old fashioned macaroni and cheese recipe

Written ByJenny Smyth Posted on
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The Best old fashioned macaroni and cheese recipe

I have always been a fan of old fashioned macaroni and cheese, it’s a classic comfort food dish that never fails to put a smile on my family’s faces. The origins of this dish date back to the early 19th century when pasta was first introduced to America. The first written recipe for macaroni and cheese was published in 1802 by Mary Randolph in her book ‘The Virginia House-Wife’.

Over time, this simple yet satisfying dish has become a staple in many American households. I love how easy it is to make, just boil some pasta, mix it with a creamy sauce, and voila! You have a delicious meal that is sure to please both kids and adults alike.

My kids adore helping me in the kitchen, especially when it comes to mixing the cheese sauce and adding the final touches. It’s also a great way to get them involved in cooking and learning about different ingredients and techniques. Whether we’re having it as a weeknight dinner or as part of a family gathering, old fashioned macaroni and cheese is always a hit.

I’ve found that using high-quality cheddar cheese gives the dish a rich and creamy flavor that my family can’t get enough of. I also like to add some grated Parmesan for an extra burst of flavor. The best part?

This recipe is incredibly easy to customize to your taste preferences – add some cooked bacon or ham for added smokiness, or try different types of cheese for unique flavor profiles. My kids love helping me come up with new variations, and it’s amazing how much they’ve learned about cooking through this process. As for me, I appreciate how this dish brings us all together – whether we’re enjoying it around the dinner table or as leftovers the next day, old fashioned macaroni and cheese has become a beloved tradition in our household.

Old Fashioned Macaroni and Cheese

4.5 from 1469 votes

A classic baked macaroni and cheese with a creamy, homemade cheese sauce and a golden, crispy breadcrumb topping. This comforting dish uses simple ingredients for a rich, satisfying flavor that evokes childhood memories.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta and Sauce

8 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the elbow macaroni and cook until al dente, about 7 to 8 minutes, then drain in a colander and set aside.
4In a medium saucepan over medium heat, melt the 4 tablespoons of butter.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps.
7Reduce the heat to medium-low and continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
8Stir in the dry mustard, salt, and pepper, then add the shredded cheddar and Gruyere cheeses, stirring until completely melted and smooth.
9Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.
10Transfer the mixture to an 8×8 inch baking dish, spreading it evenly.
11In a small bowl, combine the panko breadcrumbs with the melted 2 tablespoons of butter, then sprinkle the topping over the macaroni.
12Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown.
13Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
8×8 inch baking dish
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 95mg🧂Sodium: 620mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 18g

📝Notes

For extra sharpness, use all sharp cheddar or add a pinch of cayenne pepper to the sauce. If the sauce seems too thick, add a splash of milk before baking. Letting the dish rest after baking helps it hold its shape when served.

Watch Video Of How Old Fashioned Macaroni and Cheese Works

One thing I love about old fashioned macaroni and cheese is how well it stores – you can easily refrigerate leftovers for up to three days or freeze them for up to two months. When reheating, simply microwave until hot and enjoy!

As for serving ideas, my family loves having this dish as part of a comforting casserole-style meal – just layer it with some cooked vegetables like broccoli or carrots for added nutrition. Another favorite way we enjoy it is as part of a fun dinner party spread – serve it alongside some crusty bread or garlic knots for an extra-special treat.

❓ Frequently Asked Questions About Old Fashioned Macaroni and Cheese

Q: What type of pasta is best for macaroni and cheese?

For this recipe, you’ll want to use elbow macaroni or another short-cut pasta shape.

Q: Can I use other types of cheese instead of cheddar?

Sure! Feel free to experiment with different cheeses like mozzarella, provolone, or even gouda.

Q: How do I prevent the pasta from becoming mushy?

To avoid overcooking the pasta, cook it al dente (still slightly firm in the center) before mixing it with the cheese sauce.

Q: Can I make this recipe ahead of time?

You can prepare the cheese sauce and pasta mixture separately up to 24 hours in advance.

Q: Is there a way to make this recipe healthier?

You can reduce the amount of cheese used or substitute some of it with lower-fat alternatives like part-skim mozzarella or reduced-fat cheddar.

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