Hello World KitchenBeta

Classic Homestyle Baked Macaroni and Cheese

A comforting, family-friendly American classic featuring a rich, creamy sharp cheddar and Gruyère cheese sauce made from a classic roux, all baked to perfection with a crispy, golden buttered breadcrumb topping.

Prep 20 min Cook 40 min Total 70 min Level Intermediate

Serves 8

Ingredients

Pasta

16 ounces Elbow macaroni — Or any short tubular pasta like cavatappi

Cheese Sauce

0.5 cup Unsalted butter — 1 stick
0.5 cup All-purpose flour
3 cups Whole milk — Warmed
1 cup Heavy cream — Warmed
4 cups Sharp cheddar cheese — Freshly grated off the block (about 16 oz)
2 cups Gruyère cheese — Freshly grated off the block (about 8 oz)
1 teaspoon Dry mustard powder
0.5 teaspoon Garlic powder
0.125 teaspoon Ground nutmeg — A pinch
1 teaspoon Kosher salt — Plus more for boiling pasta water
0.5 teaspoon Black pepper — Freshly ground

Crispy Topping

1.5 cups Panko breadcrumbs
3 tablespoons Unsalted butter — Melted
0.25 cup Parmesan cheese — Grated

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
~5 min
Set out your cheeses and milk beforehand to bring them closer to room temperature, which helps the sauce emulsify smoothly.
Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1 minute less than the package instructions for al dente. Drain well and set aside.
~10 min
The pasta will continue to cook in the oven, so slightly undercooking it prevents a mushy final dish.
In a small bowl, combine the panko breadcrumbs, melted butter, and parmesan cheese for the topping. Toss until the breadcrumbs are evenly coated. Set aside.
~2 min
In a large saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat. Sprinkle in the flour and whisk constantly to create a roux. Cook for 1 to 2 minutes until it smells lightly nutty and turns a pale golden color.
~3 min
Do not let the roux brown too much; you want a blond roux to keep the cheese sauce bright.
Gradually pour in the warm whole milk and heavy cream, whisking continuously to prevent any lumps from forming. Continue to cook and whisk over medium heat until the mixture thickens enough to coat the back of a spoon.
~5 min
Remove the saucepan from the heat. Whisk in the dry mustard powder, garlic powder, nutmeg, kosher salt, and black pepper. Gradually add the freshly grated sharp cheddar and Gruyère cheeses, stirring gently until completely melted and smooth.
~3 min
Always remove the pot from the heat before adding the cheese to prevent the sauce from breaking or becoming grainy.
Add the cooked, drained macaroni to the cheese sauce. Fold together gently until all the pasta is evenly coated.
~2 min
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the prepared panko breadcrumb mixture evenly over the top.
~2 min
Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese sauce is bubbly around the edges and the breadcrumb topping is golden brown.
~30 min
If the topping browns too quickly, tent the dish loosely with aluminum foil for the remaining baking time.
Remove from the oven and let the macaroni and cheese rest for 10 minutes before serving. This allows the sauce to set up slightly.
~10 min

Nutrition

780

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

140

Cholesterol (mg)

Equipment

9x13-inch baking dish
Large pot
Colander
Large saucepan or Dutch oven
Whisk
Cheese grater
Mixing bowls

Tips & Storage

Always grate your own cheese from a block. Pre-shredded bagged cheeses are coated with anti-caking agents (like cellulose) that prevent them from melting smoothly and can make your sauce grainy.
Warm your milk and cream slightly before adding them to the roux. This reduces the risk of lumps and speeds up the thickening process.
For a deeper flavor, you can swap out half of the sharp cheddar for extra sharp white cheddar or even add a half cup of smoked gouda.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 325°F oven until warmed through. You may need to add a splash of milk when reheating to revive the creamy texture.