If you’re looking for a side dish that is both classic and perfect for a special occasion, look no further than this Old-Fashioned Macaroni and Cheese recipe! It’s easy to make, absolutely delicious and kids love it!
Table of Contents
Why I Love This Recipe
- Favorite Leftovers: This makes a large baking dish, so if your family is smaller you will get several meals from this one! There are several different macaroni and cheese recipes on Weelicious like Rice Cooker Mac and Cheese and Mac Chicken and Cheese Bites, but if you’re feeding a crowd and want a more classic take on this dish, this recipe is spot on!
- Make Ahead: Want to make dinner time even easier? Make the macaroni and place in the baking dish, and you can chill it overnight to bake tomorrow!
- Use What You Have: Mix up the cheese here. If you’re like me, you often have a few varieties of cheese in the drawer that need to be used up. Feel free to combine them. You could even throw in a veggie and make Green Mac and Cheese!
- Kid-Friendly Favorite: Is there a more beloved kid’s dinner than Macaroni and Cheese? Ooey gooey and super cheesy, it combines two of the most kid-welcomed foods — pasta and cheese! It’s so easy to make and always gets a big “yay!” from my kids when they find out I’m making it!
The Ingredients
- Pasta: I like elbows to make this a truly classic dish.
- Cheese: Cheddar is perfect! The kids will love the “normal” color on their plates.
- Milk: Whole milk will give you a creamy, smooth sauce.
- Roux: This classic technique of butter and flour is the way to begin any sort of cheesy sauce.
- Breadcrumbs: You can consider this optional, but I think the crunchy topping is what really makes the dish.
Substitutions and Variations
- Cheese options: I love a classic cheddar or sharp cheddar, but you can also mix in something with more “bite” like gouda or fontina. These are perfect to pair with cheddar.
- Top it off: You can use crushed crackers or any other crispy bread option for your topping in place of panko.
- Gluten-free: I haven’t tested this, but I am confident you can make this with gluten-free pasta, 1-to-1 flour and either leave off the topping or use gluten free breadcrumbs.
How to Make Old-Fashioned Macaroni and Cheese
Step 1: Mix topping and set aside.
Step 2: Cook and drain noodles according to package directions.
Step 3: Make the roux.
Step 4: Slowly whisk in milk, then cheese to melt.
Step 5: Stir noodles into cheese sauce.
Step 6: Pour macaroni into baking dish.
Step 7: Add topping then bake to perfection.
Recipe Video
Tips and Tricks
- Shred Your Own Cheese: Always, always grate your own cheese. If you’ve ever wondered why your cheese sauce it’s grainy, it’s likely the anti-caking additives in pre-shredded cheese.
- Whisk constantly: Add your milk slowly while whisking constantly, to ensure your roux is completely incorporated.
- Experiment with Add-Ins: Add frozen peas or corn right into the macaroni in the pot before adding to the baking dish if you want to add some extra nutrients to this dish.
- Low Heat: Add your cheese over low heat (or off the heat) so that the cheese melts evenly and smoothly.
FAQs
I recommend assembling the entire dish in the dish you are using for baking, then letting cool to room temp. Pop that in the fridge, covered, without baking, for a few hours or overnight. Then let it rest on the counter to warm up some while the oven preheats and then bake. You may need to add just a couple minutes to the cook time for the center to heat through.
I love the crunchy topping as a contrast to the creamy noodles. If your kids will turn their noses up, go ahead and leave it off. You could also put it on only half of the dish to give people a choice for their serving. Besides breadcrumbs you could try crushed crackers or even tortilla chips.
Leftovers are great in the fridge for 3 days, covered in an airtight container. You can reheat gently on the stove with more milk if you prefer it creamy. You could also reheat in the oven, but keep in mind it will have a drier texture. I also have had kids that enjoy eating it while still cold!
More Kid-Friendly Pasta Recipes
Having a good classic macaroni and cheese recipe in your back pocket is always a win. Everyone from kids to adults will love this old-fashioned mac and cheese! I’d love to know what you think of it — leave a comment and rating below!
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Old-Fashioned Macaroni and Cheese
Ingredients
Topping:
- 1 tablespoon butter, melted
- 1 cup panko bread crumbs
- 1/2 cup grated cheddar cheese
Mac and Cheese
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3 cups whole milk
- 4 cups grated cheddar cheese (shred it yourself for best melting!)
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
Instructions
- Place the topping ingredients in a bowl and stir to combine.
- Preheat oven to 400° F.
- Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
- In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
- Slowly whisk in the milk and bring to a boil.
- Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
- Add reserved pasta water and cheddar cheese and whisk until melted.
- Stir in the pasta.
- Transfer to a greased 9"x13" baking dish.**
- Sprinkle topping on macaroni and cheese.
- Bake for 30-40 minutes, or until top is golden and bubbling.
Notes
- * Use about 2 Tbsp of kosher salt for 4 quarts of water.
- ** If making ahead, mixture can be cooled after this step to room temperature, covered and then refrigerated for up to a day.
Hi! This may sound silly, but I’m in Wisconsin where there are TONs of cheddar cheese options. Any suggestion on what type of cheddar cheese is best for this? Mild? sharp? Extra sharp? Thanks!
We prefer sharp but any type will do!
Love this recipe!
Oh this looks so yummy – will save this recipe for next time I am cooking for company! love home made mac n cheese
Will this work with quinoa flour instead?
I do loosely packed! I use freshly grated cheese, too!