Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) elbow macaroni
- 4 Tbsp unsalted butter
- 4 Tbsp all-purpose flour
- 3 cups whole milk
- 3 cups (12 oz) freshly shredded sharp cheddar cheese
- 1 cup (4 oz) shredded Colby or Colby Jack cheese
- 2 large eggs
- 1 1/2 tsp kosher salt (plus more for pasta water)
- 1/2 tsp dry mustard powder
- 1/2 tsp garlic powder (optional)
- 1/4 tsp paprika
- 1/4 tsp freshly ground black pepper
- Butter or oil for greasing the baking dish
Do This
- 1. Heat oven to 350°F (175°C). Generously butter a 2 1/2–3 qt baking dish. Boil macaroni in well-salted water until just shy of al dente; drain.
- 2. Make a roux: melt butter in a saucepan, whisk in flour, and cook 1–2 minutes.
- 3. Slowly whisk in milk; simmer 5–7 minutes until thick and smooth. Season with salt, mustard, garlic powder, paprika, and pepper.
- 4. Off heat, stir in 3 cups shredded cheese (reserving 1 cup for topping) until melted.
- 5. Lightly beat eggs in a bowl; whisk in a ladle of hot cheese sauce to temper, then whisk egg mixture back into the sauce.
- 6. Combine cooked macaroni and cheese sauce; spread in baking dish and top with remaining cheese.
- 7. Bake 20–25 minutes until bubbling, then broil 2–4 minutes until golden and blistered. Rest 10 minutes before serving.
Why You’ll Love This Recipe
- Classic Amish-style comfort: simple pantry ingredients baked into a cozy, family-style casserole.
- Ultra-creamy interior with a custardy, cheesy sauce that clings to every piece of pasta.
- Deeply golden, bubbly top thanks to a quick finish under the broiler.
- Perfect for potlucks, Sunday dinners, or any time you want a reliable crowd-pleaser.
Grocery List
- Produce: Fresh parsley, chives, or green onions for garnish (optional).
- Dairy: Whole milk, unsalted butter, sharp cheddar cheese (block, not pre-shredded), Colby or Colby Jack cheese, large eggs.
- Pantry: Elbow macaroni, all-purpose flour, kosher salt, black pepper, dry mustard powder, garlic powder, paprika, nonstick spray or oil for greasing.
Full Ingredients
For the Macaroni and Cheese Base
- 12 oz (340 g) elbow macaroni (or other short pasta such as shells or cavatappi)
- Kosher salt, for the pasta water
- Butter or neutral oil, for greasing the baking dish
For the Creamy Amish-Style Cheese Sauce
- 4 Tbsp (55 g) unsalted butter
- 4 Tbsp (30 g) all-purpose flour
- 3 cups (710 ml) whole milk, at room temperature if possible
- 1 1/2 tsp kosher salt (Diamond Crystal; use about 1 tsp if using a denser salt)
- 1/2 tsp dry mustard powder
- 1/2 tsp garlic powder (optional but tasty)
- 1/4 tsp sweet paprika
- 1/4 tsp freshly ground black pepper
- Pinch of ground nutmeg (optional, for warmth)
For the Cheese and Eggs
- 3 cups (about 12 oz / 340 g) freshly shredded sharp cheddar cheese
- 1 cup (about 4 oz / 115 g) shredded Colby or Colby Jack cheese
- 2 large eggs, at room temperature if possible
For Serving (Optional)
- Chopped fresh parsley, chives, or green onions
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the baking dish
Set your oven rack in the center position and preheat the oven to 350°F (175°C). Lightly grease a 2 1/2–3 quart baking dish (such as a 9×13-inch pan or similar casserole dish) with butter or oil. This will keep the macaroni and cheese from sticking and help the edges get nicely browned and flavorful.
Step 2: Cook the macaroni just until al dente
Bring a large pot of water to a rolling boil. Add a generous handful of kosher salt (about 1–2 tablespoons; it should taste pleasantly salty like the sea). Stir in the elbow macaroni and cook according to package directions, but reduce the time by about 1–2 minutes so the pasta is just shy of al dente. It will finish cooking in the oven.
Drain the macaroni well and set aside. Do not rinse; the starch helps the sauce cling to the pasta. If you need to hold it for more than a few minutes, toss with a teaspoon of butter or oil to prevent sticking.
Step 3: Make a simple roux
In a medium saucepan (3–4 quart size), melt the 4 tablespoons of unsalted butter over medium heat. Once melted and foamy, sprinkle in the 4 tablespoons of flour while whisking constantly. Cook this butter-flour mixture (the roux) for 1–2 minutes, whisking, until it bubbles gently and smells slightly nutty. It should stay pale blond; do not let it brown. This step cooks out the raw flour taste and will thicken your sauce.
Step 4: Turn the roux into a creamy sauce and add cheese
Slowly pour in the 3 cups of whole milk, a little at a time, whisking constantly to avoid lumps. Once all the milk is added, bring the mixture to a gentle simmer over medium heat, stirring frequently. Cook for 5–7 minutes until the sauce is smooth and thick enough to coat the back of a spoon.
Stir in the salt, dry mustard, garlic powder (if using), paprika, black pepper, and a pinch of nutmeg. Taste and adjust the seasoning now; the sauce should be well-seasoned and flavorful.
Turn off the heat. Add 3 cups of the shredded cheese (a mix of cheddar and Colby if you like), a handful at a time, stirring after each addition until completely melted and smooth. Reserve the remaining 1 cup of cheese for the topping.
Step 5: Temper the eggs and combine with the pasta
In a medium bowl, lightly beat the 2 eggs with a fork. To prevent scrambling, you need to temper them: ladle about 1/2 cup of the hot cheese sauce into the eggs while whisking constantly. Repeat with another 1/2 cup, whisking until the mixture is smooth and slightly thickened. Then pour the egg mixture back into the saucepan of cheese sauce, whisking until fully combined. This gives the finished casserole its classic, slightly custardy Amish texture while staying creamy.
Place the drained macaroni in a large mixing bowl or directly in the greased baking dish if it is roomy enough to stir. Pour the warm cheese sauce over the pasta and gently fold until every piece is well coated.
Step 6: Assemble and bake the casserole
Transfer the cheesy macaroni (if not already in it) into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. For a little extra color, you can dust the top lightly with a pinch more paprika or black pepper.
Bake, uncovered, in the preheated 350°F (175°C) oven for 20–25 minutes, until the edges are bubbling and the casserole is just set in the center. The cheese on top will be melted but not yet deeply browned.
Step 7: Broil until golden and let it rest
Switch the oven to broil (high, if your oven has settings) and move the baking dish to the upper-middle rack. Broil for 2–4 minutes, watching closely, until the top is richly golden, with little browned spots and bubbling cheese. Do not walk away during this step; it can go from perfect to burnt quickly.
Remove the dish from the oven and let the macaroni and cheese rest for about 10 minutes. This short rest allows the sauce to thicken slightly, so you get neat, creamy scoops instead of a runny casserole. Sprinkle with chopped parsley, chives, or green onions if you like, then serve warm.
Pro Tips
- Grate your own cheese: Pre-shredded cheese is coated with anti-caking agents that can make sauces grainy. Using freshly shredded blocks melts more smoothly.
- Do not overcook the pasta: Slightly undercooked macaroni is key. It will finish cooking in the oven and stay pleasantly firm instead of mushy.
- Control the thickness: If the sauce seems too thick before adding cheese, whisk in a splash more milk. If it is too thin, simmer it another minute or two until it clings to a spoon.
- Watch the broiler: Broilers vary dramatically. Start checking at 2 minutes and remove the dish as soon as the top is evenly browned and sizzling.
- Let it rest before serving: That 10-minute rest is not just for safety; it helps the custardy sauce set slightly without losing its creaminess.
Variations
- Buttery cracker topping: For extra crunch, mix 1 cup crushed butter crackers (like Ritz) with 2 tablespoons melted butter and sprinkle over the cheese before baking. Broil as directed for a crisp, golden crust.
- Smoky farmhouse mac: Replace 1 cup of the cheddar with smoked cheddar or smoked gouda, and add a pinch of smoked paprika along with the regular paprika.
- Ham and peas: Stir 1 1/2 cups diced cooked ham and 1 cup thawed frozen peas into the pasta before adding the cheese sauce for a full one-pan meal.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave with a splash of milk, or cover the whole casserole with foil and warm in a 325°F (165°C) oven until hot throughout (about 20–25 minutes). For make-ahead, you can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake at 350°F (175°C) until bubbling (you may need an extra 5–10 minutes since it is starting cold) and finish under the broiler as directed. Freezing is possible but may slightly change the texture; if freezing, wrap tightly and consume within 1–2 months, thawing overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values for 1 of 6 servings: about 650 calories; 30 g protein; 30 g fat; 55 g carbohydrates; 2 g fiber; 9 g saturated fat; 900 mg sodium. Actual values will vary based on exact ingredients and portion sizes.
