This old school baked mac and cheese is whipped up with a creamy cheese sauce and topped with crispy, buttery bread crumbs. It's a kid-loved family favorite that is sure to satisfy no matter the occasion!
Love a tasty bowl of mac and cheese? Try my stove top Ultimate Bacon Mac, my Panera Copycat White Cheddar Mac and Cheese, or the cookout favorite Pulled Pork Mac and Cheese!
Creamy Classic Mac and Cheese Topped with Crispy Breadcrumbs
This recipe is for those of us who really, really love mac and cheese. Those of us who know that it's the ultimate comfort food, top tier deliciousness.
I brought you guys the rich and creamy southern mac and cheese, and y'all have gone absolutely ham and cheese over it. And you're probably thinking, how is this different from the southern classic?
Because this post is a rendition of baked mac and cheese rather than showcasing the cultural influence and history of soul food style southern baked macaroni and cheese, this old fashioned mac and cheese has a lot more leeway in terms of ingredients.
This one is made with the cheesiest sauce known to man instead of making the classic cheesy custard with milk and eggs, and crunchy topping made from buttery panko crumbs. It's so good and it's one of my favorite versions of baked mac.
So make this recipe your own with all types of additions, no one will get the aunties on you for this...unless you put brussel sprouts and squash in it like they did on The Kitchen. They'll never live that down.
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Jump to:
- Creamy Classic Mac and Cheese Topped with Crispy Breadcrumbs
- Why You'll Love this Old Fashioned Baked Macaroni and Cheese Recipe
- Equipment
- Best Cheese for Homemade Macaroni and Cheese
- The Best Macaroni and Cheese Ingredients
- How to Make Old Fashioned Baked Mac and Cheese
- Variations and Substitutions
- Tips for Making Mac and Cheese Creamy
- Pro Tips for the Best Mac and Cheese
- What to eat with Old Fashioned Macaroni and Cheese
- Storage, Freezing, and Make-Ahead Instructions
- FAQs
- More Comfort Food Recipes
- 📖 Recipe
Why You'll Love this Old Fashioned Baked Macaroni and Cheese Recipe
- Learn how to Make Your Own Cheese Sauce - if you're a beginner home cook, this recipe is great for learning all the tips and tricks on how to make a seriously gooey cheese sauce. First starting with a bechamel, or a white sauce, then adding the cheese. Simple and easy!
- Cheesy, Creamy, with Crispy Texture - we love textural contrast in our food, as human beings. It's just part of our nature! So not only do we have deliciously saucy noodles, but we also have a delicious crisp and buttery panko topping that is a family favorite across the country.
- The Perfect Side Dish for Sunday Dinner or a Holiday - homemade baked mac n cheese is easy to make with simple ingredients, but is welcomed on the table for any holiday, and it's great for feeding the family (and anyone visiting) for sunday dinner!
Equipment
- A large pot for boiling and a pot for making the cheese sauce.
- Cheese Grater or Food Processor - I use my food processor to shred the cheese every time!
- Whisk, pasta spoon, wooden spoon
- Casserole Dish - you want a 9x13 inch baking dish or something equivalent to that size.
Best Cheese for Homemade Macaroni and Cheese
Everyone loves the classic taste of macaroni and cheese, but what exactly are the best cheeses for old fashioned baked macaroni?
When we make delicious baked macaroni and cheese, you can't just use one. You need many different types of cheese to get the best blend!
American cheese
American cheese, a lot of people know the brands Kraft and Velveeta cheese, is not fully cheese.
It's a cheese product made with at least 51% cheese and at least 33% fat content. It's also full of emulsifiers. What does all this mean?
It means American cheese is a fabulous melting cheese, and a great helper cheese when making cheese sauce, since that fat and the emulsifiers will keep the other cheeses from separating!
Cheddar Cheeses
In my opinion cheddar cheese is the best cheese to use when making macaroni and cheese!
Sharp cheddar cheese is the MVP of any macaroni and cheese dish. Not only is it easy to find but it has that classic mac and cheese flavor you're looking for.
I add in mild cheddar cheese as well, it ups the cheese without having too much 'sharp flavor'.
Fancy, Melty Cheese
This is where we can get creative, get a little fancy, and try different kinds of cheese. Good upscale cheeses that melt well can give your mac some oomph with all types of different flavors. My personal faves:
- Young gouda, which is creamy, caramelly, almost sweet in flavor.
- Butterkase - with 50% fat content, this mild cheese is fantastic for melting!
- Havarti - an alpine cheese that is another super melter but also tastes much like Monterey Jack, which is a cheese many people enjoy in their mac.
The Best Macaroni and Cheese Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Short Cut Pasta - elbow macaroni is a classic, but use whatever your favorite is. I used cavatappi for these photos but I also really like rotini. You want to use a pasta that can hold a lot of sauce, so curly, twisty, twirly ones are ideal!
- Chicken Bouillon Base - adding this to your boiling water for the pasta. Bouillon base infuses your pasta with the flavor of chicken stock. I use it in my mac and cheese recipe every single time, it makes a noticeable difference!
- Grated Cheeses - freshly grated cheese is super important here. Get a couple blocks of cheese and grate them with a box grater or a food processor.
- Sour Cream - now this is just another layer of richness we are adding to our sauce.
- Butter and Flour for our roux.
- Heavy Cream and Whole Milk - the heavy cream is full of fat, adding extra creaminess but also protecting the cheese from separating!
- Spices - dry mustard really amps up that tangy cheddar flavor, while granulated garlic and onion really add those aromatic flavors we love in savory food.
- Panko Bread Crumbs - panko is really easy to find at your local grocery store, they're a type of Japanese bread crumb and super crunchy.
How to Make Old Fashioned Baked Mac and Cheese
First, preheat the oven to 400º F and bring a pot of water to a boil. While you make your sauce, cook your macaroni according to the package directions to al dente.
Step 1 | We're making a roux in our dutch oven. Super simple, no need to worry about any type of craziness. Equal parts melted butter and flour, whisk together for about 2 minutes.
We don't want to make it turn brown, just get rid of the raw flour taste. Add the spices at this point.
Step 2 | Add the heavy cream and milk. Splash it in a little at a time, whisking to incorporate it, until the roux become liquidy.
Yes, at first it'll seize up and look gloopy and crazy, but keep going. Once it looks liquidy, you can pour the rest of the milk and heavy cream right in. Stir in the sour cream now, too.
Now we let it simmer until it thickens up and becomes nappé, or when you coat the back of a spoon with it and run your finger down the middle, it won't try to run back together.
Step 3 | Turn the heat down to low, stir in the spices, and add cheese a handful at a time, only adding more once the previous addition of cheese melts.
Step 4 | Whisk it until the cheese mixture is homogeneous, then turn off the heat and add the cooked macaroni to the pot. Stir it well so that creamy sauce really gets into the pasta!
Step 5 | Butter a baking dish and pour the creamy old fashioned mac right on in. Smooth it evenly into the dish.
Step 6 | Make the bread crumb topping: In a skillet or saute pan, melt butter and toast the panko bread crumbs a minute or so just to toast it. Stir so the bottom doesn't burn.
Step 7 | Generously sprinkle the bread crumbs on top. I like adding some grated parmesan cheese on top, too, if I have some on hand.
Step 8 | Bake in the oven for 25-30 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
Variations and Substitutions
- Swap the sour cream for cream cheese or mascarpone, they're just as rich and creamy!
- Readers have said that subbing ritz crackers for the topping is a hit at Thanksgiving!
- Like some heat in your mac? Add a little cayenne pepper and stir in shredded pepper jack cheese!
- Don't have dry mustard powder? ¼ to ½ teaspoon of dijon mustard can be swapped in.
- Try different seasonings for new takes on this mac. A little Cajun spice or southwest seasoning can bring this to a whole different place!
Tips for Making Mac and Cheese Creamy
- Do not use pre-shredded cheese - bagged shredded cheese is covered in cellulose, basically wood dust that's used as a coating so the cheese doesn't clump together. It prohibits the cheese from melting together easily.
- Steer away from aged cheeses - the harder kinds like parmesan, asiago, gruyere do not melt well. They just don't have the needed fat to keep themselves together while melting, so they separate and become gritty.
- Have a lot of fat in the sauce - speaking of fat, the fat is super important in a baked mac and cheese recipe. The fat protects the cheese from splitting from the heat, while also giving us a rich and luxurious mouthfeel.
- Have a helper cheese if necessary - American cheese is my go-to if I know I have an aged cheese that has a higher chance of splitting. As I mentioned above, American cheese is full of emulsifiers and fats, it's meant to stabilize cheese!
Pro Tips for the Best Mac and Cheese
- Don't be afraid to experiment with additional ingredients like cooked bacon, diced ham, caramelized onions, roasted garlic, or chopped herbs to add extra layers of flavor and texture.
- Allow the macaroni and cheese to rest for a few minutes after baking. This helps it to set slightly and makes it easier to serve. A molten volcano of mac is cool-looking but it also will burn tongues!
- Cook the pasta al dente, meaning it should have a slight bite to it. Since the pasta will continue to cook in the oven and absorb some of the cheese sauce, slightly undercooking it will help prevent it from becoming super mushy and fall apart in your baked mac.
- Always shred your own cheese! It melts better, it tastes better, and with a food processor, it is fast and easy to do.
What to eat with Old Fashioned Macaroni and Cheese
- Green Salad - Pair your mac and cheese with a fresh green salad dressed with a light vinaigrette. The crispness and acidity of the salad can help balance out the richness of the macaroni and cheese.
- Roasted Vegetables - Roasted vegetables, such as broccoli, Brussels sprouts, asparagus, or cauliflower, make a delicious side. The roasty, toasty flavors of the veggies complement the cheesy macaroni so well.
- Grilled or Roasted Chicken - Serve your mac with some grilled or roasted chicken as a main course. Season the chicken with herbs, spices, or marinades to add flavor.
- Sautéed Garlic Shrimp - Try pairing mac and cheese with sautéed garlic shrimp for a delightful dinner combo.
- Pulled Pork - If you bring this to the cookout, try serving your mac and cheese with tender and saucy pulled pork. The smoky, tangy pork complements the cheesy pasta for a satisfying meal.
- Garlic Bread - Whip up some garlic bread or cheesy garlic breadsticks to accompany your mac and cheese. The warm, crusty bread complements the creamy pasta and adds a delightful crunch.
Storage, Freezing, and Make-Ahead Instructions
Storing: Store the mac and cheese in an airtight container or in the baking dish wrapped in plastic wrap, in the fridge, for up to 4 days. Rewarm a serving in a microwave-safe dish with a splash of milk to keep the mac creamy.
Make ahead: This mac is perfect for making ahead of a big day, like Thanksgiving! Create the mac and cheese sauce and mix with the al dente pasta, then put it into the buttered baking dish.
Wrap with plastic wrap and keep in the fridge for up to 2 days ahead of time. When the big day comes, unwrap the dish, top the mac with the toasted bread crumbs, and bake as written in the recipe.
Freezing: Pour the mac and cheese in a freezer-safe pan without the breadcrumbs. Let the unbaked mac and cheese cool to room temperature, wrap it tightly with multiple layers of plastic wrap and heavy duty foil. Freeze for up to 3 months.
Thaw and Reheating: Allow to thaw in the fridge overnight until defrosted. Cover the mac and cheese in the toasted breadcrumbs and bake for about 20-25 minutes at 325ºF until completely warmed through and bubbly.
FAQs
If you only had one type of cheese to use in old fashioned baked macaroni and cheese, choose cheddar! Sharp cheddar cheese has that tangy cheese flavor we all know and love in our mac.
Yes, mac and cheese is a Southern Thanksgiving staple and has been for over a hundred years! As mac and cheese ingredients became more affordable, more people made baked macaroni and cheese for special occasions and holidays. I explain further in my post for soul food southern baked mac and cheese.
Absolutely! Make this baked mac and cheese up to two days ahead of time and bake the day of.
I don't suggest covering the mac and cheese unless you notice the top is starting to turn brown very early, which means your oven's heat sensor might be a little off. If you see that, tent the baking dish with aluminum foil for the rest of the cook time.
Yes, this mac and cheese can be frozen! Make the sauce, boil the pasta, mix them up and put into a freezer-safe and oven safe dish. Freeze for up to 3 months, thaw when ready, and continue the recipe!
More Comfort Food Recipes
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📖 Recipe
Old Fashioned Baked Macaroni and Cheese
This old school baked mac and cheese is whipped up with a creamy cheese sauce and topped with crispy, buttery bread crumbs. It's a kid-loved family favorite that is sure to satisfy no matter the occasion!
Ingredients
- 16 ounces short cut pasta
- 6 tablespoon butter
- ½ cup all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ cup full-fat sour cream
- ½ teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon onion powder
- 2 teaspoon freshly ground black pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cup mild cheddar cheese, shredded
Crispy Topping
- ¾ cup seasoned panko breadcrumbs
- 3 tablespoon butter, melted
Instructions
- Preheat oven to 400ºF.
- Bring a large pot of salted water to a boil on stovetop to cook your macaroni pasta to al dente according to package directions.
- In a separate large pot, melt the six tablespoons of butter over medium heat. Add the all purpose flour and whisk to create a roux. Cook the roux for 2 minutes, whisking constantly. Add your spices and whisk them in as well.
- Add milk and heavy cream, about ½ cup at a time, whisking well with each addition. After about two cups of liquid has been added, pour in the rest of the milk and heavy cream, add the sour cream, and whisk well to combine.
- Cook for 5-7 minutes, whisking frequently so the bottom doesn't scorch. Once the white sauce is thick enough to coat the back of a spoon and stay separated when you run a finger down that spoon, it's ready for cheese.
- Turn the sauce's temperature to low and add a handful of the cheese at a time, whisking in each handful before adding the next. Once the cheeses are fully incorporated, turn the heat off.
- Once your pasta is al dente, drain it and stir the macaroni into the cheese sauce to really get the sauce into the pasta.
- Toast the panko bread crumbs and 2 tablespoon butter together in a separate saute pan until it's lightly toasted for a minute over medium heat, set aside.
- Butter your 9x13 baking dish (or equivalent sized baking dish) and pour the macaroni and cheese into it. Smooth the mac down with the back of a spoon then cover the top with the toasted panko.
- Bake in the oven for 25-30 minutes, until the breadcrumbs are golden brown and the cheese is bubbling.
- Cool for five minutes, then serve hot!
Notes
Storage, Freezing, and Make-Ahead Instructions
Storing: Store the mac and cheese in an airtight container or in the baking dish wrapped in plastic wrap, in the fridge, for up to 4 days. Rewarm a serving in a microwave-safe dish with a splash of milk to keep the mac creamy.
Make ahead: This mac is perfect for making ahead of a big day, like Thanksgiving! Create the mac and cheese sauce and mix with the al dente pasta, then put it into the buttered baking dish.
Wrap with plastic wrap and keep in the fridge for up to 2 days ahead of time. When the big day comes, unwrap the dish, top the mac with the toasted bread crumbs, and bake as written in the recipe.
Freezing: Pour the mac and cheese in a freezer-safe pan without the breadcrumbs. Let the unbaked mac and cheese cool to room temperature, wrap it tightly with multiple layers of plastic wrap and heavy duty foil. Freeze for up to 3 months.
Thaw and Reheating: Allow to thaw in the fridge overnight until defrosted. Cover the mac and cheese in the toasted breadcrumbs and bake for about 20-25 minutes at 325ºF until completely warmed through and bubbly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 92mgSodium: 606mgCarbohydrates: 26gFiber: 1gSugar: 5gProtein: 15g
All nutrition facts are estimations. Please see a physician for any health-related inquiries.
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
Dorothy says
4 years later I’ve found this Mac n cheese 🧀 recipe and chose it out of hundreds due to the fact it closely resembled the items I had purchased. It tasted great, nailed my first Mac n cheese. Thank you Eden, will try your other recipes!
Eulanda says
This looks so good! Well done for nailing the bechamel sauce!
southernsouffleblog says
Great that you got the bechamel sauce down. There are so many other recipes you can create by mastering that sauce. This mac and cheese looks delish!
Thank you!
Food Before Love says
No this looks really good, I'm going to try it at home!
I hope you do! Let me know how it goes!
naomidjese says
wow this looks incredible
Thank you!