Classic Baked Mac and Cheese
A classic, comforting baked macaroni and cheese recipe with a rich, creamy sauce and a golden-brown cheesy topping, perfect for any occasion.
Equipment
- Large Pot
- Large Saucepan
- Whisk
- 9x13 inch Baking Dish
- Measuring Cups
- Measuring Spoons
Ingredients
Pasta
- 1 pound Elbow Macaroni (or other preferred pasta)
Cheese Sauce
- 1/2 cup Unsalted Butter (1 stick)
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
- 3 cups Shredded Sharp Cheddar Cheese
- 1 cup Grated Parmesan Cheese
Topping
- 1 cup Panko Breadcrumbs
- 2 tablespoons Melted Butter
Instructions
Preparation
- Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente; drain well and set aside.
- Melt the butter in a large saucepan over medium heat, then whisk in the flour to create a roux. Cook for one minute, stirring constantly.
Make Sauce & Assemble
- Gradually whisk in the milk until the mixture is smooth; bring to a simmer and cook, stirring, until the sauce has thickened.
- Remove the saucepan from the heat. Stir in the salt, black pepper, nutmeg, shredded cheddar cheese, and grated Parmesan cheese until completely melted and smooth.
- Combine the cooked macaroni with the creamy cheese sauce, ensuring all pasta is evenly coated.
- Transfer the macaroni and cheese mixture into a 9x13 inch baking dish.
Bake
- In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish.
- Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
- Let stand for a few minutes before serving hot.
Notes
For an extra kick, try adding a pinch of cayenne pepper to the cheese sauce. You can also mix in cooked bacon bits or chopped ham for a heartier meal. Serve with a simple green salad to balance the richness.