Old Fashioned Mac and Cheese Recipe - Allrecipes.com
Old Fashioned Mac and Cheese Recipe
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Old-Fashioned Mac and Cheese
See how to make a cheesy, kid-friendly favorite. See more

Old Fashioned Mac and Cheese

Recipe by  

"This is a classic recipe for macaroni and cheese. The kids will love this!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare the elbow macaroni according to package directions.
  3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
  4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
  5. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2011

Awesome!!! Just like Mom used to make!!! I have never rated a recipe before but one thing I noticed with the reviews...if you are going to rate the recipe make it the way it is written. One of the previous reviewers gave it a four because she changed it all over the place and obviously thought hers was better, I looked at other reviews she has done and has done the same thing to other recioes. Review it on it's merits, not on what you think you did to make it your own!

Most Helpful Critical Review
Nov 21, 2011

This was not to my liking. I decided to change the recipe, used same amounts of everything but the cheese. I did 2 cups of cheese (1 cup pepperjack, 1 cup cheddar) mixed into the sauce and then topped the mac and cheese with 1/2 cup of cheddar and baked. the processed cheese food was not a good addition. I found it was much better with just cheddar and pepperjack.

Nov 21, 2011

This was an excellent dish. I made it exactly as written and we loved it!

Feb 17, 2004

So Good! Among my friends, I'm known for my mac and cheese, but using this recipe, I really blew their socks off. The addition of the onion really added flavor. The only thing I did differently was used different types of cheese (the secret to my mac n' cheese) I use white sharp cheddar for taste, plain yellow sharp cheddar for appearance, and hot pepper cheese for a bit of spice.

Oct 03, 2012

I have made this twice in the past week! Very good and don't leave out the Swiss cheese even if you think you don't like Swiss. I'm still in shock about a reviewer who took away stars because of an ingredient that she doesn't like. More frustrating is all the people who found that "helpful". For example, I don't like mushrooms, but I don't give recipes a bad review if it calls for them...I just leave them out of the recipe. Wow. I'm in the minority here, but personally I read reviews to find out about the recipe I "click" on, not to see other people using it as a way to get their recipe "out there"...no time for that...sorry:(

Apr 20, 2009

I LOVE THIS MAC & CHEESE and so did everyone else who had it, even the kids. I only tweaked it a little - I cut down on the onion to taste. I used 1/2 cream and 1/2 milk and for my 3 cheeses, I used white sharp cheddar, mild cheddar, and monterey jack. I had so many rave reviews, someone just asked me to make it for a party of 40! Sounds easy enough! Thanks for this great recipe!

Nov 22, 2007

I make this for every family gathering, only because they ask for it and it has to be the best mac and cheese I have ever made. The only thing different that I do, is omit the swiss cheese and add 8oz. of cream cheese. It's the best and richest you will ever taste.

Nov 21, 2011

I and millions of other people have been using Velveta for many years. Thank you for sharing your recipe JAYDE. This is exactly how I have made mac and cheese for a long time. With the exception of the swiss cheese (personal preference). The Velveta turns a plain cheese sauce into a creamy cheese sauce. I usually leave mine on the stove on low heat while cheese melts completely. I only bake in the oven if I use cracker or bread crumbs with butter on the top.


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  • Calories
  • 401 kcal
  • 20%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 450 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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