Baked Mac and Cheese

Baked Mac and Cheese

Maria G. Brooks

This baked mac and cheese features a rich, creamy cheese sauce with a golden, crunchy topping.

Tossed with buttered macaroni to prevent bloating and extra saucy for maximum indulgence, it’s quick, versatile, and perfect for family dinners, gatherings, or make-ahead meals.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main, Side

Cuisine Comfort Food, Western

Servings 6

Equipment

1 large pot (for pasta)
1 large saucepan or ovenproof skillet (26cm/9″ recommended)
1 Whisk or wooden spoon
1 baking dish (2.5L/2.5qt or 9×13″/23×33cm)

Ingredients

Macaroni:

250 g 8 oz elbow macaroni
1 tbsp 15 g unsalted butter (or 2 tsp oil)

Topping:

2/3 cup panko breadcrumbs
2 tbsp 30 g unsalted butter, melted
1/4 tsp salt

Sauce:

4 tbsp 60 g unsalted butter
1/3 cup 30 g all-purpose flour
3 cups 720 ml milk, warmed
2 cups 200 g freshly shredded cheese (gruyere recommended)
1 cup 100 g freshly shredded mozzarella (or other cheese of choice)
3/4 tsp salt

Optional Seasonings:

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Prepare the Pasta Perfectly: Bring a large pot of water to a rolling boil.
Add a generous pinch of salt to enhance the pasta’s flavor.
Once boiling, add 250 g (8 oz) of elbow macaroni.
Cook the pasta according to the package instructions, but subtract one minute from the total cooking time—this ensures the pasta remains slightly firm (al dente) and won’t become mushy when baked.
Drain the pasta thoroughly, then return it to the pot.
Coat Pasta with Butter for Smooth Sauce: Immediately add 1 tablespoon (15 g) of unsalted butter to the hot pasta and gently toss until the butter has fully melted and evenly coats each piece.
This step creates a protective layer on the pasta, preventing it from swelling or absorbing too much sauce during baking.
Set the buttered pasta aside to cool slightly while preparing the sauce.
Allowing it to cool ensures the sauce clings perfectly later.
Prepare the Crispy Breadcrumb Topping: In a small mixing bowl, combine 2/3 cup of panko breadcrumbs, 2 tablespoons (30 g) of melted butter, and 1/4 teaspoon of salt.
Stir thoroughly until all breadcrumbs are evenly coated in butter.
This mixture will form the golden, crunchy topping that adds texture and visual appeal to the final baked dish. Set aside for later use.
Melt Butter for the Roux: In a large saucepan or ovenproof skillet (26 cm/9″ cast iron recommended), melt 4 tablespoons (60 g) of unsalted butter over medium heat.
Allow the butter to foam gently, taking care not to let it brown.
This melted butter forms the base of your creamy cheese sauce.
Create a Smooth Roux: Once the butter is melted, sprinkle in 1/3 cup (30 g) of all-purpose flour.
Stir constantly with a whisk or wooden spoon to combine thoroughly.
Cook this mixture for about 1 minute to remove the raw flour taste, creating a smooth, pale paste known as a roux.
Constant stirring prevents lumps and ensures a creamy consistency later.
Incorporate Milk Gradually: Slowly pour in about 1 cup of warmed milk (from a total of 3 cups), stirring constantly to blend it with the roux into a smooth paste.
Gradually add the remaining milk in increments, whisking continuously to prevent any lumps.
Continue whisking until the mixture becomes smooth and slightly thickened.
This careful method ensures a velvety, lump-free cheese sauce.
Season and Thicken the Sauce: Add 3/4 teaspoon of salt and, if desired, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder.
Stir to combine. Keep cooking over medium heat, stirring frequently for 5–8 minutes, until the sauce thickens to a creamy, coat-the-spoon consistency.
Test by dipping a spoon and running your finger along the back—your finger should leave a clear line in the sauce.
Incorporate the Cheese: Remove the saucepan from heat. Immediately fold in 2 cups of freshly shredded gruyere (or preferred main cheese) and 1 cup of shredded mozzarella.
Stir gently until the cheese is fully integrated. The cheese will melt naturally into the warm sauce without needing to return it to the stove.
Taste and adjust salt if necessary, depending on the saltiness of your cheese.
Combine Pasta and Cheese Sauce: Pour the creamy cheese sauce into the pot with the cooled, butter-coated macaroni.
Stir quickly and thoroughly to ensure every pasta piece is evenly coated with luscious, cheesy goodness.
For best results, pour the mixture into a prepared ovenproof skillet or baking dish (approx. 2.5 L/2.5 qt or 9×13″/23×33 cm) to retain depth and maximize sauce coverage.
Top with Crispy Breadcrumb Mixture: Evenly sprinkle the prepared panko breadcrumb mixture over the top of the mac and cheese.
The butter-coated breadcrumbs will create a golden, crunchy crust that contrasts beautifully with the creamy interior.
Press lightly with a spoon to ensure they adhere slightly to the sauce surface.
Bake Until Golden and Bubbling: Place the dish in a preheated oven at 180°C (350°F).
Bake for 25 minutes, or until the topping is lightly golden and the sauce is bubbling at the edges.
Avoid baking too long, as excessive time can dry out the sauce.
The goal is a creamy, gooey interior with a perfectly crisp topping.
Garnish and Serve Immediately: Remove the baked mac and cheese from the oven and let it rest for 2–3 minutes.
Sprinkle a little fresh parsley over the top for color and freshness.
Serve immediately while hot, creamy, and irresistible.
Optional Make-Ahead and Reheating Tips: To prepare ahead, cook pasta, toss with butter, and allow to cool.
Prepare the cheese sauce separately.
Combine pasta and sauce, top with breadcrumbs, then refrigerate or freeze.
When ready, bake from chilled at 180°C (350°F) for about 40–45 minutes (covered 15 minutes first, then uncovered for 25 minutes).
Leftovers can be microwaved until warm, then crisped under a grill or broiler for a fresh, crunchy top.

Notes

Choose the Right Pasta: Elbow macaroni works best, but other short pasta shapes like penne or cavatappi can also hold the sauce beautifully.
Cheese Matters: Freshly grate all cheese for the smoothest, creamiest sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce slightly grainy.
Butter-Coated Pasta: Tossing the pasta with butter prevents it from swelling and keeps the final bake creamy, not dry or gummy.
Baking Dish Size: Use a dish deep enough to hold the pasta and sauce without spreading too thin—around 2.5 L/2.5 qt is ideal.
Make-Ahead Option: Prepare pasta and sauce ahead of time, store in the fridge, then bake when ready. For frozen portions, thaw completely in the refrigerator before baking.
Reheating Tips: Microwave leftovers to warm them, then crisp the top under a broiler or grill for a fresh, golden finish.