Go Back
Classic farmhouse macaroni and cheese with cheddar, Gruyère, and a buttery cracker topping

Classic Farmhouse Macaroni and Cheese

For many years, ours was the home where other kids congregated for an evening of trick-or-treating. I always started them off with a hearty meal, and this macaroni and cheese was usually on the menu!
This recipe makes one 9x13-inch pan and serves 8–10. You can cut the recipe in half for an 8x8-inch pan.
Print Recipe Pin Recipe

Ingredients
  

  • 4 cups elbow macaroni, uncooked
  • 12 tablespoons butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Gruyère or Colby Jack cheese, shredded
  • Salt and pepper to taste, season it well!
  • 1 sleeve buttery round crackers, crushed

Method
 

  1. Preheat oven to 350°F. Butter a 9x13-inch casserole dish.
  2. Cook the macaroni in boiling, salted water until al dente. Drain. While the pasta is cooking, prepare the cheese sauce.
  3. In a large saucepan, melt 8 tablespoons of the butter. Whisk in the flour and cook for a few minutes, stirring frequently, until lightly browned.
  4. Slowly whisk in the milk. Continue cooking and whisking until the sauce has thickened.
  5. Add the shredded cheese and stir until melted and smooth. Season well with salt and pepper to taste.
  6. Place the drained macaroni in the prepared casserole dish. Pour the cheese sauce over the macaroni and gently stir to combine.
  7. Melt the remaining 4 tablespoons butter and combine with the crushed crackers. Sprinkle evenly over the macaroni and cheese.
  8. Bake for 20–25 minutes, until hot, bubbly, and lightly browned on top.