Print

Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

This classic Baked Mac and Cheese recipe features creamy cheese sauce made from sharp cheddar and Parmesan cheeses, thickened with a buttery roux, combined with perfectly cooked elbow macaroni, and topped with a crunchy, buttery Panko breadcrumb crust. Baked to golden perfection, this comforting, cheesy pasta dish is ideal for family dinners or gatherings.

Ingredients

Scale

Pasta

  • 16 ounces elbow macaroni

Sauce

  • 5 tablespoons salted butter
  • 5 tablespoons all-purpose flour
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2¾ cups milk
  • ½ cup half and half (or light cream)
  • 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
  • 1½ ounces shredded Parmesan cheese (approximately ½ cup)
  • ½ teaspoon dry mustard powder
  • ½ teaspoon seasoned salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Topping

  • ¼ cup Panko bread crumbs
  • 2 teaspoons butter (melted)
  • 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
  • 2 tablespoons shredded Parmesan cheese

Instructions

  1. Preheat Oven: Preheat the oven to 400°F to ensure it’s at the correct temperature for baking when the mac and cheese is ready.
  2. Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Once cooked, drain well and rinse under cold water to stop cooking. Set aside.
  3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, 2 ounces shredded sharp cheddar, and 2 tablespoons shredded Parmesan. Mix thoroughly and set aside for later use.
  4. Make Roux: In a medium saucepan over medium heat, melt 5 tablespoons of butter. Stir in the flour, onion powder, and garlic powder, cooking for approximately 2 minutes while stirring constantly to form the roux and cook out the raw flour taste.
  5. Add Dairy: Gradually whisk in the milk and half and half, stirring continuously to maintain a smooth consistency. Continue cooking over medium heat until the mixture begins to simmer, then let it simmer for 1 minute to thicken slightly.
  6. Finish Cheese Sauce: Remove the saucepan from heat. Stir in the shredded sharp cheddar, Parmesan cheeses, dry mustard powder, seasoned salt, and black pepper. Whisk until all the cheese is melted and the sauce is smooth.
  7. Combine Pasta and Sauce: Toss the cooked and drained macaroni with the cheese sauce until evenly coated. Spoon the mixture into a 9×13 inch casserole dish, spreading it out evenly.
  8. Add Topping and Bake: Sprinkle the prepared Panko breadcrumb mixture evenly over the top of the macaroni and cheese. Bake in the preheated oven for 20 to 22 minutes, or until the sauce is bubbly and the topping is browned and crispy. Avoid overcooking to prevent dryness.

Notes

  • To prevent the mac and cheese from becoming dry, do not overbake; watch closely near the end of baking time.
  • You can substitute half and half with light cream or additional milk if preferred.
  • For extra flavor, consider adding a pinch of cayenne or smoked paprika to the cheese sauce.
  • Use freshly grated cheeses for better melting and flavor.
  • Let the baked mac and cheese rest for 5 minutes after baking before serving to allow it to set slightly.

Keywords: baked mac and cheese, macaroni and cheese, cheesy pasta bake, comfort food, casserole

Find it online: https://nataliereeve.com/baked-mac-and-cheese-recipe/