This old-fashioned baked mac and cheese brings together tender pasta and rich, creamy cheese sauce just like grandma used to make. Simple ingredients and careful baking create that perfect combination of gooey inside and crispy top that makes this comfort food so special. Ready in about an hour, it's perfect for family dinners or holiday meals.
Why Make This Recipe
This recipe uses real cheese and simple ingredients - no powdered cheese or artificial flavors. The homemade sauce comes out creamy every time, and the top gets just the right amount of crunch in the oven. It's easy on the budget since it uses basic pantry items. Plus, you can make it ahead for busy days or big family gatherings.
What You'll Need
- Pasta: 1 pound elbow macaroni or similar small pasta
- Butter: 1/2 cup unsalted, divided for pasta and sauce
- Flour: 1/4 cup for thickening the sauce
- Milk: 3 cups whole milk, warmed
- Seasonings: 1 teaspoon each salt and pepper, 1/2 teaspoon paprika
- Hot Sauce: Few drops to taste (optional)
- Cheese: 5 cups shredded sharp cheddar, divided
How to Make It
- Cook the Pasta
- Boil macaroni until just tender, about 8 minutes. Drain and toss with 1 tablespoon butter. Heat oven to 375°F.
- Start the Sauce
- Melt remaining butter in large pot. Stir in flour and cook 2-3 minutes until light brown. Add warm milk slowly, stirring until smooth.
- Make it Cheesy
- Add 4 cups cheese and seasonings to sauce. Stir until melted and smooth. Mix in cooked pasta.
- Bake Until Bubbly
- Pour into baking dish. Top with remaining cheese. Bake 25-30 minutes until golden and bubbling.
What Makes This Recipe Special
This recipe sticks to the basics that make mac and cheese great - real cheese, creamy sauce, and that golden-brown top. No fancy ingredients needed, just good old-fashioned comfort food that everyone loves. The sauce stays creamy, the pasta keeps its bite, and that crispy cheese top makes every serving special.
Tips for Perfect Cheese Sauce
Making smooth cheese sauce is easy if you follow a few simple tips. Keep the heat medium-low to prevent burning. Add milk slowly while stirring to avoid lumps. Grate your own cheese - it melts better than pre-shredded. Let the cheese come to room temperature before adding it to the sauce. If your sauce gets grainy, a splash of warm milk and gentle stirring usually fixes it.
Make It Your Own
Once you know the basic recipe, try some tasty changes. Mix different cheeses like sharp cheddar with smooth Monterey Jack. Add crispy breadcrumbs on top for extra crunch. Stir in some cooked bacon or diced jalapeños for more flavor. For a spicier version, add extra hot sauce or try pepper jack cheese. Just keep the amounts of pasta and sauce the same.
Serving Ideas
Serve this mac and cheese hot from the oven as a main dish with a green salad, or as a side with meatloaf or ham. It's perfect for holiday dinners, potlucks, or Sunday family meals. For bigger groups, the recipe doubles easily - just use a bigger pan and add 5-10 minutes to the baking time.
Storing and Reheating
Keep leftovers covered in the fridge for up to 4 days. When reheating, add a splash of milk and warm slowly - either in the microwave or oven. Stir occasionally to keep it creamy. For best results, reheat smaller portions rather than the whole dish at once. The pasta might soak up some sauce in the fridge, so that extra milk helps bring back the creamy texture.
Frequently Asked Questions
- Can I use different cheese?
Gouda makes it extra creamy, Jack gives nice mild flavor. Sharp cheddar adds good bite. Mix cheeses for best taste - some folks do half cheddar, half gouda. Just avoid pre-shredded - doesn't melt smooth. Whatever you pick, grate it fresh for best melting.
- Need it gluten-free?
Use gluten-free pasta and flour blend. Rice pasta works great but cook it less than package says. Check your cheese - some have added starch. Might need extra liquid since GF flour absorbs different. Could take longer to get thick. Some folks add extra cheese to help texture.
- Can I make it ahead?
Mix it up day before, keep in fridge. Let sit out 30 minutes before baking. Might need extra time since it's cold. Some folks make two - bake one, freeze one. Add bit more milk when reheating if sauce looks thick. Don't add topping till ready to bake.
- What makes it better?
Crispy bacon on top adds nice crunch. Breadcrumbs mixed with butter get golden and crispy. Some folks add jalapeños for kick. Even caramelized onions work great. Whatever you add, put it on before baking so it gets crispy with cheese.
- How do I warm leftovers?
Heat in oven with splash of milk mixed in. Cover with foil so top doesn't burn. Microwave works but sauce might break - heat slow, stir often. Add bit milk each time you stir. Some folks like to broil top quick to re-crisp.
Some More Ideas
Love cheesy comfort? Try making broccoli cheese casserole. Or bake some garlic cheese bread. Both bring that same cozy feeling to your table!