Old-fashioned baked mac and cheese is pure comfort food - simple ingredients, a creamy sauce made from a classic roux, and that nostalgic baked top that makes this version so beloved.
This recipe for old-fashioned baked mac and cheese stays close to the traditional style: straightforward, hearty, and exactly what most people think of when they picture a classic homemade mac and cheese from the oven. If you want the familiar, cozy, no-fuss version served at family dinners and holidays, this is it.
Try also my Baked Turkey Wings - perfect with mac and cheese.
Prep Time:ย 30 minutes |ย Cook Time:ย 25 minutes |ย Ingredients:ย 9 + salt & pepperย |ย Servings:ย 4-6 |ย Difficulty:ย Easy
Featured comment:
Fulop: I've been looking for this, very good macaroni &cheese recipe, thank you so much!
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Why does this recipe work?
Classic and nostalgic: Uses the traditional method with a roux and optional egg for the well-known, slightly firmer baked texture.
Straightforward ingredients: Pantry basics, nothing fancy or complicated.
Cheddar-forward: Cheddar is the foundation of old-fashioned mac and cheese, with an optional second cheese for extra richness.
Perfect baked finish: A golden top with a creamy interior - exactly what "baked mac and cheese" should be.
Family-friendly: Easy enough for a busy weeknight, satisfying enough for holidays.
Recipe ingredients
Pasta: Elbow macaroni is traditional, but any short pasta shape works well.
Cheese: Old-fashioned baked mac and cheese starts with cheddar, and that's the base of this recipe. You can use:
- orange cheddar
- white/pale yellow cheddar
- mild or sharp cheddar
I also added a second cheese because it melts beautifully and adds a bit more depth, but this is completely optional. For the most traditional version, simply use all cheddar. Set aside a small handful of cheese for sprinkling on top.
Roux Ingredients: Butter, all-purpose flour, and whole milk. These three create the classic creamy sauce.
Egg (optional but traditional): A small egg helps achieve the characteristic old-fashioned baked texture - slightly firmer and more set. Leave it out if you prefer a creamier result.
Seasoning: Mustard, sweet paprika, salt, and black pepper. A little garlic powder is optional.
Prefer a creamier version? You might like my Creamy Ricotta Mac and Cheese. Or try something different, like my Tuna Mac and Cheese.
See the recipe card for full information on ingredients and quantities.
How to make old-fashioned baked mac and cheese?
Preparations: Preheat the oven and cook pasta for 1 minute less than indicated on the package. Drain well.
Step #1: Grate the cheese and set it aside.
Step #2: Melt butter and sprinkle the flour on top, stirring for about 1 minute.
Step #3: Add the milk slowly while whisking continuously to avoid lumps.
Step #4: Stir in the mustard and spices. Simmer for a couple of minutes until thickened while stirring constantly. Turn off the heat.
Step #5: Add 2 cups of the Cheddar cheese and all the Gruyere cheese. Stir until almost completely melted.
Step #6: Stir in the egg and adjust the taste with salt and pepper.
Step #7: Add macaroni and stir well to combine.
Step #8: Pour into the buttered baking dish and add the remaining Cheddar. Bake for 20-25 minutes until lightly golden.
Recipe variations
Stovetop version: Cook the pasta fully, omit the egg, mix everything in the pot, and serve without baking.
Breadcrumb topping: Mix panko with a little melted butter and some of the reserved cheese, then sprinkle on top before baking. Broil briefly if needed for extra color.
Optional add-Ins: This classic recipe is wonderful as-is, but you can personalize it with:
- small blanched broccoli florets
- crispy bacon
- diced cooked chicken or ham
- peas
- red pepper
- a can of drained tuna
Add extras before baking.
If you enjoy cheesy bakes, check out my Cream Cheese Mac and Cheese.
Tips
Use freshly grated cheese: Pre-grated cheese contains anti-caking agents and doesn't melt as smoothly.
Check the seasoning: Cheese saltiness varies - taste the sauce before adding the pasta.
Whisk constantly: This prevents lumps when adding the milk.
Baking dish size: A dish around 10x6 inches works well; a smaller dish is better than a too-large one.
Don't overbake: This can make the dish dry. Remove it when the top is lightly golden.
Recipe FAQs
Yes, but leave out the egg. Assemble, cool, cover, and refrigerate. Bring to room temperature before baking. You can also freeze the unbaked casserole. Thaw in the fridge, let it come to room temp, then bake.
No. It adds that traditional, slightly firm baked texture. Without the egg, the sauce stays creamier. For another classic pasta dish, try my New England Chop Suey.
Store, freeze, and reheat
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat gently in the microwave or in the oven.
You can freeze this mac and cheese before baking. Let it cool completely, then cover tightly and store in an airtight container or wrap with foil. Freeze for up to 2-3 months.
To bake from frozen, thaw overnight in the fridge if possible, bring to room temperature, and bake until heated through and golden on top. If baking straight from frozen, add 15-20 minutes to the cooking time.
For baked leftovers, cool completely, cover, and freeze. Reheat in the oven until warmed through. Avoid adding toppings like breadcrumbs before freezing; add them fresh when baking for best results.
How to serve baked macaroni and cheese?
Main dish: Serve with a simple green saladorsteamed or Roasted Honey Vegetables. Mac and cheese is great with a fresh Apple and Cucumber Salad.
Side dish: Great for holiday meals such as Thanksgiving or Christmas. Old-fashioned baked mac and cheese pairs well with roasted poultry like Air Fryer Turkey Legs or Thanksgiving Chicken.
If you love timeless comfort food, this old-fashioned baked mac and cheese deserves a permanent spot in your rotation.
More serving suggestions
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๐ Recipe
Old-Fashioned Baked Mac and Cheese
Equipment
- Large saucepan
- Casserole dish of approximately 10x6x2 ยฝ inches (26x15x6 cm)
Ingredients
- 9 oz macaroni
- 1ยพ cups sharp cheddar divided
- 1 โ cup Gruyere cheese Note 1
- 2 tablespoons butter
- โ cup all-purpose flour
- 1 ยฝ cups full-fat milk
- 1 ยฝ teaspoon Dijon mustard
- ยฝ teaspoon sweet paprika powder
- ยฝ teaspoon fine sea salt more to taste
- โ teaspoon black pepper
- 1 egg small, Note 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.9 oz macaroni
- In the meantime, prepare the rest of the recipe.
- Grate both types of cheese. Set them aside.1ยพ cups sharp cheddar + 1 โ cup Gruyere cheese
Make the 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.2 tablespoons butter + โ cup all-purpose flour
- Add milk: Slowly add the milk while whisking continuously to avoid lumps. Whisk until the mixture is lump-free.1 ยฝ cups full-fat milk
- Add mustard, sweet paprika, salt, and pepper, and stir well to mix.1 ยฝ teaspoon Dijon mustard + ยฝ teaspoon sweet paprika powder + ยฝ teaspoon fine sea salt + โ teaspoon black pepper
- 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.2 cups of the grated Cheddar + all Gruyere cheese + 1 egg
- 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 of Cheddar cheese.
- Bake: for 20-25 minutes until the top of the dish is lightly golden. Don't overbake the dish, or it will become dry. Serve immediately.
Notes
- Gruyere is optional and adds extra flavor; for a more traditional old-fashioned mac and cheese, you can use all cheddar instead.
- 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. One large egg will be enough if you make a double batch of mac and cheese.
Fulop says
I've been looking for this, very good macaroni &cheese recipe, thank you so much!