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Classic Baked Macaroni and Cheese

Cozy and classic baked macaroni and cheese topped with golden, crispy breadcrumbs, baked until bubbly and perfectly browned.
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 1 pound elbow macaroni
  • ¾ cup (1½ sticks) unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 2 pounds cheddar cheese, shredded
  • 4 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • ½ teaspoon freshly cracked black pepper
  • ½ cup panko breadcrumbs
  • 2 tablespoons minced fresh flat-leaf parsley, (optional)

Method

  1. Preheat the oven to 400° F with a rack in the center position.
  2. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Drain. 
  3. Meanwhile, melt ½ cup butter in a large braiser or Dutch oven over medium heat (see Note). Once the butter begins to bubble, add the flour, stirring, until a thick paste forms, 1 to 2 minutes. Slowly whisk in the milk.  
  4. Set aside 1½ cups of the cheese. Stir the remaining cheese, remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper into the sauce, until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Stir the cooked macaroni into the cheese sauce. 
  5. Meanwhile make the panko topping. Melt the remaining ¼ cup butter in a small saucepan over low heat. Turn off the heat, add the panko and toss to coat (alternatively melt the butter in a microwave safe bowl in the microwave and toss with the panko).
  6. Sprinkle the reserved cheese and panko on top of the macaroni. Bake in the oven until golden and bubbling, 20 to 25 minutes. Sprinkle with parsley before serving, if using.

Notes

To bake in a 9 x 13-inch dish, follow steps 1 to 4 in a large pot, then transfer to the baking dish before adding toppings. Take the milk step slowly if very cold—the slower you add it, the quicker the sauce will thicken.