If you grew up loving that warm, cheesy comfort food that hugs you from the inside, you’re going to adore this Old Fashioned Baked Macaroni and Cheese Recipe. It’s everything you want in a classic macaroni and cheese—rich, creamy, and baked to a bubbly golden perfection with that irresistible crispy breadcrumb topping. This dish is simple yet incredibly satisfying, perfect for family dinners, potlucks, or anytime you crave a nostalgic, hearty meal that’s bursting with cheesy goodness in every bite.
Ingredients You’ll Need
The magic of this Old Fashioned Baked Macaroni and Cheese Recipe starts with a handful of straightforward, pantry-friendly ingredients. Each one plays a crucial role, whether it’s creating the creamy base, adding sharp cheddar flavor, or giving that lovely crunch on top. These staples combine to build layers of texture and taste you’ll fall in love with.
- 3 cups shell pasta, cooked 2 minutes less than al dente: Shells hold onto the sauce beautifully, locking in all that cheesy goodness.
- 4 tablespoons salted butter: Adds richness and helps create a smooth roux for the sauce.
- 4 tablespoons all-purpose flour: Thickens the sauce perfectly to wrap the pasta in creaminess.
- 3 cups whole milk: Makes the cheese sauce luxuriously smooth and velvety.
- 1/2 teaspoon kosher salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle warming spice to balance the cheese.
- 1/4 teaspoon garlic powder: Provides a gentle savory undertone.
- 1 pinch ground nutmeg: A classic touch that deepens the sauce’s flavor.
- 3 cups shredded sharp cheddar cheese, divided: Sharpness gives the classic tang and richness that defines this dish.
- 1/3 cup seasoned panko bread crumbs: Creates a delightful crispy topping that contrasts with the creamy pasta.
How to Make Old Fashioned Baked Macaroni and Cheese Recipe
Step 1: Preheat oven and cook pasta
Start by setting your oven to 350°F (175°C) so it’s ready when it’s time to bake. Cook the shell pasta according to the package instructions, but here’s the trick: take it off the heat two minutes before it’s fully al dente. This helps the pasta keep its perfect texture after baking without turning mushy.
Step 2: Make the cheese sauce
In a medium saucepan over medium heat, melt the butter fully. Whisk in the flour to form a smooth roux and cook it for about 2 minutes—this step cooks out the raw flour taste while setting the foundation for your creamy sauce. Gradually add the whole milk little by little, whisking constantly to avoid lumps. Mix in salt, black pepper, garlic powder, and that pinch of nutmeg. Keep stirring for 5 to 7 minutes until the sauce thickens up nicely, turning velvety and smooth.
Step 3: Combine ingredients
Remove the sauce from heat and stir in 2 cups of the shredded sharp cheddar cheese until it melts completely into the sauce. Your kitchen will fill with such a wonderful cheesy aroma that it’s hard to resist sneaking a taste right here! Then gently fold the sauce into the drained pasta, making sure every shell is coated in that rich, creamy goodness.
Step 4: Bake the macaroni and cheese
Pour the cheesy pasta mixture into an 11×7 inch baking dish, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese on top, followed by the seasoned panko breadcrumbs. This topping is what brings that golden, crunchy contrast we all love. Bake uncovered for about 20 minutes until the edges are bubbling and the top is perfectly browned.
Step 5: Serve immediately
Macaroni and cheese is best enjoyed fresh out of the oven when the cheese is still melty and the topping is crisp. Serve it hot and watch it become the star of the table, guaranteed to bring smiles all around!
How to Serve Old Fashioned Baked Macaroni and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely pop of color and a hint of fresh flavor that cuts through the richness. For an extra touch, a dash of smoked paprika or a few red pepper flakes can give just the right subtle kick and make this Old Fashioned Baked Macaroni and Cheese Recipe truly memorable beyond the classic experience.
Side Dishes
This baked macaroni and cheese makes a perfect main or side depending on the occasion. Pair it with a crisp green salad, roasted veggies like Brussels sprouts or asparagus, or classic comfort foods like fried chicken or meatloaf for a hearty, crowd-pleasing meal.
Creative Ways to Present
Try portioning the macaroni and cheese into individual ramekins for a charming presentation, or layer in a casserole with breadcrumbs and extra cheese on top for a crowd-friendly potluck. For a fun twist, mix in some cooked bacon bits, caramelized onions, or sautéed mushrooms before baking for an elevated take on this classic comfort food.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be unlikely but we believe in miracles), store them in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
This Old Fashioned Baked Macaroni and Cheese Recipe freezes well for up to 2 months. Portion it out before baking into freezer-safe containers or cover your baking dish tightly with foil and plastic wrap to maintain freshness.
Reheating
When you’re ready to enjoy the leftovers, thaw overnight in the fridge if frozen, then reheat in a 350°F oven for 15-20 minutes until warmed through and the topping re-crisped. Avoid microwaving when possible to keep the sauce creamy and avoid a dried-out crust.
FAQs
Can I use a different type of pasta?
Absolutely! While shells are perfect for holding sauce, elbow macaroni, cavatappi, or rigatoni also work wonderfully. Just adjust the cooking time so the pasta stays slightly firm since it will bake further.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening, and be sure to use gluten-free pasta and breadcrumbs. The result is just as creamy and delicious.
What can I use instead of sharp cheddar?
Sharp cheddar gives the bold flavor everyone loves, but feel free to experiment with a mix of cheeses like Gruyere, Monterey Jack, or fontina for different tastes and textures.
How can I make the topping extra crispy?
Mix the panko breadcrumbs with a bit of melted butter before sprinkling on top—this helps achieve an even crunchier and golden crust during baking.
Can I add extras like vegetables or meat?
Definitely! Stir in cooked bacon, diced ham, steamed broccoli, or caramelized onions to add extra layers of flavor and texture that make this Old Fashioned Baked Macaroni and Cheese Recipe your own.
Final Thoughts
There’s just something so timeless and heartwarming about this Old Fashioned Baked Macaroni and Cheese Recipe. Whether you’re making it for a cozy family night, a festive gathering, or just because you want to treat yourself, this easy and comforting dish never fails to satisfy. So grab your cheese, preheat that oven, and dive into a bowl of creamy, dreamy, baked macaroni and cheese—you’re going to love every last bite!
Print
Old Fashioned Baked Macaroni and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Old Fashioned Baked Macaroni and Cheese recipe is a classic, creamy, and cheesy comfort food favorite. Featuring tender shell pasta enveloped in a rich cheddar cheese sauce and topped with crispy seasoned panko breadcrumbs, this dish is baked to golden perfection and perfect for family dinners or gatherings.
Ingredients
Macaroni and Cheese
- 3 cups shell pasta, cooked 2 minutes less than al dente
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and cook pasta: Preheat your oven to 350°F (175°C). Cook the shell pasta according to package instructions, but reduce the boiling time by 2 minutes to keep it slightly firm. Drain and set aside.
- Make cheese sauce: In a medium saucepan over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes while stirring constantly to form a roux. Gradually whisk in the whole milk, and add kosher salt, black pepper, garlic powder, and a pinch of ground nutmeg. Continue cooking and whisking for 5 to 7 minutes, until the sauce thickens and is smooth.
- Combine ingredients: Remove the sauce from heat, then stir in 2 cups of the shredded sharp cheddar cheese until fully melted and smooth. Mix this cheese sauce thoroughly with the slightly undercooked shell pasta to coat each piece evenly.
- Bake the macaroni and cheese: Transfer the macaroni and cheese mixture into an 11×7 inch baking dish. Evenly sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the 1/3 cup of seasoned panko bread crumbs for a crunchy topping. Bake uncovered for 20 minutes, or until the topping is golden brown and the dish is bubbly.
- Serve: Remove the casserole from the oven and serve immediately for the best creamy and crispy contrast.
Notes
- Cooking the pasta slightly under al dente ensures it doesn’t become mushy during baking.
- Use whole milk for a richer and creamier cheese sauce; you can substitute with 2% milk if preferred but the sauce may be less rich.
- Seasoned panko bread crumbs add a nice crunchy texture; plain panko can be used with added seasoning if desired.
- Feel free to experiment with different sharp cheeses like gruyere or fontina for unique flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
