Name: Old Fashioned Baked Macaroni and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 Servings
Cuisine: American
Ingredients: 1 lb Elbow macaroni; 0.5 cup Butter; 0.5 cup Flour; 3.5 cups Whole milk; 1.5 teaspoons All Purpose Seasoning Blend; 4 cups Cheddar cheese; 2 cups Gruyere cheese

Old Fashioned Baked Macaroni and Cheese cover

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Old Fashioned Baked Macaroni and Cheese

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Ingredients

Warning0 allergens identified

Old Fashioned Baked Macaroni and Cheese

1 lb Elbow macaronicooked and drained

½ cup Butterdivided

½ cup Flour

3 ½ cups Whole milk

1 ½ teaspoons All Purpose Seasoning Blend

4 cups Cheddar cheeseshredded medium sharp, divided

2 cups Gruyere cheeseshredded, divided

Instructions

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Instructions

Preheat oven to 325℉. Spray a 13×9 baking dish with non-stick cooking spray and set aside.

Cook pasta according to package directions; Drain and set aside.

While the pasta is cooking, shred the cheeses and combine in a large bowl.

Melt butter in a large sauce pan over medium heat. Add the flour and whisk for one minute or until the mixture becomes pasty.

Slowly pour in the milk while continually whisking until the mixture is smooth.

Add the All Purpose Seasoning Blend and cook the sauce until it begins to thicken, about 5 minutes, whisking often.

When the mixture has thickened, remove from the heat and stir in 2 cups of the shredded cheeses.

Stir until completely combined.

Add another 2 cups of shredded cheeses and stir until completely combined. The mixture should be very thick.

Add the cooked pasta to the baking dish and pour the cheese sauce over the pasta.

Stir until it’s completely combined.

Top with remaining shredded cheese and bake for 25 minutes, or until the top is golden and the cheese is bubbly.

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Tips & Tricks (5)

Toast Your Pasta Slightly 🍝
Cook the elbow macaroni 1-2 minutes under al dente, as it will continue cooking in the oven and absorb sauce without becoming mushy or overcooked.
Make a Proper Roux Base 🧈
Cook the butter and flour together for 1-2 minutes over medium heat before adding milk to create a smooth, lump-free béchamel sauce that coats the pasta evenly.
Layer Your Cheeses Strategically 🧀
Reserve 1/4 cup of the sharpest cheddar for the top layer and mix the remaining cheese into the hot sauce off heat—this creates a crispy golden crust while keeping the interior creamy.
Temper Your Milk Temperature 🥛
Warm the milk before adding to the roux to prevent lumps and ensure a silky, consistent sauce that melts the cheese smoothly without breaking.
Rest Before Serving ⏱️
Let the baked mac and cheese rest for 5 minutes after removing from the oven so the sauce sets and firms up, keeping it from running across the plate.