Grandma’s Old Fashioned Baked Macaroni and Cheese
Introduction (H2):
The moment you open the oven and that first wave of golden, bubbling cheese meets the cool kitchen air, you know you are home. Grandma’s Old Fashioned Baked Macaroni and Cheese is exactly that kind of scent-memory: sharp cheddar melting into a creamy béchamel, elbow macaroni holding little pockets of sauce, and a buttery, crispy topping that sings of holidays and slow Sundays. This comforting recipe is a family favorite that turns simple pantry staples into a warm, nostalgic hug. If you love classic comfort food and want an easy meal that feeds a crowd, this dish is for you. For a fun twist on party apps, I sometimes pair it with a rich baked brie like baked brie with caramelized onions and bacon — they both bring the same cozy joy.
Why Make This Recipe (H2):
- Simple prep that transforms into a show-stopping dish — a true simple dinner winner.
- Crowd-pleaser: kids and adults both reach for seconds — a genuine family favorite.
- Versatile ingredients: swap cheeses or pasta shapes for a new spin.
- Makes excellent leftovers, perfect for meal prep or a comforting weeknight easy meal.
- Great for festive cooking: pairs beautifully with roasted veggies and holiday mains.
Ingredients You’ll Need (H2):
- 1 pound elbow macaroni — classic shape for holding sauce; use cavatappi or shells for extra pockets.
- 4 tablespoons unsalted butter — for the roux and topping; olive oil can replace for dairy-free.
- 1/4 cup all-purpose flour — creates a silky béchamel; use gluten-free flour if needed.
- 3 cups whole milk — warm before adding to the roux for a lump-free sauce; use 2% for lighter result or unsweetened almond milk for non-dairy.
- 1 cup heavy cream — adds richness; substitute Greek yogurt (thin with a splash of milk) for a lighter option.
- 3 cups sharp cheddar, grated — the backbone of flavor; swap half with Gruyere for nutty depth.
- 1 cup mozzarella, grated — for stretch and melt.
- 1 teaspoon Dijon mustard — brightens the cheese sauce; dry mustard powder works too.
- 1/2 teaspoon paprika — optional smoke and color.
- Salt and freshly ground black pepper to taste.
- 1 cup panko breadcrumbs — for crisp topping; use crushed crackers for a buttery crunch.
- 2 tablespoons melted butter — toss with panko for golden finish.
Prep and Cook Time (H2):
- Prep time: 20 minutes
- Cook time: 35–40 minutes
- Total time: 55–60 minutes
Note: This is an easy meal that rewards a little patience — the golden top is worth the wait.
How to Make Grandma’s Old Fashioned Baked Macaroni and Cheese (H2):
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- Cook the macaroni in heavily salted boiling water until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until bubbly and slightly golden — this is your roux.
- Slowly whisk in the warm milk and heavy cream, a little at a time, until the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat. Stir in Dijon, paprika, 2 cups of the cheddar, and the mozzarella until melted and silky. Taste and season with salt and pepper.
- Fold the cooked macaroni into the cheese sauce until evenly coated. Pour into the prepared baking dish. Sprinkle the remaining cheddar over the top.
- Toss panko breadcrumbs with 2 tablespoons melted butter and scatter evenly over the macaroni. This creates that irresistible golden crust.
- Bake for 25–30 minutes, until bubbling and top is deeply golden. For extra browning, pop under the broiler for 1–2 minutes — watch closely.
- Let rest for 5–10 minutes before serving. The sauce will set slightly, making it easier to scoop generous, saucy portions.
Tips and Creative Variations (H2):
- Add cooked bacon or pancetta to the mix for smoky, savory bites.
- Mix in roasted garlic or caramelized onions for extra depth.
- For a festive cooking vibe, fold in roasted butternut squash or chopped ham.
- Make it spicy: stir in chopped jalapenos and a pinch of cayenne.
- Dairy-free option: use a plant-based milk thickened with a cornstarch slurry and vegan cheese.
- Gluten-free: swap the pasta and flour for gluten-free alternatives and use gluten-free panko.
Serving Ideas (H2):
Serve Grandma’s Old Fashioned Baked Macaroni and Cheese with crisp lemony greens, roasted Brussels sprouts, or a simple tomato salad. It’s perfect for cozy weeknight dinners, potlucks, and holiday spreads — imagine cousins piling their plates at a long wooden table, laughter rising with the steam from the dish. For a heartier meal, pair with a meaty casserole like this cheesy macaroni and beef casserole and watch the family dig in.
Storing and Reheating (H2):
- Refrigerate: Cover and store leftovers for 3–4 days. Reheat in a 350°F oven for about 15–20 minutes until warmed through, covered to preserve moisture.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Microwave: Heat single servings on medium power in 1-minute bursts, stirring between, to keep sauce silky. Add a splash of milk if it feels dry.
Pro Tips for Success (H2):
- Use freshly grated cheese — pre-shredded cheese contains anti-caking agents that can affect melting.
- Keep the milk warm before adding to the roux to prevent lumps.
- Don’t overcook the pasta; it will finish cooking in the oven and stay perfectly tender.
- Mix cheeses for complexity: sharp cheddar for tang, Gruyere for nuttiness, and mozzarella for stretch.
- Let it rest before serving to set the sauce and make neat, saucy slices.
FAQs (H2):
Q: Can I freeze this recipe?
A: Yes. Freeze baked and unbaked versions in an airtight container for up to 2 months. Thaw overnight and bake until heated through.
Q: What cheeses work best if I cannot use cheddar?
A: Try a mix of Gruyere, Monterey Jack, or a sharp Swiss for similar melt and flavor. Avoid very salty cheeses without balancing.
Q: Can I make this ahead for a potluck?
A: Absolutely. Assemble it up to a day ahead, keep covered in the fridge, and bake just before serving. Add 5–10 minutes to baking time if starting cold.
Q: How do I make it gluten-free?
A: Use gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (mix with cold water before adding).
Conclusion (H2):
There is a reason Grandma’s Old Fashioned Baked Macaroni and Cheese holds a place at so many family tables — it’s comforting, reliable, and joyfully simple to prepare. If this recipe sparks your appetite for more classic variations or chef-inspired takes, you might enjoy a homey version at Grandma’s Old Fashioned Baked Macaroni and Cheese – Britney … or the Food Network’s comforting rendition, Grandma’s Old-Fashioned Baked Mac ‘N’ Cheese Recipe | Kardea …. Make a pan this weekend, call your favorite people, and let the golden top and creamy heart do the rest — this homemade dish is one of those delicious traditions that tastes like love.
Contents
Grandma's Old Fashioned Baked Macaroni and Cheese
Ingredients
Pasta
- 1 pound elbow macaroni Classic shape for holding sauce; use cavatappi or shells for extra pockets.
Sauce
- 4 tablespoons unsalted butter For the roux and topping; olive oil can replace for dairy-free.
- 1/4 cup all-purpose flour Creates a silky béchamel; use gluten-free flour if needed.
- 3 cups whole milk Warm before adding to the roux for a lump-free sauce; use 2% for a lighter result.
- 1 cup heavy cream Adds richness; substitute Greek yogurt (thin with a splash of milk) for a lighter option.
- 1 teaspoon Dijon mustard Brightens the cheese sauce; dry mustard powder works too.
- 1/2 teaspoon paprika Optional smoke and color.
- Salt to taste Salt Freshly ground black pepper to taste.
Cheese
- 3 cups sharp cheddar, grated The backbone of flavor; swap half with Gruyere for nutty depth.
- 1 cup mozzarella, grated For stretch and melt.
Topping
- 1 cup panko breadcrumbs For a crisp topping; use crushed crackers for a buttery crunch.
- 2 tablespoons melted butter Toss with panko for golden finish.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
- Cook the macaroni in heavily salted boiling water until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.
Making the Sauce
- In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1–2 minutes until bubbly and slightly golden — this is your roux.
- Slowly whisk in the warm milk and heavy cream, a little at a time, until the mixture is smooth. Continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat. Stir in Dijon, paprika, 2 cups of the cheddar, and the mozzarella until melted and silky. Taste and season with salt and pepper.
Combining and Baking
- Fold the cooked macaroni into the cheese sauce until evenly coated. Pour into the prepared baking dish. Sprinkle the remaining cheddar over the top.
- Toss panko breadcrumbs with 2 tablespoons melted butter and scatter evenly over the macaroni. This creates that irresistible golden crust.
- Bake for 25–30 minutes, until bubbling and top is deeply golden. For extra browning, pop under the broiler for 1–2 minutes — watch closely.
- Let rest for 5–10 minutes before serving. The sauce will set slightly, making it easier to scoop generous, saucy portions.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest