Introduction

This classic baked mac and cheese recipe delivers a creamy, cheesy comfort dish with a crispy breadcrumb topping. It’s easy to prepare and perfect for a family dinner or potluck. The blend of sharp cheddar and Parmesan adds rich flavor that everyone will love.

Baked Mac and Cheese Recipe - Recipe Image

Ingredients

16 ounces elbow macaroni
5 tablespoons salted butter
5 tablespoons all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
2¾ cups milk
½ cup half and half (or light cream)
½ teaspoon dry mustard powder
½ teaspoon seasoned salt (or to taste)
¼ teaspoon black pepper (or to taste)
14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
1½ ounces shredded Parmesan cheese (approximately ½ cup)
¼ cup Panko bread crumbs
2 teaspoons butter (melted)
2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
2 tablespoons shredded Parmesan cheese

Instructions

Step 1: Preheat the oven to 400°F.
Step 2: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Step 3: In a small bowl, combine Panko breadcrumbs, melted butter, 2 ounces shredded cheddar, and 2 tablespoons Parmesan. Mix well and set aside.
Step 4: In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring constantly.
Step 5: Gradually whisk in the milk and half and half until smooth after each addition. Cook over medium heat until the mixture simmers, then let it simmer for 1 minute.
Step 6: Remove the sauce from heat and whisk in cheddar and Parmesan cheeses, dry mustard powder, seasoned salt, and pepper until melted and smooth.
Step 7: Toss the cheese sauce with the drained macaroni, then gently spoon the mixture into a 9×13-inch casserole dish.
Step 8: Sprinkle the prepared Panko crumb mixture evenly over the top. Bake for 20 to 22 minutes, or until bubbly and golden brown on top. Avoid overcooking to keep the cheese sauce creamy.

Tips & Variations

Use a mix of cheeses like Gruyère or mozzarella for a different flavor profile.
For extra richness, substitute half of the milk with heavy cream.
Add cooked bacon or caramelized onions to the sauce for a savory twist.
To make it gluten-free, use gluten-free flour and breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, rotini, or penne works well. Just adjust the cooking time according to the package instructions.

How do I prevent the mac and cheese from drying out when baking?

Be careful not to overbake. Keeping an eye on the dish and removing it once the topping is golden and the sauce is bubbly helps maintain a creamy texture.

Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This classic Baked Mac and Cheese recipe features tender elbow macaroni enveloped in a creamy, cheesy sauce made with sharp cheddar and Parmesan cheeses. Topped with a crispy, buttery Panko breadcrumb crust, this comforting casserole is baked to golden perfection, offering a delightful mix of creamy and crunchy textures perfect for family dinners or special occasions.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

16 ounces elbow macaroni

Sauce

5 tablespoons salted butter
5 tablespoons all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
2¾ cups milk
½ cup half and half (or light cream)
½ teaspoon dry mustard powder
½ teaspoon seasoned salt (or to taste)
¼ teaspoon black pepper (or to taste)
14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
1½ ounces shredded Parmesan cheese (approximately ½ cup)

Topping

¼ cup Panko bread crumbs
2 teaspoons butter (melted)
2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
2 tablespoons shredded Parmesan cheese

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the macaroni and cheese later.
Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until just al dente. Drain the pasta thoroughly, rinse under cold water to cool, and set aside.
Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, shredded cheddar cheese, and shredded Parmesan cheese. Mix well and set this crispy topping mixture aside.
Make Roux: In a medium saucepan over medium heat, melt 5 tablespoons of salted butter. Stir in the all-purpose flour, onion powder, and garlic powder, cooking and stirring continuously for about 2 minutes to form a flavorful roux without browning.
Add Milk and Cream: Gradually whisk in the milk and half and half, stirring constantly to maintain smoothness. Continue cooking the mixture over medium heat until it begins to simmer, then allow it to simmer gently for 1 minute to thicken.
Incorporate Cheese and Seasonings: Remove the sauce from heat and whisk in the shredded sharp cheddar, Parmesan cheeses, dry mustard powder, seasoned salt, and black pepper until the cheese melts fully and the sauce is smooth and creamy.
Combine Pasta and Sauce: Toss the drained macaroni in the cheese sauce until evenly coated. Transfer the cheesy macaroni gently into a 9×13 inch casserole dish, spreading it out evenly.
Add Topping and Bake: Sprinkle the prepared Panko breadcrumb and cheese topping evenly over the macaroni. Bake in the preheated oven for 20 to 22 minutes, or until the casserole is bubbly and the topping is golden brown. Avoid overcooking to keep the cheese sauce creamy.

Notes

You can substitute half and half with light cream or whole milk for a lighter or richer sauce.
For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.
Let the baked mac and cheese rest for a few minutes after baking to thicken up before serving.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
The Panko breadcrumb topping adds a delightful crunch; feel free to use regular breadcrumbs if unavailable but texture will vary.

Keywords: baked mac and cheese, classic mac and cheese, creamy macaroni and cheese, comfort food recipe, cheesy pasta casserole