Nothing beats a classic….and good old fashioned  Classic Macaroni and Cheese is a favorite on chilly evenings! We love coming home to this creamy, hearty macaroni and cheese after a weekend away.

I’ve had this Classic Macaroni and Cheese recipe since my daughter was about two years old. As a young stay at home mom, my recipe collection came from family recipe cards and a few Southern Living cookbooks. (Oh yes, this was in the dark ages before Pinterest!). I found it on the back of a Mueller’s pasta box. That’s right. It’s made on the stove-top then finishes in the oven. You could also add a bread crumb topping if you wish. Over the years I have tried many other macaroni and cheese versions (you know, the ones with eggs!) but I kept coming back to this recipe. It’s always comes out rich, creamy and full of flavor! Why complicate a good thing?

By the way, if you do not have a 6 quart enameled cast iron Dutch oven, I highly recommend adding one for your kitchen! You can see one similar to mine here. 

Classic Macaroni and Cheese doubles easily. It’s perfect for serving a crowd- everyone LOVES mac & cheese! Make it for a youth group, large family gatherings or a scout night! I like to make a big batch if we have a watch party for a baseball or football game. It’s a hearty staple dish that balances out spicy wings and meatballs. Top off your meal with Mrs. Stewart’s Chocolate Cake!

Round out your menu with a big, fresh & green salad! We recommend this Mandarin Orange Salad with Romaine and Iceberg Lettuce. 

Take it to the tailgate tip: Classic Macaroni and Cheese is the PERFECT DISH to take a friend’s Super Bowl watch party! Kids always gravitate to mac and cheese and adults love it too! Psst:  Make it ahead of the party and bake it right before you go. Or, once it is mixed on the stove top cover the macaroni and cheese and bake it at your friend’s home. It smells divine as it finishes cooking in the oven – big added bonus!

Classic Macaroni and Cheese

A traditional, creamy macaroni and cheese.

Print Recipe Pin Recipe

Course Main Dish

Cuisine American

Servings 6 people

Ingredients

  

• 8 ounces elbow macaroni
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• pinch pepper
• 1/2 teaspoon dry mustard
• 2 tablespoons salted butter
• 3 cups milk
• 2 cups Cheddar cheese, shredded

Instructions

 

• Preheat oven to 375. Spray a 2 quart casserole dish with nonstick spray. Set aside.
• Cook pasta according to package directions until al dente. Drain pasta and set aside. (Remember, we will be baking the pasta so you want it to come out of the water a little firm!)
• Pour milk into a medium saucepan over medium heat. Add the dry mustard, salt, pepper, cornstarch. Stir constantly while adding the butter. Bring the mixture to a boil for 1 minute over medium-high heat.
• Remove mixture from heat and stir in cheese. Stir until thoroughly mixed. Fold in cooked elbow noodles and stir. Pour into prepared 2 quart casserole dish. Bake uncovered for 25 minutes.

Notes

Hi there! Photos and content are copyright protected. Please obtain prior written permission before using my photos. If you wish to use this recipe and tailgate with us, that’s great! Sharing is caring! However, please rewrite the recipe in your own words and link back to the source here at Totally Tailgates. Go Team! 

Mandarin Orange Salad with Romaine and Iceberg Lettuce

Hot Taco Dip for Football Parties

Let’s Tailgate! Join me on Pinterest & Facebook!
See ya there! xoxo, Heather