Baked Macaroni and Cheese (Print)

Elbow macaroni baked in a creamy cheddar sauce and topped with a golden, buttery breadcrumb crust.

# 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. Lightly grease a 9x13-inch baking dish.
02 - 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.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring, for 1 to 2 minutes until pale golden.
04 - Gradually whisk in warmed milk and heavy cream. Stir constantly until mixture is smooth. Continue cooking 4 to 5 minutes, until thickened.
05 - Add garlic powder, mustard powder if using, salt, and black pepper. Remove from heat and fold in cheddar and mozzarella until cheeses are fully melted and sauce is smooth.
06 - Mix drained macaroni into cheese sauce, ensuring even coverage. Transfer mixture to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter and Parmesan if desired. Evenly sprinkle mixture over the surface of the pasta.
08 - Bake for 25 to 30 minutes, until topping is golden and the dish is bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Perfect for potlucks or family dinners
  • Delivers gooey cheesiness with a satisfying crunchy topping
  • Customizable with your favorite cheeses or mix-ins
  • Make-ahead friendly for meal prep or parties
02 -
  • High protein and filling when served as a main dish
  • Can be frozen and reheated for easy future meals
  • Crowd-pleaser at both weeknight dinners and special occasions
03 -
  • Always shred your own cheese for a creamier and smoother sauce storebought pre shredded cheese has anti caking agents that can make the sauce grainy
  • Do not overboil the pasta since it will continue to cook when baked stopping just before al dente ensures perfect texture in the finished dish
  • If you like an even thicker crust use more breadcrumbs or combine panko with crushed crackers for a heartier topping

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