If there’s one dish that’s earned its place as an all-time classic comfort food, it’s Good Ole Fashion Mac and Cheese. With its creamy, cheesy sauce and tender pasta baked to bubbly perfection, this dish brings back memories of childhood dinners, holidays, and lazy Sunday afternoons. Whether you’re making it for a weeknight family meal or as a side for a potluck or holiday spread, there’s just nothing like homemade mac and cheese.
Now, I’m talking about the real stuff—none of that boxed business. This recipe is rich, cheesy, and packed with that ooey-gooey goodness that keeps everyone coming back for seconds. Made with a blend of cheeses, a velvety béchamel sauce, and golden breadcrumbs on top, it’s simple to prepare but tastes like a labor of love.
This recipe will remind you of the mac and cheese Grandma used to make—warm, satisfying, and unapologetically indulgent. So, grab your favorite pasta and get ready to whip up a dish that’ll become a staple in your kitchen!
Ingredients
Here’s everything you’ll need to create the best homemade mac and cheese. Simple ingredients come together for that timeless flavor:
Main Ingredients
- 16 ounces elbow macaroni (or your favorite pasta shape)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon ground mustard powder (optional, for a subtle tang)
- ¼ teaspoon smoked paprika (optional, for a smoky depth)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded (for creaminess)
- ½ cup Parmesan cheese, grated
Topping
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 2 tablespoons unsalted butter, melted
- ¼ cup Parmesan cheese, grated
Instructions
Here’s how you can make this creamy, delicious Good Ole Fashion Mac and Cheese from scratch:
1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it 1–2 minutes less than the package instructions (it will finish cooking in the oven). The pasta should be al dente.
- Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.
2: Make the Roux and Sauce
- In a large saucepan or deep skillet, melt 4 tablespoons of butter over medium heat.
- Once melted, sprinkle in the flour while whisking constantly to form a smooth paste (roux). Let the roux cook for about 2 minutes, stirring continuously, to eliminate the raw flour taste.
- Slowly pour in the warmed milk and cream, whisking constantly to avoid lumps. Continue stirring until the mixture thickens, about 5–7 minutes. The sauce should coat the back of a spoon.
- Season the sauce with salt, black pepper, mustard powder, and smoked paprika (if using). Stir to combine.
- Reduce the heat to low and gradually add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses melt completely and the sauce is creamy and smooth.
3: Combine Pasta and Sauce
- Add the cooked macaroni to the cheese sauce and stir gently until every piece of pasta is coated in the luscious sauce.
4: Assemble the Mac and Cheese
- Preheat the oven to 375°F (190°C).
- Pour the mac and cheese into a greased 9×13-inch baking dish. Spread it out evenly with a spatula.
5: Add the Topping
- In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
6: Bake to Perfection
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and bubbly.
- If you like an extra crispy topping, broil the dish for the last 1–2 minutes—just be sure to keep an eye on it!
7: Serve
- Let the mac and cheese rest for about 5 minutes before serving. This helps the sauce set up slightly and makes for perfect scooping.
- Serve warm and enjoy every creamy, cheesy bite!
Tips
- Don’t Overcook the Pasta: Cooking the pasta slightly under keeps it from becoming mushy as it bakes in the sauce.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Grating your cheese fresh makes a world of difference.
- Use a Cheese Blend: While sharp cheddar is a must for flavor, mixing in mozzarella, Parmesan, or even Gouda gives the dish added creaminess and depth.
- Make it Extra Creamy: For an ultra-rich mac and cheese, stir in an extra splash of cream or a dollop of cream cheese before baking.
- Toppings Matter: The buttery breadcrumbs add crunch, but you can also top with crushed Ritz crackers, crumbled bacon, or extra shredded cheese for variety.
Storage Instructions
Refrigeration:
- Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheating:
- To reheat, add a splash of milk or cream to keep it from drying out. Warm in the oven at 350°F for about 15 minutes, or heat individual portions in the microwave for 1–2 minutes, stirring halfway.
Freezing:
- You can freeze mac and cheese before or after baking. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and bake as usual.
Variations
- Bacon Mac and Cheese: Add cooked, crumbled bacon to the cheese sauce or sprinkle it on top before baking.
- Buffalo Mac and Cheese: Stir in a few tablespoons of buffalo sauce and top with crumbled blue cheese for a spicy twist.
- Veggie-Packed: Add steamed broccoli, peas, or roasted cauliflower for a healthier take.
- Four-Cheese Mac: Use a mix of sharp cheddar, Gruyère, fontina, and Parmesan for a gourmet flavor.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a bit of heat.
Nutrition Details
Here’s the approximate nutritional breakdown per serving (based on 8 servings):
- Calories: 450
- Protein: 15g
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 550mg
(Note: Nutrition may vary depending on cheese types and additional toppings.)
FAQ
1. Can I make mac and cheese ahead of time?
Yes! Assemble the mac and cheese up to a day in advance, cover it, and refrigerate. Add the topping just before baking for the best results.
2. What’s the best cheese for mac and cheese?
Sharp cheddar is a classic choice, but combining it with mozzarella, Gouda, or fontina makes for a creamier, richer sauce.
3. How do I keep mac and cheese creamy?
Adding cream, whole milk, or even a little cream cheese keeps the sauce silky and prevents it from drying out. Don’t overbake the dish!
4. Can I skip the baking step?
Absolutely! If you prefer stovetop mac and cheese, simply mix the pasta with the cheese sauce and serve it immediately.
5. How do I make gluten-free mac and cheese?
Use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
Dig in, and let this Good Ole Fashion Mac and Cheese bring some cozy comfort to your table. It’s rich, creamy, and full of cheesy goodness—just the way homemade mac and cheese should be. Enjoy! 🧀✨