Description
Classic Baked Macaroni and Cheese is a comforting and creamy dish featuring tender elbow macaroni smothered in a rich cheddar cheese sauce, topped with a buttery panko breadcrumb crust, and baked to golden perfection. This hearty and satisfying recipe is perfect for family dinners or special gatherings.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- ¾ cup (1½ sticks) unsalted butter, divided
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 2 pounds cheddar cheese, shredded
- 4 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon freshly cracked black pepper
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons minced fresh flat-leaf parsley (optional)
Instructions
- Preheat the oven: Set your oven to 400° F (200° C) with a rack placed in the center position to ensure even baking.
- Cook the pasta: Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook until it is just about al dente—about 1 minute less than the package instructions recommend. Drain the pasta and set aside.
- Make the roux: In a large braiser or Dutch oven, melt ½ cup of the butter over medium heat until it begins to bubble. Add the all-purpose flour and stir constantly for 1 to 2 minutes until a thick paste forms, which helps cook out the raw flour taste.
- Create the cheese sauce: Slowly whisk in the whole milk to the roux, continuing to whisk until the sauce thickens and becomes smooth. This process typically takes a few minutes. Once thickened, remove from heat temporarily.
- Add cheese and seasoning: Reserve 1½ cups of shredded cheddar cheese for topping. Stir the remaining cheese, along with 2 teaspoons of kosher salt, garlic powder, mustard powder, and freshly cracked black pepper into the warm sauce. Continue stirring on low heat until all the cheese melts and you have a creamy, thick cheese sauce.
- Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir well to fully coat each piece evenly with the creamy mixture.
- Prepare the breadcrumb topping: In a small saucepan over low heat, melt the remaining ¼ cup butter. Once melted, remove from heat and toss with the panko breadcrumbs until they are evenly coated in butter, which will help create a crunchy topping.
- Assemble and bake: Transfer the macaroni and cheese mixture into a baking dish. Evenly sprinkle the reserved 1½ cups of cheddar cheese over the top, then cover with the buttered panko breadcrumbs. Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and the sauce is bubbly.
- Garnish and serve: Once baked, optionally sprinkle the dish with chopped fresh flat-leaf parsley for a fresh pop of color and flavor. Serve hot and enjoy your classic baked macaroni and cheese.
Notes
- Using a braiser or Dutch oven for making the cheese sauce helps distribute heat evenly and prevent scorching.
- Be sure not to overcook the pasta to maintain a firm texture after baking.
- Mustard powder enhances the depth of flavor in the cheese sauce but can be omitted if unavailable.
- For a crispier topping, broil for an additional 1-2 minutes after baking, watching carefully to prevent burning.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
