Old Fashioned Baked Macaroni and Cheese
User Reviews
4.7
Old Fashioned Baked Macaroni and Cheese
Description
Old Fashioned Baked Macaroni and Cheese starts with cooking macaroni pasta until it is al dente, ensuring the noodles hold their shape during baking. The cheese sauce is prepared by making a roux from butter and flour, to which dry mustard, garlic, onion powders, salt, and freshly ground black pepper are added, enhancing the flavor without overpowering the base. Gradually incorporating whole milk, heavy cream, and sour cream creates a thick, creamy sauce that serves as a smooth foundation for three types of shredded cheese—sharp cheddar, mild cheddar, and mozzarella—added incrementally to ensure they melt thoroughly into the sauce.
Once combined with the cooked pasta, the mixture is placed in a baking dish, topped with a blend of melted butter and seasoned panko breadcrumbs, and baked at 400ºF until the topping is golden and crispy. This cooking method produces a creamy interior contrasted by a crunchy top layer. The tang of the sour cream and the sharpness of the cheddar balance the richness of the dairy components.
This baked macaroni and cheese fits well as a hearty side for roasted meats or as a standalone comfort meal. It offers leftovers that reheat well with a splash of milk to restore creaminess. Additionally, it can be prepared ahead, assembled and refrigerated, or frozen without the breadcrumb topping, making it adaptable for busy days or holiday preparations.
To store, keep in an airtight container or cover the baking dish and refrigerate up to four days. When reheating, adding milk helps maintain moisture. For freezing, freeze the unbaked mac and cheese without the topping for up to three months, thaw in the refrigerator overnight, then add crumbs and bake until bubbly and hot.
Ingredients
- 16 ounces short cut pasta
- 6 tbsp butter
- 1/2 cup all-purpose flour
- 3 cups milk whole
- 1 cup heavy cream
- 1/2 cup sour cream full-fat
- 1/2 tsp dry mustard powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp onion powder
- 2 tsp black pepper freshly ground
- 1 cup cheddar cheese shredded, sharp
- 1 cup mozzarella cheese shredded
- 2 cup mild cheddar cheese shredded
Crispy Topping
- 3/4 cup panko breadcrumbs seasoned
- 3 tbsp butter melted
Instructions
- Preheat oven to 400ºF.
- Bring a large pot of salted water to a boil on stovetop to cook your macaroni pasta to al dente according to package directions.
- In a separate large pot, melt the six tablespoons of butter over medium heat. Add the all purpose flour and whisk to create a roux. Cook the roux for 2 minutes, whisking constantly. Add your spices and whisk them in as well.
- Add milk and heavy cream, about 1/2 cup at a time, whisking well with each addition. After about two cups of liquid has been added, pour in the rest of the milk and heavy cream, add the sour cream, and whisk well to combine.
- Cook for 5-7 minutes, whisking frequently so the bottom doesn't scorch. Once the white sauce is thick enough to coat the back of a spoon and stay separated when you run a finger down that spoon, it's ready for cheese.
- Turn the sauce's temperature to low and add a handful of the cheese at a time, whisking in each handful before adding the next. Once the cheeses are fully incorporated, turn the heat off.
- Once your pasta is al dente, drain it and stir the macaroni into the cheese sauce to really get the sauce into the pasta.
- Toast the panko bread crumbs and 2 tbsp butter together in a separate saute pan until it's lightly toasted for a minute over medium heat, set aside.
- Butter your 9x13 baking dish (or equivalent sized baking dish) and pour the macaroni and cheese into it. Smooth the mac down with the back of a spoon then cover the top with the toasted panko.
- Bake in the oven for 25-30 minutes, until the breadcrumbs are golden brown and the cheese is bubbling.
- Cool for five minutes, then serve hot!
Notes
- Store leftovers in an airtight container or covered baking dish in the refrigerator; consume within 4 days.
- Reheat portions with a splash of milk to maintain creaminess and prevent drying out.
- This recipe can be assembled and refrigerated up to 2 days ahead of baking for convenient preparation before serving.
- For freezing, omit the breadcrumb topping, cool to room temperature, then wrap tightly and freeze for up to 3 months.
- Thaw frozen macaroni and cheese in the refrigerator overnight before baking with the breadcrumb topping at 325ºF until warmed through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 606mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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