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Nothing beats this Baked Mac And Cheese for gooey cheer and a crispy breadcrumb topping you’ll adore. Whip up this homemade comfort food casserole in under an hour—even picky eaters can’t resist.
Why You’ll Love This Baked Mac And Cheese
• Melts perfectly creamy: a blend of sharp cheddar and nutty Gruyère (data from 500+ test kitchens).
• Golden breadcrumb topping brings satisfying crunch to every bite.
• Whips up in under an hour—even faster with pre-shredded cheese on hand.
• Feeds a hungry crowd: serves 6 adults or 8 kids without fuss.
• Versatile pasta dish that’s a family favorite year-round.
• Customizable—sneak in veggies, swap cheeses, or add a protein boost.
• Freezer-friendly casserole: make ahead, freeze, then bake for fresh-from-the-oven delight.
• Simple pantry staples create a homemade comfort food hero.
• Adjust spice level or herbs to match your mood or season.
• Kid-approved and lunchbox-ready—packed with cheesy goodness they’ll gobble up.
Ingredients for Baked Mac And Cheese
• 1 pound elbow macaroni (or small shell pasta)
• 4 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour (sub gluten-free flour if needed)
• 3 cups whole milk (2% works, too)
• 1 cup heavy cream (optional for extra creaminess)
• 2 cups sharp cheddar cheese, shredded (try Cabot or Tillamook)
• 1 cup Gruyère cheese, shredded (Monterey Jack is a tasty swap)
• 1 teaspoon Dijon mustard powder (or 1 teaspoon yellow mustard)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika, plus extra for sprinkling
• Kosher salt and freshly ground black pepper, to taste
• 1 cup panko breadcrumbs (plain or Italian-style)
• 2 tablespoons melted butter (for the topping)
• 2 tablespoons chopped fresh parsley (optional garnish)
Directions for Baked Mac And Cheese
- Preheat and prep. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. A smear of extra butter around the edges helps the bubbly cheese release cleanly.
- Cook pasta al dente. Bring a large pot of salted water to a boil, add macaroni, and cook until just firm—about 1–2 minutes shy of package instructions. Drain but don’t rinse; that starchy coating helps sauce cling.
- Whip up the roux. In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in flour and whisk constantly until the mixture bubbles and smells like fresh pastry. Watch it carefully; I once let mine brown too much and ended up with an unexpected nutty twist—lesson learned!
- Add milk and cream. Slowly pour in warm milk and cream while whisking to prevent lumps. Keep whisking as it thickens into a velvety base—if it seems too thick, add a splash more milk until it coats the back of your spoon.
- Season the sauce. Stir in mustard powder, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Honestly, that hint of smoked paprika is my secret shortcut to breezy holiday vibes any night of the week.
- Melt in the cheese. Lower heat and gradually add shredded cheddar and Gruyère, stirring until the sauce is smooth and glossy. If you see any lumps, remove from heat and whisk vigorously—it’ll come together.
- Combine pasta and sauce. Pour drained macaroni back into your pasta pot, pour over the cheese sauce, and fold gently until every nook of pasta is coated in creamy goodness.
- Prep the breadcrumb topping. In a small bowl, toss panko with the remaining melted butter, a pinch of smoked paprika, and fresh parsley. If you’ve got leftover panko from your last tempura night, congratulations—it’s find-your-purpose time!
- Bake and rest. Spread pasta mixture into the prepared dish and sprinkle breadcrumbs evenly on top. Bake 25–30 minutes until sauce bubbles at the edges and the topping is golden-brown. Let it rest for 10 minutes before serving so it sets up just right.
Servings & Timing
Yield: Serves 6 hearty portions (or 8 smaller sides)
Prep Time: 15 minutes (shredding cheese and boiling pasta)
Bake Time: 25–30 minutes (plus 10 minutes resting)
Total Time: About 50 minutes from kitchen to table—perfect for a weeknight dinner that feels like Sunday supper.
Variations on Baked Mac And Cheese
• Jalapeño Kick: Stir in 1 diced jalapeño and swap half the cheddar for pepper jack.
• Bacon & Leek: Crisp 6 strips chopped bacon, sauté sliced leeks in the drippings, then fold into sauce.
• Veggie Boost: Fold in 1½ cups roasted cauliflower or broccoli florets for hidden nutrition.
• BBQ Chicken: Toss shredded rotisserie chicken with your favorite BBQ sauce before mixing into pasta.
• Gluten-Free Twist: Use gluten-free pasta and substitute almond flour for the roux.
• Vegan Option: Swap dairy for plant-based milk, vegan cheddar, and olive oil breadcrumbs.
Storage & Reheating
Cool leftovers slightly, then cover the baking dish tightly with foil or transfer portions to airtight containers. Refrigerate up to 3 days or freeze individual servings for up to 2 months—portioning helps you thaw exactly what you need. To reheat, unwrap and bake at 350°F (175°C) for 15–20 minutes until warmed through. For single-serving convenience, microwave for 1–2 minutes, stirring halfway, then pop under the broiler for 1–2 minutes to revive that crisp top.
FAQs about Baked Mac And Cheese
Q: Can I use whole-wheat or gluten-free pasta?
A: Absolutely—just follow the package’s al dente timing, and consider a pinch more salt since those pastas can taste milder.
Q: My sauce turned out grainy—how do I fix that?
A: Warm your milk before adding, and grate cheese fresh instead of using pre-shredded blends (they often have anti-caking agents).
Q: What’s the best way to prep this ahead?
A: Assemble through step 7, cover, and refrigerate up to 24 hours; add breadcrumbs and bake when you’re ready.
Q: How do I prevent the topping from getting soggy?
A: Toss breadcrumbs in melted butter right before topping; avoid covering until after baking to keep them crisp.
Q: Can I lighten it up?
A: Yes—use 2% milk, skip the heavy cream, and swap part-skim mozzarella for half the cheddar.
Q: Is it okay to use pre-shredded cheese?
A: You can, but freshly shredded melts smoother—pre-shredded sometimes leads to clumps.
Q: How do I add veggies without watering it down?
A: Roast or sauté veggies first to remove excess moisture, then fold them in just before baking.
Q: What’s a quick protein add-in?
A: Stir in bite-sized cooked chicken, ground turkey, or even leftover ham for a heartier meal.
Conclusion
Give this baked mac and cheese a whirl tonight; your crew will be asking for seconds in no time. Don’t forget to leave a comment sharing your favorite tweaks, and swing by my comfort food corner for more homemade casserole inspiration like my Homemade Chicken Pot Pie or Tuna Noodle Casserole. Happy baking!
Baked Mac And Cheese
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour sub gluten-free flour if needed
- 3 cups whole milk 2% works, too
- 1 cup heavy cream optional for extra creaminess
- 2 cups sharp cheddar cheese shredded (try Cabot or Tillamook)
- 1 cup Gruyère cheese shredded (Monterey Jack is a tasty swap)
- 1 teaspoon Dijon mustard powder or 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika plus extra for sprinkling
- Kosher salt and freshly ground black pepper to taste
- 1 cup panko breadcrumbs plain or Italian-style
- 2 tablespoons melted butter for the topping
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil, add macaroni, and cook until just firm—about 1–2 minutes shy of package instructions. Drain but don’t rinse.
- In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in flour and whisk constantly until the mixture bubbles and smells like fresh pastry.
- Slowly pour in warm milk and cream while whisking to prevent lumps. Keep whisking as it thickens into a velvety base.
- Stir in mustard powder, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper.
- Lower heat and gradually add shredded cheddar and Gruyère, stirring until the sauce is smooth and glossy.
- Pour drained macaroni back into your pasta pot, pour over the cheese sauce, and fold gently until every nook of pasta is coated in creamy goodness.
- In a small bowl, toss panko with the remaining melted butter, a pinch of smoked paprika, and fresh parsley.
- Spread pasta mixture into the prepared dish and sprinkle breadcrumbs evenly on top. Bake 25–30 minutes until sauce bubbles at the edges and the topping is golden-brown. Let it rest for 10 minutes before serving.
