Classic Baked Mac and Cheese
Creamy, from-scratch mac and cheese with sharp cheddar and Gruyère under a crunchy buttered panko top.
This is the baked mac and cheese for holidays and Sunday dinners: a silky cheese sauce made from a simple roux, plenty of sharp cheddar for flavor and a little Gruyère for stretch.
The crunchy topping is optional, but the contrast between the creamy pasta and the crisp golden crumbs is what makes it worth turning on the oven.
Classic Baked Mac and Cheese
Ingredients
For the mac and cheese
- 1 lb (450 g) elbow macaroni
- 4 tbsp (55 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- 3½ cups (840 ml) whole milk, warmed
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dry mustard powder
- ¼ tsp smoked paprika
- 3 cups (340 g) shredded sharp cheddar
- 1 cup (100 g) shredded Gruyère or Monterey Jack
For the topping
- ¾ cup (45 g) panko breadcrumbs
- 2 tbsp (28 g) butter, melted
- ½ cup (55 g) shredded sharp cheddar
Instructions
- Heat the oven to 350°F (175°C) and butter a 9 × 13-inch (23 × 33 cm) baking dish.
- Cook the macaroni in salted boiling water for 2 minutes less than the package says. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking, until it smells nutty.
- Slowly pour in the warm milk, whisking constantly so no lumps form. Simmer for 5 to 7 minutes, whisking often, until the sauce coats the back of a spoon.
- Take the pot off the heat. Stir in the salt, pepper, mustard and paprika, then the cheddar and Gruyère a handful at a time until smooth.
- Stir the macaroni into the sauce and pour it into the baking dish.
- Toss the panko with the melted butter. Sprinkle the ½ cup cheddar over the pasta, then the buttered crumbs.
- Bake for 25 to 30 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes before serving.
Tips for success
- Take the sauce off the heat before adding the cheese. Cheese added to a boiling sauce can turn grainy.
- Warm the milk first. Cold milk makes the roux seize and lump.
- The sauce should look a little too loose before baking. The pasta absorbs it in the oven.
Storing and reheating
Refrigerate for up to 4 days. Reheat portions with a splash of milk, covered, in a 350°F (175°C) oven or the microwave, stirring halfway.
Equipment you'll need
- 9 × 13-inch baking dish
- Large pot
- Whisk
Questions
Can I skip the oven?
Yes. Stop after stirring the pasta into the sauce and serve it as creamy stovetop mac and cheese.
Which cheese melts best?
Sharp cheddar gives the most flavor. Gruyère, Monterey Jack or Fontina add smoothness and stretch. Avoid using only aged hard cheeses, which can turn oily.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
