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Old-Fashioned Baked Macaroni and Cheese Recipe

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4 from 3 reviews

This classic Old-Fashioned Baked Macaroni and Cheese recipe combines creamy, cheesy sauce with perfectly cooked macaroni noodles, baked to golden perfection. A comforting and timeless dish that features a rich cheese sauce made from a butter and flour roux, sharp cheddar cheese, and simple seasoning, finished with a crispy cheesy topping.

Ingredients

Pasta

  • 16 ounces macaroni noodles
  • 1 tablespoon unsalted butter (to keep the macaroni from sticking)

Cheese Sauce

  • 8 tablespoons unsalted butter (for the roux)
  • ½ cup flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon hot sauce
  • 4 cups shredded cheddar cheese

Topping

  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Cook the macaroni: Boil the macaroni noodles according to the package instructions until al dente. Drain them well, then return to the pot and stir in 1 tablespoon of unsalted butter to keep the noodles from sticking together.
  2. Preheat oven: Set the oven to 375 degrees Fahrenheit to prepare for baking the mac and cheese.
  3. Make the roux: In a large saucepan or Dutch oven, melt 8 tablespoons of unsalted butter over medium heat. Once melted, whisk in the ½ cup of flour and cook for 2-3 minutes until the mixture turns a light golden color, which will help to cook off the raw flour taste.
  4. Add the milk: Slowly pour in the 4 cups of milk while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer, whisking regularly for about 10 minutes until the sauce thickens to a creamy consistency.
  5. Season and add cheese: Reduce heat to low, then stir in 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, and 1 teaspoon hot sauce for flavor. Add 4 cups of shredded cheddar cheese (reserving 1 cup for the topping) and stir until the cheese melts and the sauce is smooth.
  6. Combine pasta and sauce: Turn off the heat and fold the cooked macaroni noodles into the cheese sauce until fully coated.
  7. Assemble and bake: Pour the cheesy macaroni mixture into a baking dish and sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the top. Bake in the preheated oven for 25-30 minutes until bubbly and heated through.
  8. Broil for topping: For a golden, crispy top, place under the broiler for 2-3 minutes, watching carefully to prevent burning.

Notes

  • Use sharp cheddar cheese for the best flavor.
  • Be sure to whisk constantly when adding milk to avoid lumps in the sauce.
  • Reserve some cheese for topping to ensure a golden crust.
  • Broiling at the end gives the dish a nice color and crispy cheese topping.
  • Adjust hot sauce amount to taste or omit if preferred mild.
  • Macaroni can be substituted with other pasta shapes like elbow or shells.

Find it online: https://marthatasty.com/old-fashioned-baked-macaroni-and-cheese-recipe/