If you’re craving classic comfort food, this Baked Macaroni and Cheese Recipe delivers everything you want in one dish—creamy, cheesy pasta topped with a golden, crispy crust. This homemade version is rich, satisfying, and perfect for family dinners, gatherings, or cozy nights at home.
Why You’ll Love This Recipe
- Ultra creamy and loaded with melted cheddar cheese
- Crispy, buttery breadcrumb topping for the perfect texture
- Easy to make with simple pantry ingredients
- Perfect comfort food for both kids and adults
- Great for holidays, potlucks, and weeknight dinners
Ingredients
1 pound elbow macaroni
¾ cup (1½ sticks) unsalted butter
6 tablespoons all-purpose flour
5 cups whole milk
2 pounds cheddar cheese, shredded
4 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon mustard powder
½ teaspoon freshly cracked black pepper
½ cup panko breadcrumbs
2 tablespoons minced fresh flat-leaf parsley (optional)
Instructions
- Preheat the oven to 400°F (200°C) with a rack in the center position.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until 1 minute before al dente according to package instructions. Drain and set aside.
- In a large Dutch oven or braiser, melt ½ cup butter over medium heat.
- Add the flour and stir continuously for 1–2 minutes until a thick roux forms.
- Slowly whisk in the milk, stirring constantly until smooth and creamy.
- Reserve 1½ cups of cheddar cheese. Add the remaining cheese to the sauce along with 2 teaspoons salt, garlic powder, mustard powder, and black pepper. Stir until the cheese melts and the sauce becomes thick and smooth.
- Stir the cooked macaroni into the cheese sauce until evenly coated.
- In a small saucepan, melt the remaining ¼ cup butter. Remove from heat and toss with the panko breadcrumbs.
- Transfer the macaroni mixture to a baking dish. Sprinkle the reserved cheese and the buttered panko topping evenly over the top.
- Bake for 20–25 minutes, until golden and bubbling.
- Garnish with parsley before serving if desired.
Tips & Tricks
- Use freshly shredded cheese for the smoothest sauce; pre-shredded cheese may contain anti-caking agents.
- For extra flavor, combine cheddar with Monterey Jack or mozzarella.
- Do not overcook the pasta before baking; slightly undercooked pasta prevents mushy texture.
- Add a pinch of smoked paprika for a subtle smoky flavor.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Main Dish / Side Dish
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- Add steamed broccoli or roasted vegetables for a nutritious variation.
- For extra crunch, mix a little grated Parmesan into the breadcrumb topping.
- Serve alongside a crisp green salad for a balanced meal.
Nutrition (Approximate per serving)
Calories: 620
Protein: 25 g
Carbohydrates: 45 g
Fat: 38 g
FAQ
Can I make baked macaroni and cheese ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking.
What cheese works best for baked mac and cheese?
Sharp cheddar is classic, but blends with Gruyère, Monterey Jack, or mozzarella work well.
Why is my cheese sauce grainy?
This usually happens if the heat is too high. Melt cheese slowly over medium-low heat.
Can I freeze baked macaroni and cheese?
Yes. Freeze the fully assembled dish before baking for up to 2 months.
How do I make the topping extra crispy?
Broil for the final 1–2 minutes of baking to crisp the breadcrumbs.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for 2 months in a sealed container.
Reheating: Reheat in the oven at 350°F with a splash of milk to restore creaminess.
Similar Recipes
Baked Macaroni and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- ¾ cup 1½ sticks unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 2 pounds cheddar cheese shredded
- 4 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon freshly cracked black pepper
- ½ cup panko breadcrumbs
- 2 tablespoons minced fresh flat-leaf parsley optional
Instructions
- Preheat the oven to 400°F (200°C) with a rack in the center position.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until 1 minute before al dente according to package instructions. Drain and set aside.
- In a large Dutch oven or braiser, melt ½ cup butter over medium heat.
- Add the flour and stir continuously for 1–2 minutes until a thick roux forms.
- Slowly whisk in the milk, stirring constantly until smooth and creamy.
- Reserve 1½ cups of cheddar cheese. Add the remaining cheese to the sauce along with 2 teaspoons salt, garlic powder, mustard powder, and black pepper. Stir until the cheese melts and the sauce becomes thick and smooth.
- Stir the cooked macaroni into the cheese sauce until evenly coated.
- In a small saucepan, melt the remaining ¼ cup butter. Remove from heat and toss with the panko breadcrumbs.
- Transfer the macaroni mixture to a baking dish. Sprinkle the reserved cheese and the buttered panko topping evenly over the top.
- Bake for 20–25 minutes, until golden and bubbling.
- Garnish with parsley before serving if desired.
Notes
- Add steamed broccoli or roasted vegetables for a nutritious variation.
- For extra crunch, mix a little grated Parmesan into the breadcrumb topping.
- Serve alongside a crisp green salad for a balanced meal.
Conclusion
This Baked Macaroni and Cheese Recipe is the ultimate comfort food—rich, creamy, and topped with a perfectly crisp breadcrumb crust. Whether served as a main dish or a hearty side, it’s guaranteed to become a family favorite that everyone will ask for again and again.