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 brings back warm memories of family meals and is always a crowd-pleaser.
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 Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1 to 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.
- Make Sauce:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 to 7 minutes.
- Add Cheese and Season:
- 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 to 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save This dish always brings the family together and is a staple at our holiday dinners.
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 Enjoy your creamy baked mac and cheese fresh from the oven for the best flavor and texture.
Kitchen Tips & Answers
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then slowly whisk in whole milk until thickened. Melt sharp cheddar and Gruyère cheeses into the sauce off the heat for a smooth texture.
- → What pasta type works best?
Elbow macaroni is traditional, offering a perfect shape to hold the creamy sauce while baking evenly.
- → Can I add spice without overpowering the dish?
Yes, optional pinch of cayenne pepper and ground mustard add gentle warmth without overwhelming the creamy flavors.
- → How to get a golden breadcrumb crust?
Toss panko breadcrumbs with melted butter, then sprinkle evenly on top before baking for a crisp, golden finish.
- → How long should it rest after baking?
Let the dish rest for about 10 minutes to thicken and set, improving texture and flavor balance.