Old Fashioned Baked Macaroni and Cheese is my favorite way to make a mac and cheese bake made from scratch. It’s creamy, cheesy and so comforting. Plus, it’s just as easy as the box kind, but a million times better.
Mac and cheese is a family favorite. So I am always trying new ways to create it. Two popular ones are my Cajun Mac and Cheese and my Seafood Mac and Cheese Recipe.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Old Fashioned Baked Macaroni and Cheese Recipe is a Keeper
This family favorite recipe is pure comforting cheesy goodness. It’s the best baked mac n cheese because it’s thick, creamy and super easy to make. I have used this recipe for years. this mac and cheese is the best.
- The Crust: The contrast between the crunchy, golden-brown cheese topping and the creamy noodles is unmatched.
- Consistency: It’s thick and rich, designed to be served as a hearty side that doesn’t run all over the plate. The cheese is creamy and rich.
- Nostalgia Factor: Macaroni and cheese is comforting and nostalgic. It captures that specific “Grandma’s house” flavor profile that boxed or stovetop versions can’t replicate.
Do I Have to Make a Roux, or Can I Just Mix the Cheese and Milk?
For this recipe, it’s best to make a roux instead of just mixing milk and cheese.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Macaroni and cheese is one of the best things in the world to eat. When you find your perfect recipe, it’s like heaven on Earth..”
~ Eileen
Ingredient Notes to Make Baked Mac and Cheese
This mac and cheese starts with simple, dependable ingredients. Like tender pasta, a creamy blend of milk and cheese, and just enough butter and seasoning to make everything taste richer without complicating the process. Nothing fancy, just the kind of pantry staples that melt into something comforting.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cheese: I like to use a mixture of gruyere and sharp cheddar cheese. Avoid using pre-shredded cheese because it doesn’t melt as well.
- Noodles: The recipe calls for elbow macaroni but you can also just small shells or cavatappi.
- Milk: Whole milk it best for homemade mac and cheese.
Variations for Homemade Baked Mac and Cheese Recipe
This oven baked macaroni and cheese recipe is super flexible. Switch it up to make it work for your tastes.
- The Cheese: A mix of mild cheddar cheese (for flavor) and Monterey jack or mozzarella (for meltability) is the gold standard for baked homemade classic old-fashioned macaroni and cheese.
- Crumb Topping: If you want more crunch, use Panko breadcrumbs or crushed Ritz crackers mixed with melted butter.
- Add-ins: Stir in smoked paprika, dry mustard, or even a dash of nutmeg to enhance the cheesiness.
- Spicy: Make this recipe spicy by mixing in a little cayenne pepper or hot sauce. You could even add a little pepper jack cheese.
- Extra Cheese: If you love extra rich and creamy mac and cheese, make a little extra sauce for the macaroni mixture instead of tossing in more cheese.
Equipment Needed for Classic Baked Macaroni and Cheese
While most of this ultimate comfort food uses everyday kitchen tools, a few items make creamy baked macaroni and cheese even easier.
- Box Grater: Pre-shredded cheese is coated in potato starch to prevent clumping, which makes baked mac “grainy.” Always grate your own cheese.
- 9×13 Casserole Dish: Glass or ceramic is best for even heat distribution.
- Large Heavy-Bottomed Pot: Essential for making the cheese sauce without scorching the milk.
How to Make Old-Fashioned Baked Macaroni and Cheese
Classic mac and cheese comes together in 4 easy to follow steps. This classic mac n cheese recipe is so good, it’s in my weeknight meal rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Cook Pasta: Preheat the oven and grease a 9×13 inch baking dish with nonstick cooking spray. Cook the macaroni to al dente, drain and set aside.
- Make the Roux: While the pasta cooks, heat butter in a large sauce pan over medium heat. Whisk in flour, then slowly pour in the milk. Add All Purpose Seasoning and cook until it thickens.
- Add the Cheese: Remove from heat, and whisk in 2 cups of the cheese. Stir well before adding another 2 cups.
- Top and Bake: Add the cooked macaroni to the prepared baking dish, and pour the creamy cheese sauce on top. Mix well, then top with the rest of the shredded cheese. Bake until golden and cheese is melted and bubbly.
How to Make this Mac and Cheese Ahead of Time
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for homemade macaroni and cheese.
- Grate Ahead: Shred your cheese blends up to 3 days in advance and keep them in a zip-top bag.
- The “Par-Cook”: You can assemble the entire dish (sauce and noodles), put it in the pan, cover it, and refrigerate for up to 24 hours.
- Crucial: Add an extra splash of milk before baking, as the noodles will absorb moisture while sitting.
- Seasoning: Mix together onion powder, garlic powder, salt and black pepper ahead of time so that it’s ready to use.
Alternate Methods for Old Fashioned Macaroni and Cheese
Make this old fashioned baked mac and cheese another way by using your crock pot. You can even make it as individual servings.
- Slow Cooker: Cook on Low for 2-3 hours. Note: You won’t get the crispy top, so you may want to finish it under the broiler.
- Individual Ramekins: Bake in small oven-safe bowls for 15-20 minutes for personalized dinner party servings. Be sure to add little handfuls of cheese on top.
Store, Reheat and Use Leftover Comfort Food
I have doubled the recipe so I can share my great mac and cheese with family and friends. They all say this is the best recipe.
- Store: Store this best baked macaroni & cheese in an airtight in the fridge for up to 4 days.
- Reheat: For best results, add a tablespoon of milk to your portion, cover with foil, and bake at 325°F until hot. In the microwave, use 50% power and stir the best homemade mac halfway through.
- Use Leftovers: Scoop cold leftovers into balls, bread them, and air-fry or deep-fry to make mac and cheese bites.
- Grilled Mac-wich: Use a slice of the firm baked mac as the “filling” in a grilled cheese sandwich.
- Serve this dish with my Baked Country Style Beef Ribs, they make a great combination.
Common Questions and Reader Interactions For This Recipe
If your mac and cheese is dry it could be due to overcooking or too much thickener. If you notice your cheese sauce is extra thick, add a little more milk to help thin it out to preserve moisture when making homemade mac and cheese.
Expert Tips to Love this Recipe and Toppings
- Under-Cook the Pasta: Boil your macaroni for 2–3 minutes less than the package directions (very “al dente”). The pasta will finish cooking in the oven by soaking up the cheese sauce.
- Salt the Water: The noodles themselves must be seasoned. Salt your pasta water until it “tastes like the sea.”
- Dry Mustard is the Secret: Even if you don’t like mustard, a half-teaspoon of dry mustard powder doesn’t make it taste like mustard, it just makes the cheddar taste “more like cheddar.”
- The Temperature: Bake at 350°F. Any higher and the cheese can separate and become oily; any lower and the noodles get mushy before the top browns.
- Serve With: Serve with Glazed Air Fryer Ham, Old Fashioned Glazed Meatloaf or Turkey Cooked in an Oven Bag.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Old Fashioned Baked Macaroni and Cheese
Video
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 pound Elbow macaroni, cooked and drained
- ½ cup Butter, divided
- ½ cup Flour
- 3 ½ cups Whole milk
- 1 ½ teaspoons All Purpose Seasoning Blend
- 4 cups Cheddar cheese, shredded medium sharp, divided
- 2 cups Gruyere cheese, shredded, divided
Instructions
- Preheat oven to 325℉. Spray a 13×9 baking dish with non-stick cooking spray and set aside.
- Cook pasta according to package directions; Drain and set aside.
- While the pasta is cooking, shred the cheeses and combine in a large bowl.
- Melt butter in a large sauce pan over medium heat. Add the flour and whisk for one minute or until the mixture becomes pasty.
- Slowly pour in the milk while continually whisking until the mixture is smooth.
- Add the All Purpose Seasoning Blend and cook the sauce until it begins to thicken, about 5 minutes, whisking often.
- When the mixture has thickened, remove from the heat and stir in 2 cups of the shredded cheeses.
- Stir until completely combined.
- Add another 2 cups of shredded cheeses and stir until completely combined. The mixture should be very thick.
- Add the cooked pasta to the baking dish and pour the cheese sauce over the pasta.
- Stir until it’s completely combined.
- Top with remaining shredded cheese and bake for 25 minutes, or until the top is golden and the cheese is bubbly.
Christina’s Notes
- Cream Cheese: The cream cheese will make this old fashioned mac and cheese recipe even smoother and creamier.
- Cheese Grater: If you do not have a food processor use a cheese grater. Grate your own cheese for the creamy sauce. You want the sharp cheddar cheese to be the same so there are no big clumps.
- Meat: Bacon, cubed ham or other meat can be used for this cheesy mac.
- Heat: Cayenne pepper or a dash of your favorite hot sauce can enhance this ultimate comfort food.
- Toppings: Bread crumb, fried onions, ritz crackers or even flaming hot Cheetos.
- Milk: Like a creamier dish. Add milk and egg to the recipe. Whisk in the milk to the beaten egg.
- Different Macaroni: Use a protein macaroni or a gluten free macaroni.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Tonight I learned an important lesson about my mac & cheese recipe….don’t make it in a stoneware baking dish. It’s much creamier if I make it in a regular baking dish. I think the stone sucks the moisture right out of it. Has anyone else ever noticed this happening?
Macaroni and cheese is one of the best things in the world to eat. When you find your perfect recipe, it’s like heaven on Earth. 🙂
Amen, sister!