Old-fashioned baked macaroni and cheese is rich, creamy, and deeply satisfying. It’s a comforting vegetarian main or side that evokes nostalgia while delivering bold, well-balanced flavor.
Why we love this recipe
This version of baked mac and cheese stands out because it layers flavor and texture deliberately. Highlights include:
- An assertively seasoned béchamel that forms the backbone of the sauce
- A mix of flavorful, creamy, and savory cheeses for depth and perfect meltability
- Sour cream for a subtle tang and extra silkiness
- A top layer of melted cheese for a golden finish (swap for toasted breadcrumbs if you prefer)
I first shared this recipe in 2012 and have since updated the instructions and tweaked the ingredients for clarity and consistency.
What you’ll need
Below is a quick overview of the key ingredients and why they matter.
- Elbow macaroni: The classic shape, though other small pastas like cavatappi, rotini, rigatoni, or gemelli also work. Cook in generously salted water until just al dente.
- Extra-sharp cheddar: Adds a punch of sharp, tangy flavor and melts nicely. Use white or orange cheddar depending on preference.
- Taleggio or mild fontina: Taleggio offers creaminess and a mild funk; remove the rind if desired. Fontina is a gentler alternative that still melts beautifully.
- Whole milk: Provides the right level of richness for the béchamel.
- Sour cream: An unexpected but excellent addition that brightens the sauce and contributes to a silkier texture.
How to make it
Here’s a concise overview of the method. The full, detailed steps follow in the recipe card below.
- Make a classic béchamel base (buttered flour cooked briefly).
- Whisk in milk and aromatics, bring to a gentle boil, then simmer until slightly thickened.
- Off the heat, stir in most of the cheeses and the sour cream until smooth.
- Toss with drained pasta, transfer to a baking dish, top with remaining cheese, and bake until bubbly and lightly browned.
Expert tips and FAQs
Yes. A reliable ratio is roughly 8 ounces of a bold, flavorful cheese, 6 ounces of a creamy-melting cheese, and 2 ounces of a hard grating cheese. Consider gruyère or smoked gouda for cheddar substitutions. Raclette, havarti, fresh mozzarella, or goat cheese can replace Taleggio. Pecorino or aged asiago work well in place of parmesan.
You can assemble the dish up to 24 hours ahead: cover tightly with foil and refrigerate, then bake straight from the fridge. Leftovers keep in an airtight container in the refrigerator for up to a week and reheat well in the oven or microwave. Freezing is not recommended, as the texture can change.
More favorite mac and cheese recipes
- Instant Pot mac and cheese
- Farmer’s pasta
Old Fashioned Baked Macaroni and Cheese
Ingredients
- 1 pound (454 grams) elbow macaroni
- 4 tablespoons (56 grams) butter
- ¼ cup (30 grams) all-purpose flour
- 4 cups (950 ml) whole milk
- 1 bay leaf
- 1 teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon ground black pepper
- 8 ounces (227 grams) shredded extra-sharp cheddar, divided
- 6 ounces (170 grams) shredded mild fontina or Taleggio, rind removed if using
- 2 ounces (60 grams) grated parmesan, divided
- 8 ounces (227 grams) sour cream
Instructions
- Preheat the oven to 375°F and position a rack in the center. Prepare a 9 x 13 x 2-inch baking dish.
- Bring a large pot of well-salted water to a boil. Add the macaroni and cook until just al dente. Drain and set aside.
- Meanwhile, make the cheese sauce: melt the butter in a medium heavy-bottomed saucepan over medium heat.
- Whisk in the flour and cook for about one minute, until frothy and only slightly darkened.
- Pour in the milk all at once. Add the bay leaf, nutmeg, cayenne, salt, and pepper, and whisk to combine.
- Increase the heat to high, bring the mixture to a boil while whisking frequently, then reduce the heat and simmer for five minutes until slightly thickened. Remove from heat.
- Discard the bay leaf. Off the heat, stir in 3/4 of the cheddar, all of the fontina or Taleggio, and half of the parmesan until the cheese is fully melted.
- Stir in the sour cream until smooth.
- Add the drained macaroni to the sauce and toss to coat. Transfer the mixture to the prepared baking dish and spread into an even layer.
- Sprinkle with the remaining cheddar and parmesan. Cover with foil and bake 30 minutes, then remove the foil and bake 15 minutes more, until lightly browned and bubbly.
Notes
- Substitute small pasta shapes (cavatappi, rotini, rigatoni, gemelli) if you prefer something other than elbows.
- Taleggio lends a creamy, slightly funky flavor; remove the rind if desired. Fontina is a milder, melt-friendly alternative.
- Mix up the cheeses to taste. A suggested balance is 8 oz bold cheese, 6 oz creamy-melting cheese, and 2 oz hard grating cheese.
- Assemble up to 24 hours ahead: cover tightly with foil and refrigerate, then bake from cold. Leftovers keep up to a week in the fridge; reheating in the oven preserves texture best.
- For a breadcrumb topping, stir all the cheese into the sauce, melt 3 tablespoons butter in a small pan off heat, mix with 1 cup dry breadcrumbs or panko, and sprinkle over the mac before baking.
Nutrition
Nutrition information is an approximation.