Baked Mac and Cheese
Ultra-creamy, golden-topped baked macaroni and cheese made entirely from scratch. Tender elbow pasta folded into a rich, velvety cheese sauce, then baked until bubbly with a crisp, buttery cracker topping. Pure comfort food that tastes like childhood and is ready in under an hour.
For 6 servings
- prep
Preheat oven and prep the dish.
1.Preheat the oven to 375°F (190°C).2.Lightly grease the baking dish with a small pat of butter.3.Grate all the cheese on the large holes of a box grater and set aside. - boil · ~9 min
Boil the macaroni.
Bring a large pot of water to a rolling boil. Add a pinch of salt and the elbow macaroni. Cook 1 minute less than the package directions for al dente. Drain well and set aside.
TIPSlightly undercooking the pasta keeps it from turning mushy after baking. - mix · ~2 min
Make the roux.
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once foaming, whisk in the flour and cook, stirring constantly, for 1 minute until the raw flour smell disappears and the mixture turns a pale golden color.
TIPDon't let the roux brown too deeply — you want a white roux here to keep the sauce pale and creamy. - mix · ~4 min
Build the cheese sauce.
1.Slowly pour in the warm milk while whisking continuously to prevent lumps.2.Bring the sauce to a gentle simmer, whisking often, and cook until it thickens enough to coat the back of a spoon (3-4 minutes).3.Remove the pan from the heat. Stir in the pinch of salt, black pepper, mustard powder, and garlic powder.4.Add the grated cheddar and gruyere in handfuls, stirring until completely melted and smooth.TIPRemove from heat before adding cheese — high heat can make the sauce grainy. - mix · ~1 min
Combine pasta and sauce.
Add the drained macaroni to the cheese sauce and fold together gently until every noodle is well-coated.
- assemble
Transfer to baking dish and top with cracker crumbs.
1.Pour the mac and cheese into the prepared baking dish and spread into an even layer.2.Sprinkle the crushed butter crackers evenly over the top. - bake · ~25 min
Bake until bubbly and golden.
Place the dish on the middle oven rack and bake for 22-25 minutes, until the edges are bubbling and the cracker topping is deep golden brown.
TIPIf the top browns too quickly, tent loosely with foil for the last 10 minutes. - rest · ~5 min
Rest briefly before serving.
Remove from the oven and let the dish rest on a trivet for 5 minutes. This helps the sauce set slightly so each scoop holds together.
- serve
Spoon into bowls and serve hot.
Scoop generous portions into bowls while still warm and creamy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate cheese from a block, not pre-shredded, for smoother melting.
- 2Under cook the pasta by 1 minute to prevent mushiness after baking.
- 3Warm the milk before adding to the roux to avoid clumps.
- 4Remove the sauce from heat before whisking in cheese to prevent graininess.
- 5Let the baked dish rest 5 minutes before serving so it holds its shape.
- 6Tent with foil if the cracker topping browns too quickly in the oven.
Adapt it for your goals.
Spicy jalapeño
Add 2 finely diced pickled jalapeños and 1/4 teaspoon cayenne pepper to the cheese sauce. The heat cuts through the creamy richness and adds a tangy kick.
extra crispy toppingExtra crispy topping
Mix the crushed butter crackers with 2 tablespoons of melted butter and 1/4 cup of grated Parmesan before sprinkling on top. This creates a deeper golden, crunchier crust.
loaded bacon & chiveLoaded bacon & chive
Stir 6 slices of cooked, crumbled bacon into the macaroni along with 2 tablespoons of snipped fresh chives. This adds smoky, savory depth.
broccoli cheddarBroccoli cheddar
Add 2 cups of small broccoli florets that have been steamed for 2 minutes to the pasta before combining with the sauce. This incorporates vegetables and a slightly bitter contrast.
jain option (no onion/garlic)Jain option (no onion/garlic)
Skip the garlic powder entirely and replace the pinch with a pinch of asafoetida (hing) powder for a similar savory depth. Use dairy-based crackers or swap for breadcrumbs mixed with butter.
Why this is on our healthy list.
Rich in Calcium
Both cheddar and Gruyère are excellent sources of calcium, supporting strong bones and teeth.
Good Source of Protein
The combination of pasta, milk, and cheese provides a moderate amount of high-quality protein to help keep you full.
Contains Vitamin B12
Dairy products like milk and cheese naturally supply vitamin B12, which is essential for nerve health and red blood cell formation.
Frequently asked questions
It's not recommended. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, often leading to a grainy sauce.
