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Make this Old-fashioned Baked Macaroni and Cheese just like grandma used to make. You'll love how the cheese gets all melty and creamy around the pasta, and it's perfect to bring to family dinners or holiday meals. Everyone always asks for seconds of this comfort food favorite.
Why Make This Mac and Cheese
This recipe uses simple ingredients you probably have in your kitchen right now, and it won't break the bank. When you mix tender macaroni with rich cheese sauce and bake it until golden, you get something really special. Make it for your next holiday dinner or just when you want some comfort food - either way, your family will love it.
What You Need
- Macaroni: One box, about 16 ounces
- Butter: One tablespoon for noodles and one stick for sauce
- Flour: Half cup to make sauce thick
- Milk: Four cups, whole milk works best
- Salt: Just a teaspoon
- Paprika: One teaspoon for nice color
- Black Pepper: Half teaspoon
- Hot Sauce: Just a dash to wake up the cheese
- Cheddar Cheese: Five cups - get a block and grate it yourself
How to Make It
- Get Started:
- First boil your macaroni and heat your oven to 375. After you drain the pasta, add a spoon of butter so it won't stick together.
- Make Your Sauce:
- Melt a stick of butter in a big pot and then stir in the flour. Let them cook together for a few minutes until it smells nutty.
- Add Milk:
- Pour in your milk slowly and keep stirring. Let it bubble gently for about 10 minutes until it gets thick enough to coat your spoon.
- Make it Cheesy:
- Turn the heat down low and stir in your salt, paprika, pepper, hot sauce, and most of the cheese. Save one cup of cheese for the top.
- Mix Together:
- Add your cooked macaroni to the cheese sauce and stir until every noodle is coated.
- Get Ready to Bake:
- Pour everything into a baking dish and sprinkle that last cup of cheese on top.
- Finish it Up:
- Bake for about 30 minutes until you see bubbles and the top gets golden brown. If you want it extra crispy on top, turn on the broiler for a couple minutes at the end.
Takes You Back Home
Remember when mom used to make mac and cheese and the whole house smelled amazing? This recipe brings back those memories. It's not like the box stuff - this is real cheese and fresh ingredients that make something special. Kids and grown-ups both clean their plates when this comes to the table.
Perfect for Holidays
You can't have a holiday dinner without mac and cheese on the table. Put it next to your turkey or ham, and watch everyone take big helpings. Even with all the other good food around, this dish always disappears first. Make extra if you're having company over.
Make It Extra Creamy
Want to know the secret to super creamy mac and cheese? First, grate your own cheese - it melts better than the pre-shredded kind. Then make sure to stir your sauce until it's nice and smooth before adding the pasta. And don't skimp on the cheese - more is better here.
Make It Your Way
You can change things up however you like. Need gluten-free? Just use different pasta and flour. Want it spicier? Add more hot sauce or try pepper jack cheese. For a crunchy top, sprinkle on some crushed crackers before baking. Make it how your family likes it.
Saving Leftovers
If you have any left (and that's a big if), put it in a container and keep it in the fridge for up to four days. When you want to heat it up, add a splash of milk first - this keeps it creamy. You can even freeze it if you want, just let it thaw in the fridge overnight before warming it up.
Frequently Asked Questions
- → Want to make it early?
Fix it up, don't bake. Keep it cold wrapped. Bake when ready. Let warm up first. Fresh cheese on top.
- → Need it no wheat?
Get special pasta. Use corn starch. Watch cook time change. Check all your stuff. Still comes creamy.
- → Adding more stuff?
Bacon works great. Chicken's good too. Cut meat small first. Cook it before mix. Don't add wet things.
- → Got different cheese?
Most melt cheese works. Mix kinds is nice. Sharp gives kick. Soft makes cream. Just grate it fresh.
- → Getting bumpy sauce?
Heat real low. Stir all the time. Grate cheese fine. Add it slow like. Fresh cheese melts best.
- → Tops too dark?
Watch it close. Cover with foil. Lower the heat. Move pan down. Check it early.
- → Taking it places?
Keep it hot wrapped. Bring extra cheese. Heat up there. Maybe take milk. Pack it deep.
- → Need it quick?
Boil pasta first. Make sauce while hot. Top cheese quick. Hot oven helps. Skip long bake.
- → Making big batch?
Double works fine. Need bigger pan. More sauce helps. Watch oven space. Might need more time.
- → Want more flavor?
Add more spice. Try some garlic. Mix cheese kinds. Herbs on top. Even hot sauce works.
- → Getting too dry?
More sauce helps. Less cook time. Cover while hot. Save pasta water. Add milk when warm.
- → Kids want plain?
Skip strong cheese. Less black spots. Make more sauce. Cut crusty parts. Still tastes good.
Conclusion
Love this? Try cheesy broccoli next. Or make white sauce pasta. Both just as cozy.