Old Fashioned Baked Mac and Cheese

5 from 12 votes

This old fashioned baked mac and cheese is creamy, cheesy, and made from scratch in just 30 minutes—perfect as a main dish or comforting side.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: American

Keyword: Pasta, Casserole, 30 minute meals, mac and cheese, white cheddar mac and cheese

Servings: servings

Calories: 352kcal

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!

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.

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.

Storing Instructions:

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.

Make Ahead Instructions:

White Cheddar Mac and Cheese is an easy meal prep idea. Not only can you make it ahead, but it’s also freezer friendly! Make a big batch and portion it out for lunches or a simple dinner on a busy night.