Grandma's Old Fashioned Mac and Cheese Recipe

There’s nothing quite like a pan of baked macaroni and cheese bubbling fresh out of the oven, and this grandma-inspired recipe is the real deal. It’s rich, creamy, and made with simple, natural ingredients - no Velveeta or canned soup mix needed.

Our family mac and cheese is full of flavor thanks to sharp cheddar, a little gruyere, and a touch of smoked paprika. The texture is super creamy inside with a golden, bubbly top that feels straight out of a 1950s Sunday supper. I can still picture my grandma pulling her old casserole dish from the oven, the smell of melted cheddar filling her kitchen.

What You Need to Know

• This recipe bakes into the creamiest mac and cheese with a golden cheesy crust.
• Undercook the pasta slightly so it doesn’t turn mushy in the oven.
• You can assemble the dish ahead of time and bake it right before serving.
• For a lighter version, swap half-and-half for heavy cream or use part-skim mozzarella.

Ingredients Overview

Here’s a quick look at what makes this mac and cheese so good:

• Elbow macaroni - The classic pasta shape for mac and cheese. Cook just until al dente so it holds up when baked.
• Heavy whipping cream - Creates a rich, creamy base. Half-and-half works too for a lighter option.
• Sharp cheddar cheese - Adds bold, classic flavor. Divide in half for sauce and topping.
• Gruyere or mozzarella - Gruyere brings a nutty flavor, mozzarella makes it extra melty.
• Seasonings - Smoked paprika, onion powder, garlic powder, salt, and pepper bring depth and warmth.
• Panko breadcrumbs (optional) - For a little crunch on top.

How to Make Grandma’s Old Fashioned Mac and Cheese Recipe

Step 1: Preheat the oven to 350°F. Boil pasta in salted water and cook for the minimum package time. Drain and place into a baking dish.

Step 2: In a saucepan over medium heat, warm the heavy cream. Add 2 cups of cheddar, the gruyere, smoked paprika, and salt. Stir until melted and smooth, then bring to a gentle simmer.

Step 3: Pour the cheese sauce over the pasta and stir to coat every noodle.

Step 4: Sprinkle the remaining 2 cups of cheddar on top. Bake uncovered for 20-25 minutes, or until the top is golden and bubbling. Serve hot and enjoy.

Grandma’s Tips

• Always shred your own cheese - it melts smoother than pre-shredded.
• Let the baked mac rest for 5 minutes before serving so the sauce thickens.

Modern Updates

• Swap panko breadcrumbs for gluten-free crumbs if needed.
• Use reduced-fat cheese and half-and-half for a lighter version that’s still creamy.

More Old Fashioned Thanksgiving Recipes

Make an entire Old fashioned grandma inspired Thanksgiving with our all of our recipes!

• Green bean casserole
• Sweet potato casserole
• Mashed potatoes
• Cranberry sauce
• Gravy
• Cranberry fluff salad
• Raw broccoli salad
• Pumpkin pie
• Stuffing
• Roasted turkey in the oven

FAQs

What cheese is best for old fashioned mac and cheese?

Sharp cheddar is classic, but mixing in gruyere or mozzarella makes the sauce extra creamy and flavorful.

How do you keep mac and cheese creamy?

Undercook the pasta, use heavy cream or half-and-half, and bake just until golden so it doesn’t dry out.

Can you make baked mac and cheese ahead of time?

Yes. Assemble the dish up to a day in advance, cover tightly, and refrigerate. Bake right before serving.

Should I cover mac and cheese when baking?

No, leave it uncovered so the cheese topping gets golden brown and bubbly.