There’s no denying the timeless appeal of old fashioned baked mac and cheese. This dish, with its creamy, white cheddar sauce and perfectly cooked pasta, brings a sense of homemade goodness that is perfect for any day of the week. Serve it as a hearty meatless main or dish it up alongside your favorite entrée—it’s a recipe that fits just about any table.
If you’ve ever craved that rich, creamy texture of old-fashioned macaroni, this stovetop version delivers all the nostalgia without the wait. It’s quick enough for a weeknight dinner, yet comforting enough to serve as a main dish for any cozy gathering. Like our meatball marinara subway recipe or chicken pot pie bisquick, this is one of those meals that always gets a thumbs-up from the kids.
What makes this old fashioned baked mac and cheese really shine is how easily it comes together. There’s no need to turn on the oven—just whisk, stir, and serve. In less than 30 minutes, you’ve got a bubbling pot of 3 cheese mac and cheese that’s silky, cheesy, and ready to steal the spotlight.
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Why We Love Old Fashioned Baked Macaroni and Cheese
- It’s creamier than your average mac.
We use a roux (pronounced “roo”), which is just equal parts of fat and flour, to thicken the sauce. This makes it extra creamy, dreamy, and delicious! - Easy meal prep idea.
Not only can you make it ahead, it’s also freezer friendly! Make a big batch and portion it out for lunches or a simple dinner on a busy night. - No oven required!
Although you can certainly bake it to create a golden brown topping – baked white cheddar mac and cheese, you don’t have to.
That makes this white macaroni and cheese perfect for dinner on hot days… Keep your kitchen cool whenever possible. 😉
Ingredient Notes and Substitutions
- Unsalted butter: Using unsalted butter allows for better control of the sodium level and flavor in the dish. If you use salted butter, omit the added salt and then season to taste later on.
- Milk: Either whole or 2% will create a silky, rich sauce.
- Cheddar: English Coastal Cheddar has a distinct tang that you won’t find in other variations. We highly recommend using it if you can find it. If not, extra sharp white cheddar cheese is your best bet.
- Gruyere: This is a very smooth cow’s milk variety that melts beautifully and practically begs to be paired with cheddar! It will absolutely take your creamy white cheddar mac and cheese all the way to the finish line.
🎯 TFN Pro Tip
For the best flavor and meltability, purchase blocks of cheese to grate yourself. One four-ounce block of semi-soft cheese like cheddar equals 2 cups of shreds.
For more information, see this article on how to measure cheese.
The Best Pasta for Mac n Cheese
The classic noodle of choice for mac and cheese is, without a doubt, elbows. But that isn’t necessarily the best choice!! We actually prefer Cavatappi or Cellentani. They are both small pastas, with ridges that give the sauce something to cling on to.
Conchiglie, more commonly known as shell pasta, is also a tasty option! The cheese tends to spill in and fill the center of the shell, giving a burst of cheesy goodness when you bite down.
Here at The Feathered Nester, we believe the type is more important than the shape. We prefer to use pastas made in Italy, and/or from an organic brand. The farming standards of these types don’t allow the use of pesticides.
Recipe Variations
- Try a different pasta shape. While elbow macaroni is a classic choice, cavatappi, shells, or rotini all work well and help catch more of that creamy cheese sauce.
- Use a mix of cheeses. Swap in or blend sharp cheddar cheese, mild cheddar cheese, or Colby Jack for different levels of flavor. For best melt and flavor, shred cheeses from a block instead of using pre-shredded cheese.
- Add a little heat. Sprinkle in cayenne pepper or a dash of paprika for a subtle kick that pairs well with rich cheeses.
- Boost the flavor. Stir in a bit of onion powder, garlic powder, or sautéed onions for a savory twist on your go-to mac ‘n cheese recipe.
- Make it extra creamy. Swap some of the milk for heavy cream for an ultra-luxurious sauce.
- Bake it as a casserole. If you love a golden top layer, pour the finished mac into a baking dish, top with more cheese or buttery breadcrumbs, and broil for a few minutes until bubbly and browned.
Equipment Used in this Recipe
- Stockpot
- Saucepan
How to Make 3 Cheese Mac and Cheese
- Boil the pasta.
Start by bringing a large stockpot of water (at least 4 quarts) to a rolling boil. Salt the water generously—this helps season the pasta from the inside out. Once boiling, stir in your pasta (cavatappi, elbow macaroni, or your favorite small shape) and salt. Cook for 8–10 minutes, or according to the package directions, until just al dente. You want the noodles to hold their shape and not turn mushy after mixing with the cheese sauce. - Don’t rinse the pasta!
When the pasta finishes cooking in al dente, drain the water through a colander, then put the pasta right back into the large pot. Rinsing it with tap water washes off the starch, resulting in a watery sauce. - Make the roux.
While the pasta cooks, melt unsalted butter in a large saucepan over medium heat. Monitor the heat when melting the butter. When you’re making a roux-based mac and cheese sauce, it’s important to keep the heat at or below medium. If the burner heat is too high, the butter will brown, and may even burn. - Wait for the butter to melt and bubble before adding the flour.
Once the butter is fully melted and bubbling (but not browned), whisk in the flour to form a roux. Stir continuously for about 2 minutes until the mixture is smooth and golden, which helps cook out the raw flour taste.
- Whisk the milk into the roux gradually, not all at once.
Doing this creates a rich, thick and creamy sauce, without the risk of the butter and flour separating. When it’s done correctly, the sauce for the white cheddar mac and cheese should have the same consistency as the best gravy recipe for biscuits. Once all of it are added, stir in the remaining salt, freshly ground black pepper, and a pinch of nutmeg. Let the mixture cook on low for another 5–10 minutes, stirring often, until it thickens enough to coat the back of a spoon.
Using roux does make white cheddar mac and cheese a little more hands-on than, say, a crockpot recipe, but the incredible results are worth it!
- Add the cheese.
Once the sauce is thickened, turn off the heat and stir in the shredded white cheddar and grated gruyere cheeses. Stir until the cheese is completely melted and the sauce is velvety smooth.
If you love white sauce, try our white cheddar cheese sauce recipe for toppings for your snack or dinner!
- Avoid undercooking the sauce.
When you first whisk in the milk, the sauce will be runny, but the longer it cooks, the thicker and creamier it becomes. For the best results, allow the sauce to cook until it coats the back of a spoon. (See the photo above.) - Combine pasta and sauce.
Pour the cheese sauce over the cooked pasta in the stockpot. Stir gently with a wooden spoon or spatula to make sure every piece is coated with that creamy cheese sauce. - Serve and enjoy!
- This old fashioned baked macaroni and cheese is ready to enjoy straight from the pot for a stovetop version—or transfer it to a greased baking dish and broil for a few minutes to get that golden top layer if desired. Either way, it’s a comforting, cheesy main dish or side that’s sure to be devoured!
Serving Suggestions
This 3 cheese mac and cheese is hearty enough to serve as a main dish, but it’s also an incredible companion to so many comforting sides and proteins. For a classic Southern-style dinner, pair it with tender collard greens and roasted turkey or fried chicken. If you’re bringing it to a potluck or holiday gathering, serve it alongside a crisp green salad for contrast and balance. Want to add a bit of crunch? Sprinkle crushed Ritz crackers over the top before baking for a golden, buttery crust that everyone loves. However you enjoy it, this cheesy casserole is always a hit!
This recipe is a deliciously affordable option for weeknight dinners. For more budget-friendly meal ideas, explore our easy cheap meals recipes!
Recipe FAQs
The only difference is the color! You may be surprised to learn that yellow cheddar is simply white, with annatto coloring added.
Hundreds of years ago, the two varieties were made using completely different methods, but these days, the difference is purely aesthetic.
There is no difference in flavor between white, yellow, and orange cheddar cheeses at all.
Extra sharp cheddar is generally the best choice, as it has a strong flavor profile, and also melts really well. Mild and sharp varieties melt well, but don’t lend as significant of a flavor.
White macaroni and cheese will keep, as long as it’s refrigerated in a covered container storage, for up to 4 days.
The best way to reheat white cheddar mac and cheese is slowly. Microwave in short, 30-second increments to prevent the fat in the sauce from separating, which will leave you with an oily mess.
You can also heat leftovers on the stove with a splash of milk or cream to loosen the sauce back up. Again, warm slowly over low heat until warmed through.
More Easy Cheesy Recipes To Love…
If you tried this old fashioned baked macaroni and cheese recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Old Fashioned Baked Mac and Cheese
Equipment
- stock pot
- saucepan - or larger
Ingredients
- 16 ounces Cavatappi Cellentani, or other small pasta
- 6 tablespoons unsalted butter 6 tablespoons = 3 ounces or 3/4 stick
- ½ cup all-purpose flour
- 5 cups whole milk or 2% (lower fat milks are not recommended)
- 2 ½ teaspoons salt divided
- ½ teaspoon freshly ground pepper
- ½ teaspoon ground nutmeg
- 8 ounces white cheddar cheese shredded
- 4 ounces gruyere cheese grated
Instructions
- In a large stock pot over high heat, bring at least 4 quarts of heavily salted water to a full rolling boil.
- When the water is boiling, add pasta and 1 tsp. of salt to water. Cook the pasta for 8-10 minutes, or per instructions on the package. Drain pasta water through a colander, but do not rinse the pasta. Shake the colander well to remove any leftover water, as it will thin the cheese sauce. Add drained pasta to back to the pot it was cooked in, then set it aside.
- While the pasta is cooking, make the mac n cheese sauce.Melt butter in a 4-quart (or larger) saucepan over medium heat, until bubbly. Whisk flour into the butter to create a roux. Cook for 2 minutes, until roux has a thick, pasty consistency.
- Gradually whisk in milk, 1 cup at a time. Be sure the milk is fully incorporated before adding the next cup. Add nutmeg, salt, and pepper, and stir to combine. Cook over low heat for 5-10 minutes, until the mixture thickens.
- Stir white cheddar and gruyere cheeses into the thickened sauce. Stir well until the cheeses melt completely. Add cooked pasta to the sauce and stir again to combine.Serve and enjoy!
Notes
- Try a different pasta shape. While elbow macaroni is a classic choice, cavatappi, shells, or rotini all work well and help catch more of that creamy cheese sauce.
- Use a mix of cheeses. Swap in or blend sharp cheddar cheese, mild cheddar cheese, or Colby Jack for different levels of flavor. For best melt and flavor, shred cheeses from a block instead of using pre-shredded cheese.
- Add a little heat. Sprinkle in cayenne pepper or a dash of paprika for a subtle kick that pairs well with rich cheeses.
- Boost the flavor. Stir in a bit of onion powder, garlic powder, or sautéed onions for a savory twist on your go-to mac ‘n cheese recipe.
- Make it extra creamy. Swap some of the milk for heavy cream for an ultra-luxurious sauce.
- Bake it as a casserole. If you love a golden top layer, pour the finished mac into a baking dish, top with more cheese or buttery breadcrumbs, and broil for a few minutes until bubbly and browned.
- For the best flavor and meltability, purchase blocks of cheese to grate yourself. One four-ounce block of semi-soft cheese like cheddar equals 2 cups of shreds.
For more information, see this article on how to measure cheese.
- White macaroni and cheese will keep, as long as it’s refrigerated in a covered container, for up to 4 days.
- The best way to reheat white cheddar mac and cheese is slowly. Microwave in short, 30-second increments to prevent the fat in the sauce from separating, which will leave you with an oily mess.
- You can also heat leftovers on the stove with a splash of milk or cream to loosen the sauce back up. Again, warm slowly over low heat until warmed through.
Nutrition
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Tonya says
I always have Coastal Cheddar in my fridge. I absolutely love how you can get the crunch of the crystals in the cheese & the strength hits you in the back of the taste bugs. I make my grilled cheese with sourdough bread and this coastal cheddar. The Trader Joe’s brand is the exact same cheese as Costco from Ford Farm. Side note, if you ever go to England, stop in Cheddar up in the Gorge and taste the cheese aged in caves. It’s the birthplace of cheddar ? ?
Renae says
It is such a unique cheese. And, you’ve describe it so well! We haven’t been to England yet, but I will take your advice when we do and stop there ?
Samantha says
Yum! Now that looks like a cheesy mac and cheese! I will be trying this one for the kids soon.
Renae says
I can’t wait to hear how you like it!