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Grandma’s Old Fashioned Baked Macaroni and Cheese Recipe

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4.4 from 7 reviews

Grandma’s Old Fashioned Baked Macaroni and Cheese is a rich, creamy, and cheesy comfort food classic made with a blend of mozzarella, sharp cheddar, Colby Jack, and Gruyere cheeses. The cavatappi pasta is cooked in flavorful chicken broth and combined with a luscious cheese sauce enhanced with mustard, garlic powder, and smoked paprika. Topped with a golden breadcrumb crust, this baked macaroni and cheese is perfect for family dinners and gatherings.

Ingredients

Pasta and Broth

  • 1 1/2 lbs Cavatappi Pasta Mac
  • 8 cups Chicken Broth
  • 1 tsp Chicken Bouillon Paste
  • Kosher Salt & Black Pepper (to taste)

Butter and Cheese

  • 2 tbsp Salted Butter (for pasta mixture)
  • 3 tbsp Salted Butter (for breadcrumb topping)
  • 16 oz Mozzarella Cheese (shredded)
  • 8 oz Sharp Cheddar Cheese (shredded, plus 4 oz set aside)
  • 8 oz Colby Jack Cheese (shredded)
  • 6 oz Gruyere Cheese (shredded)
  • 6–8 slices Mozzarella Cheese (for layering)

Dairy and Flavorings

  • 24 oz Evaporated Milk
  • 1 cup Heavy Cream
  • 4 oz Cream Cheese
  • 1/4 cup Sour Cream
  • 1 tbsp Yellow Mustard
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Seasoned Salt (adjust to taste)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper

Eggs and Toppings

  • 2 large Eggs
  • 1 cup Panko Breadcrumbs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Use 2 tablespoons of softened butter to generously grease a 9×13 inch baking pan, coating both the bottom and sides to prevent sticking.
  2. Shred Cheeses: Shred all the cheeses needed for the recipe. Set aside 4 ounces of the sharp cheddar cheese, which will be used as a topping later.
  3. Cook Pasta: In a large pot, bring the chicken broth to a boil. Add the cavatappi pasta and cook until al dente following the package instructions. Drain the pasta and transfer it to a large mixing bowl. Season with kosher salt and black pepper, then add 2 tablespoons of butter and 1 teaspoon of chicken bouillon paste. Stir well until the butter melts and the paste is fully incorporated.
  4. Make Cheese Sauce: Return the empty pot to medium heat and add evaporated milk and heavy cream. Warm the mixture without boiling, stirring frequently. Gradually add the mozzarella, sharp cheddar (except the reserved 4 oz), Colby Jack, and Gruyere cheeses. Stir in yellow mustard, garlic powder, onion powder, seasoned salt, smoked paprika, cayenne pepper, and cream cheese until the sauce is smooth and fully combined. Taste and adjust seasoning with salt and pepper if necessary.
  5. Combine Sauce and Pasta: Remove the pot from heat and stir in sour cream until well mixed. Add the seasoned pasta noodles to the cheese sauce and stir until every piece is coated. Then, beat the eggs lightly and mix them into the cheesy pasta to enrich the mixture.
  6. Assemble in Baking Dish: Spread half of the macaroni and cheese mixture evenly into the prepared baking pan. Layer the mozzarella cheese slices on top evenly, then cover with the remaining macaroni and cheese. Sprinkle the reserved 4 ounces of sharp cheddar cheese over the top layer.
  7. Prepare Breadcrumb Topping (Optional): In a skillet, melt 3 tablespoons of butter over medium heat. Add the panko breadcrumbs and toss continuously for about 5 minutes until they turn golden brown and toasted.
  8. Add Breadcrumbs and Paprika: Evenly sprinkle the toasted breadcrumbs over the macaroni and cheese in the baking dish. Optionally, dust a bit of smoked paprika on top for an extra pop of color.
  9. Bake the Mac and Cheese: Place the baking dish on a baking sheet to catch any drips. Bake uncovered in the preheated 350-degree F oven for 25-30 minutes until the edges are bubbly. For a beautifully golden crust, finish under the broiler for a few minutes, watching closely to avoid burning. Remove from the oven and let cool for 10-15 minutes before serving.

Notes

  • Using chicken broth instead of water to cook the pasta infuses extra flavor into the dish.
  • Be sure not to boil the milk when making the cheese sauce to prevent curdling.
  • The reserved sharp cheddar cheese on top adds a sharp flavor and helps create a delicious crust.
  • Breadcrumb topping is optional but highly recommended for texture contrast.
  • Letting the baked mac and cheese rest before serving helps it set and makes serving easier.
  • For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken bouillon paste.

Find it online: https://bitezly.com/grandmas-old-fashioned-baked-macaroni-and-cheese-recipe/