Who doesn’t love a good cheesy Mac and Cheese? This classic recipe is creamy and cheesy and is topped with a buttery and crunchy topping no one can resist! Ready to up your mac and cheese game? This is my favorite version, and I’m sure it’ll become yours, too!
This classic Mac and Cheese recipe is my ultimate comfort food. Made with basic ingredients, a velvety cheese sauce, and a satisfying crunch from buttery crushed saltines, it’s the perfect cozy meal. I’ve got a few of my secret ingredients in this recipe, including diced ham. The ham adds so much to the dish and makes it even tastier!
The best part of this easy casserole is that you can prepare it in advance, making it an excellent choice for busy evenings or when you want something easy and satisfying. Or, even freeze it and pop it in the oven right from frozen. It’s just that easy!
Ingredients
- Dry macaroni pasta
- Grated cheese – See my notes below.
- Milk
- Ham
- Butter – I cook with salted butter. Add a 1/2 teaspoon of salt to the sauce if you’re not using salted butter.
- All purpose flour
- Onion powder
- Garlic powder
- Ground mustard
- Saltines – Crushed until coarse crumbs but not powdered.
How To Make Old Fashioned Mac and Cheese
- Cook the macaroni according to the package instructions, but undercook by about 2 minutes to keep it al dente. Drain and rinse with cold water to stop the cooking process.
Melt ¼ cup of butter over medium heat in a heavy-bottomed saucepan, then add the flour and whisk together and cook for 1 minute. Turn off the heat. - Heat the milk separately in the microwave or another saucepan, then slowly pour the warm milk into the butter and flour mixture, whisking constantly to avoid lumps.
- Turn the heat back to medium and cook until the sauce thickens and starts to bubble, stirring frequently to prevent burning.
- Add the onion, garlic, and mustard powder, whisking to combine.
- Turn off the heat and stir in the cheese until just melted. Be careful not to boil the cheese. Adjust the seasoning with salt and pepper to taste.
- Combine the cheese sauce, cooked pasta, and diced ham in a large bowl, then transfer the mixture to a baking dish.
- Crush the saltines into small pieces and melt the remaining butter. Toss the crushed crackers with the butter and sprinkle over the top of the mac and cheese.
- Bake uncovered in a preheated 375°F oven for about 30 minutes or until the top is bubbly and golden brown.
- Serve hot.
Step-By-Step Process
Chef Jenn’s Tips
- You can prepare the dish up to the baking stage and store it in the fridge until ready to bake. Just allow for extra cooking time if it’s cold from the fridge.
- I like using a mix of sharp cheddar and creamy gouda or mozzarella. Avoid pre-shredded cheese, as the anti-caking agents can make the sauce grainy.
- You can freeze the mac and cheese either before or after baking, but for the best results, reheat it slowly in the oven.
Recommended
Make It A Meal
This classic Mac and Cheese is hearty enough on its own, but you can add a simple green salad or roasted vegetables for a touch of freshness. For an extra-special meal, pair it with a side of garlic bread to create a true comfort food feast.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. If you plan to freeze it, wrap tightly in foil and store for up to 3 months. Thaw in the fridge overnight before reheating.
Classic Mac and Cheese
Ingredients
- 10 ounces dry macaroni pasta
- 3 cups grated cheese see my notes below
- 2 cups milk whole milk for the creamiest mac and cheese
- 1 cup ham diced
- ¼ cup + 3 tablespoons salted butter melted
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ sleeve saltines
Instructions
- Cook the macaroni according to the package instructions, but undercook by about 2 minutes to keep it al dente. Drain and rinse with cold water to stop the cooking process.
- Melt ¼ cup of butter over medium heat, then add the flour to a skillet or saucepan. Whisk together and cook for 1 minute. Turn off the heat.
- Heat the milk separately in the microwave or another saucepan.
- Slowly pour the warm milk into the butter and flour mixture, whisking constantly to avoid lumps.
- Turn the heat back to medium and cook until the sauce thickens and starts to bubble, stirring frequently to prevent burning.
- Add the onion powder, garlic powder, and mustard powder, whisking to combine.
- Turn off the heat and stir in the cheese until just melted. Be careful not to boil the cheese. Adjust the seasoning with salt and pepper to taste.
- Combine the cheese sauce, cooked pasta, and diced ham in a large bowl, then transfer the mixture to a baking dish.
- Crush the saltines into small pieces and melt the remaining butter. Toss the crushed crackers with the remaining 2 tablespoons of melted butter and sprinkle over the top of the mac and cheese.
- Bake uncovered in a preheated 375°F oven for about 30 minutes, or until the top is bubbly and golden brown.
- Serve hot.
Notes
Chef Jenn’s Tips
- You can prepare the dish up to the baking stage and store it in the fridge until ready to bake. Just allow for extra cooking time if it’s cold from the fridge.
- I like using a mix of sharp cheddar and creamy gouda or mozzarella. Avoid pre-shredded cheese, as the anti-caking agents can make the sauce grainy.
- You can freeze the mac and cheese either before or after baking, but for the best results, reheat it slowly in the oven.