Save A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
This recipe has been a family favorite for generations, bringing warmth and smiles to every table where it is served.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard optional, 1/8 tsp cayenne pepper optional
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1–2 minutes less than package instructions. Drain and set aside.
- Make roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Prepare sauce:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5–7 minutes.
- Add cheese:
- Remove from heat and stir in cheddar and Gruyère or Monterey Jack cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Add topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25–30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save Many family dinners have been made more memorable around this dish, shared with laughter and stories.
Required Tools
Large pot medium saucepan whisk mixing bowls 9x13-inch baking dish measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten) May contain traces of nuts or soy if present in cheese or breadcrumbs Always check ingredient labels
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Save This baked mac & cheese recipe is sure to become a beloved classic in your household as well.
Recipe FAQ
- → How do I prevent the macaroni from becoming mushy?
Cook the elbow macaroni just until al dente, removing it from boiling water 1-2 minutes earlier than the package suggests. This helps maintain a firm texture after baking.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped for mozzarella for a milder flavor, and sharp cheddar can be combined with Monterey Jack or other melting cheeses for variety.
- → What gives the topping its golden color and crunch?
The topping combines panko breadcrumbs with melted butter and shredded cheddar, which bakes to a crispy, golden finish.
- → How long should I let the dish rest after baking?
Allow the baked macaroni and cheese to rest for about 10 minutes before serving to let it set and enhance flavors.
- → What optional seasonings enhance the flavor?
A pinch of ground mustard and cayenne pepper adds a subtle depth, while smoked paprika can be added for extra smoky warmth.