Baked Macaroni and Cheese
A comforting, nostalgic dish with a golden crust and creamy cheese sauce, perfect for any occasion.
Ingredients
Pasta
- 1 pound elbow macaroni The nooks and crannies hold the sauce; use shells if you prefer more pockets of cheese.
Sauce Base
- 4 tablespoons unsalted butter Gives richness; swap with olive oil for a lighter twist.
- 1/4 cup all-purpose flour For a silky roux; gluten-free flour works fine too.
- 3 cups whole milk For creaminess; use 2% for a lighter version or half-and-half for extra richness.
- 1 cup heavy cream Optional, but delightful; substitute plain Greek yogurt stirred in at the end for tang.
- 1 teaspoon Dijon mustard Brightens the sauce; dry mustard powder is a fine substitute.
- 1/2 teaspoon smoked paprika Adds warm color and mild depth; omit for a classic profile.
- Salt and black pepper to taste
Cheeses
- 3 cups sharp cheddar, grated The backbone of flavor; mix in Gruyere for nuttiness.
- 1 cup Monterey Jack or mozzarella, grated For melt and stretch.
- 1/4 cup grated Parmesan Optional for topping.
Topping
- 1/2 cup breadcrumbs or crushed crackers For a golden, crunchy topping; use panko for extra loft.
Optional Add-Ins
- 1 cup cooked bacon pieces For extra flavor.
- 1 cup steamed broccoli For a veggie boost.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1 minute less than package directions, then drain and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until the roux smells toasted and turns light golden.
- Slowly pour in the milk and cream while whisking to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
- Remove from heat and stir in the Dijon mustard, smoked paprika, salt, and pepper. Mix in 2 1/2 cups of the shredded cheddar and all of the Monterey Jack until melted and glossy.
- Taste and adjust seasoning.
Combining and Baking
- Fold the drained macaroni into the cheese sauce until every noodle is coated. Pour the mixture into the prepared baking dish, smoothing the top.
- Sprinkle the remaining cheddar and Parmesan over the top, then scatter breadcrumbs evenly.
- Bake for 25–30 minutes until the top is bubbling and golden brown. Let rest for 5–10 minutes before serving.
Notes
For a crunchy top, broil for 1–2 minutes while watching closely to avoid burning. Serve with roasted green beans or a crisp apple salad.