Macaroni and cheese, often called “mac and cheese,” is an iconic American comfort food with roots in the 18th century, when Thomas Jefferson reportedly brought a pasta machine from Europe and served a cheesy dish at the White House. Today, it’s a staple at potlucks, family dinners, and holiday tables, loved for its creamy texture, gooey cheese, and nostalgic appeal. This recipe delivers a baked mac and cheese with a velvety béchamel-based cheese sauce and a golden breadcrumb topping. It’s versatile, crowd-pleasing, and perfect for beginners or seasoned cooks looking to elevate a classic.
Ingredients
Yields one 9×13-inch casserole, serves 8–10
1 lb elbow macaroni (450g): The classic shape; cavatappi or shells work too.
½ cup unsalted butter (115g, divided): For the sauce and breadcrumb topping.
¼ cup all-purpose flour (30g): Thickens the cheese sauce.
3 cups whole milk (720ml, warmed): Creates a smooth, creamy base; 2% milk is a lighter option.
2 ½ cups shredded sharp cheddar cheese (300g): For bold flavor; use extra-sharp for more tang.
1 cup shredded mozzarella cheese (120g): Adds stretchy, melty texture.
½ cup grated Parmesan cheese (50g): Enhances umami and topping flavor.
1 tsp Dijon mustard (optional): Adds depth to the sauce.
½ tsp garlic powder: Boosts savory notes without overpowering.
½ tsp onion powder: Complements the cheese flavor.
½ tsp salt: Adjust to taste.
¼ tsp black pepper: For a slight kick.
¼ tsp smoked paprika (optional): Adds a subtle smoky warmth.
¾ cup panko breadcrumbs: For a crunchy topping; regular breadcrumbs work too.
Optional add-ins: 1 cup cooked bacon bits, broccoli florets, or diced jalapeños for variety.
Equipment
Large pot (for boiling pasta)
Medium saucepan (for cheese sauce)
Whisk and wooden spoon
9×13-inch baking dish
Measuring cups and spoons
Colander
Mixing bowl (for breadcrumb topping)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking. This dish size ensures a good balance of creamy interior and crispy top.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil (about 4 quarts with 1 tbsp salt). Add the elbow macaroni and cook for 6–7 minutes, until just shy of al dente (slightly firm). The pasta will finish cooking in the oven, so avoid overcooking. Drain in a colander and rinse briefly with cold water to stop cooking. Set aside.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt ¼ cup (half) of the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly, until the mixture is smooth and lightly golden (don’t let it brown). Gradually pour in the warmed milk, whisking to prevent lumps. Cook for 4–5 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and add the Dijon mustard, garlic powder, onion powder, salt, pepper, and smoked paprika (if using). Stir in 2 cups of cheddar cheese and ¾ cup of mozzarella in handfuls, melting each addition fully before adding more. Reserve the remaining cheese for topping. The sauce should be smooth, creamy, and slightly stretchy.
Step 4: Combine Pasta and Sauce
In the large pot or a large mixing bowl, combine the cooked macaroni and cheese sauce. Stir gently to coat the pasta evenly. If using add-ins like bacon, broccoli, or jalapeños, fold them in now. The mixture should look glossy and well-coated but not soupy.
Step 5: Assemble the Dish
Pour the macaroni mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining ½ cup cheddar, ¼ cup mozzarella, and ¼ cup Parmesan over the top for a cheesy crust. In a small bowl, melt the remaining ¼ cup butter and mix with the panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the cheese layer for a crunchy contrast.
Step 6: Bake
Place the dish in the center of the preheated oven and bake for 25–30 minutes, until the top is golden brown and bubbly. If the breadcrumbs aren’t browning enough, broil for 1–2 minutes, watching closely to avoid burning. The edges should be slightly crispy, with a creamy interior.
Step 7: Cool and Serve
Let the mac and cheese rest for 5–10 minutes before serving to allow the sauce to set slightly. Scoop or cut into squares and serve warm. Pair with a green salad, roasted vegetables, or grilled chicken for a complete meal. Garnish with fresh parsley or extra black pepper for a pop of color and flavor.
Tips for Success
Cheese Quality: Use freshly grated cheese, as pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
Milk Temperature: Warm the milk (microwave for 1–2 minutes) to prevent lumps in the roux.
Don’t Overcook Pasta: Slightly undercooked pasta holds up better during baking, avoiding mushiness.
Customize Cheese: Swap cheddar for Gouda, Monterey Jack, or Gruyère for different flavor profiles.
Make Ahead: Assemble the dish (without baking) up to a day ahead, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.
Variations
Buffalo Mac and Cheese: Add ¼ cup hot sauce to the cheese sauce and top with crumbled blue cheese.
Lobster Mac and Cheese: Fold in 1 cup cooked lobster meat and swap Parmesan for Gruyère.
Vegan Mac and Cheese: Use plant-based butter, cashew milk, and nutritional yeast-based cheese sauce.
Bacon and Jalapeño: Mix in ¾ cup bacon bits and ¼ cup diced jalapeños for a smoky-spicy kick.
Truffle Mac and Cheese: Drizzle with 1 tsp truffle oil and add ½ cup fontina cheese for decadence.
Why This Recipe Works
The béchamel base ensures a silky, cohesive sauce that clings to every noodle, while the blend of cheddar and mozzarella balances sharp flavor with gooey melt. The breadcrumb topping adds texture, and the baking step melds flavors for a restaurant-quality dish. It’s forgiving—adjust cheese ratios or add-ins to suit your taste—and scalable for larger crowds.
Serving Suggestions
Family Dinner: Serve with roasted Brussels sprouts and garlic bread for a cozy meal.
Potluck Star: Double the recipe and bake in a larger pan for gatherings.
Kids’ Favorite: Cut into small squares and serve with apple slices for a fun lunch.
Holiday Side: Pair with ham or turkey for Thanksgiving or Christmas feasts.
Game Day: Add buffalo sauce and serve in small bowls for a crowd-pleasing appetizer.
Storage and Reheating
Room Temperature: Safe for up to 2 hours; cover and refrigerate leftovers.
Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk to restore creaminess.
Freezer: Freeze unbaked or baked portions in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Reheating: Bake at 350°F (175°C) for 15–20 minutes (covered with foil) or microwave individual portions for 1–2 minutes.
Cultural Notes
Mac and cheese is more than a dish—it’s a cultural touchstone, from boxed Kraft versions to soul food recipes with extra cheese and love. Southern variations often include evaporated milk or Velveeta for ultra-creaminess, while New England recipes lean toward sharp cheddar and baked toppings. This recipe bridges both worlds, offering versatility for personal twists.
This mac and cheese recipe is a warm hug in casserole form, perfect for cozy nights or festive gatherings. Its rich, cheesy goodness and crunchy topping will make it a household favorite. Enjoy the process, and savor the smiles it brings to your table!
