Old Fashioned Mac and Cheese
This Old Fashioned Mac and Cheese is made with a rich, creamy cheese sauce, buttery saltines, and savory diced ham. It’s a nostalgic comfort food that’s perfect for busy nights or to freeze and enjoy later!
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.
Nutrition
Serving: 1cupCalories: 439kcalCarbohydrates: 32gProtein: 19gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 76mgSodium: 575mgPotassium: 187mgFiber: 1gSugar: 3gVitamin A: 701IUVitamin C: 0.1mgCalcium: 380mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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