Old Fashioned
Macaroni And Cheese

The first Old Fashioned Macaroni And Cheese recipe has been in our family over 30 years.

It makes a delicious casserole made with shredded cheddar cheese, cream of mushrooms soup and topped with buttered Ritz Crackers crumbs then baked in the oven.

The second dish is a Classic Mac and Cheese Recipe made with a creamy sauce of grated cheese and buttermilk cooked on top of the stove.

It is then baked until bubbly and browned to perfection.

The second recipe is our family's favorite.

Children seem to like it best.

Old Fashioned
Macaroni and Cheese Recipe

  • 8 oz. macaroni, cooked per package directions

  • 1 can cream of mushroom soup, undiluted

  • 1 (4 oz. jar) chopped Pimento

  • 1 teaspoon minced onion

  • 1/4 teaspoon black pepper

  • 1 lb. sharp cheddar cheese, shredded

  • 1/2 cup Ritz Cracker crumbs

  • 2 tablespoons melted butter

Drain cooked macaroni and place in a baking casserole dish.

Stir in other ingredients, except crumbs and butter into dish and mix well.

Mix cracker crumbs and butter together.

Sprinkle evenly over top.

Bake in a preheated oven 350F. for 30-40 minutes until lightly brown.

Serve warm.

The following old fashioned Macaroni And Cheese Recipe was developed when I wanted that distinctive old-fashioned flavor of pure cheese.

It took a few trials and errors to find what ingredient gave it that perfect taste that I remembered so long ago.

When I realized it was buttermilk, it took more testing to get the exact amount, not too tart, with lots of cheese flavor to suit everyone in the family.

This is a delicious, quick and easy recipe with few ingredients.

Creamy Macaroni And Cheese With Buttermilk

  • 3 quarts water

  • 1 teaspoon salt

  • 8 oz. uncooked macaroni

  • 2 teaspoons flour

  • 1 1/2 cups milk

  • 1/4 cup buttermilk

  • 1 lb. sharp cheddar cheese, grated

Bring water to boil in saucepan.

Add salt.

Then stir in macaroni slowly.

Helps to keep it from clumping together as it cooks.

Bring to boil again and cook about 15 minutes until it is almost as done as you like it.


Place into a 2 quart baking dish.

Set aside.

Place flour into saucepan.

Stir in 1/4 cup milk until flour is smooth.

Stir in remaining milk and buttermilk.

Add cheese and heat on low heat until cheese is melted.

Remove from heat and pour over macaroni in dish.

Stir with a fork to evenly distribute sauce.

Place in oven preheated to 350F.

Bake for 25-30 minutes until lightly browned.

Remove from oven and cool slightly before serving.

Macaroni And Cheese Puff

  • 1/2 cup small elbow macaroni, uncooked

  • 1 1/2 cups hot milk

  • 1 cup soft bread crumbs, unseasoned

  • 2 cups (1/2 pound) shredded sharp cheese

  • 3 large egg yolks, beaten

  • 3 tablespoons melted butter

  • 1 tablespoon grated onion

  • 1/2 teaspoon salt

  • 3 large unbeaten egg whites

  • 1/4 teaspoon cream of tartar

Cook macaroni in boiling water according to instructions on package.

Pour hot milk over bread crumbs.

Reserve 1/2 cup of the cheese; add remaining 1 1/2 cup cheese to the milk mixture.

Cover and let stand until the cheese melts.

Then add the macaroni, egg yolks, butter, onion and salt. 

Beat egg yolks with the cream of tarter until stiff, but not dry.

Fold into the macaroni mixture.

Pour into an ungreased 13" x 9" x 2" baking pan. 

Bake at preheated, 325F. oven for 50 minutes or until set.

Top with the reserved cheese.

Return to the oven just until cheese melts.

Serve hot.

History Of Macaroni And Cheese

A Pasta And Cheese casserole recipe was recorded in the 1300s, in a medieval English cook book, The Form Of Cury.  

The third President Of The United States, Thomas Jefferson, encountered macaroni in Paris and brought the recipe back to America.

A recipe for Macaroni And Cheese appeared in an 1824 Cook Book, The Virginia Housewife, written by Mary Randolph

Her recipe was simple. It had only three ingredients; macaroni, cheese and butter, layered together and cooked in a hot oven.

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Return to Pasta Recipes


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