This Old Fashioned Baked Macaroni and Cheese is rich with a creamy cheese sauce and melted chunks of sharp cheddar and noodles with a breadcrumb topping. It’s a classic pasta recipe that’s comforting, bubbly, and perfectly crisp!
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Macaroni and cheese is a comfort food recipe that’s come a long way. From its 17th century origin to the famous blue box to gourmet versions with fancy cheeses like Camembert Mac and Cheese or chevre found in our Adult Mac and Cheese, it’s a comforting dish that has taken on many interpretations. But nothing compares to a classic, good old-fashioned baked mac and cheese.
Traditionally a southern dish also known as mac and cheese casserole or macaroni pie, this comforting Old Fashioned Baked Macaroni and Cheese typically made with a milk-and-egg base rather than a roux. Our version is inspired by Southern-style mac and cheese, swapping classic ingredients like Velveeta cheese, cream cheese, and evaporated milk for sour cream, and half and half.
The result is a richly creamy cheese sauce oozed in between chunks of sharp cheddar cheese and macaroni elbow noodles with a crispy breadcrumb topping. This Old Fashioned Baked Macaroni and Cheese ideal potluck recipe, holiday recipe like Thanksgiving or Christmas, super bowl recipe, or summer recipe paired with a main!
Why You’ll Love This Old Fashioned Baked Macaroni and Cheese Recipe
- It's creamy: Made with sour cream, half and half and of course, two kinds of cheese, this mac and cheese is the perfect addition to any main.
- It's make-ahead: Since this mac and cheese is made in a casserole dish it can be made ahead. Simply prepare the noodles, creamy egg mixture and assemble. Then pull it out of the fridge and bake until ready to serve.
- It's a crowd pleaser: This creamy mac and cheese is sure to be a hit at any holiday, backyard barbecue or Sunday dinner.
Pair this creamy Old Fashioned Baked Macaroni and Cheese with our Sweet Potato Cornbread, Bacon Green Beans or Curry Fried Chicken.
Ingredient List
- Elbow Pasta: Also known as macaroni. When buying dry pasta, choose noodles that are light in color, more cream than yellow. This means the pasta was dried more slowly and generally means it is higher quality vs a more yellow pasta.
- Eggs: Farm fresh, if available.
- Cream: Half and half cream, which we used as a replacement the typical evaporated milk you often find in mac and cheese.
- Sour Cream: Full-fat sour cream brings extra richness and creaminess to the dish.
- Butter: We use salted butter, always have, and always will. Use the best quality available.
- Colby Jack Cheese: Also known as marble cheddar or farmer’s cheese. It is mild, soft, and melts wonderfully.
- Sharp Cheddar Cheese: As the name says, it provides a sharp flavor only cheddar brings. Use old or extra-old cheddar if available.
- Breadcrumbs: Use homemade or store-bought, seasoned or unseasoned. The breadcrumbs provide extra texture to the top of this casserole-style macaroni and cheese.
- Chives: Not only makes the dish look beautiful, but chives add a very subtle onion flavor to the mac and cheese.
- Salt: Sea salt or kosher salt.
- Pepper: Freshly ground black pepper.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Gluten-Free Pasta: Use your favorite gluten-free pasta, brown rice pasta is our preferred for this macaroni and cheese.
- Pasta: Elbow noodles are classic, but shells, cavitappi, and orchiette are also great options that hold the cheese.
- Sour cream: Substitute the sour cream with Greek yogurt for extra protein.
- Cheese: Play with the flavors by mixing up the cheeses. Choose a sharp, flavorful cheese, along with a melty cheese for best results.
- Make it Spicy : Add 1-2 diced jalapeno peppers into the mac and cheese, then top with thinly sliced jalapeno rings before baking.
- Garlic and Herb: Add a whole head of roasted garlic and 1 sprig of finely chopped fresh rosemary into the mac and cheese before baking.
- Bacon: Cook half a pack of bacon and finely chop it before mixing it into the mac and cheese.
- Greens: If you want to add greens, kale or spinach are your best bet. They will wilt and cook down so you can add a pretty substantial amount. Mix 4 cups of chopped greens into the macaroni and cheese before baking.
Recipe Steps: How to Make Old Fashioned Baked Macaroni and Cheese
1. Boil the macaroni.
Fill a large pot ¾ full of water and add 1 tablespoon of salt. Bring to a boil, add the macaroni noodles, and cook until al dente, or as per the package instructions.
2. Make the egg mixture.
In a medium bowl, whisk eggs, sour cream, and cream, until the eggs are fully incorporated into the cream. Season with a pinch of salt and pepper, then set aside.
3. Toss the noodles with cheese and butter.
Drain and transfer the noodles to a large deep baking dish (about 8”x13”). Add 1 stick of the cubed butter, the cubed Colby jack cheese, and all but 2 cups of the grated cheddar, then toss until evenly distributed throughout the noodles.
4. Add the creamy egg mixture.
Pour the egg mixture over the noodles and toss once more.
5. Top the mac and cheese
Sprinkle the top of the macaroni and cheese with the remaining cheddar, the breadcrumbs, and the chives. Arrange the remaining butter cubes overtop.
6. Cover and bake.
Cover the baking dish with foil or oven-safe glass lid and bake at 375°F for 40 minutes, then remove the foil.
Bake an additional 30 minutes, or until the top of golden and crisp, and the mac and cheese is hot and bubbling. Cool for 5 minutes before serving with an additional sprinkling of chives.
Chef's Tips
- Freshly Grate the Cheese: Avoid pre-shredded cheese as it often contains anti-cakeing agents which prevent it from melting.
- Cook the Pasta Correctly: Boil the pasta until just al dente, slightly undercooked, to prevent it from becoming mushy.
- Choose the Pan Wisely: Use a shallow baking dish to ensure a more crispy topping and evenly cooked layers.Let it Rest: Allow the mac n’ cheese to cool for 5-10 minutes after baking so the sauce thickens and is extra creamy.
Make Ahead, Storage, and Freezing
Make ahead: Prepare the mac n’ cheese up to step 5. Cover and place in the fridge, and bake within 2 days. Add 5 minutes to the baking time.
Storage: Allow the macaroni and cheese to cool to room temperature before storing it in an airtight container in the fridge for 4-5 days. Reheat in the oven at 350°F until the cheese is remelted.Freezing: Prepare the macaroni and cheese up to step 5, using a freezer-safe container. Pull it out the day before or morning you want to eat it and add 20-30 minutes to the cooking time while covered.
Recipe FAQs
Bake mac and cheese uncovered to allow the top to become golden, bubbly and slightly crisp. For a softer top, you can cover it during baking.
Yes, while this recipe calls for egg it will still taste delicious if you don’t have eggs or prefer not to include them.
Use freshly grated cheese instead of pre-shredded, as pre-shredded cheese often contains anti-caking ingredients that can affect the sauce's consistency and make it grainy.
Elbow noodles are classic, but shells, cavitappi, and orchiette are also great options that hold the cheese well.
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Recipe Card
Old Fashioned Baked Macaroni and Cheese
Ingredients
- 16 oz elbow pasta macaroni shape
- 3 large eggs
- 2 cups cream half and half
- ¼ cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ sticks butter cubed, divided
- 16 oz Colby jack cheese cubed
- 16 oz sharp cheddar cheese grated,divided
- ½ cup bread crumbs
- ¼ cup chives freshly chopped
Instructions
- Bring a large pot of salted water to a boil, add the macaroni noodles and cook until al dente, or as per the package instructions.
- In a medium bowl, whisk eggs, sour cream, and cream, until the eggs are fully incorporated into the cream. Season with a pinch of salt and pepper, then set aside.
- Drain and transfer the noodles to a large deep baking dish (about 8”x13”). Add 1 stick of the cubed butter, the cubed colby jack cheese, and all but 2 cups of the grated cheddar, then toss until evenly distributed throughout the noodles.
- Pour the egg mixture over the noodles and toss once more.
- Spinkle the top of the macaroni and cheese with the remaining cheddar, the breadcrumbs, and the chives. Arrange the remaining butter cubes overtop.
- Cover the baking dish with foil or oven-safe glass lid and bake at 375°F for 40 minutes. Remove the foil, and bake an additional 30 minutes, or until the top of golden and crisp, and the mac and cheese is hot and bubbling. Cool for 5 minutes before serving with an additional sprinkling of chives.
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