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Simple Recipes for Every Day

Classic Baked Macaroni and Cheese

Baked Macaroni And Cheese with panko crust and serving spoon
  • Serves:  10
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 1 pound elbow macaroni
  • ¾ cup 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 (see Note 1) over medium heat. Once the butter begins to bubble, add the flour, stirring, until a thick paste forms, 1 to 2 minutes. Slowly whisk in the milk. (see Note 2).

  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).

  6. Sprinkle the reserved cheese and panko on top of the macaroni.

  7. Bake in the oven until golden and bubbling, 20 to 25 minutes. Sprinkle with parsley before serving, if using.


Note 1: If you would like to bake this macaroni and cheese in a 9x13 baking dish, simply follow steps 1-5 using a large skillet or pot. Transfer the macaroni and cheese to the baking dish. Continue with steps 6-7.

Note 2: If your milk is very cold straight out of the fridge take this step very slowly. The slower you add the milk the quicker the sauce will thicken.