Classic Baked Mac and Cheese
This classic baked mac and cheese is ultra creamy, cheesy, and topped with a golden, buttery breadcrumb crust. The ultimate comfort food for any occasion.
Equipment
- Large pot
- Saucepan
- Whisk
- 9x13-inch baking dish
- Oven
Ingredients
For the Pasta and Cheese Sauce
- 1 lb elbow macaroni Cooked and drained.
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour For thickening.
- 3 cups milk Whole milk recommended.
- 1 cup heavy cream
- 2 tsp salt To taste.
- ½ tsp black pepper
- ½ tsp paprika Optional.
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack Optional cheese blend.
For the Topping
- 1 cup panko breadcrumbs
- 2 tbsp butter Melted.
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the macaroni in salted water according to package directions. Drain and set aside.
- In a saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cream. Cook, stirring constantly, until thickened, about 5 minutes.
- Remove from heat. Stir in salt, pepper, paprika, and shredded cheese until melted and smooth.
- Combine cooked pasta and cheese sauce in a large bowl. Mix well, then pour into prepared baking dish.
- In a small bowl, combine panko and melted butter. Sprinkle over the top of the mac and cheese.
- Bake for 20–25 minutes, or until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
Add crumbled bacon, caramelized onions, or chopped jalapeños for a twist. You can also make this ahead and refrigerate before baking.