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Creamy, cheesy, and topped with a golden crust, this Classic Baked Macaroni and Cheese is pure comfort food. Perfect as a main dish or a crowd-pleasing side, it’s easy to make and always a favorite. Whether you’re serving it at a holiday dinner or on a casual weeknight, this timeless dish never disappoints.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 6–8
Equipment
- Large pot
- Strainer/colander
- Saucepan
- Whisk
- 9×13-inch baking dish
- Mixing spoon or spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 lb (450g) elbow macaroni (or pasta of choice)
- 4 tbsp (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk (preferably whole milk)
- 1 cup heavy cream (or use 4 cups milk total)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- ½ tsp mustard powder (optional, but adds depth)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Gruyère (optional for extra creaminess)
- ½ cup breadcrumbs or crushed crackers (for topping)
- 1 tbsp melted butter (for topping)
Ingredient Notes
- Cheese: Freshly shredded cheese melts better and gives a smoother sauce than pre-shredded.
- Milk/Cream: Whole milk + cream gives the richest texture, but 2% milk works too.
- Breadcrumbs: Use panko for extra crunch or crushed Ritz crackers for buttery flavor.
Instructions
- Preheat your oven to 375°F (190°C). Grease or butter a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (1–2 minutes less than package directions). Drain and set aside.
- Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and cream. Cook, stirring constantly, until thickened (about 5 minutes).
- Add salt, pepper, paprika, and mustard powder (if using).
- Stir in 2½ cups cheddar and ¾ cup mozzarella. Mix until melted and smooth.
- Combine: Add the drained pasta to the cheese sauce and stir to coat well.
- Transfer to the baking dish and spread evenly.
- Top with remaining cheese (½ cup) and breadcrumb mixture (breadcrumbs mixed with 1 tbsp melted butter).
- Bake for 25–30 minutes, or until golden and bubbly on top.
- Cool slightly, then serve warm.
Nutrition Facts (approx. per serving, based on 8 servings)
- Calories: 420
- Fat: 22g
- Carbs: 38g
- Protein: 16g
- Sodium: 410mg
(Nutrition varies depending on cheese and milk used.)
Tips
- Slightly undercook pasta so it doesn’t get mushy when baked.
- Want extra creamy mac and cheese? Stir in a bit more milk or cheese before baking.
- Let it sit for 5 minutes after baking so it sets slightly before serving.
- Use a mix of cheeses for deeper flavor — try Gouda, Monterey Jack, or Fontina.
Variations
- Bacon Mac & Cheese: Stir in ½ cup cooked, crumbled bacon before baking.
- Spicy Version: Add 1–2 tsp hot sauce or a pinch of cayenne to the cheese sauce.
- Veggie Boost: Mix in sautéed spinach, broccoli, or peas.
- Buffalo Chicken Mac: Add 1 cup shredded cooked chicken and 2 tbsp buffalo sauce.
