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    Home ยป Recipes ยป Recipes by Ingredient ยป Pasta

    Old-Fashioned Baked Mac and Cheese

    Last modified: Feb 1, 2024 ยท Published by Adina, Sep 29, 2022 ยท 1 Comment

    Jump to Recipe

    Indulgent old-fashioned baked mac and cheese, an American classic that will bring back memories. An easy recipe that makes the most of the simplest ingredients.

    close up mac and cheese with a spoon in it.

    Who doesnโ€™t love mac and cheese? I donโ€™t think Iโ€™ve ever met anyone who doesnโ€™t. This old-fashioned baked mac and cheese recipe is probably one of the most popular versions of the dish.

    For more macaroni and cheese, check out Mac and Cheese Without Flour, Without Milk, Tuna Mac and Cheese, Gouda or Ricotta Mac and Cheese, and Copycat Chick-fil-A Mac and Cheese. As Iโ€™ve said, mac and cheese is a big hit, so we keep making this dish in one way or another.

    You could also try a Mac and Cheese Burger. Have you ever had that? Or another classic American pasta dish: New England Chop Suey.

    Jump to:
    • Recipe ingredients
    • Step-by-step instructions
    • Recipe variations
    • Expert Tips
    • Recipe FAQ
    • How to serve baked macaroni and cheese?
    • More Pasta Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Recipe ingredients

    listed ingredients for making macaroni with cheese old-fashioned way.
    • Elbow macaroni: They are the right pasta for this recipe, but if you donโ€™t have it, donโ€™t stress about it; any short pasta will do.
    • Cheese: I used two kinds of cheese: the typical sharp Cheddar and Gruyere. I love Gruyere because it has an intense flavor and melts perfectly, but if you donโ€™t have it, replace it with more Cheddar. Save about โ…“ cup of the Cheddar for sprinkling on top of the dish before baking.
    • For the roux: Butter (salted or unsalted), all-purpose flour, and whole milk.
    • Egg: One small egg for this single batch (or one large egg if you make the double batch). The egg is optional, but it does help give the old-fashioned mac and cheese its typical taste and texture.
    • Spices: Mustard, sweet paprika powder, salt, and pepper. I sometimes add about ยฝ teaspoon of garlic powder.

    See the recipe card for full information on ingredients and quantities.

    Step-by-step instructions

    • Prepare: Preheat the oven to 350ยฐF (180ยฐC). Butter the casserole dish.
    • Cook pasta for 1 minute less than indicated on the package. Drain well (1).
    • Grate cheese. Set aside (2).
    collage of two pictures of cooked pasta and a bowl of grated cheese.
    • Make the roux in a large saucepan. Melt the butter and sprinkle the flour on top, stirring for about 1 minute (3).
    • Add the milk slowly while whisking continuously to avoid lumps (4).
    collage of two pictures of making roux in a saucepan.
    • Simmer: Stir in the mustard, sweet paprika, salt, and pepper and simmer the sauce for a couple of minutes until thickened while stirring constantly (5). Turn off the heat.
    • Add 2 cups of the Cheddar cheese and all the Gruyere cheese (6). Stir well until almost completely melted, then stir in the egg (7).
    • Adjust the taste with more salt if necessary.
    • Add macaroni and stir well to combine (8).
    collage of two pictures of bubbling roux and then cheese added to it.
    collage of two pictures of adding sauce and then pasta to cheese sauce.
    • Assemble: Pour everything into the prepared baking dish and add the remaining โ…“ cup of Cheddar cheese (9).
    • Bake for 20-25 minutes until lightly golden (10). Serve immediately.
    collage of two pictures of macaroni and cheese before and after baking.

    Recipe variations

    • Make stovetop old-fashioned mac and cheese. All you have to do is cook the pasta for the full time it needs and leave out the egg. Mix all the ingredients in the saucepan you used for making the sauce and serve.
    • Top the dish with breadcrumbs before baking. Mix the remaining โ…“ cup cheese with a good handful of panko breadcrumbs and sprinkle the mixture over the dish. If the topping is not golden enough after the baking time is up, place the dish under the broiler for 1 or 2 minutes or until the top has the desired color.
    • Add something. My favorite addition is small, blanched broccoli florets. I add them to the dish before assembling it. You can also add fried bacon pieces, chopped cooked chicken or ham, defrosted peas, diced red peppers, a can of drained tuna, etc.

    Expert Tips

    Cheese: Use freshly grated cheese. Pre-grated cheese contains additives that prevent it from melting nicely, so the sauce will not be as smooth and cheesy as you like.

    Salt: Donโ€™t forget to check the salt before assembling the dish. Depending on the type of salt you are using and on the cheese itself, you might need to add an extra pinch or two of salt.

    Egg: If you make a double batch of old-fashioned baked mac and cheese, itโ€™s sufficient to use 1 large egg. For this single batch, use a small egg.

    Roux: Once you start pouring the milk into the roux, make sure you whisk constantly; itโ€™s the only way of avoiding lumps. If your mixture is lumpy anyway, pour everything into a bowl and use an immersion blender to blend the mix. Itโ€™s not very professional, but it works.

    Baking dish: I use a casserole dish of approximately 10x6x2 ยฝ inches (26x15x6 cm) for a single batch. You donโ€™t have to be exact, but if you donโ€™t have the same size, itโ€™s preferable to use a slightly smaller baking dish than a larger one; the mac and cheese layer should not be spread too thin.

    Donโ€™t overbake the dish, or it will become dry.

    overhead view of a baking dish with baked cheesy mac.

    Recipe FAQ

    Can I make baked mac ahead?

    I prefer to serve any mac and cheese immediately; however, preparing the dish is possible. BUT leave out the egg!
    Prepare everything and assemble the dish. Let it cool, cover it well, and refrigerate. Once ready to bake, bring the dish to room temperature; otherwise, it might take slightly longer to cook in the oven. ย 
    You can also freeze the unbaked casserole. Thaw in the fridge, bring to room temperature and bake.

    Do I have to use the egg in mac and cheese?

    Itโ€™s traditional for old-fashioned baked mac and cheese, but you can leave it out if you like. The egg will bind the dish a bit more, making everything a bit cakey-like. If you leave it out, the sauce will be creamier.

    How to store leftover mac and cheese?

    Refrigerate leftovers in an airtight container for 3-4 days.
    Reheat in the microwave before serving.

    How to serve baked macaroni and cheese?

    • Main dish: You will not need much on the side; I actually only ever served this dish with a fresh salad with balsamic dressing or regular vinaigrette. Or with steamed or roasted vegetables.
    • Side dish: Itโ€™s an excellent side for any festive meal, like Thanksgiving or Christmas. Try it with Air Fryer Turkey Legs or any other turkey roast, with Thanksgiving Chicken or other roast chicken dishes.
    • If you're unsure whether to serve this recipe with a side or a main dish, check out our collection of recipes that pair well with macaroni & cheese.
    pinterest image of baked macaroni and cheese.

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    ๐Ÿ“– Recipe

    close up old-fashioned baked mac and cheese in a baking dish.

    Old-Fashioned Baked Mac and Cheese

    Indulgent old-fashioned baked mac and cheese, an American classic that will bring back memories. An easy recipe that makes the most of the simplest ingredients.
    4.84 from 6 votes
    Print Pin Rate
    Course: Main Course, Pasta Recipes
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 4 -6
    Calories: 868kcal
    Author: Adina

    Equipment

    • Large saucepan
    • Casserole dish of approximately 10x6x2 ยฝ inches (26x15x6 cm)
    Prevent your screen from going dark

    Ingredients  

    • 9 oz macaroni 250 g
    • 2 โ…“ cups sharp cheddar divided, 200 g
    • 1 ยพ cup Gruyere cheese 150 g
    • 2 tablespoons butter 30 g
    • โ…“ cup all-purpose flour 40 g
    • 1 ยฝ cups full-fat milk 350 ml
    • 1 ยฝ teaspoon Dijon mustard
    • ยฝ teaspoon sweet paprika powder
    • ยฝ teaspoon fine sea salt or Kosher, more to taste
    • โ…› teaspoon black pepper
    • 1 egg small, Notes 1, 2

    Instructions

    • Preheat the oven to 350ยฐF (180ยฐC). Butter the casserole dish.
    • Cook pasta: Bring a large pot of water to a boil. Add salt generously and cook the macaroni for 1 minute less than indicated on the package. Drain well.
    • In the meantime, prepare the rest of the recipe.
    • Grate both types of cheese. Set them aside.

    Make sauce:

    • Roux: Melt the butter in a large saucepan. Sprinkle the flour on top and constantly stir for about 1 minute until the flour turns lightly golden.
    • Add milk: Slowly add the milk while whisking continuously to avoid lumps. Whisk until the mixture is lump free.
      Add mustard, sweet paprika, salt, and pepper and stir well to mix.
    • Simmer the white sauce for a couple of minutes until thickened while stirring constantly.
    • Add cheese: Turn off the heat and stir 2 cups of the Cheddar cheese and all the Gruyere cheese into the sauce. Stir well until almost completely melted. Crack the egg on top and stir it in as well.
    • Adjust the taste with more salt if necessary.
    • Add macaroni and stir well to combine.

    Bake mac and cheese:

    • Assemble the dish: Pour the mixture into the prepared casserole dish. Sprinkle with the remaining โ…“ cup Cheddar cheese.
    • Bake: for 20-25 minutes until the top of the dish is lightly golden. Donโ€™t overbake the dish, or it will become dry. Serve immediately.

    Notes

    1. Using an egg is traditional for old-fashioned baked mac and cheese, but you can leave it out if you like. The egg will bind the dish a bit more, making everything a bit cakey-like. If you leave it out, the sauce will be creamier.
    2. One large egg will be enough if you make a double batch of mac and cheese.

    Nutrition

    Serving: 1g | Calories: 868kcal | Carbohydrates: 63g | Protein: 47g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1234mg | Potassium: 427mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1574IU | Vitamin C: 0.01mg | Calcium: 1211mg | Iron: 2mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

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      4.84 from 6 votes (5 ratings without comment)

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    1. Fulop says

      October 29, 2022 at 10:59 am

      5 stars
      I've been looking for this, very good macaroni &cheese recipe, thank you so much!

      Reply

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    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

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