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Old Fashioned Mac and Cheese

This is a classic recipe for macaroni and cheese. The kids will love this!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 7 people
Calories 2921.7 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Small Saucepan For preparing the cheese sauce
  • 1 9x13 inch Baking Dish For assembling and baking the mac and cheese
  • 1 Whisk Essential for a smooth, lump-free cheese sauce
  • 1 Cutting Board & Knife For mincing the onion

Ingredients
  

Main

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • ¼ onion minced
  • salt and pepper to taste
  • ¼ pound processed cheese food
  • ¼ pound shredded Cheddar cheese
  • ¼ pound shredded Swiss cheese

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the elbow macaroni according to package directions.
  • Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
  • When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
  • Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Notes

For an elevated mac and cheese, consider grating your own cheeses instead of using pre-shredded, as they melt more smoothly and offer superior flavor. The 'processed cheese food' contributes to the classic creamy texture, but can be substituted with a good quality melting cheese like Fontina or American cheese for a more refined taste. When making the roux, ensure it cooks for a minute or two to eliminate the raw flour taste before adding milk. Whisk constantly as you add the milk to prevent lumps and achieve a silky smooth sauce. Layering the ingredients ensures even distribution of cheese and onion throughout the dish. A touch of dry mustard powder or a dash of hot sauce in the cheese sauce can add depth without overpowering. For a golden crust, remove the cover for the last 10-15 minutes of baking.