delicious creamy baked macaroni and cheese with a crispy topping.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 576kcal

Author Kathy Berget

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 sauce
4 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 mustard
1 teaspoon dry mustard, ½ teaspoon salt, ¼ teaspoon pepper
Slowly add milk while stirring
4 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 cheese
⅔ 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.

Nutrition