Go Back
A plate of macaroni and cheese with a fork on the side.
Print Recipe
4.85 / 33 votes

Baked Macaroni and Cheese

This baked macaroni and cheese recipe is the best and easy to make. The bread crumbs on top and creamy comfort food underneath are proof that homemade tastes infinitely better than that store-bought stuff in the blue box. Here's how to make it.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 to 6 servings
Calories: 1089

Ingredients

  • Coarse salt
  • 1 pound elbow macaroni
  • 4 to 5 tablespoons (2 to 2 1/2 oz) unsalted butter
  • 1/2 cup panko, or coarse fresh or dried bread crumbs
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 to 1 1/4 teaspoons salt
  • 1/8 teaspoon freshly ground white or black pepper
  • 1/8 to 1/4 teaspoon dry mustard, (optional)
  • A pinch to 1/8 teaspoon freshly grated nutmeg, (optional)
  • 3 cups shredded extra-sharp Cheddar cheese
  • 1/2 cup grated Parmesan or pecorino cheese
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Salt a large pot of water generously, so it tastes like the sea. Bring the water to a boil and then add the macaroni and cook according to the package directions.
  • Melt 1 to 2 tablespoons butter in a small skillet. (Use 2 tablespoons for uber-buttery bread crumbs, 1 tablespoon for swimsuit-season bread crumbs.) Drizzle the butter over the bread crumbs in a bowl and toss to coat. Set aside.
  • Melt 3 tablespoons butter in a medium, heavy saucepan over medium heat. Sprinkle the flour over the butter and whisk until smooth. Cook, whisking constantly, for 2 to 3 minutes.
  • Still whisking vigorously, slowly pour in the milk. If the sauce gets lumpy, don’t worry; just keep whisking until it becomes smooth again. Lower the heat and simmer (yes, still whisking frequently!) until creamy and smooth, 7 to 8 minutes.
  • Add 1 to 1 1/4 teaspoons salt, the pepper, and the mustard and/or nutmeg, if using. Take the pan off the heat and add 2 1/2 cups Cheddar and 1/4 cup Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Taste and add more seasonings, if you like.
  • Drain the macaroni and return it to the pot. Dump the sauce on top of the macaroni and toss thoroughly to coat. Turn out the macaroni mixture into a large cast-iron skillet, a 13-by-9-inch baking dish, or another generously sized casserole dish. Sprinkle evenly with the remaining Cheddar and Parmesan.
  • Bake until the crumbs are browned and the macaroni is warmed through, 20 minutes if you're in a hurry or, if you're in no rush and prefer a creamier sauce, up to an hour or so. You will need to cover the dish after 15 minutes or so to prevent the crumbs from browning too much.
  • Let the macaroni and cheese rest at room temperature for about 10 minutes before scooping it out in heaping portions. 

Notes

  1. Undercook the pasta--Slightly undercook the pasta because it will continue cooking in the oven and absorb some of that luscious cheese sauce.
  2. Storage--Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days.
  3. Reheating--To reheat, place the pasta in a baking dish and drizzle it with a couple of tablespoons of milk. Heat in a 350°F oven until warmed through.
  4. Mac and cheese add-ins--Add any of the following to your mac and cheese to make it extra special:
    • Bacon: A classic addition for smokiness and crunch.
    • Portuguese chouriço or Spanish chorizo: If you go this route, add a teaspoon or two of smoked paprika.
    • Lobster: For a luxurious twist.
    • Grilled chicken: Adds a lean protein.
    • Hot Dogs: A kid-friendly favorite.
    • Tuna and peas: Creates a casserole-like dish.

Nutrition

Serving: 1portion | Calories: 1089kcal | Carbohydrates: 108g | Protein: 48g | Fat: 51g | Saturated Fat: 31g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1617mg | Fiber: 4g | Sugar: 12g