This may be the perfect Old Fashioned Baked Macaroni and Cheese recipe! With a crispy panko topping, three-cheese blend, and creamy homemade sauce, this classic comfort food will become your go-to mac and cheese meal. Serve it as a main dish, on the side, or take to any gathering—it'll be a favorite for sure!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
🧀 Even the pickiest eaters can't resist this classic. There's a reason mac and cheese has stood the test of time – it satisfies something deep in our comfort food-loving souls!
My 2 Best Tips For Making Old Fashioned Baked Macaroni And Cheese
- Mix Well: It is important to make sure that the flour and butter are fully combined. This acts as the base of your sauce and will ensure that it thickens properly. You don’t want any clumps of dry flour in your slurry.
- Three Cheese Flavor: The sharpness of the white cheddar helps amplify the flavor of the other two cheeses, ensuring the flavor isn’t muted as the dish bakes. I highly recommend all three cheeses!
This recipe teaches you how to make a proper roux-based cheese sauce, giving you a kitchen skill you'll use again and again. Despite sounding fancy, the technique is surprisingly simple and foolproof!
The combination of sharp cheddar, white cheddar, and Parmesan creates layers of flavor you simply can't get from those boxed varieties. The sharp cheddar provides that classic mac and cheese taste, while the white cheddar adds complexity and the Parmesan brings a savory depth that ties everything together. Please use this trifecta cheese combo!
I adore the buttery panko breadcrumb topping; it creates the perfect textural contrast to the creamy pasta. Each bite gives you that satisfying crunch followed by velvety cheese sauce – it's the best of both worlds!
Whether it's a cozy Sunday dinner, holiday side dish, or potluck contribution, this old-fashioned baked mac and cheese fits every occasion.
🩷 Melissa
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Old Fashioned Baked Macaroni And Cheese
Ingredients
- 1 pound uncooked macaroni noodles
- ½ cup salted butter (divided)
- ⅓ cup all-purpose flour
- 3 cups sharp cheddar cheese
- 1 cup white cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cups whole milk
- 1 cup panko style breadcrumbs
Instructions
- Cook your pasta according to package directions. Drain the noodles once they are fully cooked and set them aside. Preheat your oven to 350°F.
- In a large pot, melt 6 tablespoons of butter and whisk in the flour to create a slurry. Once the butter and flour are homogenous, stir in the milk until combined. Add the cheeses. Stir the mixture for about five minutes over medium heat until the cheese has completely melted.
- Add the cheese sauce to a 9x13 inch pan along with the cooked noodles and fold to combine. You can also add the pasta to the pot you melted the cheese in if the pot is big enough. Do what works best for you.
- Melt the remaining butter in a small bowl and then stir in the bread crumbs. Whisk the two ingredients together and then sprinkle the breadcrumbs over your mac and cheese.
- Bake the mac and cheese for 25 minutes.
- Serve and enjoy!
Notes
- Other pastas you can use in this recipe include shells, rotini, and bow tie. Any smaller sized pasta will work great!
- The breadcrumb topping gives this dish a nice crunch. If you only have regular panko crumbs and you'd like to make them seasoned, you can add ½ tablespoon of Italian seasoning to the crumb topping.
- You can substitute the panko crumbs for regular breadcrumbs; however the top of the mac and cheese will have a more subtle crunch.
- Make this a one-dish meal or just get extra veggies into your meal! Cooked bacon or ham, caramelized onions, roasted garlic, jalapeños, broccoli, and peas are all great add-ins. Just make sure any meat is fully cooked and vegetables are at least partially cooked before adding them to the mixture.
Nutrition
Recipe FAQs
Yes! You can prepare the entire dish up to the baking point, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator about 30 minutes before baking to take the chill off, add the breadcrumb topping, and bake as directed. You may need to add an extra 5-10 minutes to the baking time if it's still cold from the refrigerator.
This dish can be frozen either before or after baking. To freeze before baking, prepare the recipe up to adding the pasta and cheese sauce to the baking dish, but don't add the breadcrumb topping. Cover tightly with plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight, add the breadcrumb topping, and bake as directed (adding about 10-15 extra minutes). For leftovers, freeze in airtight containers for up to 2 months.
A grainy cheese sauce usually happens for one of three reasons: 1) The heat was too high when adding the cheese, causing it to separate; 2) The cheese was added too quickly without allowing each addition to melt completely; or 3) Pre-shredded cheese was used, which contains anti-caking agents that can prevent smooth melting. For best results, remove the pot from direct heat before incorporating cheese, add it gradually while stirring constantly, and always grate cheese fresh from the block.
More Favorites From Longbourn Farm
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Leave a Reply