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5.0 from 57 votes

The Best Baked Macaroni and Cheese

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8 to 10 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • ½ teaspoon dried mustard (optional)
  • 1 teaspoon salt
  • 4 ½ cups whole milk
  • 16 ounces freshly shredded sharp cheddar cheese (see note!), about 4 cups
  • 6 ounces freshly shredded grueyere or Monterey Jack cheese (see note!), about 1 1/2 cups
  • 1 cup bread crumbs or panko crumbs
  • 4 tablespoons melted butter
  • ¼ cup freshly finely grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta in lightly salted water (important!) until al dente according to package directions. Drain and set aside (tossing once or twice to prevent clumping).
  3. In the same pot (no need to wash, just wipe dry), melt the butter over medium heat. Add the flour, mustard (if using) and salt, and whisk to combine. Cook for 1 to 2 minutes, whisking constantly.
  4. Gradually add the milk about one cup at a time, whisking to fully combine before adding more. Bring to a simmer, whisking constantly, and cook for 3 to 4 minutes until the sauce has thickened to the consistency of thick cream.
  5. Off the heat, adding one handful at a time, whisk in 3 cups of the cheddar cheese and 1 cup of the gruyere cheese, mixing until the cheeses are fully melted and the sauce is creamy. (Reserve the remaining 1 1/2 cups of cheese for assembling in the baking dish.)
  6. Add the cooked macaroni noodles to the cheese sauce and gently mix until thoroughly and evenly combined.
  7. To assemble, spread half of the macaroni and cheese in a 9X13-inch baking dish. Sprinkle evenly with the remaining cheese. Spread the rest of the macaroni evenly over the top.
  8. In a small bowl, toss the bread crumbs and butter together until evenly mixed. Stir in the Parmesan cheese.
  9. Sprinkle the topping evenly over the macaroni. Bake in the preheated oven for 20 to 25 minutes until the topping is golden and the macaroni and cheese is hot and bubbling. Serve immediately.

Notes

  • Cheese: for the creamiest macaroni and cheese, use freshly grated cheese (instead of using pre-grated cheese that is coated with a powdery substance to prevent it from clumping - this also prevents it from melting as well as freshly grated cheese). 
  • Make-ahead: to make this macaroni and cheese ahead of time, assemble the macaroni and cheese in the baking dish per the recipe instructions. Instead of adding the topping, place the topping in a bag and refrigerate. Cover the baking dish and refrigerate the macaroni and cheese. It can be refrigerated for up to 12 hours. Sprinkle with topping right before baking. You may need to add 5 to 10 minutes to the baking time if baking straight from the refrigerator. I have not tried freezing this macaroni and cheese. 

Nutrition Information

Serving 1 serving Calories 640kcal (32%) Carbohydrates 48g (16%) Protein 27g (54%) Fat 37g (57%) Saturated Fat 22g (110%) Cholesterol 109mg (36%) Sodium 869mg (36%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 serving
Calories 640kcal 32%
Carbohydrates 48g 16%
Protein 27g 54%
Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 109mg 36%
Sodium 869mg 36%
Fiber 2g 8%
Sugar 7g 14%

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