Old Timey Macaroni Cheese Recipes

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

OLD FASHIONED MAC AND CHEESE

Steps:

• 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.

OLD FASHIONED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine cooked macaroni, butter, cheese, salt and pepper.
• Place in a greased 1 1/2 quart baking dish.
• Combine eggs and milk; pour over macaroni.
• Bake for 40 to 50 minutes.

CLASSIC SOUTHERN MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
• In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
• Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

SUPER DELUXE OLD FASHIONED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter in a non-reactive saucepan. When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper. In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.

OLD FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions and drain. Grease 2 quart casserole. Layer 1/3 noodles, 1/3 cheese, repeat. Combine milk, eggs, salt, pepper and pour over mac and cheese. Dot with butter. Cover and bake at 350 for 45 minutes. Uncover and sprinkle with a little more cheese and paprika. Cover and let stand 10 minutes before serving.

OLD-FASHIONED MACARONI

Steps:

• Place water in a large microwave-safe bowl.
• Microwave, covered, at high for 10 minutes to bring to boil.
• Add the macaroni, stir and cover.
• Microwave 7 to 8 minutes at high.
• Stir, cover and let stand 3 minutes.
• Drain.
• Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish.
• Sprinkle with half the cheese, top with half the sour cream and dot with half the butter.
• Repeat with remaining ingredients.
• Sprinkle with paprika.
• Microwave, uncovered at high for 8 to 10 minutes.
• My notes: I cook macaroni on stove top instead of microwaving it.
• My microwave is so old it takes forever to boil water.
• I also will mix up the cheese sometimes using different cheddars but it's really great if you use some freshly grated pecorini cheese as well in the mix.

GRANDMOTHER'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

EASY OLD ENGLISH MACARONI AND CHEESE

Steps:

• Cook macaroni as directed on package, omitting salt.
• Drain macaroni; return to pan.
• Add remaining ingredients; cook and stir on low heat until cheese spread is completely melted and mixture is well blended.

CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• cook pasta according to package directions.
• saute onion in butter until tender.
• stir in flour, salt & pepper.
• add milk or kefir all at once.
• cook and stir until thickened and bubbly, then continue for 1-2 minutes more.
• Add cubed cheese, and stir til melted, OR throw onion mixture and cheese into blender and blend til smooth.
• In a 2.5 quart casserole, mix the pasta and cheese sauce together.
• sprinkle with EITHER shredded cheese, OR a mixture of the butter/bread crumbs/parmesan cheese.
• bake in 350 degree oven 30-35 minutes.
• broil at the end to brown the topping to a crisp.

OLD FASHION MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees, butter large casserole dish.
• In a saucepan on stove melt butter then add flour to make roux. Add dry mustard and salt, stir well. Add milk and water. Stir until thickened being sure to beat out any lumps with a whisk. Remove from heat and mix in cheddar cheese, cottage cheese and sour cream.
• Mix in macaroni.
• Place mixture in baking dish, top with grated cheese and paprika.
• Bake for 40 minutes or until heated through, bubbling and cheese on top is melted.