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Old-Fashioned Baked Macaroni and Cheese Recipe
When it comes to comfort food, few dishes compare to a warm, creamy serving of Old-Fashioned Baked Macaroni and Cheese. The combination of tender pasta, rich cheese sauce, and a crispy, golden breadcrumb topping is a timeless classic that never fails to satisfy. Whether you’re serving it as a side dish or making it the star of your dinner table, this recipe is guaranteed to bring smiles all around.
The beauty of this dish lies in its simplicity. With just a few staple ingredients, you can create a baked macaroni and cheese that tastes like it’s straight out of your grandma’s kitchen. In this article, we’ll walk you through how to make this comforting dish from scratch, with tips to ensure you get the perfect creamy, cheesy, and crispy result every time.
Why Choose Old-Fashioned Baked Macaroni and Cheese?
While there are many variations of macaroni and cheese, the old-fashioned baked version is a favorite for many. The dish features elbow macaroni smothered in a creamy cheese sauce made from scratch and then baked until golden and bubbling. The crunchy breadcrumb topping adds a wonderful contrast to the creamy pasta, making it a true crowd-pleaser.
What makes the baked version so special is the texture—the cheese sauce soaks into the pasta, creating a decadent, rich dish, while the oven’s heat ensures a crisp, cheesy crust that everyone loves.
Ingredients:
To make Old-Fashioned Baked Macaroni and Cheese, you’ll need the following ingredients:
For the Mac and Cheese:
- 1 pound elbow macaroni (or any pasta shape of your choice)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk (or 2% for a lighter version)
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- 1/2 teaspoon mustard powder (optional, for a slight tang)
- 2 1/2 cups shredded sharp cheddar cheese (a combination of sharp and mild cheddar can be used for depth of flavor)
- 1 1/2 cups shredded mozzarella cheese (for extra meltiness)
