Old-Fashioned Baked Macaroni and Cheese
Try this easy old-fashioned macaroni and cheese recipe. No extra bowls or pans are needed for this delicious comforting casserole.
This baked macaroni and cheese is as old-fashioned and comforting as it gets. Adapted from a 1928 cookbook, it skips the stovetop roux and makes everything right in the baking dish—no saucepans or mixing bowls needed. It’s simple, cheesy, and full of the nostalgic flavor you expect from a homemade mac and cheese.
Just layer the cooked pasta with shredded cheddar, pour a seasoned egg and milk mixture over the top, and bake until bubbly and golden. It’s easy enough for a weeknight and cozy enough for holidays and potlucks.
What You’ll Like About This Dish
Minimal cleanup. No separate sauce to prepare and no extra bowls—everything goes right in the baking dish.
Rich and cheesy. Layers of cheddar melt into the macaroni for a satisfying bite every time.
True comfort food. This old-school casserole brings back all the homemade goodness of classic mac and cheese.
Adaptable. Add spice, switch cheeses, or stir in extras to make it your own.
Ingredient Notes
- Elbow macaroni: Cook until just al dente so it holds up during baking.
- Butter: Adds richness and flavor to the noodles.
- Cheddar cheese: Use a sharp or medium cheddar, freshly shredded for best meltability.
- Milk: Evaporated milk gives richness, but whole milk works too.
- Egg: Helps bind everything and gives the dish structure.
- Dry mustard: Adds a subtle tang that enhances the cheese flavor.
- Salt and pepper: Season to taste—don’t skip the salt in the pasta water.
- Cayenne (optional): Just a dash adds depth without being spicy.
Steps to Make Old-Fashioned Baked Macaroni and Cheese
- Prepare the oven and butter a baking dish.
- Cook the macaroni, drain, and toss with butter.
- Layer one-third of the pasta in the dish, then half of the cheese. Repeat layers, finishing with the last of the macaroni.
- Whisk the milk, egg, and seasonings together, then pour over the layers.
- Top with the reserved cheese and bake until hot and bubbly.
Tips
- Cook the macaroni just to al dente—overcooked pasta can get mushy when baked.
- Shred your own cheese for smoother melting and better flavor.
- Let the baked casserole rest for 5 minutes before serving to allow it to set slightly.
- Add a bit of extra milk if you prefer a looser texture.
Recipe Variations
- Add breadcrumbs. Sprinkle buttered panko or crushed crackers over the top before baking.
- Spice it up. Stir in a pinch of paprika or chili powder with the dry mustard.
- Use different cheeses. Try a combo of cheddar and Monterey Jack, Gruyère, or fontina.
- Stir in extras. Fold in cooked crumbled bacon, diced ham, or steamed broccoli for a heartier casserole.
Serving Suggestions
- Serve as a main dish with green beans, broccoli, or a salad.
- Pair with ham, meatloaf, or fried chicken for a comforting Southern-style dinner.
- Add hot sauce or sliced scallions at the table for extra flavor.
- Include in a holiday spread as a reliable family favorite.
How to Store
Refrigerate: Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
To Reheat: Microwave in a bowl with a splash of water or broth, stirring every 1 minute until heated through. For oven reheating, transfer to a buttered baking dish, cover with foil, and bake at 350°F for 15 to 20 minutes.
Old-Fashioned Baked Macaroni and Cheese
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 1/2 cups cheddar cheese, shredded, divided
- 3/4 cup evaporated milk, or whole milk
- 1 large egg
- 1 teaspoon dry mustard
- 1 teaspoon salt, or to taste
- Dash ground black pepper
- Dash cayenne pepper
Instructions
- Heat the oven to 350°F and lightly butter a 2-quart baking dish.
- Cook the macaroni in boiling salted water according to the package directions. Drain the macaroni, return it to the pot, and toss it with the butter.
- Reserve 1/2 cup of cheese and set it aside.
- Cover the bottom of the baking dish with a layer of about one-third of the macaroni followed by a layer of half of the cheese. Repeat the layers, then top with the remaining one-third of the macaroni.
- In a bowl, combine the milk, egg, dry mustard, salt, and ground black and cayenne peppers. Pour over the casserole.
- Sprinkle with the reserved 1/2 cup of cheese and bake the casserole for 30 minutes, until hot and bubbly.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
