Old Fashioned Baked Macaroni and Cheese

4.67 from 30 votes

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!

Prep Time10

Cook Time45

Total Time55

Course: Side Dishes

Cuisine: Southern

Servings: servings

Calories: 450kcal

Author: Eden Westbrook

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.

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