American · Easy

Baked Mac and Cheese

Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
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

Elbow macaroni in a smooth cheddar sauce with a crisp breadcrumb topping.

By Simple Home Dish Updated September 9, 2026

Prep: 15 mins
Cook: 35 mins
Total: 55 mins
Servings: 6

Total includes a 5-minute rest; boil pasta while making the sauce.

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Golden chicken thighs over rice with lemon and herbs — Editorial kitchen image; not a photograph of this specific dish.

A little about this dish

Elbow macaroni in a smooth cheddar sauce with a crisp breadcrumb topping. 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.

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

Grate cheese from a block for a smoother sauce. Stop heating the sauce before stirring in the cheddar to reduce the chance of a grainy texture.

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.