Old-Fashioned Baked Macaroni and Cheese
This Old Fashioned Baked Macaroni and Cheese recipe will transport you straight back to your childhood. This classic mac is the ultimate comfort food and is perfect for your holiday celebration or family meal. With creamy cheese sauce in every bite, this recipe will be a family favorite.
Servings: 12 Servings
Calories: 401.27kcal
Equipment
- Cheese Grater
Ingredients
- 16 ounces macaroni noodles
- 1 tablespoon unsalted butter to keep the macaroni from sticking
- 8 tablespoons unsalted butter for the roux
- ½ cup flour
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon hot sauce
- 4 cups shredded cheddar cheese
- 1 cup shredded cheddar cheese for topping
Instructions
- Cook the macaroni according to package instructions. Strain and then add back to the pot with butter to keep it from sticking. Preheat oven to 375 degrees F.16 ounces macaroni noodles, 1 tablespoon unsalted butter
- Melt the butter for the roux in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.8 tablespoons unsalted butter, ½ cup flour, 4 cups milk
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Reduce heat to low and stir in the spices, hot sauce, and most of the cheese (reserve the topping amount). Mix until the cheese is melted and the sauce is smooth.1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon hot sauce, 4 cups shredded cheddar cheese
- Turn off the heat and mix in the noodles.
- Pour into a baking dish and top with remaining cheddar cheese.1 cup shredded cheddar cheese
- Bake for 25-30 minutes. Broil for 2-3 minutes for a golden top.
Video
Notes
- Shred your own cheese. Pre-shredded contains additives that prevent it from melting smoothly. A box grater or food processor grating attachment makes it easy.
- Don't rush the roux. Whisk the butter and flour together fully before adding milk, and add the milk slowly. This is what makes the sauce creamy instead of lumpy.
- Undercook the pasta slightly. It continues cooking in the oven, so pulling it a minute early prevents mushy noodles.
- Butter the pasta after draining. Toss it right away to stop the noodles from clumping.
- Bake 25–30 minutes, then broil 2–3 minutes for a golden top. Pull it when it's set and bubbling at the edges.
- Store in the fridge up to 4 days. Reheat with a splash of milk, then microwave 2–3 minutes, or covered in a 350°F oven for 15–20 minutes.
- Freeze for up to 3 months. Thaw overnight in the fridge, then reheat the same way.
- Feel free to make extra cheese sauce if you're expecting leftovers. Reheat and pour it over to bring it back to life.
Nutrition
Serving: 1Serving | Calories: 401.27kcal | Carbohydrates: 37.3g | Protein: 19.16g | Fat: 19.28g | Saturated Fat: 10.69g | Polyunsaturated Fat: 0.88g | Monounsaturated Fat: 4.14g | Cholesterol: 56.99mg | Sodium: 545.24mg | Potassium: 252.41mg | Fiber: 1.38g | Sugar: 5.18g | Vitamin A: 619.59IU | Vitamin C: 0.78mg | Calcium: 443.72mg | Iron: 0.82mg
