Indulge in the comforting nostalgia of Old Fashioned Baked Macaroni and Cheese. This crowd-pleasing classic combines tender elbow macaroni with a rich, creamy homemade cheese sauce for a deliciously creamy texture. It's an easy-to-follow recipe that brings back the simple joy of home cooking. Step-by-step photos and tips are included!
Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish.
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain.
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While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook for 2 to 3 minutes, until it starts to brown.
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Add about a half cup of the milk and whisk until incorporated. Add the remaining milk slowly, whisking to combine. Add the salt, mustard powder, black pepper, and cayenne pepper.
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Cook, whisking often, until the mixture starts to thicken. Reduce the heat to low and add 8 ounces of the cheddar, American cheese, and Swiss cheese. Stir until the cheese melts.
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Toss the cooked pasta with the cheese sauce. Transfer to the prepared baking dish and top with the remaining cheddar cheese.
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Spray a piece of foil with cooking spray, and place the sprayed side down on top of the casserole dish.
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Bake for 30 minutes, and then remove the foil. Cook for another 15 minutes. Allow to cool for 10 minutes before serving.
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