🧀 Classic Baked Macaroni and Cheese Recipe
Classic Baked Macaroni and Cheese Recipe is the ultimate comfort food, featuring tender elbow macaroni coated in a rich, creamy, and decadent cheddar cheese sauce, all topped with a buttery, crispy golden-brown crust. This essential, easy-to-follow recipe for homemade baked mac and cheese is perfect for family dinners, holiday potlucks, or anytime you crave that gooey, cheesy goodness that defines soul-satisfying American cuisine.
This recipe is known for its creamy, Cheddar-rich sauce and a crispy, buttery topping.
Servings: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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Ingredients
For the Mac & Cheese:
- 1 pound elbow macaroni (or other small, tubular pasta like cavatappi or penne)
- ¾ cup (1½ sticks) unsalted butter, divided
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 2 pounds sharp Cheddar cheese, freshly shredded (set aside 1½ cups for topping)
- 4 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- ½ teaspoon freshly cracked black pepper
For the Panko Topping:
- ½ cup panko breadcrumbs
- ¼ cup (remaining) unsalted butter, melted
Instructions
- Prep and Cook Pasta: Preheat oven to 400°F (200°C) and place a rack in the center. Bring a large pot of salted water to a boil. Add the pasta and cook until 1 minute shy of al dente according to the package instructions (it will continue to cook in the oven). Drain well and set aside.
- Make the Roux: In a large Dutch oven or saucepan, melt ½ cup of the butter over medium heat. Once the butter is melted and begins to bubble, add the flour. Stir constantly for 1 to 2 minutes until a thick, light-colored paste (a roux) forms.
- Make the Béchamel: Slowly whisk in the 5 cups of whole milk until smooth and fully combined. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
- Add Cheese and Seasoning: Remove the sauce from the heat. Stir in the bulk of the shredded cheese (reserving 1½ cups for topping), 2 teaspoons of the salt, garlic powder, mustard powder, and pepper. Stir until the cheese is completely melted and the sauce is smooth and thick.
- Combine and Assemble: Stir the cooked and drained macaroni into the cheese sauce until all the pasta is fully coated. Pour the mixture into a 9×13-inch (3-quart) baking dish.
- Make the Topping: In a small bowl, melt the remaining ¼ cup of butter. Add the panko breadcrumbs and toss to coat.
- Top and Bake: Sprinkle the reserved 1½ cups of shredded cheese evenly over the macaroni in the baking dish. Scatter the buttered panko breadcrumbs over the cheese. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- Serve: Let the mac and cheese rest for a few minutes before serving.
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- Tip for Creamy Sauce: Use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, sometimes resulting in a grainy sauce.
