Creamy Old-School Mac and Cheese

This recipe brings back the charm of classic, old-fashioned comfort cooking, simple ingredients, slow stovetop simmering, and a rich cheese sauce made from scratch. Inspired by early American home kitchens, this mac and cheese cooks the pasta directly in milk for an ultra-creamy texture you don’t usually get from modern shortcuts. With butter, cheddar, warm spices, and a crisp breadcrumb topping, it’s a timeless dish that feels both nostalgic and indulgent, perfect for family dinners or cozy nights in.

Ingredients

• 4 cups whole milk

• 1/2 pound elbow macaroni pasta (2 to 2 1/2 cups)

• 4 tablespoons butter

• 2 cups packed, grated cheddar cheese (about 1/2 pound)

• Freshly ground black pepper

• Nutmeg

• 1/4 to 1/3 cup breadcrumbs

• Cayenne (optional)

Method

1. Cook the macaroni in milk:  

   Heat the milk in a large saucepan until steaming. Stir in the dry macaroni pasta. Let it come to a boil, reduce the heat to a simmer. Pay attention while the macaroni is cooking in the milk, as the milk may foam up and boil over if it gets too hot. Cook the macaroni for 15 minutes or until done. The macaroni should absorb almost all of the milk.

2. Preheat oven to 400°F.  

3. Make the sauce with butter, cheese, and spices:  

   As soon as the macaroni is almost done, melt the butter in a separate saucepan. Stir in the grated cheese, black pepper to taste, and a pinch of freshly grated nutmeg.

4. Mix the sauce and cooked macaroni:  

   Once the cheese has melted, pour the sauce into the macaroni and milk mixture and stir to combine. Taste and add salt if needed.

5. Top with breadcrumbs and bake:  

   Place macaroni and cheese mixture into a baking dish. Sprinkle the top with breadcrumbs. Sprinkle lightly with cayenne (if using). Bake in a 400°F oven for 20 minutes or until the top is lightly browned.

[Source: https://www.simplyrecipes.com/recipes/civil_war_macaroni_and_cheese/]