The Ultimate Classic Baked Macaroni and Cheese: Your Go-To Comfort Food Recipe
There are few dishes that evoke a sense of warmth, nostalgia, and sheer satisfaction quite like classic baked macaroni and cheese. It’s the quintessential comfort food – rich, creamy, and undeniably delicious. Forget the powdered cheese from a box; we’re talking about a homemade masterpiece with a velvety smooth cheese sauce, perfectly cooked pasta, and an irresistible golden, crispy breadcrumb topping. This isn’t just a side dish; it’s a hearty, soul-soothing meal that’s perfect for a chilly evening, a family gathering, or simply when you need a little culinary hug.
I genuinely believe that a perfectly executed homemade baked macaroni and cheese recipe is a universal crowd-pleaser. While the convenience of boxed versions has its place, nothing compares to the depth of flavor and the luxurious texture of a from-scratch recipe. The way the sharp cheddar melts into a glorious, bubbling sauce, coating every elbow macaroni, and the delightful crunch from the baked topping—it’s pure culinary magic. If you’ve been searching for a foolproof recipe that delivers on all fronts, look no further. This recipe is designed to be straightforward, delivering maximum flavor with minimal fuss.
This classic baked macaroni and cheese is more than just a dish; it’s a casserole designed for sharing. It’s ideal for feeding a crowd, making it perfect for potlucks, holiday dinners, or even just a large family meal. Plus, it’s incredibly versatile and can often be prepared ahead of time, taking some stress out of meal planning. While this recipe focuses on the baked version, if you’re ever in a rush and need a quick stovetop fix, you might also enjoy my easiest stovetop macaroni and cheese recipe, which offers a similar deliciousness in a shorter timeframe.
Why This Baked Macaroni and Cheese Recipe Shines
What makes this particular baked mac and cheese recipe stand out? It’s a combination of thoughtfully selected ingredients and simple yet effective techniques that ensure a consistently amazing result:
- Velvety Smooth Cheese Sauce: We build the cheese sauce from a classic roux, ensuring a rich and lump-free base that perfectly binds the pasta. The blend of whole milk and sharp cheddar creates an intensely flavorful and creamy sauce that’s neither too thin nor too thick.
- Perfectly Cooked Pasta: The secret to baked mac and cheese is to undercook your pasta slightly, to an “al dente” stage. This prevents it from becoming mushy when it bakes in the oven and absorbs the delicious cheese sauce.
- Irresistible Crispy Topping: A generous layer of panko breadcrumbs mixed with butter and extra cheese bakes into a golden-brown, crunchy crust. This textural contrast is essential, elevating the dish from simply creamy to truly spectacular.
- Customizable Flavor: While we stick to classic cheddar for its iconic taste, the recipe provides a fantastic foundation that can be easily adapted with other cheeses or additional seasonings to suit your preferences.
- Crowd-Pleasing and Make-Ahead Friendly: This casserole is designed to serve many and holds up beautifully for make-ahead preparation, making it a fantastic option for entertaining or meal prepping.
Essential Ingredients You’ll Need for This Classic Mac and Cheese
Crafting the perfect baked macaroni and cheese starts with high-quality ingredients. Here’s a detailed look at everything you’ll need for this decadent dish, along with some tips for selection (full recipe details, including precise measurements, are provided below in the recipe card):
- Butter: This is the foundation of our rich cheese sauce. Real butter adds incredible flavor and helps create a smooth roux.
- All-Purpose Flour: Used to create the roux, which thickens the sauce to that perfect creamy consistency.
- Whole Milk: For the richest, most flavorful, and creamiest sauce, whole milk is highly recommended. While you can use lower-fat milk, be aware that the sauce may not be as luxurious or deeply flavored.
- Medium or Sharp Cheddar Cheese: The star of the show! Sharp cheddar provides that classic, tangy, and robust cheesy flavor that we all love. Medium cheddar offers a milder, creamier profile if you prefer.
- Parmesan Cheese: A touch of Parmesan in the topping adds a salty, nutty depth and helps achieve that beautiful golden-brown crust.
- Elbow Macaroni, or any Short Noodle: Elbow macaroni is the traditional choice, perfect for catching all that delicious sauce. However, feel free to use other short pasta shapes like cavatappi, shells, or rotini.
- Bread Crumbs (preferably Panko style): Panko breadcrumbs are a game-changer for the topping. Their larger, flakier texture results in an exceptionally crispy and light crust compared to traditional breadcrumbs.
- Mustard Powder: Don’t skip this! While it doesn’t make the mac and cheese taste like mustard, it’s a secret ingredient that significantly enhances and brightens the flavor of the cheddar cheese.
- Paprika: Adds a beautiful reddish hue to the cheese sauce and a subtle, warm, smoky undertone that complements the cheese wonderfully.
- Salt and Pepper: Essential seasonings to balance and amplify all the flavors in the dish. Adjust to your personal taste.
Step-by-Step Guide: How to Make Classic Baked Macaroni and Cheese
Making homemade baked mac and cheese is surprisingly simple and incredibly rewarding. Follow these steps for a dish that will impress everyone:
1. Prepare Your Cheesy Sauce: Begin by melting butter in a large, heavy-bottomed saucepan over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color and smells slightly nutty – this cooks out the raw flour taste. Gradually, pour in the whole milk, whisking continuously to ensure no lumps form. Continue to whisk as the sauce gently heats and thickens. Stir in the mustard powder, paprika, salt, and black pepper. Once the sauce is warm and visibly thickened, remove it from the heat before adding the shredded cheddar cheese. Stir vigorously until the cheese is completely melted and the sauce is smooth and creamy. Removing it from the direct heat prevents the cheese from becoming oily or grainy.
2. Cook the Macaroni Noodles: In a large pot of generously salted water (it should taste like the ocean!), cook your elbow macaroni (or chosen pasta) until it is just barely “al dente.” This means it’s cooked through but still has a firm bite to it, not soft or mushy. Since the pasta will continue to cook and absorb sauce in the oven, undercooking it slightly is crucial to prevent an overcooked, gummy texture in the final baked dish. Drain the pasta thoroughly.
3. Combine Topping Ingredients: While your sauce is simmering and the noodles are cooking, prepare your crispy topping. In a medium bowl, combine the panko breadcrumbs, the reserved portion of shredded sharp cheddar cheese, shredded Parmesan cheese, and melted butter. Mix these ingredients thoroughly with a fork until the breadcrumbs are evenly coated and crumbly. This butter-soaked mixture is what will give your mac and cheese that irresistible golden crunch.
4. Assemble the Casserole: Once the pasta is drained, add it directly to your prepared cheese sauce. Stir gently but thoroughly until every piece of macaroni is beautifully coated in the rich, cheesy goodness. Next, pour this delectable mixture into a large, greased casserole dish (a 9×13-inch deep dish is ideal for this quantity, or a similar size). Spread the macaroni and cheese evenly across the bottom of the dish, then sprinkle the prepared breadcrumb topping generously and uniformly over the entire surface.
5. Bake to Golden Perfection: Place the assembled casserole into your preheated oven at 375°F (190°C). Bake for approximately 30-35 minutes, or until the topping is a beautiful golden brown, and the cheesy sauce underneath is visibly bubbly around the edges. This indicates that the flavors have melded, and the dish is heated through and perfectly cooked.
Once it emerges from the oven, let it rest for a few minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being too runny. Then, dig in and enjoy! I promise, you’ll be reaching for seconds.
Baked Macaroni and Cheese FAQs: Your Questions Answered
Here are some common questions about making and enjoying baked macaroni and cheese, along with helpful tips:
- Can this dish be made ahead? Absolutely! Baked mac and cheese is a fantastic make-ahead dish, perfect for parties, potlucks, or busy weeknights. To prepare it ahead, assemble the macaroni and cheese completely, then cover it tightly with aluminum foil and refrigerate for up to 5 days. When ready to bake, preheat your oven and bake the covered casserole for 45 minutes to 1 hour, or until the sauce is hot and bubbling. For a golden, crispy topping, remove the foil for the last 15-20 minutes of baking.
Note: When made ahead, the pasta will absorb more of the sauce, resulting in a thicker macaroni and cheese. If you prefer a saucier dish, either bake it immediately or consider reducing the pasta amount to 12 ounces instead of a full pound for make-ahead versions. You can also add a splash of milk before reheating if it seems too thick. This dish also freezes well for up to 3 months when tightly wrapped. Thaw overnight in the refrigerator before baking as directed. - Can I use pre-shredded cheese? While convenient, I strongly recommend against using store-bought pre-shredded cheese for your cheese sauce. These cheeses often contain anti-caking agents (like cellulose or potato starch) that prevent them from clumping in the bag but also hinder their ability to melt smoothly. This can lead to a grainy or clumpy sauce. For the creamiest, silkiest cheese sauce, always buy a block of cheese and shred it yourself. A food processor with a shredding attachment makes quick work of large quantities of cheese.
- Can I use other cheeses besides cheddar? Definitely! While medium or sharp cheddar provides a classic and affordable flavor, feel free to get creative with your cheese blend. A combination of cheeses can add wonderful complexity. Excellent choices include Gruyère (for a nutty flavor), Havarti (for extra creaminess), Gouda (for a mild, slightly sweet note), Colby, Monterey Jack, or even Mozzarella (for a gooey stretch). If you’re feeling adventurous, a small amount of a strong cheese like smoked gouda, Fontina, or a hint of blue cheese can be used, but it’s best to combine them with milder cheeses to maintain balance.
- What is the best way to reheat macaroni and cheese? Reheating mac and cheese can be tricky because the noodles tend to absorb much of the sauce, making the dish dry and lumpy. To revive it, stir in a tablespoon or two of milk (or even cream or broth) into the mac and cheese before reheating.
- Microwave: For individual servings, add a splash of milk, cover, and microwave in 30-second intervals, stirring in between, until heated through.
- Stovetop: For larger amounts, transfer to a saucepan, add milk, and heat over low-medium heat, stirring constantly, until creamy and hot.
- Oven: If reheating a whole casserole, add a splash of milk to the bottom of the dish, cover with foil, and bake at 300°F (150°C) until warmed through, removing foil for the last few minutes if you want to re-crisp the topping.
The crumbly topping in this recipe makes direct stirring a bit challenging. You can gently push the top layer aside to add milk to the noodles underneath, or simply let the steam from reheating soften the topping slightly.
Pro Tips for the Best Baked Mac and Cheese
Achieving mac and cheese perfection is easy with these expert tips:
- Don’t Skimp on the Butter and Milk: These are crucial for the richness and flavor of your cheese sauce. Whole milk makes a significant difference.
- Cook Your Roux Properly: A well-cooked roux ensures a smooth sauce and eliminates any raw flour taste. Cook it for a couple of minutes until it’s lightly golden.
- Grate Your Own Cheese: As mentioned, this is paramount for a creamy, lump-free sauce. The anti-caking agents in pre-shredded cheese can make your sauce gritty.
- Season Generously: Taste your cheese sauce before adding the pasta. Adjust salt, pepper, and mustard powder as needed. The mustard powder truly enhances the cheese flavor, so don’t omit it!
- Al Dente is Key for Pasta: Remember to slightly undercook your pasta, as it will continue to cook in the oven, soaking up all that delicious cheese sauce without becoming soggy.
- Don’t Overbake: Bake only until bubbly and the topping is golden. Overbaking can dry out the mac and cheese, making it less creamy.
Serving Suggestions: What to Pair with Baked Mac and Cheese
While baked macaroni and cheese can certainly stand alone as a meal, it also pairs beautifully with a variety of side dishes to create a more balanced and complete dinner. Consider these delicious accompaniments:
- Fresh Green Salad: A simple, crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the mac and cheese.
- Roasted Vegetables: Broccoli, asparagus, Brussels sprouts, or green beans tossed with olive oil, salt, and pepper, then roasted until tender-crisp, add a healthy and flavorful component.
- Grilled or Roasted Chicken: A lean protein like grilled chicken breast or roasted chicken thighs makes the meal more substantial.
- Pulled Pork or BBQ Ribs: For a true comfort food feast, pair mac and cheese with smoky barbecue.
- Coleslaw: The tangy crunch of coleslaw can cut through the creaminess of the dish wonderfully.
More Cozy Pasta Recipes to Try
If you’re a fan of comforting pasta dishes, be sure to explore these other satisfying and flavorful recipes:
- Easiest Stovetop Macaroni and Cheese
- Chicken Bacon Ranch Pasta
- Chicken Parmesan Pasta Skillet
- One-Pot Sausage Broccoli Pasta
Shop Tools for this Recipe
Having the right kitchen tools can make all the difference in preparing this delicious meal. Here are some essentials you might find helpful:
This recipe was originally published January 2016, and was sponsored by Go Bold with Butter.
Classic Baked Macaroni and Cheese
Pin Recipe
Leave a Review
Ingredients
For the macaroni:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 1-2 teaspoons salt , plus more to taste
- ½ teaspoon black pepper
- 2 teaspoons mustard powder
- ½ teaspoon paprika
- 1 lb sharp cheddar cheese , shredded (about 6 cups)
- 1 lb elbow macaroni
For the topping:
- ¼ cup butter , melted
- 2 cups panko style bread crumbs
- ½ cup sharp cheddar cheese , shredded (from the 1lb cheese above)
- ½ cup parmesan cheese , shredded
Instructions
-
Preheat oven to 375°F. Butter large casserole dish.
-
Melt butter in large saucepan. Add flour and whisk until it forms a thick paste. Add milk a little at a time while whisking continuously to form a sauce.
-
Add salt, pepper, mustard, paprika and cheddar cheese (reserving ½ cup of cheese for topping) and whisk until cheese is melted and sauce is smooth. Taste and adjust seasonings as needed.
-
Bring large pot of salted water to boil. Add pasta and cook until al dente. Drain and add pasta to the cheese sauce, stirring until well coated.
-
Dump pasta and sauce into prepared casserole dish.
-
For the topping, combine melted butter, bread crumbs, remaining cheddar cheese and parmesan cheese in medium bowl until mixed thoroughly. Sprinkle on top of pasta.
-
Bake until topping is golden brown and sauce is bubbly, about 30-35 minutes.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.