There are countless ways to enjoy mac and cheese—whether it’s baked until golden, loaded with veggies, or simply made on the stovetop. But nothing beats a classic, old-fashioned version that’s rich, creamy, and hits all the right notes of comfort and nostalgia.
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This recipe for Old Fashioned Mac and Cheese is my go-to comfort food. Made with simple ingredients, a creamy cheese sauce, and just the right amount of crunch from buttery crushed saltines, it’s everything you want in a meal. The diced ham adds a touch of savory flavor that makes it even heartier. It’s the kind of dish that feels like a warm hug, perfect for any occasion.
The best part? You can prep it ahead of time, making it ideal for busy nights or when you just need something easy and satisfying.
History
Mac and Cheese has been made and eaten for centuries. Its origins can be traced back to 13th-century Italy, where pasta and cheese were first combined in simple recipes. By the 18th century, macaroni and cheese made its way to the United States, thanks to Thomas Jefferson, who encountered the dish during his travels in Europe. Jefferson was so taken with it that he served it at a state dinner, introducing mac and cheese to American palates. Fast forward to the 1930s, when the first boxed versions of mac and cheese appeared during the Great Depression, offering an affordable, satisfying meal for families.
Ingredients
- Dry macaroni pasta
- Grated cheese – See my notes below.
- Milk
- Ham
- Butter
- Flour
- Onion powder
- Garlic powder
- Ground mustard
- Saltines
How To Make Old Fashioned Mac and Cheese
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the pasta according to the package directions, but cook it about 2 minutes less so it stays al dente. Drain and rinse under cold water to stop the cooking. I like using a mesh strainer with a built-in bowl to catch the pasta and water easily.
Melt ¼ cup of butter in a skillet or medium saucepan. Sprinkle in the flour and whisk with a spring-loaded silicone whisk to form a smooth roux. Cook for 1 minute over medium heat, then turn off the heat.
Heat the milk separately in the microwave or another small saucepan. Slowly stream the milk into the butter and flour mixture while whisking continuously. This prevents lumps and keeps the sauce silky.
Return the heat to medium and cook, stirring often, until the sauce thickens and starts to bubble. Add onion powder, garlic powder, and mustard powder, whisking to combine.
Turn off the heat and fold in the cheese until just melted. Remember, don’t boil the cheese! Taste and adjust seasoning with salt and pepper as needed.
In a large mixing bowl, combine the pasta, cheese sauce, and diced ham. I like using a flat-edged silicone spatula to fold everything together gently so every noodle is coated. Transfer the mixture to your prepared baking dish.
For the topping, crush the saltines into small pieces and melt the remaining butter. Toss the crackers with the butter using a mini mixing spoon so each piece is coated, then sprinkle evenly over the mac and cheese.
Bake uncovered in a preheated 375°F oven for about 30 minutes, until bubbly and golden on top. I like using an oven thermometer with a timer to make sure it comes out perfectly every time.
Serve warm and enjoy this classic, creamy mac and cheese that’s cheesy, comforting, and utterly irresistible.
Chef Jenn’s Tips
- You can assemble the dish up until baking and pop it into the fridge until ready to bake. Just add cooking time if it’s fridge cold.
- I like using a combo of grated sharp cheddar and creamy gouda or mozzarella. Don’t use pre-shredded cheese because the cellulose they toss the cheese with will make your sauce grainy.
- Can freeze the mac and cheese before or after baking, but reheat it slowly in the oven for the best results.
Make It A Meal
This Old Fashioned Mac and Cheese is a hearty dish all on its own, but you can serve it with a simple green salad or roasted veggies to add some freshness. Want to make it extra special? Pair it with a side of garlic bread for a real comfort food feast.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until warmed through. If freezing, wrap tightly in foil and store for up to 3 months. Let thaw in the fridge overnight before reheating.
Old Fashioned Mac and Cheese
Ingredients
- 10 ounces dry macaroni pasta
- 3 cups grated cheese see my notes below
- 2 cups milk whole milk for the creamiest mac and cheese
- 1 cup ham diced
- ¼ cup butter plus 2 tablespoons
- 3 tablespoons flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground mustard
- ½ sleeve saltines
Instructions
- Cook the pasta according to the package directions, but cook about 2 minutes less so they’re quite al dente. Drain and rinse under cold water to stop the cooking.
- Melt ¼ cup of butter in a skillet or saucepan and then add the flour. Whisk well to blend and cook over medium heat for 1 minute. Turn off the heat.
- Heat the milk in the microwave or another saucepan.
- Stream the milk into the butter and flour slowly, all while whisking, to avoid lumps.
- Turn the heat back to medium and cook until thick and starting to boil. Stir often to keep it from burning on the bottom of the pot.
- Add the onion powder, garlic powder, and mustard powder. Whisk to combine.
- Turn off the heat and add the cheese. Mix until just melted. Don’t boil the cheese. Adjust the seasoning by adding salt and pepper as desired.
- Combine the cheese sauce, pasta, and diced ham in a large bowl, then transfer it to your baking dish.
- Crush the saltines so they’re in small pieces and melt the remaining butter. Toss the saltines with the butter and sprinkle that over the top of the mac and cheese.
- Bake uncovered in a preheated 375°F oven for about 30 minutes or until bubbly and golden on top.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- You can assemble the dish up until baking and pop it into the fridge until ready to bake. Just add cooking time if it’s fridge cold.
- I like using a combo of grated sharp cheddar and creamy gouda or mozzarella. Don’t use pre-shredded cheese because the cellulose they toss the cheese with will make your sauce grainy.
- Can freeze the mac and cheese before or after baking, but reheat it slowly in the oven for the best results.