Baked Mac and Cheese
This baked mac and cheese is the from-scratch, oven-baked version that puts the blue box to shame. A rich, silky cheese sauce made from a proper butter-flour roux and a blend of sharp cheddar and Gruyère coats every elbow of tender macaroni, and the whole thing is finished with a buttery panko breadcrumb topping that bakes up perfectly golden and crispy. It's creamy, deeply cheesy, comforting, and everything a classic baked mac and cheese should be.
Equipment
- Large pot - For boiling the macaroni
- Heavy-bottomed saucepan or Dutch oven - Essential for making the roux and cheese sauce without burning
- 3-quart baking dish - Or a 9x13 inch pan
- Box grater or rotary cheese grater - For freshly grating cheese; pre-shredded cheese has anti-caking agents that affect melting
- Whisk - For making a lump-free roux and sauce
- Wooden spoon or silicone spatula - For stirring and folding the pasta into the sauce
- Colander - For draining the pasta
- Measuring cups and spoons
- Small mixing bowl - For preparing the breadcrumb topping
Ingredients
For the Mac and Cheese
- 1 lb elbow macaroni - 450g
- 4 tablespoons unsalted butter - 57g; for the roux
- ¼ cup all-purpose flour - 30g
- 3 cups whole milk - 720ml
- 1 cup heavy cream - 240ml
- 2 cups sharp cheddar cheese - 225g; freshly grated from a block
- 1 cup Gruyère cheese - 113g; freshly grated
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder - Amplifies the cheese flavor
- ¼ teaspoon smoked paprika
- salt - To taste; plus more for pasta water
- black pepper - To taste
For the Breadcrumb Topping
- 1 cup panko breadcrumbs - 60g
- 2 tablespoons unsalted butter - 28g; melted
- ¼ cup sharp cheddar cheese - 28g; grated; mixed into the topping
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 3-quart baking dish or 9x13 inch pan with butter or cooking spray and set aside.
- Bring a large pot of generously salted water to a boil, add the elbow macaroni, and cook for 2 minutes less than the package directions (the pasta will finish cooking in the oven). Drain well without rinsing and set aside.
- Melt 4 tablespoons of butter in a large heavy-bottomed saucepan over medium heat, then add the flour all at once and whisk constantly for 1 to 2 minutes until the mixture is pale golden and no longer smells of raw flour.
- Slowly pour in the whole milk in a thin stream while whisking constantly, then add the heavy cream, garlic powder, onion powder, dry mustard powder, smoked paprika, salt, and pepper. Whisk until smooth and simmer over medium heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan completely from heat, then add the grated cheddar and Gruyère in small handfuls, stirring after each addition until fully melted and the sauce is smooth and glossy. Taste and adjust seasoning.
- Add the drained macaroni to the cheese sauce and stir until every piece of pasta is evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
- In a small bowl, toss the panko breadcrumbs with the melted butter and grated cheddar until evenly coated, then sprinkle the topping evenly over the mac and cheese.
- Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the breadcrumb topping is deeply golden and the cheese sauce is bubbling around the edges. Let rest for 5 minutes before serving.
Notes
- Always grate your own cheese from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy.
- Cook the pasta 2 minutes less than the package directions; it will finish cooking in the oven and fully cooked pasta will turn mushy after baking.
- Remove the saucepan completely from heat before adding cheese — active heat causes cheese proteins to seize up and turn grainy.
- Add the cheese in small handfuls and stir each addition until melted before adding more to prevent clumping.
- Don't skip the dry mustard powder — it doesn't make the dish taste like mustard, it amplifies the cheesiness and is a classic mac and cheese technique.
- Make-ahead tip: Assemble the dish through adding the breadcrumb topping, cover tightly, and refrigerate up to 24 hours. Let sit at room temperature for 20 to 30 minutes before baking, then bake covered for 20 minutes and uncovered for 15 to 20 more minutes.
- Leftovers keep in the refrigerator for up to 4 days in an airtight container, or frozen for up to 2 months.
- When reheating, always add a splash of milk (2 to 3 tablespoons) to restore the creamy consistency — the pasta absorbs moisture as it sits.
- For a spicier version, add a pinch of cayenne pepper to the cheese sauce or stir in 2 tablespoons of pickled jalapeños before baking.
- Gruyère can be swapped for fontina, Gouda, or Monterey Jack — all melt smoothly and complement sharp cheddar well.
Nutrition
Serving: 1ServingCalories: 580kcalCarbohydrates: 58gProtein: 22gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 520mgPotassium: 220mgFiber: 2gSugar: 6gVitamin A: 17IUVitamin C: 1mgCalcium: 31mgIron: 11mg
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