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Baked Mac And Cheese

Baked Mac And Cheese

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 550 kcal

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.

Notes

For a crispy topping, use panko breadcrumbs mixed with melted butter. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Calories: 550kcal
Keyword Baked Mac And Cheese, casserole, Comfort Food
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