Grandma’s Old Fashioned Baked Macaroni and Cheese
Introduction (H2)
The moment I slide a bubbling dish of Grandma’s Old Fashioned Baked Macaroni and Cheese from the oven, the kitchen fills with a warm, buttery aroma that feels like a hug. In the first breath you catch the toasty, golden crust, then the gooey, creamy pasta beneath — that perfect contrast that makes this homemade dish a family favorite. Whether you need a simple dinner after a long day or a comforting recipe for a holiday table, this baked macaroni and cheese delivers. If you like decadent twists, try this Brie and Bacon Macaroni and Cheese for a playful cousin to Grandma’s classic.
Related keywords: simple dinner, easy meal, comforting recipe, homemade dish, festive cooking, family favorite, delicious dessert
Why Make This Recipe (H2)
- A true crowd-pleaser: feeds a family or doubles easily for potlucks.
- Quick prep with big payoff: simple ingredients, rewarding results.
- Versatile and forgiving: swap cheeses or add a crunchy topping.
- Cozy nostalgia: perfect for festive cooking or a weeknight comforter.
- Budget-friendly: pantry staples that feel luxurious when combined.
Ingredients You’ll Need (H2)
- 1 pound elbow macaroni — classic shape holds sauce well; use shells if you prefer.
- 4 tablespoons unsalted butter — adds richness; use salted and reduce added salt if needed.
- 4 tablespoons all-purpose flour — makes the roux to thicken the sauce.
- 3 cups whole milk — for a truly luscious sauce; use 2 percent for a lighter option.
- 1 cup heavy cream — optional for extra creaminess; Greek yogurt can replace some cream for tang.
- 3 cups sharp cheddar, shredded — the backbone of flavor; mix with Gruyere for nuttiness.
- 1 cup Monterey Jack or Colby, shredded — melts beautifully; swap for mozzarella if you like stretch.
- 1 teaspoon dijon mustard — brightens the cheese sauce; dry mustard works too.
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper — adjust to taste.
- 1/2 teaspoon paprika — for warmth and color.
- 1 cup panko breadcrumbs — for a crisp topping; use crushed crackers if you prefer.
- 2 tablespoons melted butter — toss with breadcrumbs for browning.
Substitutions: use gluten-free pasta and flour if needed; replace milk with oat milk for dairy-free versions and choose a vegan cheese that melts well.
(If you love slow-cooked comfort, you might also enjoy this crock pot macaroni and cheese for hands-off, cheesy bliss.)
Prep and Cook Time (H2)
- Prep time: 20 minutes
- Cook time: 30–35 minutes (plus 10 minutes to brown the topping if needed)
- Total time: 50–65 minutes
Note: It’s an easy meal to prep quickly, but the golden-brown crust is worth a few extra minutes in the oven.
How to Make Grandma’s Old Fashioned Baked Macaroni and Cheese (H2)
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Cook the macaroni in salted boiling water until just al dente (1–2 minutes shy of package directions). Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until golden and fragrant — this is your roux.
- Slowly whisk in the milk and cream, smoothing any lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
- Reduce heat to low. Stir in dijon mustard, paprika, salt, and pepper. Add the shredded cheeses in batches, stirring until each addition melts into a velvety sauce. Taste and adjust seasoning.
- Fold the cooked macaroni into the cheese sauce until every noodle is cloaked in creamy goodness. Pour the mixture into the prepared baking dish and smooth the top.
- Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the pasta. For extra flair, add a handful of grated Parmesan or chopped fresh herbs to the topping.
- Bake for 20–25 minutes until the edges bubble and the topping is golden. For a deeper crust, broil for 1–2 minutes, watching closely to prevent burning.
- Let the dish rest for 5–10 minutes before serving so the cheese sets slightly and slices cleanly.
As the crust crisps and the sauce simmers beneath, your kitchen will smell like Sunday dinners and shared laughter — the very heart of a comforting recipe.
Tips and Creative Variations (H2)
- Add cooked bacon or diced ham for a smoky, savory twist.
- Stir in roasted garlic or caramelized onions for extra depth.
- For a spicy kick, fold in a chopped jalapeño or a pinch of cayenne.
- Make it crunchy: top with crushed pretzels or cornflakes instead of panko.
- Make it green: stir in steamed broccoli or peas during the last minute before baking.
- Gluten-free: use GF pasta and a cornstarch slurry instead of flour for the roux.
Encourage personalization — this is one of those heirloom dishes that welcomes creativity.
Serving Ideas (H2)
Serve slices of Grandma’s Old Fashioned Baked Macaroni and Cheese alongside a crisp green salad and vinegar-rich coleslaw to cut through the richness. For a cozy weeknight, pair with roasted chicken and a glass of chilled white wine. On festive occasions, plate this dish with honey-glazed carrots and buttery dinner rolls while kids reach for seconds. Imagine hot plates set on a wooden table, laughter spilling over as everyone digs into that molten cheese — pure, delicious comfort.
Storing and Reheating (H2)
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes, to preserve texture.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Add a splash of milk when reheating to revive creaminess; cover with foil to prevent the top from drying out.
Pro Tips for Success (H2)
- Don’t overcook the pasta — al dente keeps the bake from becoming mushy.
- Shred your own cheese for better melting and flavor than pre-shredded blends.
- Temper the milk slowly into the roux to avoid lumps.
- Taste and adjust seasoning before baking — cheeses can vary in saltiness.
- Let the casserole rest briefly after baking to firm up for perfect slices.
FAQs (H2)
Q: Can I freeze this recipe?
A: Yes — bake, cool, portion, and freeze up to 2 months. Thaw overnight for best reheating results.
Q: What is the best cheese combination?
A: Sharp cheddar for flavor plus a melty cheese like Monterey Jack or Gruyere creates the ideal balance of taste and texture.
Q: Can I make this ahead of time?
A: Assemble and refrigerate for up to 24 hours, then bake when ready. Let it sit at room temperature for 20 minutes before baking for even cooking.
Q: How do I prevent a soggy topping?
A: Crisp it up with buttered panko and broil briefly at the end, watching closely to avoid burning.
Conclusion (H2)
There is something deeply comforting and quietly joyful about making Grandma’s Old Fashioned Baked Macaroni and Cheese — it’s a recipe that turns ordinary nights into memories and simple ingredients into a family ritual. If you want a modern spin or another cozy version to try alongside this classic, check out this tribute at Grandma’s Old Fashioned Baked Macaroni and Cheese – Britney … or compare variations with the recipe here: Grandma’s Old-Fashioned Baked Mac ‘N’ Cheese Recipe | Kardea …. Make a pan, invite people you love, and let the golden top and gooey center do the rest — then come back and tell me which twist became your new family favorite.
Old Fashioned Baked Macaroni and Cheese
Ingredients
Method
- Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- Cook the macaroni in salted boiling water until just al dente (1–2 minutes shy of package directions). Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until golden and fragrant — this is your roux.
- Slowly whisk in the milk and cream, smoothing any lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
- Reduce heat to low. Stir in dijon mustard, paprika, salt, and pepper. Add the shredded cheeses in batches, stirring until each addition melts into a velvety sauce. Taste and adjust seasoning.
- Fold the cooked macaroni into the cheese sauce until every noodle is cloaked in creamy goodness.
- Pour the mixture into the prepared baking dish and smooth the top.
- Mix panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the pasta. For extra flair, add a handful of grated Parmesan or chopped fresh herbs to the topping.
- Bake for 20–25 minutes until the edges bubble and the topping is golden. For a deeper crust, broil for 1–2 minutes, watching closely to prevent burning.
- Let the dish rest for 5–10 minutes before serving so the cheese sets slightly and slices cleanly.