There’s something undeniably comforting about Good Old Fashion Mac and Cheese. It’s the culinary equivalent of a warm hug: creamy, cheesy, and baked to golden perfection. This classic dish blends tender elbow macaroni with a velvety cheese sauce, finished off with a bubbling crust that’s just begging to be cracked with a fork. Whether you’re feeding a hungry family, hosting a potluck, or just craving a taste of nostalgia, this recipe delivers big on flavor and heart—and trust me, there’s a reason it’s a forever favorite!
Ingredients You’ll Need
The beauty of Good Old Fashion Mac and Cheese is how a handful of simple ingredients come together to create something irresistible. Every component has a purpose, from building that rich, creamy base to adding that irresistible cheesy pull and a little crunch on top.
- Elbow macaroni: The classic shape that holds onto the sauce perfectly, giving every bite that signature creamy texture.
- Unsalted butter: Adds richness and helps build the roux for a creamy, lump-free sauce.
- All-purpose flour: Thickens the sauce so it clings lovingly to every piece of pasta.
- Whole milk: The foundation for a silky, smooth cheese sauce—don’t skimp here!
- Heavy cream: Takes the creaminess up a notch and makes the sauce feel downright luxurious.
- Shredded sharp cheddar cheese: Packs a tangy, classic cheddar flavor—essential for that signature taste.
- Shredded mozzarella cheese: Melts beautifully and adds that iconic cheese pull everyone loves.
- Salt: Brings out all the flavors and balances the richness.
- Ground black pepper: Adds just the right amount of warmth and subtle spice.
- Paprika: Gives a gentle smokiness and a pop of color to the dish.
- Garlic powder: Boosts the savory depth, making each bite irresistible.
- Grated Parmesan cheese: Adds a nutty, salty finish to the topping for extra flavor.
- Panko breadcrumbs (optional): For those who love a crunchy, golden crust—totally worth it!
- Butter (for topping): Helps the breadcrumbs toast up beautifully in the oven.
How to Make Good Old Fashion Mac and Cheese
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). This gives you plenty of time to prep while the oven gets nice and hot. Grab a 9×13-inch baking dish and give it a light greasing with butter or nonstick spray, so nothing sticks later on.
Step 2: Cook the Macaroni
Bring a big pot of salted water to a boil, then add the elbow macaroni. Cook just until al dente—this means the pasta should still have a little bite, since it’ll cook further in the oven. Drain well and set aside; you don’t want any extra water watering down your sauce.
Step 3: Make the Roux
In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and let it cook for 1 to 2 minutes, stirring constantly. You’re looking for a lightly golden color and a nutty aroma—this is your flavor base and will help the sauce thicken up perfectly.
Step 4: Build the Cheese Sauce
Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Keep stirring as the mixture thickens, about 5 minutes. Once it coats the back of a spoon, it’s ready for the cheeses. Lower the heat and add the shredded cheddar, mozzarella, salt, pepper, paprika, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth and glossy.
Step 5: Combine Pasta and Sauce
Add the drained macaroni to your cheese sauce and stir until every noodle is covered in that luscious, cheesy goodness. Take a moment to appreciate how creamy and decadent it looks!
Step 6: Assemble and Top
Pour the mac and cheese into your prepared baking dish, spreading it evenly. If you love a crispy topping (and who doesn’t?), melt 1 tablespoon of butter in a small pan, then stir in the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni for a golden, crunchy finish.
Step 7: Bake to Perfection
Slide the dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for a bubbling, golden-brown top that’s just begging to be scooped up. Let it cool for a few minutes before serving—trust me, it’s worth the wait!
How to Serve Good Old Fashion Mac and Cheese
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and a subtle freshness to your Good Old Fashion Mac and Cheese. For a little extra kick, try a dusting of smoked paprika or a few twists of cracked black pepper on top just before serving.
Side Dishes
This dish is a star on its own, but it also plays well with others! Serve it alongside a crisp green salad, roasted vegetables, or a tangy coleslaw to balance out the richness. If you’re feeling extra cozy, a bowl of tomato soup is a classic pairing that never gets old.
Creative Ways to Present
For parties or potlucks, scoop Good Old Fashion Mac and Cheese into individual ramekins or muffin tins for adorable single servings. You can also serve it in a cast iron skillet for that rustic, straight-from-the-oven look. Or, go all out and use it as the base for a mac and cheese bar with toppings like crispy bacon, caramelized onions, or roasted peppers.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The flavors actually get even deeper after a day or two, making this a fantastic make-ahead option for busy weeks.
Freezing
Good Old Fashion Mac and Cheese freezes beautifully! Let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 3 months. When you’re ready to dig in, thaw overnight in the fridge before reheating.
Reheating
To bring your mac and cheese back to its gooey glory, reheat in a 350°F oven, covered with foil, until warmed through. You can add a splash of milk before reheating to loosen the sauce if needed. For single servings, the microwave works just fine—just heat in short bursts and stir in between.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni is traditional for Good Old Fashion Mac and Cheese, other short pastas like cavatappi, shells, or rotini work well and catch the sauce beautifully.
What cheese substitutions work best?
Feel free to swap out cheddar or mozzarella for cheeses like Gruyère, Monterey Jack, or even a touch of smoked Gouda. Each brings its own unique flavor, so don’t be afraid to mix and match based on what you love or have on hand.
How do I make it extra creamy?
For the creamiest Good Old Fashion Mac and Cheese, skip the baking step and serve it straight from the stovetop. You can also increase the amount of heavy cream or add a bit of cream cheese for extra silkiness.
Can I add protein or veggies?
Definitely! Stir in cooked bacon, diced ham, sautéed onions, or steamed broccoli before baking for added flavor and texture. It’s a great way to make the dish your own or sneak in some extra nutrition.
Is this recipe suitable for vegetarians?
Yes, this Good Old Fashion Mac and Cheese is vegetarian as written. Just be sure to check that your cheeses are made with vegetarian-friendly rennet if you’re cooking for strict vegetarians.
Final Thoughts
If you’re searching for the ultimate comfort food, you simply can’t go wrong with Good Old Fashion Mac and Cheese. It’s creamy, cheesy, and packed with homemade love—just waiting to be shared around your table. Give this recipe a try and let it become a cherished staple in your own kitchen!
Print
Good Old Fashion Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Good Old Fashioned Mac and Cheese recipe features tender elbow macaroni baked in a creamy, cheesy sauce made with sharp cheddar, mozzarella, and a hint of Parmesan topping. Perfectly seasoned with paprika and garlic powder, this comforting American favorite can be served as a hearty main course or side dish.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Topping (Optional)
- 1/4 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon butter
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Boil the elbow macaroni according to the package instructions until al dente. Drain the macaroni thoroughly and set aside.
- Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour and cook the mixture for 1 to 2 minutes until it turns golden and starts bubbling, ensuring the raw flour taste cooks off.
- Add Milk and Cream: Slowly pour in the 3 cups of whole milk and 1 cup of heavy cream, whisking constantly to prevent lumps. Continue to cook and stir for about 5 minutes until the sauce thickens and coats the back of a spoon.
- Incorporate Cheese and Seasonings: Lower the heat to low and add 2 cups sharp cheddar cheese, 1 cup mozzarella cheese, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder. Stir continuously until all cheeses are melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and mix well until the pasta is thoroughly coated with the cheesy mixture.
- Prepare Baking Dish and Topping: Grease a 9×13-inch baking dish with butter or non-stick spray and pour in the mac and cheese mixture evenly. For the optional topping, melt 1 tablespoon of butter in a small pan, stir in 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese until coated, then sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the top is golden brown and bubbly.
- Serve: Remove from the oven and let it cool slightly for 5 minutes before serving to allow the dish to firm up for the best texture.
Notes
- For a creamier texture, skip the baking step and serve the mac and cheese directly from the stovetop.
- Substitute cheddar cheese with Gruyère or Monterey Jack for a unique flavor twist.
- Add cooked bacon or sautéed onions to the cheese sauce for extra depth and savoriness.
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
