American · Easy
Baked Mac and Cheese
Elbow macaroni in a smooth cheddar sauce with a crisp breadcrumb topping.
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 55 mins
- Servings
- 6
Total includes a 5-minute rest; boil pasta while making the sauce.
About this recipe
This baked macaroni and cheese starts with a stovetop cheddar sauce, then goes into the oven only long enough to heat through and brown its breadcrumb top. Slightly undercooking the pasta before assembly helps it keep its shape as it absorbs sauce in the baking dish.
The cheese sauce and topping make this more substantial than plain pasta. If you change the number of servings, use the dry pasta serving size guide as a starting point, then scale the sauce and topping by the same proportion. Stop the macaroni short of a finished al dente texture because it will continue cooking in the sauce in the oven. Because cheddar seasons the finished dish, keep the macaroni water near the lower end of the pasta water salt range.
Simple Home Dish
Baked Mac and Cheese
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 55 mins
- Servings
- 6
Total includes a 5-minute rest; boil pasta while making the sauce.
Ingredients
- 12 oz elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 teaspoon fine salt, plus salt for pasta water
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 8 oz sharp cheddar, freshly grated
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Heat the oven to 375°F and grease a 2-quart baking dish. Boil macaroni in salted water for 2 minutes less than the package suggests, then drain.
- Melt butter in a saucepan over medium heat. Stir in flour for 1 minute. Gradually whisk in milk until smooth. Simmer for 4–5 minutes, stirring, until lightly thickened.
- Remove from heat. Add salt, mustard, pepper, and cheddar, stirring until melted. Fold in macaroni and transfer to the dish.
- Mix panko with oil, scatter over the top, and bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving.
Cooking tips
Storage & reheating
Refrigerate within 2 hours for 3–4 days. Reheat portions with a spoonful of milk, covered, to 165°F.
Variations
Replace 2 oz of cheddar with Monterey Jack, or fold in 1 cup cooked broccoli florets before baking.
Frequently asked questions
Can I assemble it ahead?
You can refrigerate the assembled dish, covered, for up to 24 hours. Add the crumbs just before baking and allow extra baking time until the center reaches 165°F.