Save to Pinterest The oven door swung open and a wall of heat rolled out, carrying with it the unmistakable scent of bubbling cheddar and toasted breadcrumbs. I'd been making mac and cheese from a box for years before someone convinced me to try baking it from scratch, and honestly, I thought they were exaggerating how much better it could be. They weren't. The first forkful—crisp on top, silky underneath—made me wonder why I'd waited so long.
I started making this every time my sister visited because she'd always request it, half-joking but entirely serious. One winter evening I pulled it from the oven just as she walked in, and she actually stopped mid-sentence to inhale. We ate straight from the dish with two forks, standing at the counter, too impatient to set the table. That became our tradition.
Ingredients
- Elbow macaroni: The classic shape holds onto the sauce in every curve, and cooking it just shy of done prevents it from turning mushy in the oven.
- Unsalted butter: It gives you control over the salt level and adds a rich, silky base to the roux without any sharpness.
- All-purpose flour: This thickens the sauce into something velvety that clings to every piece of pasta instead of pooling at the bottom.
- Whole milk: Warming it first prevents the roux from seizing up and helps the sauce come together faster and smoother.
- Dijon mustard: Just a teaspoon deepens the flavor without making it tangy, adding a subtle complexity you can't quite name.
- Garlic powder and onion powder: They blend seamlessly into the sauce, giving it a savory backbone without any harsh raw bite.
- Sharp cheddar cheese: It melts beautifully and brings that bold, tangy flavor that defines real mac and cheese.
- Gruyere cheese: This adds a nutty, slightly sweet note that makes the sauce taste more sophisticated, though extra cheddar works in a pinch.
- Panko breadcrumbs: They crisp up lighter and crunchier than regular breadcrumbs, creating that perfect golden crust everyone fights over.
- Parmesan cheese: Stirred into the topping, it adds a salty, umami punch that makes the crust even more irresistible.
Instructions
- Prep the oven and dish:
- Heat your oven to 180 degrees Celsius and grease your baking dish generously so nothing sticks when you scoop out that first cheesy serving. This step takes ten seconds but saves you from scrubbing later.
- Cook the pasta:
- Boil the macaroni in well-salted water until it still has a tiny bit of bite, then drain it fast. It'll finish cooking in the oven, so underdoing it now is the secret to perfect texture.
- Make the roux:
- Melt the butter over medium heat and whisk in the flour, stirring constantly until it smells nutty and turns a pale golden color. This takes a couple of minutes and forms the foundation that keeps your sauce from breaking.
- Build the sauce:
- Pour in the warm milk slowly, whisking out any lumps as you go, then keep stirring until it thickens enough to coat the back of a spoon. You'll feel it transform from thin and milky to rich and glossy.
- Season and melt the cheese:
- Take the pan off the heat and stir in the mustard, garlic powder, onion powder, salt, and pepper, then add all the grated cheese and stir until it melts into a smooth, golden sauce. The residual heat does the work without scorching the cheese.
- Combine pasta and sauce:
- Fold the drained macaroni into the cheese sauce, making sure every piece is coated. It should look almost too saucy, but trust me, the oven will thicken it up.
- Transfer to the dish:
- Pour everything into your prepared baking dish and spread it out evenly. The surface should be mostly level so the topping bakes uniformly.
- Add the topping:
- Toss the panko with melted butter and Parmesan, then scatter it over the top in an even layer. Those buttery crumbs will turn into the kind of crust people remember.
- Bake and rest:
- Slide it into the oven for 25 to 30 minutes until the top is deep golden and you can see the sauce bubbling at the edges. Let it sit for five minutes before serving so it sets up just enough to scoop cleanly.
Save to Pinterest There's a moment right after it comes out of the oven when everyone gathers around the dish, spoons in hand, waiting for it to cool just enough to taste. Someone always sneaks a bit of the crispy edge first, and then the room goes quiet except for the sound of forks scraping ceramic. That's when I know it worked.
Make It Your Own
I've stirred in crumbled bacon on nights when I wanted something heartier, and once I folded in sauteed mushrooms and spinach when I had them sitting in the fridge. A pinch of cayenne or smoked paprika in the sauce adds a gentle warmth that sneaks up on you. You can also swap the Gruyere for fontina, gouda, or even a bit of blue cheese if you're feeling bold, though I'd start with just a small amount of the latter.
Storing and Reheating
Leftovers keep covered in the fridge for up to four days, and I've found they reheat best in the oven at a low temperature with a splash of milk stirred in to loosen the sauce. The microwave works in a pinch, but the topping loses its crunch and the edges can dry out. If you're planning to make it ahead, assemble everything up to the point of baking, cover it tightly, and refrigerate for up to a day, then let it sit at room temperature for 20 minutes before baking as directed.
Serving Suggestions
This is rich enough to be the main event, but I like to serve it with something bright and crisp to balance all that creaminess. A simple green salad with a sharp vinaigrette cuts through the cheese, and roasted broccoli or green beans add a bit of color to the plate. On special nights, a glass of chilled Chardonnay is perfect, though honestly, it's just as good with a cold beer or even a tall glass of iced tea.
- Pair it with garlic bread if you want to go all in on comfort.
- Add a side of tangy coleslaw for crunch and acidity.
- Serve it in individual ramekins for a fancier presentation at dinner parties.
Save to Pinterest There's something about pulling a golden, bubbling dish from the oven that makes any evening feel a little more special. I hope this becomes one of those recipes you make without measuring after a while, the kind you can pull together on a Tuesday or save for a celebration.
Recipe FAQs
- → What type of pasta works best for baked macaroni?
Elbow macaroni is ideal as it holds the sauce well and cooks evenly, ensuring a tender yet firm texture after baking.
- → How do I achieve a smooth and creamy cheese sauce?
Start with a roux made from butter and flour, then gradually whisk in warm milk to avoid lumps. Melt cheeses slowly into the sauce off-heat for a silky finish.
- → Can I customize the topping for extra crunch?
Yes, combining panko breadcrumbs with melted butter creates a golden crust. Adding Parmesan enhances flavor, and nuts or herbs can add more texture.
- → What are some suggested add-ins to vary the flavor?
Incorporate smoked paprika, cayenne, cooked bacon, sautéed mushrooms, or fresh spinach to introduce new tastes and textures.
- → How should I prepare the pasta before baking?
Cook macaroni just until al dente, slightly under the package instructions, to prevent softness after baking.