Old-Fashioned Macaroni And Cheese - Weekend at the Cottage

Old-Fashioned Macaroni And Cheese

Ingredients

Directions

  1. Preheat oven to 350°F. Use butter to lightly grease a 8 x 12-inch casserole dish or 8 individual ramekins.
  2. Cook the macaroni: Bring 8 cups of water and 1 tablespoon of salt to a boil. Add the macaroni and cook according to the package directions. Drain but do not rinse. Add 1 tablespoon of butter and toss until it melts and coats the pasta. Cool to room temperature.
  3. Assemble the mixture: Transfer the cooled macaroni to a large bowl. Sprinkle with cheddar, Swiss and mozzarella cheeses plus cayenne, salt and white pepper. Toss lightly then transfer into casserole or ramekins, spreading the mixture out in an even layer.
  4. Make the egg mixture: Place eggs, cream and milk together in a medium saucepan on medium heat, whisking constantly until warm. Transfer to large measure to assist with pouring. Add the warmed egg mixture to the baking dish or divide equally between multiple dishes.
  5. Add topping: Toss bread crumbs and Parmesan together in a small bowl. Sprinkle topping over the macaroni and cheese.
  6. Transfer to oven and bake for 45 minutes or until bubbling and golden on top. Check smaller individual dishes for doneness at 30 minutes.
  7. Cool for 5 minutes before serving. Garnish with chopped parsley if desired.
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Old-Fashioned Macaroni And Cheese

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Rich, creamy and extra cheesy, this classic dish is everyone’s favourite!

  • clock icon
    60 MIN
  • 6 SERVINGS
Old-Fashioned Macaroni and Cheese

A favourite in both cottage country and the city, it’s time for some Old-Fashioned Macaroni and Cheese!

There’s something especially fabulous about sitting down to a plate, bowl or cup of OLD-FASHIONED MACARONI AND CHEESE. Our recipe is the one that always gets requests for second helpings thanks to that perfect creamy sauce boosted with the rich flavouring of four cheeses!

I love the simplicity of this easy recipe and how it yields such rich flavours. You can serve it on its own or as a hearty side dish, and the leftovers reheat easily to enjoy all over again.

If serving this as a main course you might want to partner it with our CAESAR SALAD – they go really well together. Since this is such a popular dish with kids, it’s also a good idea to knock your menu planning out of the park and make dessert too! Try LIZA’S FAMOUS BROWNIES served with vanilla ice cream and this CHOCOLATE CRACK! Don’t miss this chance to make lots of people really, really happy!

Here’s why this OLD-FASHIONED MACARONI AND CHEESE recipe always works:

Ingredients for Old-Fashioned Macaroni and Cheese

SO SIMPLE

This is one of those ingredient photos that gets two thumbs up. It’s always so perfect when a group of choice ingredients come together to create a delicious and highly memorable dish.

Cheddar, Swiss, mozzarella and Parmesan cheeses

SAY CHEESE

The cheeses are especially important in this recipe. Try to use premium cheeses if you can – you’ll taste a difference. The cheddar gives the dish that distinctive cheese flavour while the Swiss adds subtle earthy notes. The mozzarella adds a lovely creaminess when the dish bakes.

Bread crumb and Parmesan topping

THIS IS CRUMBY

The topper for this mac and cheese recipe is as much about flavour as it is about appearance. The Parmesan and breadcrumbs create a golden colour, but the flavour of the cheese makes the first few bites really tasty.

A large casserole of Old-Fashioned Macaroni and Cheese

EASY BAKE

Baking the dish for 45 minutes always does the trick. Remember to reduce that cook time if you’re using smaller, individual dishes or ramekins. It’s also nice to sprinkle the top with a tiny bit of chopped parsley right before you serve.

Individual Old-Fashioned Macaroni and Cheese

When hunger strikes, this OLD-FASHIONED MACARONI AND CHEESE is all you need.

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Old-Fashioned Macaroni And Cheese

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Products used in this recipe

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Old-Fashioned Macaroni And Cheese

Ingredients

  • 1 lb macaroni (about 3 cups), uncooked
  • 8 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • cups cheddar cheese, grated
  • cup Swiss cheese, grated
  • cup mozzarella cheese, grated
  • 2 cups whole milk
  • 1 cup 35% cream
  • 2 eggs, room temperature
  • teaspoon kosher salt
  • ½ teaspoon black pepper
  • pinch cayenne pepper
  • Topping:
  • ½ cup breadcrumbs
  • ½ cup Parmesan cheese, grated
  • chopped parsley garnish

Directions

  1. Preheat oven to 350°F. Use butter to lightly grease a 8 x 12-inch casserole dish or 8 individual ramekins.
  2. Cook the macaroni: Bring 8 cups of water and 1 tablespoon of salt to a boil. Add the macaroni and cook according to the package directions. Drain but do not rinse. Add 1 tablespoon of butter and toss until it melts and coats the pasta. Cool to room temperature.
  3. Assemble the mixture: Transfer the cooled macaroni to a large bowl. Sprinkle with cheddar, Swiss and mozzarella cheeses plus cayenne, salt and white pepper. Toss lightly then transfer into casserole or ramekins, spreading the mixture out in an even layer.
  4. Make the egg mixture: Place eggs, cream and milk together in a medium saucepan on medium heat, whisking constantly until warm. Transfer to large measure to assist with pouring. Add the warmed egg mixture to the baking dish or divide equally between multiple dishes.
  5. Add topping: Toss bread crumbs and Parmesan together in a small bowl. Sprinkle topping over the macaroni and cheese.
  6. Transfer to oven and bake for 45 minutes or until bubbling and golden on top. Check smaller individual dishes for doneness at 30 minutes.
  7. Cool for 5 minutes before serving. Garnish with chopped parsley if desired.

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