Old Fashioned Scratch Macaroni and Cheese
Indulge in the cozy, comforting flavors of this Old Fashioned Scratch Macaroni and Cheese, a timeless classic made entirely from scratch! This recipe features tender elbow macaroni coated in a rich, velvety cheese sauce made with sharp cheddar, whole milk, and a perfectly cooked roux. Topped with buttery panko breadcrumbs for a golden, crunchy finish, this baked mac and cheese is the ultimate crowd-pleaser. With a balance of creamy, cheesy goodness and a satisfying crispy topping, it’s perfect for weeknight dinners, holiday gatherings, or any occasion that calls for comfort food. Ready in just 40 minutes, this homemade mac and cheese delivers wholesome, nostalgic flavors that will transport you straight to your childhood kitchen.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons paprika
- 0.75 cups panko breadcrumbs
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of salted boiling water until just al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
Once the butter is melted, whisk in the all-purpose flour to form a smooth paste (roux), stirring constantly for about 1 minute to cook off the raw flour taste.
Slowly pour in the whole milk while whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in 2 1/2 cups of shredded sharp cheddar cheese. Reserve the remaining 1/2 cup for topping. Mix until the cheese is fully melted and the sauce is creamy.
Season the cheese sauce with salt, ground black pepper, and paprika. Adjust seasonings to taste.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, stirring until the pasta is completely coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the macaroni and cheese.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.
Let cool for 5-10 minutes before serving. Enjoy your homemade old-fashioned scratch macaroni and cheese!
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 252.5 g | 92% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 45.2 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 3340 mg | 257% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
