Introduction

Mac and cheese is a classic comfort food that’s creamy, cheesy, and satisfying. This baked version adds a crunchy topping, making it a perfect dish for family dinners or gatherings. It’s simple to make and always a crowd-pleaser.

A close-up view of a white bowl filled with creamy macaroni and cheese, showing one scoop being lifted by a utensil with a woman's hand, revealing stretchy, melted cheese strands. The dish has a golden-brown baked cheese crust on top with small browned spots, and underneath the top layer, the pasta is coated in thick, smooth, yellow cheese sauce. The hollow elbow macaroni pieces are clearly visible mixed through the cheese sauce, which looks rich and gooey, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set aside.
Step 2: In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour until the mixture is smooth and cook for about 1 minute to form a roux.
Step 3: Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens slightly.
Step 4: Remove the saucepan from heat and stir in the shredded cheddar cheese until it melts completely.
Step 5: Add the cooked macaroni to the cheese sauce and stir until all the pasta is well coated.
Step 6: Transfer the mixture to a greased baking dish. Sprinkle the panko bread crumbs evenly over the top.
Step 7: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crispy.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or mustard powder to the cheese sauce.
Use a mix of cheeses like Gruyère or mozzarella for a different texture and taste.
Replace panko with crushed crackers or regular bread crumbs for varying crunchiness.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess if needed.

How to Serve

A close-up of a white round dish filled with baked macaroni and cheese showing one scoop being lifted, with creamy melted cheese stretching between the dish and the scoop. The dish has two main layers: a golden brown top layer of baked, slightly crispy cheese with some darker browned spots, and underneath, a soft, creamy layer of macaroni pasta covered in rich, smooth cheese sauce. The macaroni is tube-shaped and covered evenly in thick cheese, with a shiny, gooey texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with shells, penne, or any short pasta shape that holds sauce well.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the cooking time if chilled.

Classic Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

A classic, creamy homemade mac and cheese recipe featuring tender elbow macaroni baked in a rich cheddar cheese sauce topped with crispy panko breadcrumbs for a delightful golden crust.

Author: Lila
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 7-8 minutes. Drain the pasta and set it aside.
Make the Roux: In a saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until smooth and continue cooking for about 1 minute to remove the raw flour taste.
Add Milk: Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens slightly and becomes creamy.
Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until it melts completely and forms a smooth cheese sauce.
Combine Pasta and Sauce: Add the cooked elbow macaroni into the cheese sauce. Stir well to ensure all the pasta is thoroughly coated with the cheesy sauce.
Bake: Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crispy.

Notes

For extra richness, you can substitute some of the whole milk with heavy cream.
If you prefer a sharper flavor, use aged cheddar or mix in other cheeses like Gruyère or Parmesan.
Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
Ensure pasta is cooked al dente to avoid mushy texture after baking.
You may add a pinch of paprika or mustard powder to the cheese sauce for added depth of flavor.

Keywords: mac and cheese, baked mac and cheese, cheddar cheese pasta, comfort food, creamy mac and cheese