Savor the Comfort of Old Fashioned Macaroni and Cheese

Old Fashioned Macaroni and Cheese is what I make when the day feels a little heavy and I need a hug in a bowl. You know those evenings when the fridge looks random and your brain says just make something cozy? This is my answer. It’s creamy, a little crusty on top, and cheesy in the way that makes everyone go quiet for a minute. No hard techniques or restaurant tricks, just honest food the way my grandma made it. Pull up a chair and let me show you how I keep it simple, reliable, and so satisfying.

Preserving the old Southern ways with food

I grew up in a house where supper was more than food. It was a pause. It was where we talked about the day, laughed, and sometimes hashed out the tough stuff. A bubbling dish of mac and cheese held that table together many nights. The kind I’m sharing here is simple Southern comfort that doesn’t rely on fancy ingredients or complicated steps.

When my Nana said Old Fashioned Macaroni and Cheese, she meant elbow noodles, a stovetop cheese sauce that didn’t take forever, and an oven finish to give it that gently toasted top. She did not fuss with five cheeses or odd add-ins. She used what she had and made it taste like home. That spirit is what I want you to feel as you cook this.

What makes it feel “old fashioned”

It’s the basics done right. Elbows cooked just shy of tender, a buttery milk sauce thickened on the stove, a pile of sharp cheddar you grate yourself, and a short bake to marry everything together. No shortcuts that steal flavor. No complicated gadgets. Just a casserole dish, a wooden spoon, and a warm kitchen.

Pro tip: Using block cheese you shred at home really does melt smoother and taste better. The pre-shredded stuff has anti-caking powders that can make the sauce a little grainy.

Ingredient notes

Here’s what I use for a medium family dish that feeds 6 to 8:

• Elbow macaroni: 12 ounces. Any small tube pasta works, but elbows cling to sauce just right.
• Butter: 4 tablespoons. Unsalted if you have it.
• All-purpose flour: 4 tablespoons. This thickens the sauce.
• Milk: 2 and 1/2 cups. Whole milk makes it creamy, but 2 percent works.
• Cheddar cheese: 3 cups, freshly grated. I like a mix of sharp and mild.
• Salt and pepper: Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.
• Optional boosters: 1/2 teaspoon dry mustard, a pinch of paprika, and a tiny dash of hot sauce.
• Topping: A handful of extra cheese or buttered breadcrumbs if you want a little crunch.

Cheese swaps that still feel classic: Monterey Jack for extra meltiness, Colby for a kid-friendly vibe, or a touch of Gruyere for a nutty note. If you’re looking for a lighter or higher protein spin, you might like my cottage-cheese based version here: high protein cottage cheese mac and cheese. It’s surprisingly creamy and very weeknight-friendly.

What milk is best? Whole milk is my go-to for a silky sauce. If you only have evaporated milk, that works too and gives a richer body. Try not to go lower than 2 percent unless you add a splash of cream to balance it.

Seasoning is personal. A little dry mustard wakes up the cheese without tasting mustardy. A pinch of paprika adds warmth and color. Go light at first and adjust to your own taste.

How to make your mac and cheese

Here’s the simple flow I use every time. No fancy terms, just a tasty, reliable process.

1. Heat the oven to 350°F. Grease a 2-quart baking dish.
2. Boil the pasta in well-salted water until just shy of tender. It should still have a little bite. Drain and set aside.
3. Make the sauce: Melt butter in a saucepan over medium. Whisk in flour to form a smooth paste. Stir for about 1 minute to cook out the raw taste.
4. Slowly stream in the milk while whisking. Keep whisking as it thickens to a smooth, pourable sauce, about 5 to 7 minutes. If it gets too thick, splash in a bit more milk.
5. Season lightly with salt, pepper, dry mustard, and paprika. Turn off the heat.
6. Stir in 2 and 1/2 cups of the grated cheddar until melted and smooth. Taste and adjust salt and pepper.
7. Combine: Fold the drained pasta into the cheese sauce. It should be saucy, not stiff.
8. Pour into the baking dish. Top with the last 1/2 cup cheese and, if you like, a thin layer of buttered breadcrumbs.
9. Bake for 18 to 25 minutes, until the edges bubble and the top lightly browns.
10. Let it rest 10 minutes before serving so it sets and scoops beautifully.

“I made this last Sunday and my kids actually licked their plates. No fancy stuff, just classic, cozy, and so cheesy. It tasted like the mac my mom made when I was little.”

If you’re planning a comfort-food night, this pairs perfectly with a hearty bake like my chili cheese tater tot casserole. Put both on the table and watch everyone lean in for seconds.

Note: This Old Fashioned Macaroni and Cheese holds up well for potlucks. It travels nicely and reheats without losing its creamy texture.

Some tips for making the best old fashioned macaroni and cheese

Salt your pasta water. It’s the first chance to build flavor right into the noodles. Think salty like the sea, not a sprinkle.

Slightly undercook the pasta. The oven finishes the job. If you boil it fully, it can go soft after baking.

Grate your own cheese. I know, it’s an extra minute of work. But it melts smoother and gives you that glossy, clingy sauce you want.

Don’t rush the sauce. Let it thicken to the consistency of a light gravy before adding cheese. If the sauce is too thin, the casserole can feel watery. If too thick, the pasta can end up a little dry.

Let it rest. Ten minutes on the counter after baking helps the cheese settle and keeps the scoops neat.

Make-ahead and reheating

Assemble the casserole up to a day ahead. Cover and refrigerate. When ready to bake, take it out while the oven heats, then bake uncovered until bubbly. If it looks a little thick after chilling, stir in a splash of milk before the bake. For leftovers, reheat gently at 300°F covered with foil to keep the moisture in.

Troubleshooting: If your sauce looks a touch grainy, it may have gotten too hot. Next time, lower the heat before adding the cheese and stir steadily. If it feels bland, add a pinch more salt and a tiny splash of hot sauce to wake up the flavor without making it spicy.

Classic Southern Recipes

I love a plate that tastes like Sunday at Grandma’s. If that’s your mood too, Old Fashioned Macaroni and Cheese fits right in with the greatest hits. Serve it beside roasted chicken, pork chops, or a skillet of green beans with a little onion. For another timeless favorite, check out my old fashioned goulash. It’s simple, hearty, and feels like a warm handshake after a long day.

For the veggie lovers at your table, pair the mac with a crisp salad to balance the richness. A lemony bowl of greens adds brightness and keeps the meal from feeling heavy. And if you want to swap nights between pure classic and modern twists, keep Old Fashioned Macaroni and Cheese in your rotation and then switch to lighter or different styles during the week.

Common Questions

Q: Can I use pre-shredded cheese?
A: You can, but freshly grated melts smoother and tastes better. Pre-shredded has starches that can make the sauce less silky.

Q: What pasta shape works best?
A: Elbows are classic, but shells or cavatappi are great too. Anything with curves to hold sauce is a win.

Q: Can I skip the oven step?
A: Yes. If you want it extra creamy, serve straight from the pot after mixing in the cheese. The oven gives it that cozy top and thicker set.

Q: How do I keep the sauce from getting grainy?
A: Lower the heat before adding cheese and stir slowly. If the sauce boils hard after the cheese goes in, it can break.

Q: Can I double the recipe?
A: Absolutely. Use a larger baking dish and add a few extra minutes in the oven until the edges bubble.

A warm, cheesy send-off

Sometimes the best meals are the simple ones we know by heart. Old Fashioned Macaroni and Cheese is that kind of recipe for me, and I hope it becomes yours too. If you like comparing methods, this classic version from Food.com is a helpful reference: Old Fashioned Macaroni and Cheese Recipe – Food.com. And here’s another soulful take that leans into Southern roots: Old Fashioned Baked Macaroni and Cheese – Biscuits & Burlap. Now grab a casserole dish, grate some cheddar, and make a pan that brings everyone to the table with a smile.

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