Ah, “Old-Fashioned Macaroni and Cheese” usually refers to the classic baked version that’s creamy, cheesy, and has that nostalgic golden breadcrumb topping. Here’s a traditional recipe:
Ingredients (Serves 4–6)
Pasta:
- 12 oz elbow macaroni
Cheese sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ¼ tsp paprika (optional, for a little warmth)
- 2 cups sharp cheddar cheese, shredded
Topping:
- ½ cup dry breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese (optional)
Instructions
- Cook the macaroni:
- Boil salted water and cook pasta just until al dente.
- Drain and set aside.
- Make the cheese sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth.
- Cook, stirring constantly, until sauce thickens (~5 minutes).
- Remove from heat and stir in shredded cheddar, salt, pepper, and paprika.
- Combine and assemble:
- Mix the cooked macaroni into the cheese sauce.
- Pour the mixture into a buttered 2-quart baking dish.
- Add topping:
- Combine breadcrumbs, melted butter, and Parmesan (if using).
- Sprinkle evenly over macaroni and cheese.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake uncovered for 20–25 minutes until the top is golden brown and the cheese is bubbly.
This is the kind of mac & cheese your grandma might have made—rich, comforting, and perfectly nostalgic.
If you want, I can also give a variation that’s even more “old-fashioned” with a custardy cheese sauce, like the kind served in classic diners. That one is slightly different from the baked breadcrumb style. Do you want that version too?
