Good Old Fashioned Mac and Cheese

Creamy, comforting, and downright irresistible — Good Old Fashioned Mac and Cheese is the kind of dish that hugs you from the inside out. With a luxuriously smooth cheese sauce, tender elbow macaroni, and a golden baked top, this recipe delivers the classic flavors everyone loves with minimal fuss. Fun fact: baked macaroni and cheese has roots in early American and British comfort cooking, where simple pantry staples turned into family feasts. If you love easy weeknight classics, you’ll be pleased this version is straightforward and family-approved.

For a closer look at a similar stovetop-to-oven technique, check out this classic for inspiration: Good Ole Fashion Mac and Cheese recipe page. Try it once and you’ll see why it becomes a regular. It’s simple to make, quick to assemble, and perfect for picky eaters and dinner guests alike — so roll up your sleeves and get ready to bake something delicious.

What is Good Old Fashioned Mac and Cheese?

What’s in a name? Good Old Fashioned Mac and Cheese sounds like Grandma’s best comfort recipe — rich, cheesy, and maybe a little nostalgic. Why is it “old fashioned”? Maybe because it skips modern shortcuts and leans into simple ingredients and oven baking. Who named it that, anyway — a wise cook or a hungry neighbor? And isn’t it true that “the way to a man’s heart is through his stomach.” This dish feels like a warm, cheesy invitation to the table. Give it a try and see if it doesn’t bring back memories or make new ones.

Why You’ll Love This

First, the main highlight: an ultra-creamy, baked layer of cheddar and mozzarella that melts into the macaroni for melt-in-your-mouth texture. Second, making this at home saves money — pantry staples and a couple of blocks of cheese beat takeout every time. Third, the flavorful finishing touches like paprika and the blend of two cheeses create a golden, slightly crispy top and a rich, gooey interior.

Compared to other recipes on the blog, this one leans into hearty baking rather than just stovetop melting, which gives it a more nostalgic comfort-food feel. Ready to make dinner the coziest it can be? Let’s get cooking.

How to Make:

Quick Overview

This recipe is easy, comforting, and satisfying. You’ll cook pasta, stir in butter, layer shredded cheese and macaroni in a baking dish, pour a simple milk-and-egg mixture over it, and bake until bubbly and golden. The standout elements are the creamy sauce set by eggs and evaporated milk and the rich, golden finish from baking. Total time: about 45 minutes (10–15 minutes prep, 25–30 minutes bake).

Ingredients

• 3 cups dry elbow macaroni — cooked al dente
• 4 Tbsp salted butter — room temperature or softened
• 2 cans (370 mL/12 oz) evaporated milk — shaken and ready
• 1/3 cup milk of choice — whole milk recommended, room temperature
• 2 large eggs — beaten
• 1/4 tsp garlic salt — or to taste
• 4 cups cheddar cheese, shredded — sharp cheddar works best, shredded
• 2 cups mozzarella cheese, shredded — low-moisture mozzarella, shredded
• 1 tsp paprika — for sprinkling on top

Directions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the macaroni and cook until al dente, about 7–8 minutes or according to package directions. Drain well and return the pasta to the pot to keep warm.
2. Stir the 4 tablespoons of salted butter into the hot macaroni until completely melted and evenly distributed. This keeps the noodles from sticking and adds richness. Set the macaroni aside while you prepare the milk mixture.
3. In a large bowl, whisk together the two cans of evaporated milk, 1/3 cup milk, the two beaten large eggs, and 1/4 teaspoon garlic salt until smooth and combined. Whisk briskly so the eggs are fully incorporated and the mixture is even.
4. In a separate bowl, combine the 4 cups shredded cheddar cheese and 2 cups shredded mozzarella cheese. Toss them lightly so they’re evenly mixed and ready to layer.
5. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with a little butter or nonstick spray to prevent sticking.
6. Layer one-third of the macaroni into the bottom of the baking dish, then sprinkle one-third of the cheese mix evenly over the pasta. Repeat this layering two more times (macaroni, cheese) until all the macaroni and cheese are used, finishing with a layer of cheese on top.
7. Pour the milk-and-egg mixture evenly over the layered macaroni and cheese, pouring slowly so it soaks down between layers. This helps set a custardy interior during baking.
8. Sprinkle the 1 teaspoon paprika over the top for color and a hint of flavor. Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the top is golden brown. Let it rest for 5–10 minutes before serving so it sets slightly.

What to Serve With

• A crisp green salad with vinaigrette to cut richness (arugula or mixed greens work well)
• Steamed or roasted vegetables such as broccoli, green beans, or roasted Brussels sprouts
• Pulled pork or baked ham for a protein-packed plate
• Pickles or pickled red onions for a tangy contrast
• A cold glass of iced tea, lemonade, or a light lager for adults

Top Tips for Perfecting

• Use freshly shredded cheese rather than pre-shredded for smoother melting and better texture.
• To make it creamier, stir in a splash more milk or an extra egg yolk to the milk mixture.
• If you like a crunchy topping, mix panko breadcrumbs with a tablespoon of melted butter and sprinkle over the top before baking.
• Avoid overcooking the pasta; al dente noodles absorb the sauce but won’t turn mushy in the oven.
• If your bake seems dry, cover loosely with foil for the first 15 minutes, then uncover to crisp the top.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Freezing: You can freeze the baked casserole for up to 2 months. Wrap tightly with foil and plastic wrap, or use a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheating: Reheat single servings in the microwave for 1–2 minutes until heated through. For the whole dish, cover with foil and bake at 350°F for 20–25 minutes, or until warmed. To revive the crust, uncover for the last 5 minutes.

FAQs

Can I make this without eggs?

Yes — you can omit the eggs and increase the evaporated milk slightly, but the texture will be softer and less custard-like. Adding a tablespoon of cornstarch can help thicken the sauce.

Can I use other cheeses instead of cheddar and mozzarella?

Absolutely. Gouda, Monterey Jack, Colby, or a bit of Parmesan add great flavor. Avoid very soft cheeses that won’t hold up when baked.

How do I make it gluten-free?

Use gluten-free pasta in place of elbow macaroni. Ensure any added breadcrumbs for topping are gluten-free.

Can I prepare this ahead of time?

Yes — assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold from the fridge.

Why did my mac and cheese turn out watery?

Common causes are undercooked or too-much-moisture cheeses, or not enough cheese-to-pasta ratio. Use low-moisture cheeses and be sure to drain the pasta well. Slightly increasing the oven time can also help evaporation.

Conclusion

Good Old Fashioned Mac and Cheese is a timeless, satisfying dish that’s easy to make and loved by all ages. It’s rich, creamy, and comforting — perfect for weeknights, potlucks, or whenever you need a little culinary hug. Once you try this baked version, it’s likely to become a family favorite you’ll return to again and again. For more inspiration and a related baked variation, see Old-Fashioned Baked Macaroni and Cheese – Real Food with Sarah. Give it a bake, share it with family, and enjoy every cheesy bite.