Old-Fashioned Scratch Macaroni and Cheese: A Hug in a Casserole Dish

There are certain dishes that transport you back in time, to a place of comfort and pure, unadulterated joy. For me, macaroni and cheese is one of those quintessential dishes. It’s not just food; it’s a feeling. I remember snowy afternoons at my grandmother’s house, the scent of bubbling cheese and warm pasta wafting from the kitchen. This particular recipe, a treasure passed down from a dear friend and colleague, evokes those same feelings of warmth and nostalgia, elevated by a simple yet masterful blend of flavors and textures. It’s the kind of mac and cheese that makes you close your eyes with the first bite, a testament to the magic that happens when simple, honest ingredients are treated with care.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Servings: 6-8
• Yield: 1 casserole
• Dietary Type: Vegetarian

Ingredients

This recipe relies on a few key ingredients that come together to create something truly special. The quality of your cheddar cheese will significantly impact the final outcome, so opt for a good, sharp variety.

• 8 ounces uncooked macaroni
• 8 ounces sharp cheddar cheese, cut into cubes
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup butter, cut into tablespoons
• 1 (10 ounce) can condensed cheddar cheese soup
• 2 eggs, lightly beaten
• Lawry’s Seasoned Salt (to taste)
• Lawry’s Seasoned Pepper (to taste)
• 1/2 cup milk

Equipment Needed

• Large pot for cooking macaroni
• Colander for draining macaroni
• Large mixing bowl
• Mid-size casserole dish (an 11x8x3 inch dish is ideal)
• Measuring cups and spoons
• Whisk or sturdy spoon for mixing
• Oven

Instructions

Crafting this old-fashioned macaroni and cheese is a straightforward process, but each step is crucial for achieving that perfect creamy, cheesy, and golden-brown result.

1. Begin by cooking the macaroni according to the package directions. Aim for an al dente texture, as it will continue to cook slightly in the oven.
2. Once the macaroni is cooked, drain it thoroughly using a colander.
3. Immediately after draining, transfer the hot, drained macaroni into a large mixing bowl. The residual heat from the pasta is key to melting the cheese and butter smoothly.
4. While the macaroni is still hot, add the butter, the cubed sharp cheddar cheese, and the handful of grated sharp cheddar cheese to the bowl.
5. Mix everything well for at least one minute. You want to ensure the butter is fully melted and the cheeses are beginning to soften and coat the macaroni. This step is essential for a creamy, integrated cheese sauce.
6. Next, add the lightly beaten eggs and the can of condensed cheddar cheese soup to the mixture.
7. Mix thoroughly until all the ingredients are well combined and the soup and eggs are evenly distributed throughout the macaroni.
8. Now comes the seasoning. Season liberally with Lawry’s seasoned salt and pepper. This is where you can really build flavor.
9. Mix through again to ensure the seasonings are distributed.
10. At this point, a crucial step for achieving perfect seasoning: give the mixture a taste. While it contains raw eggs, a small taste can help you gauge the salt and pepper levels. Adjust seasoning as needed until it’s to your liking. Remember, the cheese also contributes saltiness, so taste carefully.
11. Finally, add the milk and mix again. The milk helps to loosen the mixture slightly and contributes to the overall creaminess.
12. Transfer the entire macaroni and cheese mixture into a mid-size casserole dish. An 11x8x3 inch dish is recommended. It’s important not to use a dish that is too deep, as this can make achieving an even golden-brown topping more challenging.
13. Spread the mixture evenly in the prepared casserole dish.
14. Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the top is golden brown and the edges are bubbly. Keep an eye on it during the last 10-15 minutes to ensure it doesn’t over-brown.
15. Once baked to perfection, let the macaroni and cheese sit for 10-15 minutes before serving. This resting period allows the cheese sauce to set slightly, making it easier to serve and preventing it from being too loose.

Expert Tips & Tricks

• Cheese Quality Matters: For the best flavor, grate your own cheese from a block rather than using pre-shredded cheese. Pre-shredded cheeses often contain anti-caking agents that can affect the meltability and texture of your sauce.
• Don’t Overcook the Macaroni: Remember that the macaroni will continue to cook in the oven. Overcooking it beforehand can lead to mushy mac and cheese.
• Seasoning is Key: Lawry’s seasoned salt and pepper are fantastic for this recipe, providing a well-rounded savory flavor. If you can’t find Lawry’s seasoned pepper, McCormick’s brand is an acceptable substitute, though perhaps not quite as nuanced. Don’t be shy with the seasoning, especially after tasting!
• Casserole Dish Size: As mentioned, a shallower, wider casserole dish is ideal. This promotes even baking and helps that desirable golden-brown crust to form all over the top, not just in the center.

Serving & Storage Suggestions

This old-fashioned macaroni and cheese is best served warm, straight from the oven, allowing its comforting aromas to fill the room. It’s a fantastic standalone main course or a delightful side dish alongside roasted chicken, pork chops, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave or a low oven (around 300°F/150°C) until heated through. You might find that a splash of milk or a knob of butter helps to revive the creaminess when reheating. Freezing is not generally recommended as the creamy sauce can separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	561.6 kcal
Calories from Fat	340 kcal
Total Fat	37.8 g	58%
Saturated Fat	23.2 g	116%
Cholesterol	174.5 mg	58%
Sodium	790.5 mg	32%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	1.6 g	6%
Sugars	1.3 g	5%
Protein	21.6 g	43%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore variations:

• Cheese Blends: Experiment with different combinations of sharp cheddar, Gruyere, Monterey Jack, or even a touch of Parmesan for added depth of flavor.
• Add-Ins: For a heartier meal, consider stirring in cooked bacon bits, sautéed onions, or steamed broccoli florets along with the macaroni before baking.
• Toppings: For an extra layer of texture, sprinkle some panko breadcrumbs mixed with a little melted butter over the top during the last 10-15 minutes of baking.

FAQs

Q: Can I use a different type of pasta?
A: Absolutely! While elbow macaroni is traditional, other short pasta shapes like cavatappi, shells, or penne will also work well. Ensure they are cooked to al dente.

Q: My mac and cheese seems a bit dry, what did I do wrong?
A: This can happen if the macaroni was overcooked and absorbed too much moisture, or if it sat too long after draining. Ensure you add the cheese, butter, and soup while the pasta is still very hot and mix vigorously. The milk also plays a role in maintaining moisture.

Q: Can I make this ahead of time?
A: It’s best enjoyed fresh. However, you can prepare the mixture up to the point of baking, cover it, and refrigerate it for a few hours. You may need to add a little extra milk and extend the baking time if baking from cold.

Q: What if I can’t find condensed cheddar cheese soup?
A: You can create a substitute by making a simple béchamel sauce (butter, flour, milk) and stirring in plenty of sharp cheddar cheese until melted and smooth. Season to taste.

Q: Is it okay to eat the raw egg in the mixture?
A: While small amounts of raw egg are generally safe for consumption, it’s always a personal choice. If you are concerned, you can lightly scramble the eggs before adding them, or bake the mac and cheese for a bit longer to ensure any potential bacteria are neutralized.

Final Thoughts

This old-fashioned scratch macaroni and cheese is more than just a recipe; it’s an invitation to slow down, gather around the table, and savor the simple pleasures of life. It’s a dish that speaks to the soul, a culinary hug that never fails to comfort and delight. I encourage you to try it, to let its cheesy goodness envelop you, and perhaps, to create your own cherished memories around its bubbling warmth. Serve it as the star of your next comfort food feast, or as a beloved side that will have everyone asking for seconds. Happy cooking!