Old fashioned baked macaroni and cheese with bread crumbs

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• Level: Easy

• Total: 50 min
• Active: 25 min

• Yield: 6 to 8 servings

• Level: Easy

• Total: 50 min
• Active: 25 min

• Yield: 6 to 8 servings

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Macaroni:

Unsalted butter, for the dish

2 teaspoons kosher salt 

1 pound elbow macaroni with ridges 

Cheese Sauce:

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons all-purpose flour 

1 teaspoon kosher salt 

2 cups milk 

2 cups grated sharp Cheddar 

Topping:

1/2 cup breadcrumbs

4 tablespoons (1/2 stick) unsalted butter, melted 

1. For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
2. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
3. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
4. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
5. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Ingredients

• 3-1/2 cups uncooked elbow macaroni (about 12 ounces)
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon pepper
• Few dashes hot pepper sauce
• 3-1/2 cups whole milk
• 5 cups shredded Kerrygold Skellig Cheddar, divided
• Optional: Crumbled cooked bacon and coarsely ground pepper

Directions

1. Preheat oven to 350°. Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt, mustard, pepper and pepper sauce until smooth. Cook and stir until bubbly, about 1 minute. Stir in cooked macaroni, milk and 4 cups cheese.
2. Transfer to an ungreased 13x9-in. baking dish. Cover and bake until bubbly, 45-50 minutes. Uncover; sprinkle with the remaining 1 cup cheese. Let stand for 5 minutes before serving. If desired, top with bacon and pepper.

Old-Fashioned Baked Macaroni and Cheese Tips

What other kinds of cheeses can you use in old-fashioned baked macaroni and cheese?

Use any variety of cheddar you like in this recipe (we recommend sharp), then mix in other smooth or flavorful cheeses such as fontina, muenster, Swiss or Parmesan. Whatever cheese you use, it’s best to shred your own. Pre-shredded cheese often contains additives to keep it from sticking together, which can also keep it from melting smoothly. There are some other good reasons to grate your own cheese, too!

Can you add a crunchy topping to old-fashioned baked macaroni and cheese?

Absolutely! Add crushed corn flakes, croutons, potato chips or Ritz crackers. One of the best options for topping this old-fashioned baked macaroni and cheese is a buttered bread crumb topping—combine 1 Tbsp. of melted butter per 2 Tbsp. dry bread crumbs and sprinkle over the mac and cheese before baking.

Can you make old-fashioned baked macaroni and cheese ahead of time?

You can assemble mac and cheese and keep it in the fridge for up to 4 days before baking. Just make sure to wait to add any toppings until you’re ready to bake. To reheat, bring leftovers to room temperature, stir in a little milk or cream, then cover with foil and bake for 10-15 minutes. Then, add any toppings, or stir in more cheese, and bake uncovered for another 5 minutes. Homemade mac and cheese can be tricky to freeze, but there are lots of other options for freezer-friendly casseroles.

—Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 cup: 267 calories, 17g fat (10g saturated fat), 48mg cholesterol, 425mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein.

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