Take a bite of pure comfort when you try this Old Fashioned Macaroni and Cheese recipe. Cheesy with a perfect balance of flavor!
The method for this easy macaroni and cheese uses a classic roux, which is just equal parts fat and flour cooked until the raw flour flavor is gone, and then turned into a classic bechamel sauce by adding milk.
Don’t be scared – it sounds fancy but it is totally easy. To that sauce, I added my cheese, of course. I like pure cheddar but you could definitely mix it up here and add whatever kind you want. I should also note that I’m not a fan of really gloppy and overly cheesy mac, so if you want to add more – be my guest!
I also add cayenne pepper to give it a little zing. I felt this kept the simple flavor profile I was looking for better than adding hot sauce. I also add an unusual ingredient – tomato paste!
When adding your milk, adjust the thickness to your preference. That is the beauty of making this easy homemade macaroni and cheese! I like my sauce a little thinner than most, so keep that in mind when making your mac.
It’s also very important to use warm milk, especially when adjusting after you’ve added the cheese. Adding cold milk to melted fat {butter or cheese} can cause it to “break” which just means the fat starts to separate.
This is why reheating cheesy dishes in the microwave is always a disaster as well 🙂 Tip: add some milk before microwaving, it makes it so much better {or just use the oven}!
Ingredients for old fashioned macaroni and cheese
- Pasta: We want to use 1 pound of dry pasta. Feel free to use your favorite type or stick with the classic- elbow noodles.
- Butter: Butter is the fat needed to help start the roux sauce.
- Flour: This is the thickener that makes the sauce come together in a thick manner rather than a soupy mess.
- Milk: As I said, you’ll want to use warmed milk but you can use anything from whole milk to half and half and have the sauce turn out fine. Fattier milks do make the sauce richer though.
- Cheese: I like cheddar cheese but other great options include mozzarella, Munster, Monterey Jack, or a combination of cheeses for a fuller flavor.
- Seasonings: We use a combination of black pepper, cayenne pepper, salt, and seasoning salt for a well seasoned mac and cheese. These spices help to bring out the flavors and really make this dish incredible.
- Tomato paste: While you won’t see this in too many mac and cheese recipes, I enjoy adding in a little tomato paste because it truly does help to round out flavors and add a “little something extra” to the dish.
- Optional toppings: Of course everyone has their own way of making macaroni and cheese so additional toppings can be great for baked versions of this stovetop recipe. Bread crumbs (seasoned or plain) and cubed butter are my go-to favorites.
How to make old fashioned macaroni and cheese recipe
- In a large pot or skillet, melt your butter.
- Whisk in the flour and then cook until it’s golden in color. This should take about 3 minutes. Do not skip this step.
- Gradually whisk in the warm milk and let the mixture simmer until thickened.
- Turn the heat to low and add in the peppers and salts, tomato paste, and cheese. Stir to combine.
- Taste the cheese mixture and adjust seasonings and thickness as desired.
- Stir in the cooked pasta.
- If desired take it a step further by topping the mac and cheese with breadcrumbs and dot the top with small cubes of butter.
- Place the skillet in the oven and broil on high for 2-3 minutes or until the top is a golden brown color and bubbly.
Mac and Cheese FAQs
I’m sure we would all love to thank whoever made this dish a reality as the dish was invented back in the 1700’s so the creator is long gone. Thankfully the recipe remains. Elizabeth Raffald’s cookbook The Experienced English Housekeeper was the earliest sighting for a dish resembling macaroni and cheese. In it she has a recipe for cooked macaroni noodles with a Bechamel sauce and sprinkled with parmesan before being baked.
Since then, the recipe has taken on a life of its own as home cooks and chefs everywhere create their own versions of this wonderful comforting dish.
Yes, you can make mac and cheese and place it in a freezable container like a disposable aluminum pan, cover it well and place it in the freezer for up to 4 months. Simply thaw it overnight in the fridge or cook from frozen. Place it in the oven at 350 degrees F with a foil cover for about 45 minutes, remove the foil and cook an additional 15 minutes or until fully heated through.
Yes. You can make macaroni and cheese up to a day or two in advance. After the cheesy noodles have coles to a good temperature, cover well, and keep it stored in the fridge. Then when you’re ready to bake and eat, cook at 350 degrees F for about 30-40 minutes or until the internal temperature has reached about 165 degrees F on an instant read thermometer.
Old Fashioned Macaroni and Cheese
Equipment
Ingredients
- 1 lb cooked pasta use your favorite
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2-2 cups warm milk
- 2 cups cheddar cheese
- 1/2 teaspoon black pepper
- Pinch cayenne pepper
- 1/4 teaspoon table salt
- 1/4 teaspoon season salt
- 1 tablespoon tomato paste
Optional Topping:
- 1/4 cup plain or seasoned breadcrumbs
- 2 tablespoons butter cut into small pieces
Instructions
- In a deep skillet, melt the butter. Whisk in the flour and cook until golden, about 3 minutes (DON’T skip this step).
- Gradually whisk in 1 1/2 cups of warm milk (microwave 1-2 minutes) and simmer until thickened.
- On low heat, add peppers, salts, tomato paste, and cheese. Stir until totally combined.
- Taste and adjust seasonings and thickness. Stir in cooked pasta.
Optional Topping
- Sprinkle breadcrumbs over the top and dot with butter.
- Broil on high for 2-3 minutes until the top is golden brown and bubbly.
Nutrition
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Sammi Windley says
This macaroni and cheese is so much better than the boxed stuff! And almost just as easy!