Let me tell you, friends, there’s nothing quite like a bubbling dish of homemade mac and cheese to warm your soul! This Old Fashion Mac and Cheese recipe takes me right back to Sunday dinners at my grandmother’s table—where the mac and cheese was always the first dish to disappear. With its creamy, cheesy sauce coating every nook and cranny of the pasta and that perfect golden crust on top, this isn’t just dinner—it’s a hug in a casserole dish! Trust me, once you try this version, those blue boxes will be gathering dust in your pantry.
Table of Contents
Why You’ll Love This Recipe
- Ultimate Comfort Food: This mac and cheese delivers that perfect balance of creamy, cheesy goodness with al dente pasta that’ll have everyone coming back for seconds.
- Made From Scratch: No powdered cheese here! We’re using real, quality ingredients for that authentic homemade flavor that simply can’t be matched.
- Versatile Crowd-Pleaser: Whether it’s a weeknight family dinner, potluck contribution, or holiday side dish, this recipe fits every occasion and delights eaters of all ages.
- Customizable: Once you master this classic version, you can easily add your own twist with mix-ins like bacon, broccoli, or different cheese combinations.
Ingredients
All you need for this soul-satisfying Old Fashion Mac and Cheese is:
- Elbow Macaroni: The foundation of the dish, providing a perfect texture for holding cheese.
- Butter: Adds richness and helps in making the roux for the cheese sauce.
- All-Purpose Flour: Works with butter to form the roux, which thickens the sauce.
- Whole Milk: Creates the creamy base of the cheese sauce.
- Sharp Cheddar Cheese: Adds a deep, tangy flavor to the sauce. Mild cheddar cheese doesn’t offer as much flavor, keeping in mind it will be diluted by the milk.
- Gruyere, Monterey Jack or Colby Jack Cheese: Any of these options melt well, adding creaminess and a smooth texture.
- Parmesan Cheese: Offers a nutty, salty flavor that enhances the overall taste.
- Salt: Balances and enhances the flavors in the dish.
- Onion Powder, Black Pepper, Paprika, Garlic Powder: These spices add depth and complexity to the cheese sauce.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Old Fashion Mac and Cheese
Step 1: Prep and Cook the Pasta
Preheat your oven to 350°F and butter a 9×13 baking dish (that buttery edge is non-negotiable for authentic flavor!). Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook your elbow macaroni for about 2 minutes less than the package directions. You want it al dente—even a little underdone—because it’ll continue cooking in the oven. Drain the pasta but don’t rinse it! That starchy coating helps the cheese sauce cling to every piece.
Step 2: Create the Perfect Cheese Sauce
In a large saucepan or Dutch oven, melt the butter over medium heat until it’s just starting to bubble. Sprinkle in the flour and whisk constantly for about 2 minutes—this cooks out that raw flour taste. No one wants that! Slowly pour in the milk while whisking vigorously to prevent lumps (arm workout alert!). Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon—about 5-7 minutes.
Step 3: Add the Cheese and Seasonings
Take the pan off the heat and add about three-quarters of your shredded cheeses, stirring until completely melted and smooth. Now’s the time to add those flavor-boosting seasonings—salt, pepper, onion powder, paprika, and garlic powder. Give it a taste (careful, it’s hot!) and adjust the seasonings if needed. This is YOUR mac and cheese, make it taste exactly how you like it!
Step 4: Combine and Bake
Fold the cooked macaroni into the cheese sauce, making sure every single piece gets coated in that liquid gold. Pour this cheesy goodness into your prepared baking dish, top with the remaining cheese, and sprinkle with a touch more paprika for that beautiful color. Bake uncovered for 25-30 minutes until bubbling around the edges with a gorgeous golden-brown top that’ll make your mouth water just looking at it.
Step 5: Rest and Serve
Here’s where patience comes in (the hardest part!). Let the mac and cheese rest for about 10 minutes before serving. This allows it to set up slightly so you get perfect scoops rather than a cheese avalanche. Plus, it’ll be approximately the temperature of molten lava when it first comes out!
Pro Tips for Making the Recipe
- Grate Your Own Cheese: I know it’s tempting to grab those pre-shredded bags, but they contain anti-caking agents that prevent proper melting. A few minutes with a box grater makes ALL the difference.
- Don’t Overcook the Pasta: Remember, it continues cooking in the oven. Al dente pasta makes for the perfect final texture.
- Room Temperature Milk: Using cold milk can cause the roux to seize up. Let it sit out while you prep other ingredients, or gently warm it in the microwave.
- Low and Slow Cheese Melting: Remove the pan from heat before adding cheese and stir gently. High heat can make cheese separate and turn grainy instead of silky smooth.
How to Serve
This Old Fashion Mac and Cheese is versatile enough to shine in many different meal scenarios:
- Classic Comfort Meal: Pair with a simple green salad dressed with vinaigrette to cut through the richness.
- Sunday Dinner: Serves beautifully alongside roasted chicken, meatloaf, or ham with some steamed green vegetables.
- Potluck Star: Transport it in the baking dish covered with foil. It stays warm for quite a while and is always the first empty dish at the table!
- Upgraded Main Course: Turn it into a complete meal by adding diced ham, crumbled bacon, or roasted vegetables before baking.
Make Ahead and Storage
Storing Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually deepens overnight, making next-day mac and cheese something to look forward to!
Freezing
You can freeze this mac and cheese either before or after baking. If freezing unbaked, assemble completely but don’t bake, cover tightly with plastic wrap and foil, and freeze for up to 2 months. If freezing baked leftovers, portion into meal-sized containers for quick reheating.
Reheating
For refrigerated leftovers, reheat in the microwave with a splash of milk to restore creaminess, or in a 350°F oven covered with foil until heated through (about 20 minutes). For frozen unbaked mac and cheese, thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the bake time.
FAQs
Can I make this mac and cheese ahead of time?
Absolutely! You can fully assemble it up to a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes first, then add an extra 10-15 minutes to the baking time since you’re starting with a cold dish. The make-ahead version actually has even more flavor as the spices have time to meld together—I sometimes prefer it this way!
Why is my cheese sauce grainy instead of smooth?
The most common culprit is heat that’s too high when adding the cheese. Always remove the pan from the heat before stirring in the cheese, and make sure you’re using freshly grated cheese without anti-caking agents. Also, adding the cheese gradually rather than all at once helps create that silky-smooth texture we’re all looking for in the perfect mac and cheese.
Can I use different pasta shapes?
While elbow macaroni is traditional, this cheese sauce works beautifully with other short pasta shapes like cavatappi, shells, or rotini. These shapes have nooks and crannies that capture even more of that delicious cheese sauce! Just adjust the cooking time according to the package directions, always aiming for slightly underdone pasta before it goes in the oven.
What can I add to make this mac and cheese more of a complete meal?
This versatile recipe serves as a wonderful base for add-ins! For protein, try adding cooked diced chicken, ham, or crumbled bacon. For vegetables, roasted broccoli, peas, or caramelized onions work beautifully. Just fold these in when combining the pasta and cheese sauce. I love adding roasted broccoli and crispy bacon bits for a complete meal that even the pickiest eaters devour!
Old Fashion Mac and Cheese
Equipment
- Large pot
- 9×13 Baking Dish
- Whisk
- Grater
Ingredients
For the Macaroni
- 16 oz elbow macaroni cooked al dente
For the Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese shredded
- 1 cup Gruyere, Monterey Jack, or Colby Jack cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F. Butter a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 2 minutes less than package directions. Drain but do not rinse.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Slowly add the milk while whisking to prevent lumps. Cook and stir until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and add 3/4 of the shredded cheeses. Stir until completely melted and smooth.
- Season with salt, onion powder, black pepper, paprika, and garlic powder. Taste and adjust seasonings if needed.
- Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
- Pour into the prepared baking dish and sprinkle with the remaining cheese.
- Bake uncovered for 25-30 minutes, or until bubbly and golden brown on top.
- Let rest for 10 minutes before serving to allow it to set.