Save to Pinterest A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
This recipe brings back warm memories of family gatherings and comfort food that everyone loves.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1–2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Add Milk:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5–7 minutes.
- Add Cheese & Seasoning:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt, pepper, mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25–30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save to Pinterest This dish often brings the family together around the table enjoying those classic comfort food moments.
Required Tools
Large pot, medium saucepan, whisk, mixing bowls, 9x13-inch baking dish, measuring cups and spoons
Allergen Information
Contains: Milk (dairy), Wheat (gluten). May contain traces of nuts or soy if present in cheese or breadcrumbs. Always check ingredient labels.
Nutritional Information
Calories: 460, Total Fat: 24 g, Carbohydrates: 41 g, Protein: 19 g (per serving)
Save to Pinterest This classic baked mac and cheese is a timeless recipe that delivers rich flavor and comforting textures every time.
Ask About This Recipe
- → What type of pasta is best for this dish?
Elbow macaroni works best as it holds the cheese sauce well and creates a classic texture.
- → Can I use different cheeses?
Yes, sharp cheddar pairs nicely with Gruyère or Monterey Jack for a balanced flavor. Mozzarella can be substituted for a milder taste.
- → How do I get a crispy topping?
Toss panko breadcrumbs with melted butter before sprinkling on top to achieve a golden, crunchy crust when baked.
- → What is the purpose of the roux in the sauce?
The roux, made from butter and flour, thickens the milk into a smooth, creamy cheese sauce that coats the pasta evenly.
- → Can I add spices to enhance flavor?
Adding a pinch of smoked paprika, ground mustard, or cayenne pepper adds depth and a subtle kick without overpowering the dish.