Intro
This Good Ole Fashion Mac and Cheese is classic Southern comfort food at its finest — rich, buttery, and loaded with layers of melted cheese and creamy sauce. Perfect for holidays, Sunday dinners, or any time you need a cozy, crowd-pleasing side dish!
Prep Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Equipment
- Large pot
- Saucepan
- Whisk
- 9×13-inch baking dish
Ingredients
- 1 lb elbow macaroni (or pasta of choice)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded mozzarella or Monterey Jack
- ½ cup grated Parmesan cheese (optional, for extra flavor)
Ingredient Notes
- Cheese Mix: Use a blend — cheddar for sharpness, mozzarella for stretch, and Colby Jack for creaminess.
- Milk + Cream: Creates that old-fashioned rich and smooth texture.
- Paprika: Adds color and a hint of smoky flavor.
Instructions
- Cook Pasta:
Boil macaroni in salted water until just al dente (about 7–8 minutes). Drain and set aside. - Make the Roux:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. - Add Milk & Cream:
Gradually whisk in warm milk and cream until smooth. Simmer for 2–3 minutes until slightly thickened. - Add Cheese:
Remove from heat and stir in 1½ cups cheddar, ½ cup Colby Jack, and ½ cup mozzarella. Stir until melted and creamy. Season with salt, pepper, and paprika. - Combine with Pasta:
Pour cheese sauce over the cooked pasta and stir to coat evenly. - Layer & Bake:
Pour half of the mac and cheese into a greased 9×13 baking dish. Sprinkle with some of the remaining cheeses. Add the rest of the pasta, then top with the rest of the cheese. - Bake:
Bake uncovered at 350°F (175°C) for 25–30 minutes, until bubbly and golden on top. - Serve:
Let it rest for 5 minutes, then serve warm and gooey!
Nutrition Facts (per serving)
- Calories: 520
- Protein: 22g
- Fat: 30g
- Carbohydrates: 40g
Tips and Variations
- Southern Twist: Add a beaten egg to the sauce for a firmer, custard-like texture.
- Breadcrumb Topping: Mix 1 cup breadcrumbs with 2 tablespoons melted butter and sprinkle over top before baking.
- Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce.
- Keto Option: Swap pasta for cauliflower florets and use almond flour for the roux.
