The Best Baked Macaroni and Cheese
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8 to 10 servings
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Course
Main Course
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Cuisine
American
The Best Baked Macaroni and Cheese
Description
The Best Baked Macaroni and Cheese features elbow macaroni enveloped in a smooth cheese sauce composed of sharp cheddar and gruyere cheeses melted into a thickened milk base. The sauce is developed by making a roux from butter, all-purpose flour, dried mustard, and salt, then gradually whisking in milk until creamy. After stirring in the cheese off heat, the sauce coats the pasta before being transferred to a baking dish. The dish is topped with a mixture of bread crumbs, melted butter, and Parmesan cheese to create a textured, golden crust when baked at 350 degrees Fahrenheit.
The baked dish combines creamy, cheesy pasta with a crunchy topping, offering a contrast of textures. Freshly shredded cheese is recommended to ensure melting quality and flavor. Cooking the pasta to al dente before mixing helps maintain a tender but firm bite after baking.
This macaroni and cheese can be served as a rich side or main course, pairing well with simple green salads or steamed vegetables to balance its richness. Its baked topping makes it suitable for holiday meals or dinner parties.
The recipe notes suggest preparing the dish ahead by assembling the macaroni and cheese and topping separately, refrigerating for up to 12 hours, then baking just before serving. Additional baking time may be needed if cooking from chilled. Freezing has not been tested.
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- ½ teaspoon dried mustard optional
- 1 teaspoon salt
- 4 ½ cups milk whole
- 16 ounces cheddar cheese freshly shredded, sharp, about 4 cups, see note
- 6 ounces gruyere cheese or Monterey Jack cheese, freshly shredded, about 1 1/2 cups, see note
- 1 cup bread crumbs or panko crumbs
- 4 tablespoons butter melted
- ¼ cup Parmesan Cheese freshly finely grated
Instructions
- Preheat oven to 350 degrees F.
- 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).
- 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.
- 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.
- 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.)
- Add the cooked macaroni noodles to the cheese sauce and gently mix until thoroughly and evenly combined.
- 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.
- In a small bowl, toss the bread crumbs and butter together until evenly mixed. Stir in the Parmesan cheese.
- 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
- Use freshly grated cheddar and gruyere cheese, not pre-shredded, for better melting and flavor.
- For make-ahead preparation, assemble the macaroni and cheese and refrigerate up to 12 hours before baking. Add the breadcrumb topping immediately before baking.
- If baking directly from the refrigerator, increase baking time by 5 to 10 minutes to ensure thorough heating.
- Freezing this macaroni and cheese is not recommended as it has not been tested for freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories kcal
% 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.
User Reviews
Overall Rating
5
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