Go Back

Old Fashioned Baked Macaroni and Cheese

A comforting and classic meal that delivers a creamy, cheesy pasta topped with a crispy golden crust, perfect for family dinners and festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 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.
Cheese
  • 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.
Seasonings and Toppings
  • 1 teaspoon dijon mustard Brightens the cheese sauce; dry mustard works too.
  • 1 teaspoon kosher salt Adjust to taste.
  • 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.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
  2. Cook the macaroni in salted boiling water until just al dente (1–2 minutes shy of package directions). Drain and set aside.
Making the Cheese Sauce
  1. 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.
  2. 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.
  3. 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.
Combining and Baking
  1. Fold the cooked macaroni into the cheese sauce until every noodle is cloaked in creamy goodness.
  2. Pour the mixture into the prepared baking dish and smooth the top.
  3. 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.
  4. 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.
  5. Let the dish rest for 5–10 minutes before serving so the cheese sets slightly and slices cleanly.

Notes

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.