No boxed mix ever came close to grandma’s baked mac and cheese. Rich, golden, and packed with gooey cheese, it was always the most requested side dish at family dinners — and often the first to disappear from the table.
This article will show you how to make classic baked macaroni and cheese, the old-fashioned way: comforting, creamy, and full of real, melted cheese.
Why This Mac and Cheese Is a Family Favorite
- Made with real cheese and a creamy béchamel sauce
- Topped with a buttery golden crust
- Easily customizable with mix-ins or spices
- Perfect for holidays, potlucks, or weeknight dinners
- Comfort food at its absolute best
Ingredients for Grandma’s Mac and Cheese
Serves 6–8 people.
For the Pasta:
- 1 lb (450g) elbow macaroni or small shells
- Salt for pasta water
For the Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole milk preferred)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella (or another melty cheese)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of paprika or dry mustard
For the Topping:
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon melted butter
- Optional: more shredded cheese on top
Step-by-Step Instructions
1. Cook the Pasta
Boil the macaroni in salted water until just al dente (about 1 minute less than package directions).
Drain and set aside.
2. Make the Roux
In a large saucepan, melt the butter over medium heat.
Add the flour and stir constantly for about 2 minutes until lightly golden.
3. Add the Milk
Slowly whisk in the milk to avoid lumps.
Cook, stirring constantly, until the sauce thickens — about 5–7 minutes.
4. Add the Cheese
Remove from heat and stir in the shredded cheddar and mozzarella.
Season with salt, pepper, and optional paprika or mustard powder.
Taste and adjust seasoning as needed.
5. Combine Pasta and Sauce
Mix the drained pasta into the cheese sauce until fully coated.
Transfer to a greased 9×13-inch baking dish.
6. Add the Topping
Mix breadcrumbs with melted butter and sprinkle over the top.
You can also add a little more shredded cheese for extra crispiness.
7. Bake
Bake at 180°C (350°F) for 25–30 minutes, or until bubbly and golden on top.
Let rest for 5–10 minutes before serving.
Serving Ideas
- Serve as a main dish with salad or roasted vegetables
- As a side for fried chicken, barbecue, or meatloaf
- Add bacon bits, caramelized onions, or jalapeños for extra flavor
- Use as a base for mac and cheese bowls with toppings like pulled pork or veggies
Storage and Reheating
Store:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Oven: Cover with foil and bake at 160°C (325°F) until hot
- Microwave: Heat individual portions with a splash of milk
Freeze:
- Freeze after baking. Wrap tightly and freeze for up to 2 months
- Thaw overnight in the fridge and reheat thoroughly
Tasty Variations
- Three-Cheese Mac: Add Gruyère, Monterey Jack, or Parmesan
- Spicy Mac: Add cayenne, hot sauce, or pepper jack
- Veggie Mac: Stir in cooked spinach, peas, or roasted cauliflower
- Southern-Style: Add beaten egg to the sauce before baking for a firmer texture
- Gluten-Free: Use GF pasta and flour
Grandma’s Tips for the Creamiest Mac and Cheese
- Use freshly shredded cheese — it melts better than pre-shredded
- Don’t overcook the pasta before baking
- For extra creaminess, use a splash of cream or add more cheese to the sauce
- Let the mac and cheese rest after baking so it sets up perfectly
- Always taste the sauce before baking — adjust seasoning early!
Final Thoughts: The Ultimate Comfort Classic
Whether served on a holiday table or a rainy Tuesday night, grandma’s mac and cheese was always a dish that brought smiles and second helpings. With its gooey interior and golden, cheesy crust, it’s a recipe that deserves a permanent place in your kitchen — and in your heart.