Old-Fashioned Baked Macaroni and Cheese
This Old Fashioned Baked Macaroni and Cheese recipe will transport you straight back to your childhood. This classic mac is the ultimate comfort food and is perfect for your holiday celebration or family meal. With creamy cheese sauce in every bite, this recipe will be a family favorite.
Ingredients
- 16 ozmacaroni noodles
- 1 tbspunsalted butterto keep the macaroni from sticking
- 8 tbspunsalted butterfor the roux
- ½ cupflour
- 4 cupmilk
- 1 tspsalt
- 1 tsppaprika
- ½ tspblack pepper
- 1 tsphot sauce
- 4 cupshredded cheddar cheese
- 1 cupshredded cheddar cheesefor topping
Instructions
- Cook the macaroni according to package instructions. Strain and then add back to the pot with butter to keep it from sticking. Preheat oven to 375 degrees F.
- 16 oz
- macaroni noodles
- 1 tbsp
- unsalted butter
- Melt the butter for the roux in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- 8 tbsp
- unsalted butter
- ½ cup
- flour
- 4 cup
- milk
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Reduce heat to low and stir in the spices, hot sauce, and most of the cheese (reserve the topping amount). Mix until the cheese is melted and the sauce is smooth.
- 1 tsp
- salt
- 1 tsp
- paprika
- ½ tsp
- black pepper
- 1 tsp
- hot sauce
- 4 cup
- shredded cheddar cheese
- Turn off the heat and mix in the noodles.
- Pour into a baking dish and top with remaining cheddar cheese.
- 1 cup
- shredded cheddar cheese
- Bake for 25-30 minutes. Broil for 2-3 minutes for a golden top.
Notes
Shredding your own cheese. I recommend using a food processor or a large box grater to make your life a little easier. You can use pre-shredded cheese but it contains additives that may cause the cheese to not melt as well.
Know how to make a roux. Using flour and butter to create a thickening agent should not be overlooked.
Al dente. Always cook your noodles to al dente. We don't want our "elbows" falling apart when mixing in the other ingredients. I'd even go as far as undercooking as the noodles will continue to cook in the oven.
Always add butter to the macaroni after draining. This prevents the noodles from sticking together and tearing.
Don't overcook in the oven. The mac and cheese should be baked for no longer than 25 minutes.
Store leftover mac and cheese in the refrigerator for up to 4 days packed in an airtight container. To freeze, use freezer-safe bags or containers or just wrap up in plastic wrap and aluminum foil.
To reheat refrigerated mac and cheese, place in a microwave-safe bowl and add 2 tablespoons of milk. Microwave for 2-3 minutes. I like to stir halfway through. You can also place leftovers in a small baking dish, add more cheese sauce or a couple tablespoons of milk and cover with foil. Cook in the oven at 350 degrees F for 15-20 minutes.
For frozen leftovers, it's best to thaw in the fridge overnight to preserve the quality of the food. If you don't have time for that don't worry, thawing in the microwave is just fine. Reheat in the microwave or oven using the same steps mentioned above.
Cook a little extra cheese sauce if you'll have leftovers. You can heat the cheese sauce and pour it over the mac to replenish the creamy sauce. Nutrition
Calories: 401.27kcal Carbohydrates: 37.3g Protein: 19.16g Fat: 19.28g Saturated fat: 10.69g Polyunsaturated fat: 0.88g Monounsaturated Fat: 4.14g Cholesterol: 56.99mg Sodium: 545.24mg Potassium: 252.41mg Fiber: 1.38g Sugar: 5.18g Vitamin A: 619.59IU Vitamin C: 0.78mg Calcium: 443.72mg Iron: 0.82mg
Know how to make a roux. Using flour and butter to create a thickening agent should not be overlooked.
Al dente. Always cook your noodles to al dente. We don't want our "elbows" falling apart when mixing in the other ingredients. I'd even go as far as undercooking as the noodles will continue to cook in the oven.
Always add butter to the macaroni after draining. This prevents the noodles from sticking together and tearing.
Don't overcook in the oven. The mac and cheese should be baked for no longer than 25 minutes.
Store leftover mac and cheese in the refrigerator for up to 4 days packed in an airtight container. To freeze, use freezer-safe bags or containers or just wrap up in plastic wrap and aluminum foil.
To reheat refrigerated mac and cheese, place in a microwave-safe bowl and add 2 tablespoons of milk. Microwave for 2-3 minutes. I like to stir halfway through. You can also place leftovers in a small baking dish, add more cheese sauce or a couple tablespoons of milk and cover with foil. Cook in the oven at 350 degrees F for 15-20 minutes.
For frozen leftovers, it's best to thaw in the fridge overnight to preserve the quality of the food. If you don't have time for that don't worry, thawing in the microwave is just fine. Reheat in the microwave or oven using the same steps mentioned above.
Cook a little extra cheese sauce if you'll have leftovers. You can heat the cheese sauce and pour it over the mac to replenish the creamy sauce. Nutrition
Calories: 401.27kcal Carbohydrates: 37.3g Protein: 19.16g Fat: 19.28g Saturated fat: 10.69g Polyunsaturated fat: 0.88g Monounsaturated Fat: 4.14g Cholesterol: 56.99mg Sodium: 545.24mg Potassium: 252.41mg Fiber: 1.38g Sugar: 5.18g Vitamin A: 619.59IU Vitamin C: 0.78mg Calcium: 443.72mg Iron: 0.82mg