Save A creamy nostalgic classic featuring tender elbow macaroni baked in a rich cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
I first made this for a cozy evening and it quickly won over my family. Its creamy texture and cheesy crust remind me of childhood get-togethers around the dinner table.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat & Prepare Baking Dish:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Macaroni:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1–2 minutes less than package instructions. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Make Cheese Sauce:
- Gradually whisk in milk. Cook stirring constantly until the sauce thickens about 5–7 minutes. Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine Macaroni and Cheese Sauce:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Prepare Topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25–30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save When this comes out of the oven my kids gather in the kitchen eager for the first scoop. It always brings a smile to everyone at our table.
Required Tools
Large pot medium saucepan whisk mixing bowls 9x13-inch baking dish measuring cups and spoons
Allergen Information
Contains milk (dairy) wheat (gluten). May contain traces of nuts or soy if present in cheese or breadcrumbs. Always check ingredient labels.
Nutritional Information
Calories: 460 Total Fat: 24 g Carbohydrates: 41 g Protein: 19 g (per serving)
Save Pair this baked mac & cheese with a green salad for a fresh balance. Leftovers reheat beautifully for a quick next-day meal.
Recipe Questions
- → What type of pasta is used?
Elbow macaroni provides the perfect bite size and texture, holding the sauce well.
- → How is the cheese sauce made creamy?
A roux with butter and flour is whisked into milk, then sharp cheddar and Gruyère are melted in for richness.
- → Can the topping be customized?
Yes, the buttery panko breadcrumbs can be combined with extra cheddar or herbs for added flavor.
- → How to ensure the pasta cooks al dente?
Boil the macaroni 1–2 minutes less than package instructions to maintain a firm texture through baking.
- → Is it possible to add spices for extra flavor?
Incorporate smoked paprika or cayenne pepper into the sauce to enhance the savory depth without overpowering.