Baked Macaroni and Cheese (Print Version)

Cheesy macaroni baked until bubbly and golden, featuring a rich sauce with a crispy, buttery breadcrumb topping.

# Components:

→ Pasta

01 - 12 ounces elbow macaroni
02 - Salt for boiling water

→ Cheese Sauce

03 - 4 tablespoons unsalted butter
04 - 1/4 cup all-purpose flour
05 - 3 cups whole milk, warmed
06 - 1 cup heavy cream
07 - 2 1/2 cups shredded sharp cheddar cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon mustard powder (optional)
11 - Salt and black pepper to taste

→ Topping

12 - 1/2 cup breadcrumbs (panko or regular)
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 375°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a rolling boil. Cook elbow macaroni until just al dente, approximately 1 to 2 minutes less than package directions recommend. Drain thoroughly and set aside.
03 - Melt unsalted butter in a large saucepan over medium heat. Incorporate all-purpose flour and whisk continuously for 1 to 2 minutes until a pale golden paste forms.
04 - Gradually whisk in the warmed whole milk and heavy cream until the mixture is smooth. Continue to cook, stirring constantly, for 4 to 5 minutes until the sauce has thickened.
05 - Stir in garlic powder, mustard powder (if using), salt, and black pepper. Remove the saucepan from heat. Gently fold in the shredded cheddar and mozzarella cheeses until completely melted and the sauce is velvety smooth.
06 - Gently mix the drained macaroni into the prepared cheese sauce, ensuring even coating of all pasta strands. Transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine the breadcrumbs with the melted butter. If desired, mix in the grated Parmesan cheese. Evenly sprinkle this topping mixture over the entire surface of the macaroni and cheese.
08 - Bake for 25 to 30 minutes, or until the topping is golden brown and the dish is bubbling around the edges. Allow the macaroni and cheese to rest for 5 minutes before serving to allow the sauce to set.

# Expert Advice:

01 -
  • Uses simple pantry staples you likely already have
  • Creates restaurant-quality mac and cheese right in your home kitchen
  • Features a perfectly crisp topping with an irresistibly creamy interior
  • Can be prepared ahead for easy entertaining
02 -
  • This recipe can easily be halved for smaller households
  • The sauce technique works with virtually any melting cheese combination
  • Perfect make-ahead dish that reheats beautifully
  • Adding the cheese off-heat prevents the sauce from breaking
03 -
  • Always start with all ingredients at room temperature for the smoothest sauce
  • For extra flavor, infuse your milk with a bay leaf and onion while warming
  • If the sauce seems too thick before baking, add a splash more milk as it will thicken further in the oven
  • For an extra crispy topping, place under the broiler for the final 1-2 minutes, watching carefully

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