Old-Fashioned Mac and Cheese Recipe

There’s nothing quite like the creamy, comforting goodness of old-fashioned mac and cheese. This classic dish is a crowd-pleaser for family dinners, potlucks, or holiday gatherings. Made with simple ingredients, it delivers a rich and cheesy flavor that’s sure to bring back nostalgic memories of homemade meals. This recipe combines stovetop and baked methods for the ultimate mac and cheese experience.

Ingredients

For the Pasta:

• 1 lb (450 g) elbow macaroni (or your preferred pasta shape)

For the Cheese Sauce:

• 4 tbsp (1/4 cup) unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream (optional for extra creaminess)
• 1 tsp mustard powder (optional but recommended)
• ½ tsp garlic powder
• Salt and pepper, to taste
• 3 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded (or substitute with Monterey Jack or another melty cheese)

For the Topping:

• 1 cup breadcrumbs (panko for extra crunch)
• 2 tbsp unsalted butter, melted
• ¼ cup Parmesan cheese, grated

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Boil the macaroni in salted water according to package instructions until al dente.
2. Drain and set aside, tossing the pasta with a small amount of butter or oil to prevent sticking.

Step 2: Make the Roux (Base for the Cheese Sauce)

1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously for 1–2 minutes, until the mixture is smooth and golden.

Step 3: Add the Milk and Cream

1. Gradually pour in the warm milk and cream while whisking.
2. Continue cooking, stirring frequently, until the mixture thickens into a smooth sauce (about 5–7 minutes).

Step 4: Incorporate the Cheese

1. Lower the heat to medium-low and stir in the mustard powder, garlic powder, salt, and pepper.
2. Add the shredded cheddar and Gruyère cheeses a handful at a time, stirring until fully melted and smooth.

Step 5: Combine Pasta and Sauce

1. Add the cooked pasta to the cheese sauce and stir until the noodles are thoroughly coated.

Step 6: Prepare for Baking

1. Preheat your oven to 375°F (190°C).
2. Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.

Step 7: Add the Topping

1. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese.
2. Sprinkle the breadcrumb mixture evenly over the mac and cheese.

Step 8: Bake and Serve

1. Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.
2. Let the dish cool slightly before serving.

Serving and Storage Tips

Serving Suggestions:

• Pair with roasted vegetables, a fresh green salad, or garlic bread for a complete meal.
• Serve as a side dish alongside fried chicken, barbecue ribs, or baked ham for a classic Southern-style feast.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Reheat in the oven or microwave with a splash of milk to restore creaminess.

Helpful Notes

• Cheese Choices: For an authentic old-fashioned taste, stick to sharp cheddar. Add Gruyère or Monterey Jack for creaminess, or experiment with smoked gouda or fontina for a gourmet twist.
• Breadcrumbs: For a homemade touch, toast day-old bread and blend it into breadcrumbs.
• Extra Creaminess: Substitute some milk with evaporated milk for a richer texture.

Tips from Well-Known Chefs

1. Martha Stewart recommends grating your cheese fresh to ensure it melts smoothly into the sauce. Pre-shredded cheeses often contain anti-caking agents that can affect texture.
2. Ina Garten suggests adding a pinch of nutmeg to enhance the flavor of the béchamel base.
3. Gordon Ramsay advises cooking the pasta slightly underdone to avoid overcooking it in the oven.

Frequently Asked Questions

1. Can I skip baking the mac and cheese?

Yes! For a stovetop version, skip the baking step and serve immediately after mixing the pasta with the cheese sauce.

2. What if I don’t have Gruyère cheese?

Gruyère can be replaced with Monterey Jack, mozzarella, or another cheese that melts well.

3. How can I make this gluten-free?

Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend or cornstarch.

4. Can I make this ahead of time?

Yes, assemble the dish (excluding the topping) up to a day ahead and refrigerate. Add the topping just before baking.

5. What can I add for extra flavor?

Cooked bacon bits, caramelized onions, or diced jalapeños are great additions to enhance the flavor.

6. Can I use low-fat dairy products?

While possible, the dish may lose some creaminess. A blend of low-fat and whole milk can be a good compromise.

7. How do I reheat leftovers without drying them out?

Add a splash of milk before reheating in the oven or microwave to keep the mac and cheese creamy.

8. Can I use other pasta shapes?

Absolutely! Penne, shells, or cavatappi work well if you don’t have elbow macaroni.

9. What’s the best way to get a crispy topping?

Broil the mac and cheese for 2–3 minutes after baking to achieve a golden, crunchy crust.

10. Can I make this vegetarian?

Yes, ensure your cheeses and breadcrumbs don’t contain animal rennet, and use vegetable broth if needed.