Nothing beats the creamy, cheesy, and utterly comforting taste of Old-Fashioned Mac and Cheese. Made from scratch with real cheese, butter, and a creamy béchamel sauce, this classic recipe is rich, indulgent, and perfect for any occasion. Whether you’re making it for a family dinner, a holiday gathering, or just because you’re craving some serious comfort food, this dish will never disappoint.
Why You’ll Love This Recipe
✔ Classic and Homemade – No artificial cheese or boxed mixes here!
✔ Super Creamy and Cheesy – Made with real milk, butter, and plenty of cheese.
✔ Customizable – Add toppings, mix in different cheeses, or make it baked or stovetop-style.
✔ Perfect for Any Occasion – Whether it’s a weeknight dinner or a potluck, this mac and cheese is always a hit.
Ingredients
For the Pasta:
- 1 pound elbow macaroni (or pasta of choice)
- 1 teaspoon salt (for boiling water)
For the Cheese Sauce:
- 4 tablespoons (½ stick) unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for flavor depth)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, grated
For the Topping (if baking):
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup Parmesan cheese
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the elbow macaroni 1 minute less than the package instructions (it will continue to cook in the sauce).
- Drain the pasta and toss it with a little butter or oil to prevent sticking. Set aside.
Step 2: Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, stirring constantly, to make a roux.
- Slowly pour in the warm milk and heavy cream, whisking continuously to prevent lumps.
- Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
- Reduce heat to low and slowly stir in cheddar, Monterey Jack, and Parmesan cheese until melted and smooth.
Step 3: Combine Pasta and Sauce
- Add the cooked macaroni to the cheese sauce, stirring gently to coat every piece of pasta.
- At this stage, you can serve it as a stovetop mac and cheese or proceed with baking.
Step 4: (Optional) Bake for Extra Flavor
- Preheat oven to 375°F (190°C).
- Transfer the mac and cheese to a greased 9×13-inch baking dish.
- In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese, then sprinkle over the top.
- Bake uncovered for 15-20 minutes or until golden brown and bubbly.
Tips for the Best Mac and Cheese
⭐ Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents that affect melting.
⭐ Don’t overcook the pasta – It should be slightly undercooked so it doesn’t become mushy.
⭐ Warm the milk before adding it – This helps prevent lumps in the sauce.
⭐ Mix cheese varieties – A blend of cheddar, Monterey Jack, and Parmesan creates the best flavor.
⭐ For extra creaminess – Stir in an additional ½ cup of cream cheese or evaporated milk.
Delicious Variations
💛 Spicy Mac and Cheese – Add ½ teaspoon cayenne pepper or diced jalapeños for a kick.
💛 Loaded Bacon Mac and Cheese – Stir in crispy bacon bits for extra indulgence.
💛 Buffalo Mac and Cheese – Add a splash of Buffalo sauce and top with blue cheese crumbles.
💛 Truffle Mac and Cheese – Stir in truffle oil and use Gruyère cheese for an upscale twist.
💛 Lobster Mac and Cheese – Add cooked lobster chunks for a decadent seafood version.
How to Store & Reheat
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tips:
- Stovetop: Add a splash of milk or cream and reheat over low heat, stirring often.
- Microwave: Heat in 30-second intervals, stirring in between.
- Oven: Bake at 300°F (150°C) for 10-15 minutes, covered with foil to prevent drying out.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can assemble the mac and cheese a day ahead, cover it, and refrigerate. Add the topping right before baking to keep it crispy.
What’s the best cheese for mac and cheese?
Sharp cheddar is a must, but mixing in Monterey Jack, Gruyère, Gouda, or even Brie can add amazing flavor.
Why is my mac and cheese grainy?
Overheating the cheese can cause it to become grainy. Always melt it on low heat and avoid bringing the sauce to a boil.
Can I make it without flour?
Yes! Instead of a roux, use cream cheese or add an egg yolk to thicken the sauce.
What if my sauce is too thick?
Just add a little more warm milk or cream and stir until it reaches the desired consistency.
Final Thoughts
Old-Fashioned Mac and Cheese is the ultimate comfort food that never goes out of style. Whether you serve it as a side dish or make it the star of your meal, this rich and creamy recipe is guaranteed to be a favorite.
Try it out and let me know how you liked it! If you made any fun variations, share them in the comments below. Happy cooking! 🧀🍽️
