Old Fashion Mac and Cheese
A rich, creamy, homemade mac and cheese baked to perfection with a golden crust. This classic comfort food is made from scratch with real cheese and a smooth sauce.
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.
Notes
For the best texture, grate your own cheese instead of using pre-shredded. Store leftovers in the fridge for up to 3 days and reheat with a splash of milk.