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Old Fashioned Baked Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.