The Ultimate Creamy, Cheesy Classic
Is there anything more beloved than Macaroni and Cheese? This version is everything a classic should be: ooey-gooey, super cheesy, and topped with a golden, crunchy crust. It’s the kind of meal that gets a big “yay!” from the kids every time it hits the table. Whether you’re feeding a hungry crowd or looking for the perfect holiday side, this recipe is a guaranteed win.
What You’ll Need
- Pasta: Elbow macaroni is the classic choice for catching all that sauce.
- Cheddar Cheese: Sharp cheddar gives it that “normal” color and bold flavor kids love.
- Whole Milk: The key to a creamy, smooth cheese sauce.
- The Roux: Just butter and all-purpose flour to thicken things up.
- Breadcrumbs: Panko or crushed crackers for that essential crunchy topping.
- Kosher Salt: To bring all the flavors together.
How to Make It
- Prep the Topping: Mix your breadcrumbs with a little melted butter and set aside.
- Boil the Pasta: Cook the elbow macaroni according to package directions, then drain.
- Make the Roux: In a large pot, melt butter and whisk in the flour. Cook for a minute to get rid of the raw flour taste.
- Create the Sauce: Slowly whisk in the milk to keep the sauce smooth. Once thickened, remove from heat and stir in the cheese until silky and melted.
- Combine & Bake: Fold the noodles into the cheese sauce. Pour into a baking dish, sprinkle with your topping, and bake at 375°F until bubbly and golden.
Get the Kids Involved
Mac and cheese is the perfect recipe for “helpers” because it’s so hands-on and rewarding to eat!
- Ages 3–5: Let them help sprinkle the breadcrumb topping over the macaroni before it goes into the oven.
- Ages 6–9: They can help measure the milk or “use their muscles” to stir the cooked pasta into the cheese sauce.
- Ages 10+: Have them take charge of shredding the cheese (it’s a great workout!) or help whisk the milk into the roux with supervision.
Make It Weeknight-Friendly
- Shortcut Option: Use whatever cheese you have in the drawer! A mix of Gouda, Fontina, and Cheddar is a great way to use up leftovers.
- Make-Ahead: You can prep the entire dish, place it in the baking dish, and chill it overnight. Just pop it in the oven when you’re ready for dinner the next day!
- Vegetpie Boost: Stir in a handful of frozen peas or corn right before baking for a little extra green on the plate.
- The Smooth Sauce Secret: Always shred your own cheese! Pre-shredded cheese has additives that can make your sauce feel grainy.
Serve & Savor
This dish makes a large batch, so it’s perfect for leftovers the next day. Serve it alongside a simple roast chicken or a bright green salad to balance out the richness.
Old-Fashioned Macaroni and Cheese
If you’re searching for a traditional side dish that never goes out of style, this Old-Fashioned Macaroni and Cheese delivers every time. Tender pasta is coated in a velvety homemade cheddar sauce, then baked with a crisp panko topping for the perfect balance of creamy and crunchy textures. It’s a dependable crowd-pleaser ideal for special occasions or cozy family dinners.
Ingredients
Topping
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1 tablespoon butter, melted
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1 cup panko bread crumbs
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1/2 cup grated cheddar cheese
Mac and Cheese
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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3 cups whole milk
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4 cups grated cheddar cheese (freshly shredded recommended)
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1 pound elbow macaroni (or campanelle, cavatappi, or shells)
Instructions
-
Prepare the topping
In a small bowl, combine melted butter, panko bread crumbs, and cheddar cheese. Set aside. -
Preheat oven
Preheat oven to 400°F. -
Cook the pasta
Bring a large pot of salted water to a boil and cook pasta 3 minutes less than package directions (until al dente).
Reserve ½ cup pasta water, then drain. -
Make the roux
In a large pot, melt butter over low-medium heat. Add flour and whisk continuously for 2–3 minutes to form a smooth roux. -
Create the cheese sauce
Slowly whisk in the milk and bring to a gentle boil. Reduce heat and simmer for 3–4 minutes, whisking occasionally, until slightly thickened. -
Add cheese and pasta water
Stir in reserved pasta water and shredded cheddar cheese. Whisk until melted and smooth. -
Combine pasta and sauce
Add cooked pasta and stir until evenly coated. -
Assemble
Transfer mixture to a greased 9×13-inch baking dish and spread evenly. -
Add topping and bake
Sprinkle the breadcrumb topping over the pasta. Bake for 30–40 minutes, or until golden brown and bubbling. -
Serve
Let rest for a few minutes before serving for the best texture.
Notes
Salt the Pasta Water Well
Use about 2 tablespoons kosher salt per 4 quarts of water to properly season the pasta from the inside out.
Shred Your Own Cheese
Freshly grated cheddar melts more smoothly and creates a creamier sauce compared to pre-shredded cheese.
Make Ahead Option
Assemble the macaroni and cheese up to the baking step, cool to room temperature, cover, and refrigerate for up to 1 day. Bake when ready to serve.
Texture Tip
Undercooking the pasta slightly ensures it finishes cooking perfectly in the oven without becoming mushy.
