September 30, 2026

Classic Farmhouse Macaroni and Cheese

For as long as I can remember, this is what I have made for my family on Halloween.

Candy, costumes and trick-or-treating are a fun part of the evening, but so is the macaroni and cheese bubbling away in my kitchen. It is one of those family traditions that wasn’t necessarily declared a tradition at the beginning. I simply made it year after year, until eventually Halloween without macaroni and cheese would have felt like something was missing.

This recipe has actually been here on North Ridge Farm since 2018, tucked into the bottom of an old-school type of blog. It was time to freshen up the photos and republish the recipe. After all these years of making it for my own family, it deserved a proper place of its own.

My Classic Farmhouse Macaroni and Cheese is made entirely from scratch with a simple butter-and-flour roux, whole milk, sharp cheddar and Colby Jack or Gruyère cheese. A layer of crushed buttery crackers goes over the top before the whole thing is baked until hot, bubbly and golden. This is as no-fuss as it gets; the sauce is made in the time it takes to cook the pasta. It couldn’t be simpler.

Nothing fancy. Just really good, old-fashioned macaroni and cheese.

A Macaroni & Cheese Recipe with a Little History

The original inspiration for this recipe came from Tasha Tudor, which seems fitting for a dish that has become such a long-held tradition in our home.

Over the years it has been adapted, and is now our macaroni and cheese. I know how it should look when the sauce is ready. I know how much cheese feels right. And I know that come Halloween, this is what we’re having for dinner.

There is something wonderfully practical about it for that particular night, too. Halloween supper doesn’t need to compete for anyone’s attention. I want something warm and substantial that can be made in one big baking dish and spooned onto plates before the evening gets underway.

Of course, there is absolutely no reason to wait for October 31st to make it. This is everyday cooking at its best, and it’s just as welcome for a Sunday dinner, alongside a ham, on a holiday table, or on a cozy winter evening.

What Makes This Farmhouse Macaroni and Cheese So Good

The cheese sauce begins the old-fashioned way, with butter and flour cooked together before whole milk is gradually whisked in. Once the sauce has thickened, sharp cheddar and Colby jack OR Gruyère are stirred in until melted.

And then there is the topping.

Instead of breadcrumbs, I use crushed buttery crackers mixed with melted butter. They bake into a crisp, golden layer over the softer macaroni underneath, and I wouldn’t make it without them.

A Few Tips Before You Begin

Cook the macaroni just until tender. Remember that it is going into the oven afterward, so there’s no need to cook the pasta beyond that point.
Grate the cheese yourself. It takes only a few minutes to grate your own and melts much more nicely into a homemade cheese sauce than packaged pre-shredded cheese.
Add the milk slowly. Once you’ve made your roux, gradually whisking in the milk will help you get a nice smooth sauce.
Taste before you assemble. Cheese varies quite a bit in saltiness, so taste your sauce and season with salt and freshly ground pepper accordingly.
Don’t bake it to death. Everything in the dish is already cooked. We’re looking for hot and bubbling with a beautifully golden cracker topping.

Can I Make Macaroni and Cheese Ahead of Time?

Yes. You can assemble the macaroni and cheese earlier in the day, cover it and keep it refrigerated until you’re ready to bake.

If I’m making it ahead, I prefer to wait and add the crushed cracker topping just before it goes into the oven. That keeps the crackers from absorbing moisture while the dish sits.

You may need to add a little extra baking time if the macaroni and cheese is going into the oven cold from the refrigerator.

What to Serve with Farmhouse Macaroni and Cheese

This can certainly be supper all by itself with a green salad or vegetables alongside it. It also makes a wonderful side dish for ham, roast chicken, meatloaf or pork. And for dessert? Our Pumpkin Spice Bars with Cream Cheese Frosting or Applesauce Spice Cake with Caramel Glaze are both perfect choices for us.

In our house, this is Halloween dinner. Trick or treating candy aside, it’s always nice to have a little homemade sweet treat on hand. Maybe that’s why I’ll always associate a bubbling pan of macaroni and cheese with late October, the house warm against the cold outside, and everyone coming and going through the kitchen as the evening gets underway. Family traditions truly are as simple as that.