Old Fashioned Baked Macaroni and Cheese

Old Fashioned Baked Macaroni and Cheese: A Comfort Food Classic

There’s something deeply comforting about a warm, golden-baked casserole of old fashioned baked macaroni and cheese. This timeless dish, beloved across generations, combines tender elbow macaroni with a rich, creamy cheese sauce, all topped with a buttery breadcrumb crust that bakes to perfection. Whether served as a weeknight family dinner or as the star side dish at holiday gatherings, this recipe evokes nostalgia, warmth, and home-cooked love. In this comprehensive guide, we’ll explore the history, ingredients, step-by-step preparation, tips for success, variations, health considerations, and frequently asked questions so you can master this classic comfort food in your own kitchen.

The History of Baked Macaroni and Cheese

The roots of macaroni and cheese stretch back centuries, long before it became an American staple. The earliest known recipe resembling mac and cheese comes from 14th-century Italy, in a cookbook titled Liber de Coquina, where a dish called “de lasanis” combined pasta with grated cheese. By the 18th century, British cookbooks began featuring recipes for “macaroni cheese,” often involving layers of pasta, cheese, and cream baked until bubbly.

Macaroni and cheese gained widespread popularity in America thanks in large part to Thomas Jefferson. After encountering the dish during his time in France and Italy, he brought a macaroni machine back to the United States and served a version of mac and cheese at a state dinner in 1802. It quickly became a symbol of refinement and indulgence among the elite.

Over time, especially during the Great Depression and World War II, mac and cheese evolved into a practical, affordable meal for families. With the advent of boxed mac and cheese in the 1930s—popularized by brands like Kraft—it became a pantry staple. However, the old-fashioned baked version, made entirely from scratch with real cheese and simple ingredients, remained cherished in Southern homes and family kitchens, passed down through handwritten recipe cards and generational traditions.

Ingredients Breakdown: Why Each One Matters

The beauty of old fashioned baked macaroni and cheese lies in its simplicity and quality of ingredients. Here’s a detailed look at each component:

Elbow Macaroni: The classic choice for mac and cheese due to its curved shape, which holds sauce beautifully. Cooked al dente, it maintains texture after baking.
Butter: Adds richness and helps create the roux base for the cheese sauce. Unsalted butter is preferred for better control over seasoning.
All-Purpose Flour: Used to thicken the milk into a smooth béchamel sauce. This forms the foundation of the creamy cheese mixture.
Milk: Whole milk is recommended for a richer sauce, though half-and-half or even evaporated milk can be used for extra creaminess.
Heavy Cream (optional): Some traditional recipes include a splash of heavy cream for added decadence and silkiness.
Dijon Mustard: A small amount enhances the cheese flavor without making the dish taste mustardy. It also helps emulsify the sauce.
Worcestershire Sauce: Adds depth and umami, balancing the richness of the cheese.
Garlic Powder and Onion Powder: Provide subtle background flavor without overpowering the cheese.
Nutmeg: Just a pinch brings warmth and complexity, a hallmark of classic béchamel-based sauces.
Salt and Black Pepper: Essential seasonings that elevate the overall flavor profile.
Shredded Cheddar Cheese: The star ingredient. Sharp cheddar offers bold flavor, while mild cheddar provides creaminess. Many recipes use a blend.
Additional Cheeses (optional): Gruyère, Monterey Jack, Colby, Fontina, or Parmesan can be added for complexity and meltability.
Breadcrumbs: Panko or regular dry breadcrumbs form the crispy, golden topping. Tossed with melted butter and sometimes parsley or paprika.
Butter (for topping): Mixed with breadcrumbs to ensure a crunchy, browned crust.

Step-by-Step Recipe: How to Make Old Fashioned Baked Macaroni and Cheese

This tried-and-true method yields a luscious, creamy interior with a perfectly crisp top. Follow these steps for foolproof results:

Ingredients:

8 oz (about 2 cups) elbow macaroni
4 tablespoons unsalted butter, divided
¼ cup all-purpose flour
2½ cups whole milk, warmed slightly
½ cup heavy cream (optional)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
2½ cups shredded sharp cheddar cheese (preferably aged 1–2 years)
1 cup shredded Gruyère or Monterey Jack (optional for extra creaminess)
½ cup panko breadcrumbs
1 tablespoon chopped fresh parsley (optional)

Directions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (usually 7–8 minutes). Drain well and set aside. Do not rinse, as the starch helps the sauce cling to the pasta.
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish (such as a 9×9 inch square or 2-quart casserole) with butter or non-stick spray.
Make the Roux: In a large saucepan over medium heat, melt 3 tablespoons of butter. Once melted and foamy, whisk in the flour. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. Do not let it brown.
Add Liquids: Gradually pour in the warm milk and cream (if using), whisking constantly to prevent lumps. Continue cooking and stirring until the mixture thickens and begins to bubble gently, about 5–7 minutes. It should coat the back of a spoon.
Season the Sauce: Stir in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
Add the Cheese: Reduce heat to low. Gradually add the shredded cheddar and optional cheeses, stirring until fully melted and smooth. Avoid high heat, which can cause the sauce to break or become grainy.
Combine with Pasta: Add the cooked macaroni to the cheese sauce and stir gently until every piece is evenly coated. Pour the mixture into the prepared baking dish, spreading it out smoothly.
Prepare the Topping: In a small bowl, melt the remaining 1 tablespoon of butter. Mix it with the panko breadcrumbs and parsley (if using). Sprinkle the mixture evenly over the mac and cheese.
Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Cool Slightly: Let the mac and cheese rest for 5–10 minutes before serving. This allows the sauce to set slightly, making it easier to serve neat portions.

Tips for the Perfect Baked Mac and Cheese

Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents (like cellulose) that can make the sauce grainy. Always shred block cheese yourself for the smoothest texture.
Warm the Milk: Cold milk can shock the roux and cause lumps. Warm it slightly in the microwave or on the stove before adding.
Avoid Overcooking the Pasta: Since the macaroni will continue to absorb sauce in the oven, slightly undercooking it ensures it won’t turn mushy.
Use Room Temperature Cheese: Cold cheese straight from the fridge may not melt evenly. Let it sit out for 10–15 minutes before using.
Don’t Skip the Rest Time: Letting the dish sit after baking helps the sauce reabsorb and firm up, preventing a runny consistency when scooped.
Watch the Top: If the breadcrumbs are browning too quickly, tent the dish loosely with aluminum foil.
Double the Recipe? Use a 9×13 inch dish and increase baking time by 10–15 minutes.

Variations and Customizations

While the classic version is delicious on its own, feel free to personalize your mac and cheese. Here are some popular twists:

Bacon Mac and Cheese: Add ½ cup cooked, crumbled bacon to the pasta mixture before baking.
Lobster Mac and Cheese: Fold in 1–2 cups of cooked lobster meat for a luxurious upgrade.
Spicy Kick: Add a dash of hot sauce, cayenne pepper, or diced jalapeños for heat.
Vegetable-Loaded: Stir in steamed broccoli, sautéed mushrooms, caramelized onions, or roasted tomatoes.
Smoky Flavor: Use smoked cheddar or Gouda for a deeper, more complex taste.
Gluten-Free Option: Substitute gluten-free pasta and use cornstarch or gluten-free flour for the roux.
Dairy-Free/Vegan: Use plant-based butter, milk, and vegan cheese alternatives. Nutritional yeast adds cheesy flavor.
Cracker Topping: Replace breadcrumbs with crushed Ritz or saltine crackers mixed with butter for a Southern twist.
Individual Servings: Bake in ramekins for cute, portion-controlled dishes.

Health Considerations and Nutritional Value

Old fashioned baked macaroni and cheese is undeniably rich and calorie-dense, but it can be enjoyed as part of a balanced diet when consumed in moderation. Here’s a nutritional breakdown per serving (based on 6 servings):

Calories: ~400–500 kcal
Fat: 25–30g (mostly saturated from dairy)
Carbohydrates: 35–40g
Protein: 15–20g
Calcium: High (from cheese and milk)
Sodium: Can be high depending on cheese and added salt

Healthier Modifications:

Use whole wheat or legume-based pasta for added fiber and protein.
Reduce butter and cheese slightly, or use lower-fat dairy products (though this may affect creaminess).
Increase vegetable content by mixing in spinach, peas, or cauliflower.
Opt for reduced-sodium cheese and limit added salt.
Control portion size—serve as a side rather than a main course.

Frequently Asked Questions (FAQ)

Can I make baked mac and cheese ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if starting cold.

Can I freeze baked mac and cheese?
Absolutely. Cool completely, then wrap tightly or place in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F until heated through (about 30–40 minutes).

Why is my mac and cheese grainy?
This usually happens when cheese is overheated or when pre-shredded cheese with additives is used. Melt cheese over low heat and use freshly grated blocks.

How do I reheat leftovers?
Place in an oven-safe dish, add a splash of milk, cover with foil, and bake at 325°F until warmed through (15–20 minutes). Microwaving works but can make the texture rubbery.

Can I use different pasta shapes?
Yes. Shells, cavatappi, penne, or rotini work well because they hold sauce. Avoid very thin pastas like angel hair.

What cheese melts best in mac and cheese?
Cheddar, Gruyère, Fontina, Monterey Jack, and Muenster are excellent melters. Avoid hard grating cheeses like Parmesan as the main cheese, though they’re great in small amounts for flavor.

Summary

Old fashioned baked macaroni and cheese is a soul-warming dish that combines tender pasta with a velvety, cheesy sauce and a crisp breadcrumb topping. Made from simple, wholesome ingredients, it’s a timeless favorite that brings comfort and joy to any table.