Baked Macaroni and Cheese
Creamy, ultra-cheesy macaroni baked until bubbly and crowned with a golden, crisp topping. This classic American comfort dish comes together with a simple stovetop cheese sauce, tender elbow pasta, and a crunchy breadcrumb finish that makes every spoonful irresistible.
For 4 servings
- prep
Preheat the oven and prep the ingredients.
1.Preheat the oven to 375°F (190°C).2.Shred the cheddar and mozzarella if not pre-shredded.3.Butter the baking dish lightly.TIPShredding cheese from a block melts smoother than pre-shredded, which has anti-caking coatings. - boil · ~8 min
Cook the macaroni.
1.Bring a large pot of water to a rolling boil.2.Add 1 tbsp salt and the elbow macaroni.3.Cook 1 minute less than the package directs for al dente, then drain in a colander.TIPSlightly undercooking the pasta keeps it from turning mushy during baking. - saute · ~2 min
Make the roux.
Melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for 1 minute until the mixture smells nutty and turns pale golden.
TIPCooking the flour for a full minute removes the raw flour taste. - simmer · ~6 min
Build the cheese sauce.
1.Slowly pour in the milk while whisking continuously to avoid lumps.2.Bring the sauce to a gentle simmer and cook 3 to 4 minutes, whisking often, until it coats the back of a spoon.3.Remove from heat. Stir in the shredded cheddar and mozzarella a handful at a time until fully melted.4.Season with a pinch of salt, black pepper, and smoked paprika.TIPRemove the pan from the heat before adding cheese — high heat can make the sauce grainy. - mix
Combine pasta and sauce.
Add the drained macaroni to the cheese sauce and fold together until every noodle is coated.
- assemble
Transfer to the baking dish and top with breadcrumbs.
Pour the mac and cheese into the prepared baking dish, spreading it evenly. Sprinkle the breadcrumbs in an even layer across the top.
- bake · ~25 min
Bake until golden and bubbly.
Place the dish on the middle rack and bake for 20 to 25 minutes, until the edges are bubbling and the breadcrumb topping is deep golden brown.
TIPFor extra crunch on the topping, switch the oven to broil for the final 2 minutes — watch it closely so it doesn't burn. - rest · ~5 min
Rest before serving.
Let the baked mac and cheese sit for 5 minutes at room temperature so the sauce sets slightly.
TIPResting helps the sauce thicken so each serving holds together.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred cheese from a block for the smoothest melt; pre-shredded bags contain anti-caking agents that can make the sauce grainy.
- 2Cook the pasta 1 minute less than al dente — it will finish cooking in the oven and won't turn mushy.
- 3Whisk the roux for a full minute until it smells nutty and turns pale golden to eliminate any raw flour taste.
- 4Remove the saucepan from heat before adding the shredded cheese to prevent the sauce from seizing or turning grainy.
- 5For an extra-crispy topping, switch the oven to broil for the final 2 minutes and watch closely to avoid burning.
- 6Let the baked mac and cheese rest for 5 minutes after baking so the sauce sets and each serving holds its shape.
- 7If the sauce seems too thick before baking, stir in a splash of warm milk — it will loosen as it heats in the oven.
Adapt it for your goals.
Bacon & Chive
Fold in 4 strips of crispy cooked crumbled bacon and 2 tbsp chopped fresh chives right before baking for a smoky, savory twist.
Vegetable PackedVegetable-Packed
Add 1 cup of steamed broccoli florets or sautéed mushrooms to the pasta-sauce mixture to boost veggie intake and add texture.
Gluten FreeGluten-Free
Substitute gluten-free elbow pasta and use a 1:1 gluten-free all-purpose flour blend in the roux to make this dish celiac-friendly.
Spicy SouthwestSpicy Southwest
Add 1 diced jalapeño (seeded for less heat), 1/2 tsp chili powder, and 1/2 cup of canned black beans for a Tex-Mex flair.
Why this is on our healthy list.
Good Source of Calcium
The combination of cheddar and mozzarella cheeses provides a significant amount of calcium, which is essential for strong bones and teeth.
Provides Protein from Dairy
Both the milk and cheeses contribute high-quality protein that supports muscle repair and satiety.
Contains Vitamin A
Butter and whole milk are natural sources of vitamin A, which supports eye health and immune function.
Frequently asked questions
Grainy sauce is usually caused by high heat when adding cheese or using pre-shredded cheese with anti-caking coatings. Always remove the pan from heat before stirring in freshly shredded cheese.
