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Baked Macaroni and Cheese
4.9 from 66 votes

Baked Macaroni and Cheese

Baked Macaroni and Cheese features elbow macaroni enveloped in a creamy cheese sauce made from cheddar and Parmesan cheeses, flour, butter, and milk. Topped with buttered breadcrumbs, it bakes to a golden crust with a tender, cheesy interior. The dish relies on a smooth, thickened sauce and slightly undercooked pasta that finishes baking in the oven to create a comforting, layered texture and rich flavor.

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

Ingredients

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

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

  • Slightly undercook the pasta before baking to avoid mushy texture, as it will finish cooking in the oven.
  • Leftover macaroni and cheese can be stored in an airtight container in the refrigerator for up to 4 days.
  • For reheating, add a small amount of milk and warm in a 350°F oven until heated through to maintain creaminess.
  • Enhance this dish by adding ingredients such as bacon, smoked chorizo, lobster, grilled chicken, hot dogs, or tuna and peas for varied flavors and textures.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 to 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.