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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 Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 4 to 6 servings
Calories: 1089 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Let the macaroni and cheese rest at room temperature for about 10 minutes before scooping it out in heaping portions. 

Notes

  • Undercook the pasta--Slightly undercook the pasta because it will continue cooking in the oven and absorb some of that luscious cheese sauce.
  • Storage--Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days.
  • 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.

  • 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.

  • 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 Information

Serving 1portion Calories 1089kcal (54%) Carbohydrates 108g (36%) Protein 48g (96%) Fat 51g (78%) Saturated Fat 31g (155%) Monounsaturated Fat 14g Trans Fat 1g Cholesterol 147mg (49%) Sodium 1617mg (67%) Fiber 4g (16%) Sugar 12g (24%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 1089

% Daily Value*

Serving 1portion
Calories 1089kcal 54%
Carbohydrates 108g 36%
Protein 48g 96%
Fat 51g 78%
Saturated Fat 31g 155%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 1617mg 67%
Fiber 4g 16%
Sugar 12g 24%

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