Baked Macaroni and Cheese
Creamy, sharp cheddar macaroni and cheese baked under a crunchy, buttery panko topping. A classic comfort food for a crowd.
- Total1 hr 10 min
- YieldOne 9-by-13-inch dish
- LevelMedium
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
A smooth cheese sauce starts with a simple roux of butter and flour, which keeps the cheese from turning greasy or grainy. Shredding the cheese yourself also helps, because pre-shredded cheese is coated with anti-caking starches that can make the sauce gritty.
Slightly undercooking the pasta before baking lets it absorb some of the sauce in the oven without turning soft.
Recipe
Baked Macaroni and Cheese
Creamy, sharp cheddar macaroni and cheese baked under a crunchy, buttery panko topping. A classic comfort food for a crowd.
- Prep time
- 15 min
- Cook time
- 45 min
- Rest time
- 10 min
- Total time
- 1 hr 10 min
- Yield
- One 9-by-13-inch dish (8 servings)
- Difficulty
- Medium
- Course
- Main Course
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: One 9-by-13-inch dish (8 servings)
Macaroni and cheese sauce
Crunchy topping
Instructions
Prepare the oven and dish. Heat the oven to 375°F with a rack in the center. Butter a 9-by-13-inch baking dish.
Undercook the pasta. Boil the macaroni in well-salted water for 2 minutes less than the package’s al dente time. It should still be firm in the center. Drain and set aside.
Make the roux. In the same pot or a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute, until bubbling and smelling slightly toasty but not browned.
Build the sauce. Gradually pour in the warm milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook, whisking often, for 5 to 7 minutes, until the sauce is thick enough to coat the back of a spoon.
Melt in the cheese. Remove the pot from the heat. Whisk in the salt, mustard, garlic powder, pepper, and cayenne. Add the 2 1/2 cups cheddar and the Gruyère a handful at a time, stirring until smooth. Taking it off the heat keeps the cheese from becoming grainy.
Combine. Stir the drained pasta into the sauce until well coated. It will look very saucy, which is what you want. Pour into the prepared dish.
Add the topping. Toss the panko with the melted butter. Sprinkle the remaining 1/2 cup cheddar over the pasta, then the buttered panko.
Bake. Bake for 20 to 25 minutes, until the edges are bubbling and the topping is golden brown.
Rest. Let stand for 10 minutes before serving so the sauce can settle and thicken.
Recipe Notes
Tips
- Warming the milk first helps the sauce come together smoothly and quickly.
- Shred cheese from a block for the smoothest sauce.
Substitutions
- Cheeses: Any good melting cheese works, such as Colby, fontina, or Havarti. Keep at least half of it sharp cheddar for flavor.
- Vegetarian note: Some cheeses use animal rennet. Check labels if you need the dish to be strictly vegetarian.
Allergens: Contains wheat and milk.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/baked-macaroni-and-cheese/
Storage and Reheating
Refrigerate within 2 hours, covered, for up to 4 days. Reheat portions with a splash of milk in the microwave, or covered with foil in a 350°F oven for 20 minutes.
Freezing
Freeze baked, cooled mac and cheese, well wrapped, for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture will be a little softer.
Make Ahead
Assemble through step 6, cool, cover, and refrigerate up to 1 day. Add the topping just before baking, and bake 10 to 15 minutes longer.
Troubleshooting
- The sauce is grainy.
- The cheese was added over heat that was too high, or pre-shredded cheese was used. Next time remove the pot from the heat first.
- It came out dry.
- The pasta absorbed too much sauce. Undercook the pasta as directed and don’t overbake.
Frequently Asked Questions
Can I halve the recipe?
Yes. Use the serving calculator, and bake in an 8-by-8-inch dish for about the same time.
Allergens and Food Safety
Allergens: Contains wheat and milk.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
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