Old fashioned baked macaroni and cheese is the recipe I am most known for by my family and friends. It is the number 1 most requested dish to bring to any potluck or gathering. When baked in the oven, it gets that slightly crisped top layer that elevates it from stove-top mac & cheese to a “grown-up-but-still-comforting” casserole.
MELISSA'S MACARONI & CHEESE
There’s comfort food — and then there’s this comfort food. When I think of a dish that says “home, family gathering, holiday hero,” this macaroni and cheese is it! It’s that old-fashioned, creamy, baked macaroni and cheese recipe that your friends ask you to bring — and expect you to bring again (or will not let you come unless you do). I have been making this recipe for many years for my family. A few have even replicated it and made it their own by throwing a sprinkle of their own love into it.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
You sure can! While elbow macaroni is the classic go-to, shells, cavatappi, or rotini work beautifully because they hold onto the cheese sauce even better. Just avoid very tiny pastas that can get mushy.
What cheese works best?
Sharp cheddar gives the richest flavor, but feel free to mix it up! Cheddar + Monterey Jack, cheddar + Colby, or even a little smoked cheddar add amazing depth.
Can I double the recipe?
Yes! This recipe doubles perfectly. Use a 9×13 baking dish and add a few extra minutes of bake time.
Can I make this macaroni and cheese ahead of time?
Yes, you can! Assemble the entire dish, cover it, and refrigerate up to 24 hours before baking. Add a splash of milk if it looks a little dry before placing in the oven.
Can I make this recipe without baking it?
You sure can! If you prefer stovetop mac and cheese, simply skip the baking step and serve it straight from the pot—still creamy and delicious.
INGREDIENTS NEEDED (FULL RECIPE IN RECIPE CARD BELOW)
1 cup elbow macaroni
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1¼ cups milk
2 cups sharp cheddar cheese (plus extra for topping)
HOW TO MAKE MELISSA'S MACARONI AND CHEESE
Cook the macaroni according to package directions. Melt the butter, stir in flour to form a roux, then gradually add milk while stirring constantly until the mixture thickens (be careful not to let it scald or burn). Stir in the cheese until melted and smooth.
Butter or oil a 1-quart casserole dish, mix the cooked noodles with the cheese sauce, pour into the dish, add extra cheese on top. Bake at 350 °F for ~20 minutes. Serve warm and watch it disappear.
A family favorite, old fashioned cheesy baked macaroni and cheese recipe.
prep time: 10 minscook time: 20 minstotal time: 30 mins
ingredients
1 cup elbow macaroni
1 tablespoon margarine or butter
I tablespoon all purpose flour
1 1/4 cups milk
2 cups sharp cheddar cheese, extra for topping
instructions
Cook macaroni according to package directions. Melt butter and stir in flour to make a roux. Stir in milk, stir constantly until the mixture thickens. Careful not to let it scald or burn. Continue stirring and add cheese and let it melt. Butter or oil a 1 quart casserole dish and mix noodles with cheese sauce. Bake at 350 degrees for 20 minutes. Enjoy!
NOTES:
This recipe is to make in a 1 quart casserole dish. If making for a larger crowd, double or triple the recipe and cook in a 9 x 13 casserole dish.
Sometimes when I think of recipes to share, I think to
myself “everyone knows how to make that” but then I have to remind myself that
not everyone does. Macaroni and potato salads are those kinds of recipes that
you just expect everyone to know how to make. Everyone’s mom or grandma has
their special family recipe that gets passed down through the generations. It’s
a way of life for some families but I have to remind myself that not everyone has those kinds of recipes. So
if your grandma made the best, I am sure this one doesn’t compare to the love
she put into her salad.
We tend to buy macaroni salad at the grocery store when we have a BBQ and every now and again I skip that and just make this recipe. Macaroni salad is always a favorite at potlucks and BBQ’s. It is really a “dump in what you have” kind of recipe. Cheese cubes are also a great addition to this summer salad. Have tomatoes?Dump them in. The possibilities are endless with this recipe.
Macaroni Salad
1 lb
macaroni, cooked and drained
1 1/2 cup
mayonnaise
2 stalks of
celery, chopped
1/4 cup
shredded carrots
3 green
onions, chopped
1/2 green
bell pepper, chopped
Salt and
pepper to taste
Cook the macaroni noodles according to package directions.
While that is cooking, prepare the vegetables and green onions and place in a
large bowl. Add in the mayonnaise, salt, and pepper. Once the macaroni is done,
drain and rinse with cold water. Dump
into the bowl with the vegetables and mayonnaise mixture and combine until
noodles are fully covered. Place in the fridge to chill.
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