Here’s a complete recipe for baked mac and cheese 🍲🧀—creamy, cheesy, and topped with a golden crust.
Ingredients (Serves 4–6)
For the pasta:
- 12 oz (about 3 cups) elbow macaroni or your favorite pasta
- 1 tsp salt (for pasta water)
For the cheese sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional for extra creaminess)
- 1 tsp mustard powder (optional)
- 1/2 tsp garlic powder (optional)
- Salt & pepper to taste
- 2 cups shredded cheddar cheese (or a mix: cheddar + mozzarella + Monterey Jack)
For the topping:
- 1/2 cup breadcrumbs (plain or panko)
- 2 tbsp butter, melted
- 1/2 cup shredded cheese (optional for extra cheesy top)
Step-by-Step Instructions
- Cook the pasta:
- Boil the pasta in salted water until just al dente (it will cook more in the oven). Drain and set aside.
- Make the cheese sauce:
- In a medium saucepan, melt 3 tbsp butter over medium heat.
- Stir in the flour to make a roux; cook 1–2 minutes until slightly golden.
- Gradually whisk in milk (and cream if using), making sure there are no lumps.
- Add mustard powder, garlic powder, salt, and pepper.
- Cook for 5–6 minutes until thickened, stirring constantly.
- Remove from heat and stir in 2 cups shredded cheese until melted and smooth.
- Combine pasta and sauce:
- Pour the cheese sauce over the cooked pasta and mix until all pasta is coated.
- Prepare the topping:
- In a small bowl, mix breadcrumbs with 2 tbsp melted butter (and extra cheese if desired).
- Assemble and bake:
- Preheat oven to 350°F (175°C).
- Pour cheesy pasta into a greased 9×13-inch baking dish.
- Sprinkle the breadcrumb mixture evenly on top.
- Bake uncovered for 25–30 minutes, until bubbly and golden on top.
- Serve:
- Let it rest 5 minutes before serving. Enjoy warm and cheesy!
Tips
- For extra flavor, add cooked bacon, caramelized onions, or sautéed veggies to the pasta before baking.
- Use sharp cheddar for a tangy flavor or a mix of cheeses for creaminess.
- Panko breadcrumbs make a crispier topping than regular breadcrumbs.
If you want, I can also give a super quick 30-minute shortcut version that skips the roux but still tastes amazing.
Do you want me to do that?
