Grandma's Old Fashioned Baked Macaroni and Cheese
A comforting dish featuring sharp cheddar and a creamy béchamel, perfect for family dinners and festive occasions.
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
Tips and Creative Variations: Add cooked bacon or pancetta, mix in roasted garlic or caramelized onions, or make it spicy with jalapenos. Dairy-free option available with plant-based milk.