Here’s a classic, old-fashioned macaroni and cheese—the kind that’s creamy, rich, and baked with a golden top, just like home kitchens used to make it.
Old-Fashioned Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni (uncooked)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk (warm is best)
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup whole milk or heavy cream (for layering)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Optional (very traditional): a pinch of paprika or dry mustard
Instructions
- Cook the macaroni
Boil in well-salted water until just al dente. Drain and set aside. - Make the roux
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute (don’t let it brown). - Make the sauce
Slowly whisk in the warm milk. Cook, stirring constantly, until thick and smooth (about 3–5 minutes).
Remove from heat and stir in 1½ cups of the cheese, salt, pepper, and optional paprika or mustard. - Assemble
Preheat oven to 350°F (175°C).
Butter a baking dish. Add half the macaroni, pour over half the cheese sauce, sprinkle with some remaining cheese, and drizzle a little milk or cream.
Repeat layers. - Bake
Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top. - Rest & serve
Let it sit 5–10 minutes before serving so it sets slightly.
Old-School Tips
- Use block cheese, not pre-shredded (it melts smoother).
- Sharp cheddar gives the best flavor, but half cheddar / half Colby or American is very traditional.
- For a crunchy top (optional), add buttered breadcrumbs—but many old recipes skip this.
If you want, I can also share:
- A Southern-style egg custard version
- A no-bake stovetop classic
- Or one just like grandma’s church cookbook version
