How to Make the Best Old-Fashioned Baked Mac and Cheese

Old-Fashioned Baked Mac and Cheese: The Comfort Food We Never Outgrow

Some recipes never go out of style, and old-fashioned baked mac and cheese is one of them. Long before gourmet versions filled restaurant menus with lobster, truffle oil, and exotic cheeses, there was the simple casserole that came bubbling out of the oven with a golden, buttery topping and a rich, creamy cheese sauce underneath.

It’s the kind of dish that brings everyone to the table. Children love it because it’s familiar and comforting, while adults can’t resist it because every bite brings back memories of family dinners, and holiday gatherings.

The secret to a truly great baked mac and cheese isn’t fancy ingredients—it’s technique. A homemade cheese sauce, freshly grated cheese, perfectly cooked pasta, and a crisp, buttery breadcrumb topping create a dish that’s creamy on the inside and beautifully golden on the outside.

This is the recipe I reach for when family is coming to the cottage or when I need a meal that everyone will happily eat. It pairs beautifully with barbecue, fried chicken, ribs, grilled sausages, or simply a fresh green salad. It’s comfort food at its very best—simple, satisfying, and made from scratch.

So if you’re looking for the classic baked mac and cheese you remember growing up with, this is it. Rich, creamy, golden, and guaranteed to disappear quickly.

“Let’s head to the kitchen and make this timeless family favourite.”

Old-Fashioned Baked Mac and Cheese

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Rich creamy, and topped with a buttery golden crust, this Old-Fashioned Baked Mac and Cheese is the ultimate homemade comfort food and a family favorite for any occasion.

Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Ingredients

• 1 lb (450 g) elbow macaroni

• 1/4 cup butter

• 1/4 cup all-purpose flour

• 3 cups whole milk, warmed

• 1 cup heavy cream (or use all milk if you prefer)

• 2 tsp Dijon mustard

• 1 tsp dry mustard (optional but wonderful)

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• Pinch of paprika

• 4 cups sharp cheddar cheese, grated

• 1 cup mozzarella, grated (for stretchiness)

• 1/2 cup Parmesan, grated

Directions

• Cook the macaroni until just shy of al dente (about 1 minute less than the package directions). Drain.
• Melt butter in a saucepan.
• Whisk in flour and cook 1–2 minutes.
• Slowly whisk in the warm milk and cream until smooth.
• Simmer until slightly thickened.
• Stir in Dijon, seasonings, and remove from the heat.
• Add the cheeses a handful at a time until melted.
• Fold the macaroni into the cheese sauce.
• Pour into a buttered 9 × 13-inch baking dish.
  
  
• Toppings
• 1 cup panco or fresh bread crumbs
  
• 2 tlbs butter
• 2 tbsp Parmesan
  
  Mix topping ingredients together and sprinkle evenly over the top.
  Bake at 375°F (190°C) for 25–30 minutes, until bubbling.
  Broil for 1–2 minutes if you’d like the top extra golden.
  Tip: Let it sit for 10 minutes before serving. It becomes creamier and slices beautifully.
  
  Toast the breadcrumbs in the melted butter for 2–3 minutes in a skillet before sprinkling them over the mac and cheese. Then bake as usual. The topping comes out extra crisp and beautifully golden.
  
  

Notes

• Bev’s Kitchen Tip: For pockets of extra cheesy goodness, tuck a few thin slices of sharp cheddar throughout the macaroni before adding the breadcrumb topping. As the mac and cheese bakes, the slices melt into little ribbons of rich, gooey cheese, giving you an extra burst of flavor in every few bites.