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–+ servings

Delicious Old-Fashioned Macaroni and Cheese

Rose
There’s nothing more comforting than a warm, cheesy serving of old-fashioned macaroni and cheese. This classic dish combines tender elbow macaroni with a rich, creamy cheese sauce and a golden baked top that’s irresistibly gooey and flavorful. Perfect for family dinners, potlucks, or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 12 servings
Calories 420 kcal

Equipment

  • large pot
  • medium saucepan
  • 9×13-inch baking dish
  • whisk
  • mixing spoon

Ingredients
  

  • 16 oz elbow macaroni (about 4 cups)
  • 2 tbsp unsalted butter (to toss pasta after cooking)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk (room temperature)
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 2–3 dashes hot sauce (optional, e.g., Frank’s RedHot)
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded cheddar cheese (reserved for topping)

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7–8 minutes. Drain and toss with 2 tablespoons butter to prevent sticking. Set aside.
    1. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
    2. Whisk in the flour and cook 1–2 minutes to form a roux.
    3. Gradually add milk, whisking constantly to avoid lumps. Simmer for 5–7 minutes until thickened.
    4. Add salt, pepper, paprika, and optional hot sauce.
    5. Remove from heat and stir in 4 cups of shredded cheddar cheese until smooth.
  • Mix the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the reserved 1 cup of shredded cheddar over the top.
  • Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes. For a golden, crispy top, broil for 2–3 minutes at the end — watch closely to prevent burning. Let cool for 5 minutes before serving.

Notes

Grate your own cheese for best results, slightly undercook pasta, and add milk gradually to keep the sauce smooth. Optional hot sauce adds a gentle tang. Refrigerate leftovers up to 4 days or freeze before baking for up to 2 months.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 560mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 1000IUCalcium: 450mgIron: 2mg
Keyword baked pasta, cheesy casserole, comfort food, macaroni and cheese
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