Classic Baked Mac and Cheese
This timeless comfort food combines tender elbow macaroni with a rich, velvety cheese sauce that gets beautifully golden and bubbly in the oven. The magic happens in three simple stages: a silky béchamel sauce, generous amounts of sharp cheddar, and a crispy, buttery top that adds the perfect textural contrast to the creamy interior. Unlike stovetop versions that can turn gluey or boxed mixes that lack depth, this baked approach creates layers of flavor and a texture that keeps everyone coming back for seconds.
Equipment
- Large pot for boiling pasta
- Heavy-bottomed saucepan or Dutch oven - For making the cheese sauce
- Whisk
- Box grater - For shredding cheese
- Colander - For draining pasta
- 9x13-inch baking dish
- Wooden spoon
- Measuring cups and spoons
- Small bowl - For mixing topping
Ingredients
- 1 pound elbow macaroni - 450g
- 6 tablespoons unsalted butter - 85g, divided
- 0.5 cup all-purpose flour - 60g
- 4 cups whole milk - 960ml, at room temperature
- 1 teaspoon dry mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt - plus more for pasta water
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper - optional, for subtle heat
- 4 cups sharp cheddar cheese - 450g, freshly shredded
- 1.5 cups medium cheddar cheese - 170g, freshly shredded, divided
For the Topping
- 1.5 cups panko breadcrumbs - 150g
- 3 tablespoons unsalted butter - 45g, melted
- 0.5 cup Parmesan cheese - 50g, grated
- 0.5 teaspoon paprika
Instructions
- Preheat oven to 375°F (190°C). Boil salted water and cook macaroni 2 minutes less than package directions for al dente. Drain, toss with 1 tablespoon butter, and set aside.
- In a heavy-bottomed saucepan, melt 5 tablespoons butter over medium heat. Whisk in flour and cook 2-3 minutes until light golden.
- Gradually whisk in milk in ½ cup increments until smooth after each addition. Bring to a gentle simmer, then cook 10 minutes until thickened.
- Remove from heat. Whisk in dry mustard, garlic powder, onion powder, salt, pepper, and cayenne. Add sharp cheddar and 1 cup medium cheddar, whisking until smooth.
- Add cooked macaroni to cheese sauce and fold gently until well coated.
- Butter a 9x13-inch baking dish. Spread half the mac and cheese mixture evenly. Sprinkle with reserved ½ cup medium cheddar. Top with remaining mac and cheese.
- In a small bowl, combine panko, melted butter, Parmesan, and paprika. Sprinkle evenly over the mac and cheese.
- Bake 25-30 minutes until bubbly and golden brown. Let rest 5-10 minutes before serving.
Notes
- Use room temperature milk: Cold milk can cause the roux to seize up and form lumps.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Don't overcook the pasta: Cook 2 minutes less than al dente because it continues to cook in the oven.
- Remove from heat before adding cheese: Excessive heat causes cheese proteins to become stringy or separate.
- Make ahead: Assemble up to 2 days in advance, refrigerate covered. Add 10-15 minutes to baking time.
- Freezing instructions: Freeze unbaked assembled dish for up to 3 months. Thaw overnight in refrigerator before baking.
- Reheating leftovers: Stir in 2-3 tablespoons milk per serving before microwaving or baking to restore creaminess.
- Variation - Bacon: Stir 8 ounces cooked, crumbled bacon into the pasta mixture before baking.
- Variation - Lobster: Fold 1 pound cooked, chopped lobster meat into the sauce just before baking.
- Variation - Buffalo Chicken: Add 2 cups shredded rotisserie chicken and 1/3 cup buffalo sauce to the cheese sauce.
- Storage: Keep in airtight container in refrigerator for up to 4 days.
- Avoid overbaking: This causes dried-out edges and tough top layer instead of creamy texture.