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How It Works
Baked mac and cheese with a golden breadcrumb and cheese topping in a baking dish.
Sides Vegetarian Year-Round American Nut-Free

Baked Mac and Cheese Recipe

Creamy baked mac and cheese with tender elbow macaroni, a smooth cheddar and Monterey Jack sauce, and a crisp golden breadcrumb topping.

Prep 20 min
Cook 30 min
Total 1 hr
Servings 8 servings
Difficulty Easy
Jump to Recipe Adapt This Recipe
Oven375°F · conventional Pan13 by 9 inches (in) Air fryerConversion not recommended

Contains: Milk · Wheat

This recipe contains milk and wheat. Ingredient formulations can vary, so readers with allergies should check the labels of the pasta, panko, mustard and cheeses they use.

WHY IT WORKS

Why This Recipe Works

01

Undercook the Pasta

Cooking the macaroni just shy of al dente keeps it tender after baking instead of letting it turn soft or mushy.

02

Build a Smooth Sauce

A simple butter-and-flour roux thickens the milk so the cheese sauce coats the pasta instead of pooling in the baking dish.

03

Add Cheese Off the Heat

Melting the cheese after the pan comes off the heat helps keep the sauce smooth and reduces the chance of it turning oily or grainy.

WHAT YOU’LL NEED

Equipment

9 by 13-inch baking dish
Large pot
Medium saucepan
Colander
Whisk

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Mac and Cheese
  • Tools
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  • Topping
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Method

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  1. Heat the oven to 375°F. Lightly grease a 9 by 13-inch baking dish. Bring a large pot of well-salted water to a boil.
  2. Add the elbow macaroni and cook it for about 2 minutes less than the package al dente time. Drain well; do not rinse.
  3. Meanwhile, melt 4 tablespoons (tbsp) butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly, until smooth and lightly bubbling but not browned.
  4. Gradually whisk in the milk, adding a small amount at first to keep the mixture smooth. Bring to a gentle simmer and cook for about 5 to 7 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Whisk in the Dijon mustard, salt, black pepper and paprika. Add the 3 US cups sharp cheddar and the Monterey Jack a handful at a time, stirring until each addition has melted before adding more.
  6. Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer to the prepared baking dish and sprinkle the 1/2 US cup sharp cheddar evenly over the top.
  7. Stir the panko breadcrumbs with the 2 tablespoons (tbsp) melted butter, then scatter the mixture evenly over the cheese.
  8. Bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden. If the top is browning too quickly, loosely cover the dish with foil for the remaining baking time.
  9. Remove from the oven and let the mac and cheese rest for 10 minutes before serving.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

The mac and cheese is ready when the sauce is bubbling around the edges and the topping is golden. Avoid baking it long after it is hot, which can dry the pasta and sauce.

Make Ahead

Prepare the recipe through transferring the sauced pasta to the baking dish, let it cool, cover and refrigerate for up to 24 hours. Keep the topping separate and add it just before baking. Bake from chilled, allowing a few extra minutes if needed, until hot and bubbling throughout.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Vegetarian ✓
Make It Gluten-Free

Change the following ingredients:

Replace12 ounces (oz) elbow macaroni

With12 ounces (oz) elbow gluten-free macaroni

Use the same weight or count of a gluten-free equivalent and follow its package cooking time.

Replace1/4 US cup all-purpose flour

With1/4 US cup gluten-free all-purpose flour blend

For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.

Replace1 US cup plain panko breadcrumbs

With1 US cup plain gluten-free panko breadcrumbs

Use the same quantity of gluten-free panko.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Sharp cheddar supplies the main cheese flavor, while Monterey Jack melts readily and helps keep the sauce creamy. Freshly shredded block cheese usually melts more smoothly than pre-shredded cheese, which often contains anti-caking ingredients.

Useful Substitutions

Medium cheddar can replace sharp cheddar for a milder flavor. Colby or young Gouda can replace the Monterey Jack, and regular plain breadcrumbs can replace panko if that is what you have.

INGREDIENT QUALITY

Quality Note

For the smoothest sauce, shred the cheese from blocks and add it after taking the thickened milk mixture off the heat. Once the cheese has melted, avoid boiling the sauce, which can make it separate or turn grainy.

SPEND LESS

Cost-Saving Tip

Compare block cheese by price per ounce and shred it yourself. Store-brand cheddar and Monterey Jack work well here, and buying larger blocks can be better value if you will use the remainder in other meals.

COOKING TIPS

Tips

Stop the Pasta Early

Drain the macaroni about 2 minutes before the package al dente time. It will finish cooking in the sauce as the casserole bakes.

Whisk in the Milk Gradually

Adding the milk a little at a time at first makes it easier to whisk the roux smooth before the rest of the milk goes in.

Do Not Boil the Cheese

Take the thickened milk mixture off the heat before adding the cheese. High heat after the cheese goes in can make the sauce separate.

Rest Before Serving

Let the baked mac and cheese stand for 10 minutes so the sauce settles slightly and clings to the macaroni when served.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. The pasta will absorb more sauce as it sits.

Freezing

Cool completely, portion into airtight containers and freeze. For best texture, use within about 2 months and thaw overnight in the refrigerator before reheating.

Reheat in the Oven

Cover the portion, add a small splash of milk and warm at 350°F until hot throughout. Uncover for the last few minutes if you want to re-crisp the topping.

Reheat in the Microwave

Add a small splash of milk, cover loosely and heat in short intervals, stirring when practical, until hot throughout. The added milk helps loosen the sauce.

ESTIMATED PER SERVING

Nutrition

1 of 8 servings

590 kcal Calories
33 g Fat 42% DV
21 g Saturated fat 105% DV
44 g Carbohydrate 16% DV
2 g Fiber 7% DV
6 g Sugars
26 g Protein
780 mg Sodium 34% DV
95 mg Cholesterol 32% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Baked Mac and Cheese FAQs

Why does baked mac and cheese sometimes turn dry?

Dry mac and cheese is usually caused by overcooked pasta, a sauce that was too thick before baking or leaving the casserole in the oven too long. Stop the pasta early and bake only until the sauce is bubbling and the topping is golden.

Can I use pre-shredded cheese?

Yes, but freshly shredded block cheese usually melts more smoothly. Pre-shredded cheese often contains anti-caking ingredients that can make a cheese sauce slightly less silky.

Can I make baked mac and cheese without breadcrumbs?

Yes. Omit the panko and melted butter and keep the cheddar topping. The surface will be softer and cheesier rather than crisp.

Which cheeses work well in baked mac and cheese?

Sharp cheddar gives this version its main flavor and Monterey Jack helps with smooth melting. Colby or young Gouda can replace the Monterey Jack, while medium cheddar can be used for a milder result.

Can I assemble baked mac and cheese ahead of time?

Yes. Assemble the sauced pasta in the baking dish, cool it, cover it and refrigerate for up to 24 hours. Keep the breadcrumb topping separate, add it just before baking and allow a few extra minutes in the oven if the dish is still cold.

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