Baked Macaroni And Cheese

This baked macaroni and cheese is built for family dinners, potlucks, and nights when you want a pan of comfort food that still slices and scoops cleanly.

The sauce is creamy before it goes into the oven, the pasta is pulled just short of done, and the panko topping gives the finished dish enough crunch to keep it from feeling flat.

Why This Works

The recipe starts with one pound of elbow macaroni, cooked just shy of al dente so it can finish in the oven without turning soft.

A simple butter-and-flour roux keeps the milk-based cheese sauce smooth. Adding the cheese off lower heat helps prevent the cheddar from breaking or turning grainy.

Sharp cheddar brings the main flavor, mozzarella helps the sauce melt smoothly, and a small spoonful of Dijon adds depth without making the dish taste mustardy.

Equipment Notes

• Large pot for boiling macaroni
• Colander for draining pasta
• Heavy saucepan and whisk for the cheese sauce
• 9-by-13-inch baking dish
• Box grater if shredding cheese by hand

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup flour
• 3 cups milk
• 1 teaspoon Dijon mustard
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• 1/2 cup panko breadcrumbs
• Salt and pepper

Instructions

1. Heat the oven to 375 F. Butter a 9-by-13-inch baking dish, set it near the stove, and bring a large pot of well-salted water to a boil.
2. Cook the elbow macaroni until it is 1 minute shy of al dente. Drain it well, but do not rinse; the light starch left on the pasta helps the cheese sauce cling.
3. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture looks smooth and lightly foamy.
4. Slowly whisk in the milk, a splash at a time at first so the sauce stays smooth. Keep whisking until all the milk is added, then simmer for 3 to 5 minutes until the sauce coats the back of a spoon.
5. Turn the heat to low. Stir in the Dijon, then add the cheddar and mozzarella by handfuls, letting each addition melt before adding more. Taste and season with salt and pepper.
6. Fold the drained macaroni into the cheese sauce until every piece is coated. Spread it into the prepared baking dish and level the top without packing it down.
7. Scatter panko evenly over the macaroni and cheese. Bake for 20 to 25 minutes, until the edges bubble and the top is lightly crisp. Rest for 5 to 10 minutes before serving so the sauce settles.

Variations

• Make it milder by reducing pepper, mustard, chile powder, or strong spices before cooking.
• Make it more filling by serving it with rice, potatoes, pasta, bread, or a simple green salad.
• Use the closest pantry equivalent when the swap will not change the structure of the dish: broth for broth, similar hard cheeses for cheddar, or a comparable apple or vegetable variety.

What To Serve With Baked Macaroni And Cheese

• Serve rich baked mac and cheese with something crisp or acidic, such as a green salad, roasted broccoli, cucumber salad, or vinegar-based slaw.
• For a cookout-style plate, pair it with baked beans, grilled chicken, pulled pork, or a simple vegetable tray so the meal has contrast instead of only creamy sides.
• If mac and cheese is the main dish, keep the rest of the plate lighter: steamed vegetables, fruit, tomato salad, or a brothy soup all work better than another heavy casserole.
• Classic Baked Beans
• Easy Homemade Cranberry Sauce
• Quick Easy Spanish Rice

What To Make With Leftovers

• Reheat leftovers covered at 300 F or in short microwave bursts with a splash of milk stirred in halfway through.
• Turn small leftovers into lunch by serving them beside a salad, roasted vegetables, or a bowl of soup instead of baking another full pan.
• For a crisp-edged second meal, warm leftover squares in a buttered skillet over medium-low heat until the bottom browns lightly.

Tips And Substitutions

• Shred cheese yourself for a smoother sauce.
• Do not overcook the pasta before baking.
• Add a little reserved pasta water if the sauce feels too thick before baking.

Storage

Refrigerate for up to 4 days. Reheat covered with a splash of milk.

FAQ