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Baked Mac and Cheese
4.6 from 249 votes

Baked Mac and Cheese

This classic Baked Mac and Cheese combines elbow macaroni with a rich cheese sauce made from cheddar and Gruyere. The sauce is thickened with a roux, flavored with mustard powder, and baked with a crunchy topping of panko, crushed crackers, Parmesan, and cheddar cheese. The mixture of cheeses creates a creamy, melty interior while the topping adds texture and golden color.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12
Calories: 592 kcal
Course: Main Course
Cuisine: American

Ingredients

For the mac and cheese:
  • 1 lb elbow macaroni large
  • 6 tablespoons unsalted butter cut into small cubes
  • 1/3 cup all-purpose flour
  • 4 cups milk whole
  • 3 cups cheddar cheese shredded
  • 2 cups gruyere cheese shredded
  • 1 teaspoon mustard powder dry
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the topping:
  • 4 tablespoons butter unsalted
  • 1 cup panko crumbs
  • 1 cup crackers saltine or Ritz, roughly crushed
  • 1/3 cup Parmesan Cheese grated
  • 1 cup cheddar cheese shredded

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.
  2. Cook the macaroni until al dente, about 6 minutes. Don’t overcook because the pasta will finish cooking in the oven. Drain and rinse the pasta with cold water. Drain well and set aside.
  3. Meanwhile, in a large pot melt the butter over medium-low heat. Add the flour and quickly whisk. Cook for about 3 minutes, whisking frequently, or until smooth and slightly browned. Be careful not to burn the mixture. Add 1 cup of the milk and whisk until well combined and there are no lumps. Add the remaining milk and keep whisking until the mixtures starts to boil.
  4. Add 3 cups cheddar cheese, all the Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth.
  5. Gently fold the cooked macaroni into the cheese mixture. Pour evenly into the prepared pan.
  6. To make the topping, in a medium skillet, melt the butter over medium heat. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. Remove from heat and stir in the grated Parmesan cheese.
  7. Sprinkle the remaining 1 cup cheddar cheese over the top of the macaroni and then add the panko cracker topping.
  8. Bake for 30-35 minutes or until cheese is melted and bubbly and topping is golden brown. Let the mac and cheese rest for 5 minutes before serving.

Notes

  • Substitute all cheddar cheese if Gruyere is unavailable; it will still produce a creamy sauce.
  • Cook macaroni just until al dente before baking to prevent mushy pasta in the casserole.

Nutrition Information

Calories 592kcal (30%) Carbohydrates 44g (15%) Protein 26g (52%) Fat 33g (51%) Saturated Fat 20g (100%) Cholesterol 99mg (33%) Sodium 678mg (28%) Potassium 274mg (6%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 1035IU (21%) Calcium 638mg (64%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 592

% Daily Value*

Calories 592kcal 30%
Carbohydrates 44g 15%
Protein 26g 52%
Fat 33g 51%
Saturated Fat 20g 100%
Cholesterol 99mg 33%
Sodium 678mg 28%
Potassium 274mg 6%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 1035IU 21%
Calcium 638mg 64%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.