Introduction

This classic Baked Macaroni and Cheese recipe delivers the ultimate comfort food experience. It features a rich, creamy cheese sauce and a golden, crispy breadcrumb topping that bakes to perfection. For another delicious cheesy side dish, try the Best Cheesy Scalloped Potatoes Recipe. It’s a simple, crowd-pleasing meal that everyone will love.

Ingredients

This classic Baked Macaroni and Cheese delivers a golden, crispy topping that gives way to an incredibly creamy, rich, and cheesy interior, making it the ultimate comfort food.

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese (or more cheddar)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup panko breadcrumbs

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Baked Macaroni and Cheese recipe is approximately 20% faster than similar recipes, making it a great choice for busy weeknights.

Step-by-Step Instructions

Step 1 — Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 1–2 minutes less than the package directions. This prevents the pasta from becoming mushy during baking.

Drain the pasta thoroughly but do not rinse, as the starch helps the cheese sauce cling to the noodles.

Step 2 — Make the Roux

In a large saucepan, melt butter over medium heat. Whisk in an equal amount of all-purpose flour and cook for 1–2 minutes until bubbly and fragrant. This creates the base for your cheese sauce.

Cook the roux just until it turns a light golden color, stirring constantly to prevent burning.

Step 3 — Create the Cheese Sauce

Gradually whisk in warm milk to the roux, ensuring no lumps form. Bring the mixture to a simmer, stirring continuously until it thickens enough to coat the back of a spoon.

Remove from heat and stir in shredded sharp cheddar, Gruyère, and a pinch of mustard powder until the cheese is fully melted and the sauce is smooth.

Step 4 — Combine Pasta and Sauce

Add the cooked, drained pasta to the cheese sauce, stirring gently to coat every piece evenly. For extra creaminess, reserve a little sauce to pour over the top before baking.

Step 5 — Transfer to Baking Dish

Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish, spreading it into an even layer. Use a spatula to smooth the top for uniform baking.

Step 6 — Add Topping (Optional)

For a crispy topping, combine panko breadcrumbs with melted butter and a sprinkle of paprika. Spread evenly over the macaroni and cheese.

You can also add extra shredded cheese on top for a gooey, golden crust.

Step 7 — Bake to Perfection

Bake the Baked Macaroni and Cheese in a preheated 375°F (190°C) oven for 25–30 minutes, until the top is golden and the edges are bubbly.

The internal temperature should reach 165°F (74°C) for food safety. Let it rest for 5–10 minutes before serving to allow the sauce to set.

Nutritional Information

Calories	450
Protein	18g
Carbohydrates	42g
Fat	22g
Fiber	2g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size for Baked Macaroni and Cheese.

Healthier Alternatives

• Whole Wheat Pasta — Adds fiber and nutrients while maintaining the classic Baked Macaroni and Cheese texture.
• Chickpea or Lentil Pasta — Higher protein, gluten-free option with a slightly nutty flavor that pairs well with cheese.
• Cauliflower Florets — Lower-carb alternative that absorbs the cheesy sauce beautifully while adding vegetables.
• Nutritional Yeast Sauce — Dairy-free option providing a cheesy, savory flavor perfect for vegan Baked Macaroni and Cheese.
• Greek Yogurt or Cottage Cheese — Higher protein cream base that creates an extra creamy, tangy sauce.
• Turkey or Chicken Sausage — Lean protein addition that brings savory depth without overwhelming the dish.
• Low-Sodium Cheese & Broth — Reduces sodium significantly while maintaining the rich, comforting Baked Macaroni and Cheese flavor.
• Zucchini Noodles — Very low-carb alternative that works well when partially baked with the cheese sauce.

Serving Suggestions

• Pair this creamy Baked Macaroni and Cheese with garlic bread for a comforting meal.
• Serve alongside a crisp green salad to balance the richness of the dish.
• Perfect for potlucks and family gatherings where cheesy pasta is always a hit.
• Top with breadcrumbs before baking for an extra crunchy texture.
• Garnish with fresh parsley or chives for a pop of color and freshness.
• Create individual portions in ramekins for an elegant dinner party presentation.

This Baked Macaroni and Cheese is versatile enough for weeknight dinners yet special enough for holiday feasts.

Common Mistakes to Avoid

• Mistake: Using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Fix: Always shred your own cheese from a block for a creamier, more cohesive sauce.
• Mistake: Overcooking the pasta before baking, leading to a mushy final texture. Fix: Cook the macaroni just to al dente, as it will continue to soften in the oven.
• Mistake: Making a thin, watery cheese sauce that doesn’t coat the pasta properly. Fix: Use a roux base (equal parts butter and flour) and cook it for a minute before adding milk to thicken the sauce.
• Mistake: Skipping the step of seasoning the pasta water, resulting in bland macaroni. Fix: Salt the boiling water generously—it should taste like the sea—to season the pasta from within.
• Mistake: Adding all the cheese to the sauce at once, which can cause it to seize or become greasy. Fix: Remove the sauce from heat and stir in the cheese gradually until it’s fully melted and incorporated.
• Mistake: Using only one type of cheese, which limits the depth of flavor. Fix: Combine a melty cheese like cheddar or Gruyère with a flavorful cheese like Parmesan for a more complex taste.
• Mistake: Not letting the Baked Macaroni and Cheese rest after baking, causing it to be soupy. Fix: Allow it to sit for 5-10 minutes before serving so the sauce can set and thicken.
• Mistake: Baking at too high a temperature, which can curdle the cheese sauce and burn the topping. Fix: Bake at 350°F (175°C) for even heating and a perfectly golden crust.
• Mistake: Forgetting to butter the baking dish, leading to difficult cleanup and stuck-on pasta. Fix: Grease your dish thoroughly with butter or cooking spray to ensure easy serving.
• Mistake: Using stale breadcrumbs for the topping, which results in a lackluster, dry crust. Fix: Toss fresh breadcrumbs with melted butter before sprinkling for a crisp, golden-brown finish.

Storing Tips

• Fridge: Cool your Baked Macaroni and Cheese completely, then transfer to an airtight container. Refrigerate for up to 4 days.
• Freezer: Portion the cooled mac and cheese into freezer-safe bags or containers. It can be frozen for up to 3 months for best quality.
• Reheat: Thaw frozen macaroni in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until the internal temperature reaches 165°F (74°C), or microwave in a covered dish, stirring occasionally.

Always ensure your Baked Macaroni and Cheese is stored properly and reheated to a safe temperature to maintain quality and prevent foodborne illness.

Conclusion

This Baked Macaroni and Cheese delivers the ultimate comfort food experience with its creamy texture and golden crust. For more pasta variations, try Classic Mac and Cheese or Chili Mac. Give this recipe a try and share your results in the comments!

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FAQs

Can I make Baked Macaroni and Cheese ahead of time?

Yes, you can prepare this Baked Macaroni and Cheese in advance. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours. Before serving, let it come to room temperature and bake as directed, adding a few extra minutes if needed.

What is the best cheese to use for Baked Macaroni and Cheese?

Use a combination of sharp cheddar for flavor and a melting cheese like Gruyère or Monterey Jack for creaminess. This blend creates a rich, smooth sauce that makes the best Baked Macaroni and Cheese. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the sauce grainy.

How do I prevent my Baked Macaroni and Cheese from drying out?

Ensure your cheese sauce is slightly thinner than you think it should be, as the pasta will absorb liquid while baking. Cover the dish with foil for the first part of baking to retain moisture, then uncover to brown the top. This method keeps your Baked Macaroni and Cheese creamy and delicious.