Classic Mac and Cheese
Add Preferred SourceWho 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
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the macaroni in salted water until just al dente, about 2 minutes shy of package directions. Drain and rinse with cold water to stop the cooking, then set aside.
In a heavy-bottomed saucepan, melt ¼ cup butter over medium heat. Whisk in the flour and cook for 1 minute, then remove from the heat. Heat the milk separately until warm, then slowly whisk it into the roux until smooth.
Return the pan to medium heat and cook, stirring often, until the sauce thickens and begins to bubble. Whisk in the onion, garlic, and mustard powder, then remove from heat and stir in the cheese until just melted. Season with salt and pepper.
Combine the cheese sauce, pasta, and ham in a large bowl, then transfer to a baking dish. Crush the saltines, toss with the remaining melted butter, and sprinkle evenly over the top.
Bake uncovered at 375°F for about 30 minutes, until bubbly and golden. Rest for 5 minutes before serving.
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.
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 until 2 minutes shy of package directions; drain and rinse with cold water.
- Melt ¼ cup butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute.
- Slowly whisk in the warm milk until smooth, then return to heat and cook until thickened and bubbling.
- Stir in the onion, garlic, and mustard powder. Remove from heat and add the cheese, stirring just until melted. Season with salt and pepper.
- Combine the cheese sauce with the pasta and ham. Transfer to a baking dish.
- Toss crushed saltines with the remaining melted butter and sprinkle over the top.
- 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.
- Bake uncovered for 30 minutes, until bubbly and golden. Let rest 5 minutes before serving.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
