Classic baked Macaroni and Cheese

Original Post:


1lb box elbow pasta

2 tablespoon salt (for boiling water)

4 tablespoon butter

3 tablespoon flour

3-4 cups evaporated milk/cream or whole milk

1 medium/small onion

1 garlic clove

3 cups Kerrygold vintage cheddar (any aged cheddar)

1 cup mozzarella

1 cup pepper jack

2 cup smoked Gouda

1 tablespoon smoked salt

1 teaspoon black pepper


  • Preheat oven to 400 degrees
  • Set a pot of water and salt to boil
  • Add the pasta and cook for 11 minutes
  • Strain in a colander and wash with cold water until the pasta is no longer hot
  • Blend the onion, garlic and milk together
  • Place the pot back on the stove over medium heat and melt the butter
  • Add the flour to the butter and cook for a minute do not burn
  • Add the onion/milk mixture  to the butter and flour mixture stir for a while it will get thick very quickly
  • As soon as it gets thick add the cheese (reserving some for the topping)
  • Once all the cheeses have melted and the sauce is a creamy consistency add the pasta stir until all the elbows are fully coated
  • Pour into a baking dish, sprinkle the top with the remaining cheese
  • Bake until the top is golden brown and crispy

Greedy tips:

  • You can use regular salt if you don't have smoked salt. 
  • Make sure not to over cook the pasta. 11 minutes maximum so you have nice chewy pieces. 
  • For the record you don't have to grease the baking dish for macaroni and cheese. Remember this dish is full of butter, milk and cheese there is enough fat in there that it will grease the baking pan itself.  I never grease my pan and my mac and cheese never stick. 
  • Also if you use skim milk or any type of watered down milk product your cheese sauce may not thicken up as easily if you use four cups. So use 2 to 3 cups  of milk and you may have to add an extra teaspoon of flour to the butter as well.