One cool autumn afternoon, I chatted by the town fountain with Marcus, the retired mailman, while we waited for my granddaughter after school. He asked what dinner might look like that evening, and I mentioned I was planning mac and cheese.
He smiled and said that was how his mom welcomed him home from college—warm noodles and melted cheese like a hug. That memory echoed in my head all the way home.
I pulled out elbow macaroni from the pantry and remembered my own mother’s version—the rich, creamy kind she baked on Sundays before church. I wanted to recreate that comfort but lighten it with low-fat milk and better proportions. As I stirred the cheese sauce and smelled the butter, flour, and milk blend thickening on the stove, I felt like time had folded back.
Later, the bubbling casserole came out of the oven, golden and fragrant. My granddaughter jumped in, claiming the first taste, and Marcus’ memory came to life in her laughter. This mac and cheese is simple, but it bridges generations warm, cheesy, and just right for cozy evenings at home.
Short Description
Classic oven-baked mac and cheese made with elbow macaroni, a creamy butter-flour sauce, and layers of sharp cheddar cheeses, baked until golden and bubbling.
Key Ingredients
- 16 ounces elbow macaroni or small pasta shapes
- 8 ounces sharp cheddar cheese, shredded, divided
- 8 ounces sharp white cheddar cheese, shredded, divided
- 4 tablespoons unsalted butter
- 2 cups milk (low-fat or whole)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Tools Needed
- 9×13-inch baking dish
- Large pot for cooking pasta
- Medium saucepan
- Whisk
- Mixing bowl
- Spatula or wooden spoon
Cooking Instructions
Step 1: Prep & Preheat
Grease a 9×13-inch baking dish lightly. Preheat oven to 375°F.
Step 2: Cook Pasta
Bring salted water to a boil, cook pasta until just al dente. Drain well and return it to the pot.
Step 3: Prepare Cheese Mix
Combine both shredded cheddars, reserving half for topping later.
Step 4: Make Roux
Melt butter in a saucepan over medium heat. Whisk in flour, stirring constantly for 1–2 minutes until lightly golden.
Step 5: Add Milk & Seasonings
Whisk in milk slowly until sauce is smooth. Cook about 5 minutes, whisking until it thickens. Remove from heat, stir in salt, pepper, paprika, and garlic powder. Add half the cheese mixture gradually until melted.
Step 6: Combine Pasta & Sauce
Pour cheese sauce over drained pasta, stirring to coat evenly.
Step 7: Layer for Baking
Transfer half the coated pasta to the baking dish. Sprinkle one-third of reserved cheese over it. Add remaining pasta, then top with the rest of the cheese.
Step 8: Bake
Bake uncovered for 15–20 minutes, until the top is melted, slightly golden, and bubbly.
Step 9: Cool Slightly & Serve
Let the casserole rest 5 minutes before serving.
Why You’ll Love This Recipe
Ultra Creamy Texture: Smooth cheese sauce coats every noodle.
Sharp Cheddar Flavor: Deep, nutty richness balanced by white cheddar.
Comfort Food with Light Touch: Made with low-fat milk for a lighter feel.
Easy & Familiar: Ingredients from the pantry, minimal fuss.
Great for Gatherings: Hearty enough for family meals and potlucks.
Mistakes to Avoid & Solutions
Lumpy sauce: Whisk constantly when adding milk to avoid lumps.
Soggy noodles: Drain pasta completely before mixing with sauce.
Overbrowning: Cheese can burn; watch the oven toward the end.
Thin sauce: If sauce doesn’t thicken, cook a bit longer or add a pinch more flour.
Serving and Pairing Suggestions
Pair with steamed vegetables or a crisp garden salad.
Add grilled chicken or roasted broccoli as sides.
Serve family-style for cozy dinners or buffet brunches.
Storage and Reheating Tips
Store: Cover leftovers and refrigerate for up to 3 days.
Reheat (oven): Warm at 350°F for 10–12 minutes until hot and bubbly.
Reheat (microwave): Use medium heat and stir occasionally to reheat evenly.
Freeze: Portion into freezer containers and freeze for up to one month; thaw before heating.
FAQs
1. Can I use whole wheat pasta?
Yes, just check doneness carefully, as it may cook faster or slower.
2. What if I have no white cheddar?
All sharp yellow cheddar works fine, though flavor may vary slightly.
3. Can I make it ahead?
Absolutely. Assemble early, refrigerate, then bake before serving.
4. How do I make it gluten-free?
Use gluten-free flour and pasta, and gluten-free condiments if adding extras.
5. Can I mix in other flavors?
Yes, add mustard powder, smoked paprika, or even diced jalapeños for a kick.
Tips & Tricks
Use freshly shredded cheese for better melt than pre-shredded.
Let sauce rest briefly off heat before mixing, reduces clumping.
Stir halfway through baking if edges brown too fast.
Add a crisp topping: breadcrumbs mixed with melted butter and Parmesan.
Sprinkle fresh parsley after baking for color and freshness.
Recipe Variations
Truffle Mac & Cheese: Stir in truffle oil and top with shaved Parmesan before baking.
Broccoli-Cheddar Bake: Fold in 2 cups steamed broccoli florets into pasta before layering.
Bacon-Lover’s Mac: Crisp 4 slices chopped bacon, stir into pasta and cheese sauce for smoky depth.
Final Thoughts
When I served the first spoonful to my granddaughter after school, she closed her eyes and sighed. That quiet moment—just two generations connected over something warm and simple—felt precious. Mac and cheese is more than food; it’s memory and comfort in a dish.
I hope this recipe warms your kitchen the way it did mine, bringing back memories or creating new ones over melting loops of macaroni and rich, cheesy sauce.
Classic Mac And Cheese
Print ThisIngredients
- 16 ounces elbow macaroni or small pasta shapes
- 8 ounces sharp cheddar cheese, shredded, divided
- 8 ounces sharp white cheddar cheese, shredded, divided
- 4 tablespoons unsalted butter
- 2 cups milk (low-fat or whole)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
Step 1: Prep & Preheat
Grease a 9×13-inch baking dish and preheat oven to 375°F.
Step 2: Cook Pasta
Boil salted water and cook pasta until just al dente. Drain and set aside.
Step 3: Mix Cheeses
Combine both cheddars, saving half for topping.
Step 4: Make Roux
Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes until golden.
Step 5: Add Milk & Cheese
Slowly whisk in milk. Cook 5 minutes until thickened. Remove from heat, add seasonings, and stir in half the cheese until melted.
Step 6: Combine
Mix pasta with cheese sauce until coated.
Step 7: Layer
Spread half the pasta in the dish, sprinkle with one-third of the reserved cheese. Add remaining pasta, then top with rest of the cheese.
Step 8: Bake
Bake uncovered 15–20 minutes until golden and bubbly.
Step 9: Serve
Let it sit 5 minutes before serving.
