---
title: Old-Fashioned Baked Macaroni and Cheese
author: Family Recipe Box
servings: 6
prep_time: 15m
cook_time: 70m
tags:
  - dinner
  - pasta
  - cheese
  - casserole
  - comfort-food
  - family-favorite
source: Family Recipe Box (mac and cheese.docx)
---

Generously salt a #large pot{} of water and bring to a boil. Add @large elbow macaroni or cavatappi{2.5%cups} (spirally cheese-holding noodles) and cook until tender, then drain thoroughly.

While pasta cooks, measure out @butter{3%tbsp} (about half a stick) and set aside.

Grate @cheese extravaganza (cheddar, Monterey Jack, plus gouda, asiago, manchego, or fontina){1%lb} (aim for 50-65% cheddar and jack, filling the rest with gouda, asiago, manchego, or fontina; do not go light!). Keep cheese cold for easier tossing.

In a measuring cup, whisk @whole milk{1%cup} with cracked @egg{1}.

Add the drained hot noodles back to the warm pot and stir in the butter until melted.

Toss the buttery noodles with the cold grated cheese mixture until distributed (do not over-stir to avoid clumping).

Stir in the whisked egg and milk mixture until evenly combined.

Transfer everything into a greased #covered casserole dish{}.

Cover dish and bake at 350°F (175°C) for ~bake covered{1%hour}.

While baking, grate a generous amount of fresh @Parmesan cheese{1/2%cup}.

At the 1-hour mark, remove the cover and generously murder the top with parmesan.

Return uncovered to oven and bake for ~bake uncovered{5%to 10%minutes} until golden and bubbling.

Let rest for ~rest{5%minutes} before enjoying.