Old Fashioned Mac and Cheese Recipe That Slaps: Crispy Corners, Gooey Middles, Zero Regrets

Forget restaurant sides—this is the main event. Think bubbling cheddar, golden crust, and that cozy, Sunday-afternoon energy baked into every forkful. No trendy truffle oil, no weird noodles, just old-school comfort engineered for maximum satisfaction.

If your idea of “homemade” involves opening a blue box, this will ruin you—in the best way possible. Grab a casserole dish. It’s about to become legendary.

Why You’ll Love This Recipe

Classic, nostalgic flavor. Sharp cheddar takes center stage with a hint of paprika and mustard to keep it grown-up, not bland.
Perfect texture balance. Creamy sauce, al dente macaroni, and a buttery, crunchy top—aka the big three.
No weird stabilizers. A simple roux and milk make a silky sauce that actually clings to the pasta.
Feeds a crowd. This bakes up hearty—great for potlucks, holidays, or just leftovers you’ll brag about.
Make-ahead friendly. Assemble it earlier, bake later.
Your future self will say thanks.

What You’ll Need (Ingredients)

1 pound elbow macaroni (or cavatappi/shells)
4 tablespoons unsalted butter (plus 2 tablespoons for topping)
1/4 cup all-purpose flour
3 cups whole milk (room temp if possible)
1 cup half-and-half (or use all milk; sauce will be slightly lighter)
4 cups sharp cheddar cheese, freshly grated (divided; about 16 oz)
1 cup Gruyère or mozzarella (optional, for extra melt)
1 teaspoon kosher salt (plus more for pasta water)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (classic vibes = regular paprika)
1 teaspoon Dijon mustard (or 1/2 teaspoon dry mustard)
1/4 teaspoon garlic powder (optional but welcome)
1/2 cup panko or crushed butter crackers (for topping)
2 tablespoons grated Parmesan (for topping kick)

How to Make It – Instructions

Preheat and prep. Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar casserole.
Cook the pasta. Salt a big pot of water like the ocean. Boil macaroni until just shy of al dente (about 1 minute less than the box says).
Drain and set aside.
Make the roux. In a large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty, not raw. Keep it pale golden, not brown.
Build the sauce. Gradually whisk in milk and half-and-half, a little at a time, until smooth.
Simmer 4–6 minutes, whisking, until thick enough to coat a spoon.
Season smart. Stir in salt, pepper, paprika, Dijon, and garlic powder. Taste—it should be flavorful now, not later.
Add the cheese. Off the heat, stir in 3 cups cheddar and the Gruyère (if using) until melted and glossy. If it’s too thick, splash in more milk.
Combine with pasta. Fold in the drained macaroni so every nook is sauced.
Don’t over-stir; we’re not making glue.
Pan and top. Pour into the baking dish. Sprinkle the remaining 1 cup cheddar on top.
Make the crunchy crown. Melt remaining 2 tablespoons butter; toss with panko and Parmesan. Scatter evenly over the cheese.
Bake. 20–25 minutes until the edges bubble and the top is golden.
For extra crunch, broil 1–2 minutes at the end—watch it like a hawk.
Rest, then serve. Let it sit 10 minutes so it sets up. Scoop, serve, attempt not to inhale.

Preservation Guide

Refrigerate: Cool completely, cover tightly, and store 3–4 days. Reheat covered at 325°F until warmed through, then uncover to re-crisp.
Freeze (assembled, unbaked): Wrap well and freeze up to 2 months.
Bake from thawed at 350°F, adding 10–15 minutes as needed.
Freeze leftovers: Portion into airtight containers and freeze 1–2 months. Reheat gently with a splash of milk to revive creaminess.
Avoid dryness: When reheating, mix in 1–2 tablespoons milk/cream per serving. It’s like a spa day for sauce.

Nutritional Perks

Protein from dairy and pasta. Cheese and milk bring 15–20g protein per hearty serving, depending on portions.
Calcium and B vitamins. Dairy delivers bone-supporting calcium and B12 for energy metabolism.
Not bad for comfort food.
Choose smarter fats. Using part-skim milk or reducing the topping butter lowers saturated fat without tanking flavor.
Add-ins boost balance. Peas, broccoli, or shredded chicken up the fiber and protein. Sneaky, but effective.

Pitfalls to Watch Out For

Grainy sauce. Happens when cheese is added over high heat or with pre-shredded blends full of anti-caking agents. Use freshly grated and remove from heat first.
Mushy pasta. Overcooking before baking leads to sadness.
Boil to just barely al dente—baking finishes the job.
Blandness. Under-seasoned béchamel equals boring mac. Season the sauce before adding pasta; cheese alone won’t save it.
Greasy top. Too much butter or ultra-fatty cheese can pool oil. Stick to the quantities and mix cheeses wisely.
Dry bake. Overbaking evaporates moisture.
Pull it when it’s bubbling at the edges and lightly golden.

Variations You Can Try

Southern baked classic: Fold in 2 beaten eggs into the sauce before the pasta for a custard-like set. Bake 30–35 minutes.
Three-cheese upgrade: Cheddar + Gruyère + Fontina for ultra-melt. Keep cheddar dominant for that nostalgic flavor.
Spicy jalapeño popper: Add diced pickled jalapeños, cooked bacon bits, and swap paprika for chipotle powder.
Broccoli-chicken dinner: Stir in steamed broccoli florets and shredded rotisserie chicken.
Balanced-ish, IMO.
Garlic-herb crunch: Mix minced parsley and a pinch of Italian seasoning into the panko topping.
Gluten-free route: Use GF elbows and a 1:1 GF flour blend for the roux. Panko topping → GF crumbs or almond meal.
Stovetop shortcut: Skip baking; serve straight from the pot. Top bowls with toasted breadcrumbs for crunch.

FAQ

Can I use pre-shredded cheese?

Yes, but expect a slightly grainier, less creamy sauce due to anti-caking starches.

Freshly grated cheese melts cleaner and tastes sharper—totally worth the extra 3 minutes.

What’s the best cheese for classic flavor?

Sharp cheddar as the base, hands down. Add Gruyère for nuttiness or a bit of mozzarella for stretch, but keep cheddar as the MVP to stay “old fashioned.”

How do I prevent the sauce from breaking?

Keep the heat moderate, thicken the milk before adding cheese, then remove from heat and stir in cheese gradually. High heat is the enemy of smoothness—FYI.

Can I make it ahead?

Assemble up to the breadcrumb step, cover, and refrigerate for up to 24 hours.

Add 10 minutes to the bake time and top with crumbs right before baking to keep them crisp.

Is evaporated milk okay instead of half-and-half?

Absolutely. Swap 1:1 for a slightly richer, more stable sauce. It’s an old-school trick that plays very nicely here.

How do I scale this for a crowd?

Double everything and bake in two 9×13 dishes, rotating halfway.

Bigger than that, and your oven’s hot spots will start trolling you.

Can I make it without baking?

Yes—stovetop all the way. Just make the sauce, fold in pasta, and serve. Toast panko in butter separately and sprinkle on top for that crunchy hit.

My Take

This old fashioned mac and cheese recipe is the definition of reliable comfort: simple ingredients, dialed-in technique, and big flavor payoffs.

The Dijon and paprika are small additions that make it taste intentional, not just cheesy. The texture—creamy below, crunchy above—checks every box my inner carb monster demands. It’s the kind of dish that turns “just a bite” into a clean plate and a suspiciously quiet table.

Make it once, and it’ll be your new “Oh, you’re coming over? I’ve got just the thing” move.