Old fashioned baked macaroni and cheese is my family's ultimate comfort food! A classic dish that’ll take you back to your childhood with its creamy, cheesy goodness.
To make this recipe I combine my three-cheese sauce with tender elbow pasta for a decadent mac and cheese like your grandma would make. It’s then topped with a buttery breadcrumb crust that’s wows everyone during holiday dinner.
I think you’ll love our garlic Parmesan chicken pasta and Boursin chicken pasta as well.
Baked macaroni and cheese recipe
Macaroni and cheese is a timeless favorite that never gets old. The mix of cheeses used creates a rich cheesy sauce that makes this old-fashioned macaroni and cheese recipe even more delightful.
Don’t worry this recipe is super easy to make, creamy, cheesy and absolutely delicious. It’s a perfect side dish to serve for Thanksgiving or Christmas holiday dinner.
Looking for more pasta recipes? Try our easy one pot kielbasa pasta, Pesto tagliatelle or creamy pink sauce pasta.
Highlights of our recipe
- It's incredibly creamy and cheesy, made with a luscious blend of three kinds of cheese.
- The crispy buttery breadcrumb topping adds an irresistible crunch to every bite.
- It's a nostalgic dish that tastes just like the macaroni and cheese you grew up loving.
- It's easy to make and perfect for feeding a crowd or meal prepping.
Ingredients
- Macaroni or any short pasta variety you prefer including Radiatore!
- Three cheese combination: I used Gruyère, Mozzarella and Cheddar.
- Milk: I used whole milk but you can use a combo of whole milk and half and half. The cheeses make it creamy enough no need to use heavy cream but if that’s your preference, feel free to combine it with whole milk. You can also use Evaporated milk.
- Seasoning: salt, garlic powder, black pepper, cayenne, smoked paprika.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- 9 by 13 inch baking dish
- Pasta pot
- Colander
- Grater (for shredding cheese)
- Mixing bowls
How to make old fashioned baked macaroni and cheese
I'll show you two ways to make this old fashioned recipe.
How to make it without eggs
Mix the cheese and set aside.
Cook the pasta till al dente. Drain, add some butter to it then toss to coat the noodles.
Make the roux: melt butter over medium heat, whisk in flour, slowly whisk in milk until smooth. Add seasoning and continue to cook stirring constantly until thickened.
Turn off the heat, add the cheese and mix to incorporate.
Transfer cheese sauce to the pot of drained pasta then mix till all the pasta is well coated. Transfer to the baking dish. Melt butter
In a medium bowl combine melted butter with breadcrumbs. Then sprinkle the breadcrumbs all over the top of the Mac and cheese.
Bake in the preheated oven for 25 to 30 mins or until the sauce is bubbly and the topping is golden brown.
How to make it with eggs
If you want to make old fashioned Mac and cheese with eggs, you’ll need 2 large eggs for this recipe however, you won’t need the flour because we won’t be making a roux.
Make the sauce: Melt the butter in a saucepan over medium low heat, add the milk, let it warm up but not boil. Stir in that cheese, continue cooking on medium low heat until cheese is fully incorporated.
Temper the eggs: whisk two eggs in a bowl, then add a little of the cheese sauce slowly into the eggs, stirring as you add it. Then add the eggs into the cheese mixture sitting quickly so that the eggs don't scramble. Immediately stir in the cooked macaroni then transfer to mixture into the baking dish. Top with the breadcrumbs and cook as per instructions above.
Optional add ins
Bacon: Add in some bacon bits to that Mac and cheese. If you intend to add bacon, watch the amount of salt you add to the dish bearing in mind that cheese also has some salt. This way you don't end up with an overly salted dish.
Chicken: Cooked chicken breasts make for a delicious addition to this dish. Baked, grilled, or rotisserie chicken all work.
If adding chicken to this recipe, make sure it is already cooked. Add 1 pound cooked and diced chicken breast into the pot when combining the sauce and noodles. You may need to add an additional ½ cup of milk to ensure you have enough sauce.
What to serve with baked Mac and cheese
This creamy, cheesy elbow pasta pairs well with proteins like Cajun salmon bites, baked chicken, meatloaf, crusty bread a simple fresh green salad.
You can also enjoy with Mexican tuna salad or our refreshing strawberry cucumber salad.
Storage instructions
Leftovers can be stored covered in the fridge for 3-4 days. To reheat, place portions in an oven-safe dish, cover with foil, and bake at 350°F until heated through, about 20 minutes.
You can revamp your leftover mac and cheese by making a rechauffe meal out of it and my top choice is a Mac and cheese quesadilla! Have you tried that? It’s so good.
Helpful Tips
- Use a blend of cheeses for deeper flavor (cheddar, mozzarella, and Gruyere work nicely) however, you can use your favorite combination.
- If you want firmer pasta, cook the pasta a couple of minutes before al dente so it doesn't get too soft when baked.
- If using eggs, temper the eggs first with the sauce before adding it to the mix to prevent the heat from scrambling the eggs.
FAQs
Yes, you can fully assemble up to 2 days ahead, refrigerate, and bake later for easy entertaining.
Use freshly grated cheese and don't over-cook the sauce.
Absolutely, try diced ham, peas, broccoli, or caramelized onions.
I used whole milk for this recipe, you can use a combination of whole milk with half and half or with heavy cream. Alternatively you can also use evaporated milk.
More casserole recipes
- Tuna casserole
- Walking taco casserole
- Chicken tater tot casserole
- Check out all our Home Cooked Recipes
No one can resist the nostalgic flavors of old fashioned baked macaroni and cheese! With its delicious three-cheese sauce, crispy topping, and tender pasta, it's the ultimate comfort food.
Give this recipe a try for a taste of your childhood that will have everyone going back for seconds! Trust me, it's sure to become a new family favorite.
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Old fashioned baked Mac and cheese
Ingredients
- 1 pound macaroni
- 1 tablespoon avocado oil
- 1 cup Shredded Gruyère cheese
- 1 cup shredded Cheddar cheese (4 oz block cheese)
- 1 cup shredded Mozzarella cheese
- 8 tablespoons unsalted butter (divided)
- ½ cup all purpose flour
- 4 cups whole milk (add extra ½ cup of milk if you want it saucier)
- 1 ¼ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
For panko topping
- 1 ½ cups Panko breadcrumbs
- 3 tablespoons butter (melted)
- Parsley for garnish
Instructions
- Preheat oven to 350°F. Grease a 9x13" baking dish.
- Boil macaroni till al dente, drain, and return to pot. Add 2 tablespoon butter, coat pasta, and cool.
- Mix shredded cheeses in a bowl.
- In a saucepan, melt 6 tablespoons of butter over medium heat. Whisk in flour for 1 minute, then slowing whisk in the milk.
- Add seasonings and cook until thickened, stirring often.
- Remove from heat and stir in the shredded cheese.
- Combine cheese sauce and cooled pasta.
- Pour the mixture into the baking dish
- Mix melted butter with breadcrumbs and sprinkle on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Garnish with parsley and serve.
Notes
- For creamier results, shred cheese yourself instead of using pre-shredded. Consider melty cheese blends like Gruyere, Cheddar, Parmesan, Fontina, Colby, or Monterey Jack.
- Substitute crushed Ritz crackers for Panko breadcrumbs for a buttery topping. Coat with melted butter before topping.
- For added flavor, mix Italian seasoning or grated Parmesan, into the topping or mac and cheese.
- If you like firmer noodles in your baked Mac and cheese, cook the noodles till 1 to 2 minutes before al dente texture
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