Cheese | Comfort Food | Pasta
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 Recipe
- Layered style. This isn’t a modern, ultra-creamy stovetop version; it’s a classic layered macaroni and cheese that you might find at a potluck or on a Sunday dinner table. The pasta, cheese, and custard bake together into a cohesive casserole with that nostalgic texture and flavor.
- Simple pantry ingredients. You only need pasta, cheddar, milk, an egg, and a few seasonings to pull this together. There’s no flour-based roux, no multiple pots of sauce to manage—just basic ingredients used in a straightforward way.
- Perfect make-ahead side. Because the casserole sets up as it cools, it reheats well and holds nicely on a buffet. It’s a natural choice for holidays, family gatherings, or any meal where you want a reliable, comforting side dish that can be prepped ahead.
Ingredient Notes
- Elbow macaroni – Classic elbows are ideal here because their size and shape let the custard and cheese weave in and around the pasta. Any similar small pasta (small shells, cavatappi, or ditalini) will work if you keep the total amount about the same.
- Butter – Tossing the hot, drained pasta with butter coats the macaroni so it doesn’t clump together and adds richness before the casserole even goes into the oven. It also helps keep the texture moist once baked.
- Cheddar cheese – The main flavor driver. A medium or sharp cheddar works best: sharp gives a more pronounced, tangy cheese flavor, while medium is milder and creamier. Shredding your own cheese from a block melts more smoothly than most pre-shredded blends.
- Evaporated milk or whole milk – Evaporated milk makes the custard richer and creamier without being heavy, and it holds up beautifully during baking. Whole milk gives a slightly lighter texture but still works well; you can choose based on what you have.
- Egg – The egg turns the milk mixture into a light custard as it bakes, helping the casserole set so it slices cleanly. It’s what gives this recipe its “old-fashioned” structure instead of a loose, saucy mac.
- Dry mustard – A small amount of dry mustard powder sharpens the cheddar flavor and adds a subtle savory note. It doesn’t make the mac taste like mustard; it just brightens the cheese.
- Cayenne and black pepper – These add gentle heat and depth. The cayenne is just a dash, so it reads as warmth rather than overt spiciness, and the black pepper rounds things out.
Steps to Make Old-Fashioned Baked Macaroni and Cheese
- Prepare the baking dish and preheat the oven so it’s ready when the macaroni and cheese are assembled.
- Cook the macaroni in well-salted boiling water until just tender, then drain it thoroughly and return it to the warm pot.
- Toss the hot macaroni with the butter so the pasta is lightly coated and doesn’t stick together while you prepare the layers.
- Shred the cheddar and set aside the portion you’ll use for the topping so you can layer the remaining cheese evenly throughout the casserole.
- Layer the casserole by spreading about one-third of the macaroni in the bottom of the dish, sprinkling over half of the cheese for the middle, and repeating the layering before finishing with the last portion of macaroni on top.
- In a separate bowl, whisk together the milk, egg, dry mustard, salt, black pepper, and cayenne until the mixture is smooth and well combined.
- Pour the milk and egg mixture evenly over the layered macaroni so it seeps down through the pasta and cheese.
- Sprinkle the reserved cheese over the top to create a generous, even layer that will brown and bubble in the oven.
- Bake until the casserole is hot and bubbly and the top is lightly browned, then let it rest briefly so the custard can finish setting before serving.
Pro Tips
- Undercook the pasta slightly so it is just barely tender; it will continue to cook in the oven, and starting with very soft pasta can lead to a mushy casserole.
- Shred your own cheese from a block if possible. It tends to melt more smoothly and gives better flavor and texture than many pre-shredded mixes with added anti-caking agents.
- Pour the milk and egg mixture slowly over the entire surface, moving the bowl around as you go, so it penetrates the layers instead of pooling in one spot.
Recipe Variations
- Extra-creamy layered mac and cheese. Use all evaporated milk or a mix of evaporated milk and a splash of half-and-half. The custard will be richer and slightly looser, giving you a creamier texture while still holding its shape.
- Buttery crumb topping. Add a topping of buttered breadcrumbs or crushed crackers over the final layer of cheese. This gives extra crunch and a bakery-style finish to the top.
- Smoky baked mac. Use a portion of smoked cheddar or add a pinch of smoked paprika to the milk mixture. You’ll get a gentle smoky note that pairs nicely with the classic custard-style base.
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 – Cool the macaroni and cheese to room temperature, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days. For best quality, reheat only the portions you plan to serve so the pasta doesn’t repeatedly dry out.
- Reheat – Reheat individual servings in the microwave with a loose cover, adding a small splash of milk if needed to keep the texture moist. For larger portions, cover the dish with foil and warm in the oven at a moderate temperature until hot throughout, stirring a bit of milk into the edges if the casserole seems dry.
- Freeze – You can freeze baked macaroni and cheese, though the texture may become slightly softer after thawing. Cool completely, wrap tightly or pack in airtight containers, and freeze for up to about 2 months. Thaw in the refrigerator overnight and reheat gently, adding a little milk and stirring around the edges to revive the creaminess.
Old-Fashioned Baked Macaroni and Cheese
This simple layered and baked macaroni cheese is old-fashioned, homey comfort food!
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
Calories: 633kcalCarbohydrates: 49gProtein: 29gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 146mgSodium: 1160mgPotassium: 347mgFiber: 2gSugar: 7gVitamin A: 1063IUVitamin C: 1mgCalcium: 645mgIron: 1mg
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.
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