Classic Oven-Baked Macaroni Cheese (Printable)

Tender macaroni enveloped in creamy cheese sauce topped with golden, crunchy breadcrumbs.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk, warmed
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus additional for pasta water
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated (or more cheddar as substitute)

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 3-quart baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook, whisking constantly, for 1-2 minutes until pale and fragrant.
04 - Gradually whisk in warmed milk, stirring continuously to prevent lumps. Cook until sauce thickens and coats the back of a spoon, about 5-7 minutes.
05 - Remove sauce from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add grated cheddar and Gruyère cheese, stirring until fully melted and smooth.
06 - Fold the cooked macaroni into the cheese sauce, ensuring even coating.
07 - Transfer the macaroni mixture into the prepared baking dish and spread evenly.
08 - In a small bowl, mix panko breadcrumbs with melted butter and optional Parmesan cheese. Sprinkle evenly over the macaroni.
09 - Bake uncovered for 25-30 minutes until the topping is golden brown and bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The crust gets shatteringly crisp while the pasta stays impossibly creamy underneath.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors meld overnight.
  • You can make it ahead and bake it right before guests arrive, so you're not stuck in the kitchen.
  • It uses simple ingredients you probably already have, with no fancy techniques required.
02 -
  • Warm the milk before adding it to the roux or you'll spend forever whisking out lumps and the sauce will take twice as long to thicken.
  • Grate your own cheese instead of using pre-shredded, which has anti-caking agents that can make the sauce grainy instead of silky.
  • Don't skip the resting time after baking or the first scoop will be a molten, slidey mess instead of holding its shape.
03 -
  • Reserve a cup of pasta water before draining, just in case your sauce needs loosening after you mix everything together.
  • Use a mix of cheeses with different melting points and flavors to create a sauce that's both creamy and complex.
  • Let the baked mac and cheese sit uncovered for a minute or two before serving so steam escapes and the topping stays crisp instead of getting soggy.
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