grandma’s mac and cheese recipe

Written ByJenny Smyth Posted on
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The Best grandma’s mac and cheese recipe

I have been making this mac and cheese recipe for years, and it is the one my grandmother passed down to me. It is a simple baked mac and cheese that uses a sharp cheddar cheese sauce and a crispy breadcrumb topping. The pasta is cooked until just tender, then mixed with a creamy cheese sauce and baked until golden and bubbly.

My kids love this dish, and it is always a hit at family dinners. It is a comfort food that feels like a warm hug on a cold day. This recipe is perfect for a weeknight dinner or a holiday gathering.

It is easy to put together and uses basic ingredients you probably already have in your kitchen. The cheese sauce is made with butter, flour, milk, and lots of sharp cheddar cheese. It is thick and creamy, coating every piece of pasta perfectly.

The breadcrumb topping adds a nice crunch that contrasts with the soft pasta. One of the things I love about this recipe is that it is a good source of calcium and protein from the cheese and milk. It is a filling meal that can be served as a main dish or a side.

I often add a little bit of mustard powder to the cheese sauce for a subtle tang, but that is optional. The key to this recipe is not to overcook the pasta, as it will continue to cook in the oven. You want it al dente so it holds up well.

This mac and cheese is a family favorite because it is cheesy, creamy, and satisfying. It brings back memories of my grandmother’s kitchen, and I hope it becomes a tradition in your home too. It is a simple recipe that delivers big flavor and comfort every time.

Grandma’s Classic Baked Mac and Cheese

4.5 from 1803 votes

This is a creamy, cheesy baked mac and cheese with a crispy breadcrumb topping. It is made with a simple roux-based cheese sauce and sharp cheddar.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard powder (optional)
3 cups shredded sharp cheddar cheese

For the Topping

1 cup panko breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni to the boiling water and cook until al dente, about 7 to 8 minutes.
4The pasta should be tender but still firm to the bite.
5Drain the pasta in a colander and set it aside.
6In a medium saucepan, melt the butter over medium heat.
7Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
8Slowly pour in the milk while whisking continuously to prevent lumps.
9Continue to whisk until the sauce thickens, about 3 to 5 minutes.
10The sauce should coat the back of a spoon.
11Remove the saucepan from the heat and stir in the salt, black pepper, and mustard powder if using.
12Add the shredded cheddar cheese and stir until it is fully melted and the sauce is smooth.
13Combine the cooked pasta and the cheese sauce in a large mixing bowl.
14Stir well to ensure every piece of pasta is coated with the sauce.
15Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish.
16Spread it evenly with a spatula.
17In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly moistened.
18Sprinkle the breadcrumb mixture over the top of the mac and cheese.
19Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown.
20Let it rest for 5 minutes before serving.

🔧Equipment

Large pot for pasta
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: You can use a mix of cheeses like Monterey Jack or Gruyere for different flavors. For a gluten free version, use gluten free pasta and breadcrumbs.

Watch Video Of How Grandma’s Classic Baked Mac and Cheese Works

This mac and cheese recipe is a keeper for any occasion, from weeknight dinners to holiday feasts. It is easy to make and always pleases a crowd.

I love that I can make it ahead and just pop it in the oven when guests arrive. For storing leftovers, let the dish cool completely, then cover it tightly with plastic wrap or foil.

It will keep in the fridge for up to 4 days. To reheat, I prefer using the oven to keep the topping crispy, but the microwave works in a pinch.

Serve it as a main dish with a side salad or as a side with roasted chicken or meatloaf. This recipe is a family tradition that I am happy to share with you.

❓ Frequently Asked Questions About Grandma’s Baked Mac and Cheese

1. Can I use a different type of pasta for this recipe?

Yes, you can use any short pasta shape like shells, rotini, or penne. The cooking time may vary slightly, so check the package instructions for al dente doneness.

2. How do I prevent the cheese sauce from becoming grainy?

To avoid a grainy sauce, use freshly shredded cheese instead of pre-shredded cheese, which often contains anti-caking agents. Also, melt the cheese over low heat and stir constantly.

3. Can I make this mac and cheese ahead of time?

Yes, you can assemble the dish up to a day in advance. Cover it with foil and refrigerate. When ready to bake, add 10 to 15 minutes to the cooking time, and remove the foil for the last 10 minutes to brown the topping.

4. What can I add to this recipe for extra flavor?

You can add cooked bacon, sauteed onions, or a pinch of paprika to the cheese sauce. For a spicy kick, add a dash of cayenne pepper or hot sauce.

5. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees Fahrenheit for 10 to 15 minutes, or in the microwave in 30 second intervals.

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