Salads
Betty Crocker's Old Fashioned Macaroni and Cheese recipe delivers the nostalgic comfort of a classic one-pan dish with that signature golden crust and gooey cheese swirls. The method I’ve perfected here combines timeless techniques with precise measurements to ensure every bite is creamy, rich, and perfectly balanced.
What makes this version special is the foolproof approach—no complicated steps, just a simple, reliable process that always yields restaurant-quality results.
The beauty of this recipe lies in its simplicity: just a handful of ingredients transform into a dish that feels like a warm hug on a chilly day.
You’ll start with elbow macaroni cooked to al dente perfection, then build a velvety cheese sauce using a blend of sharp cheddar and creamy milk. The key to that iconic golden crust is a crispy breadcrumb topping that adds texture without overpowering the creamy goodness beneath.
By the time you pull this dish from the oven, you’ll have tender macaroni swirled in a luscious cheese sauce, topped with a perfectly crispy crust that crackles with every bite.
The aroma alone will have everyone gathering around the table, and the first forkful delivers that perfect harmony of creamy, cheesy, and slightly crispy textures. This is the mac and cheese recipe that brings back childhood memories while delivering professional-quality results.
Whether you're feeding a family or craving a comforting solo meal, this version scales beautifully and reheats just as well as it tastes fresh. The one-pan method means less cleanup, and the foolproof technique ensures success every time.
Let’s get started on creating this timeless classic that’s as satisfying as it is delicious.
Ingredients for betty crocker old fashioned macaroni and cheese
Just twelve ingredients transform into nostalgic, golden-crusted mac and cheese perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard size |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium sharpness |
| Milk 🥛 | 2 cups | Whole milk preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Dried Mustard 🌿 | ½ tsp | For tangy balance |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crispiness |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
The cheese is non-negotiable here—sharp cheddar delivers that classic tang, while Parmigiano-Reggiano on top adds depth. For the best results, buy pre-shredded cheddar in the dairy aisle (the kind with anti-caking agents melts smoother). Whole Foods or Trader Joe's carry excellent brands like Cabot or Tillamook that stay sharp without turning rubbery. The elbow macaroni should be standard size—Barilla or De Cecco are reliable choices, and most grocery stores stock them. For the breadcrumbs, panko works best—it's lighter and creates that signature crispy texture, though regular breadcrumbs will work in a pinch.
No sharp cheddar? Monterey Jack at half the amount keeps it creamy, though you'll lose that classic tang. Substituting milk? Heavy cream for half the quantity makes it richer, but whole milk keeps it authentic. The dried mustard might be hard to find—Dijon mustard at half the amount works if you're in a hurry. For the breadcrumb topping, crushed cornflakes or Ritz crackers add crunch without needing extra butter. The butter for the sauce should be cold and cubed—melting it first can make the sauce break. And if you're watching calories, reduce the butter by 2 tbsp and add an extra splash of milk.
This dish reheats beautifully—cover with foil and bake at 350°F for 15 minutes to restore that creamy texture. Store leftovers in an airtight container for up to 4 days in the fridge, though it's best within 2 days for peak freshness. For freezing, portion into single servings before adding the breadcrumb topping—this keeps the crust crispy after reheating. The breadcrumbs can be pre-mixed with the melted butter and Parmesan up to 2 days ahead and stored in the fridge. Just sprinkle on top before baking.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it uses exactly what’s already in my cupboard—no fancy ingredients, just elbow macaroni, sharp cheddar, and a splash of milk. Honestly, I’ve made it three times this month, and each time I’m reminded how little effort it takes to get that rich, velvety sauce.
- Cheesy Gold Standard: That sharp cheddar melted into a roux with butter? It’s the kind of flavor that makes you pause mid-bite. The recipe balances the cheesiness just right—creamy but not greasy, with a subtle flour kick that rounds out the taste. (Yes, even on a Tuesday night.)
- Lunchbox to Leftovers: Between us, this is my go-to for meal prep. Pack it cold for lunches (it reheats like a dream) or serve it warm for a crowd—potlucks, game days, or lazy Sundays. I’ve even turned it into a casserole by adding breadcrumbs on top, and no one ever guesses how simple it started.
- Budget Magic: A box of macaroni, a block of cheese, and a few cents’ worth of butter—this recipe feeds four for under $5. I’ll be real: my college budget still thanks me for teaching me this one. And the best part? Leftovers taste just as good the next day, so I never feel guilty about making extra.
Step-by-step instructions for betty crocker's old fashioned macaroni and cheese
This classic recipe delivers a golden crust and creamy cheese swirls—all in one pan.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt. Once boiling, add the 12 oz elbow macaroni and cook for 9 minutes—just until the pasta is al dente. You'll know it's ready when it floats to the surface and a taste test confirms a slight bite remains in the center.
Drain the pasta in a colander and set it aside. Reserve 1 cup of pasta water—this starchy liquid will help create a smooth, creamy sauce later. Don't rinse the pasta, as the starch helps the cheese cling.
Make the Cheesy Sauce
In the same pot used for boiling the pasta, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty.
Gradually whisk in the 2 cups milk, a little at a time, ensuring no lumps form. Stir in the 2 cups sharp cheddar cheese, 0.5 teaspoon garlic powder, 0.5 teaspoon dried mustard, 0.5 teaspoon black pepper, and 1.5 teaspoons salt. Cook for 3-4 minutes until the cheese is fully melted and the sauce thickens to a smooth consistency. If the sauce is too thick, add 1-2 tablespoons of reserved pasta water to loosen it.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce and stir gently to coat each strand evenly. The mixture should look creamy and well-combined. If the sauce seems too thin, add another splash of pasta water to reach your desired consistency.
Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally. This step ensures the flavors meld together and the pasta absorbs the cheesy goodness. Taste and adjust seasoning if needed—you might need a pinch more salt or pepper to balance the flavors.
Prepare the Crispy Topping
In a small bowl, mix the 0.5 cup breadcrumbs, 0.25 cup parmesan cheese, and 2 tablespoons melted butter until evenly combined. The mixture should look like coarse, wet sand—just moist enough to hold together when pressed.
Spread the breadcrumb mixture evenly over the top of the macaroni and cheese in the pot. Place the pot under the broiler for 2-3 minutes, or until the topping turns golden brown and slightly crispy. Watch closely to avoid burning—you want a golden hue, not charred spots.
Serve Immediately
Remove the pot from the broiler and let it rest for 1-2 minutes before serving. The cheese will continue to melt slightly, creating those signature gooey swirls. Use a spatula to scrape up any cheese that might have stuck to the bottom of the pot.
Serve the macaroni and cheese hot, straight from the pot. The crispy topping contrasts beautifully with the creamy cheese and tender pasta, making every bite a perfect balance of textures and flavors. Enjoy immediately—this dish tastes best fresh out of the oven!
Pro Tips For Making Betty Crocker Old Fashioned Macaroni And Cheese
- Cook pasta al dente: The recipe says "tender," but I’ve learned that means just shy of mushy—test a piece at 2 minutes before the suggested 9. Overcooked noodles turn the sauce into soup, and no one wants that. Drain immediately and give them a quick shake in the colander to stop cooking.
- Grate cheese fresh: Pre-shredded cheddar has anti-caking agents that make the sauce grainy. I used to skip this, but grating sharp cheddar yourself—even if it’s a pain—means a smoother, creamier texture. If you’re short on time, buy block cheese and grate it while the roux cooks.
- Whisk roux aggressively: The recipe calls for a "smooth paste," but I’ve ruined batches by letting the flour and butter sit too long before adding milk. Keep the heat medium and whisk like you’re mad—lumps turn into gluey spots, and no one likes scraping them off later.
- Finish with butter: The recipe might not mention this, but after mixing in the cheese, stir in 1-2 tablespoons of cold butter at the end. It coats the noodles, making them glossy and rich—like a lazy person’s broiler finish. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Classic Side Dishes
Nothing complements this creamy mac and cheese better than a simple green salad with a tangy vinaigrette. I toss 4 cups mixed greens (romaine, spinach, and arugula) with 2 tbsp olive oil, 1 tbsp apple cider vinegar, ½ tsp Dijon mustard, and a pinch of salt.
The crisp, fresh flavors cut through the richness beautifully. 🥗
For a heartier option, serve with crusty garlic bread. Use a baguette or Italian loaf, brush with melted butter, sprinkle with garlic powder and dried parsley, then toast in the oven at 375°F for 8-10 minutes.
The buttery, crispy bread soaks up any leftover cheese sauce.
Protein Additions
Add grilled chicken breast for a balanced meal. Season 2 boneless, skinless chicken breasts with salt, pepper, and smoked paprika, then grill or pan-sear for 6-7 minutes per side until reaching 165°F internal temperature. Slice and serve alongside the mac and cheese for a protein boost.
For a vegetarian option, top with crispy roasted chickpeas. Toss 1 cup cooked chickpeas with 1 tbsp olive oil, ½ tsp cumin, and ¼ tsp cayenne, then roast at 400°F for 20-25 minutes until golden. The nutty crunch adds texture and plant-based protein.
Beverage Pairings
A chilled glass of milk is the ultimate classic pairing—it’s nostalgic and enhances the cheesy flavors without overpowering them. For something lighter, try sparkling apple cider or ginger ale to balance the richness with a touch of effervescence.
For adults, a light red wine like Pinot Noir or Merlot complements the dish beautifully. The medium body and subtle fruit notes harmonize with the cheddar and breadcrumb topping. Avoid heavy, oaky wines that could clash with the creamy texture.
Sweet Finishes
Drizzle with honey or maple syrup for a sweet contrast—just 1 tsp per serving adds a subtle caramel note. I also love adding a sprinkle of crushed peppermint candies (like Andes mints) for a fun, unexpected twist that kids and adults adore.
For a more sophisticated touch, serve with vanilla ice cream on the side. The cold, creamy dessert balances the warm, cheesy main dish perfectly. A few drops of vanilla extract in the ice cream elevate it to restaurant-quality level. 🍦
Nutrition facts
Frequently asked questions
Why does the recipe call for elbow macaroni instead of penne?
The elbow shape is traditional for this dish because it holds the cheese sauce better than penne or other shapes. The nooks and crannies trap the creamy sauce, creating those signature gooey pockets. Plus, elbows cook faster than penne, so you get perfectly al dente pasta in just 9 minutes.
Can I make this mac and cheese ahead of time?
Yes! Assemble the dish up to 2 days ahead and refrigerate. When ready to serve, cover with foil and bake at 350°F for 20-25 minutes to restore creaminess. For the best texture, skip adding the breadcrumb topping until right before baking—this keeps it crispy.
What's the secret to getting that perfect golden crust?
The golden crust comes from three things: panko breadcrumbs (they're lighter than regular), melted butter in the topping (not oil), and broiling for just 2-3 minutes. Keep an eye on it—golden brown is perfect, while charred means it's overdone. The key is even distribution of the topping before broiling.
Can I substitute sharp cheddar with another cheese?
For the best flavor, stick with sharp cheddar, but you can substitute Monterey Jack (use half the amount for milder taste) or Gruyère (adds nutty depth). Avoid pre-shredded cheeses with anti-caking agents—they don't melt as smoothly. If you're dairy-free, try nutritional yeast or cashew cream for a cheesy flavor.
Why did my mac and cheese turn out too thick?
This usually happens when the sauce doesn't get enough liquid. Stir in 1-2 tablespoons of reserved pasta water to loosen it, or add a splash of milk. If it's still too thick after combining with pasta, reduce the heat and simmer for 5 minutes to let the starches absorb. The sauce should coat the back of a spoon but still be pourable.