Baked Mac and Cheese

Baked mac and cheese is elbow macaroni in a creamy cheddar sauce, topped with buttery breadcrumbs and baked until bubbly. It is a comfort side dish that doubles as a main, and it works for weeknights or holidays.

55 minTotal time
6Servings
690kcal / serving
28 gProtein

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The sauce is thickened with a quick roux, which keeps it creamy after baking instead of turning grainy or dry.

The science: why this works

Cooking the pasta 4 minutes short keeps it from going soft in the oven, where it absorbs more sauce.
A roux of butter and flour thickens the milk and keeps the cheese stable, so the sauce does not break.
Adding the cheese off the heat melts it gently, which keeps the sauce smooth and prevents oiliness.
Mustard powder and smoked paprika add depth without making the dish taste of either.
Panko tossed in butter browns evenly and stays crisp, giving contrast to the creamy pasta below.

Roux keeps cheese sauce smooth

Flour starch swells and thickens milk when heated, and it also coats the proteins and fat in the cheese. That coating stops them from clumping or leaking oil. This is why a roux-based cheese sauce stays creamy after baking.

Learn: Making a lump-free roux →

Why you shred your own cheese

Pre-shredded cheese is dusted with starch or cellulose so it does not stick in the bag. Those additives keep it from melting smoothly. Shredding a block yourself gives a creamier, silkier sauce with no gritty texture.

Learn: Melt cheese gently →

Baked Mac and Cheese

55 min · 6 servings · American · Main course

Ingredients

Makes 6 servings

450 gelbow macaroni
4 tbspbutter
60 mlall-purpose flour
720 mlwhole milk, warmed
1 tspmustard powder
½ tspsmoked paprika
340 gsharp cheddar, shredded (about 3 cups)
120 gGruyere or Monterey Jack, shredded (about 1 cup)
240 mlpanko breadcrumbs
2 tbspbutter, melted, for topping
Salt and black pepper

Method

Heat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish. Reserve 1 cup of the cheddar for the top.
Boil the macaroni in well-salted water for 4 minutes less than the package says, so it is very firm. Drain and do not rinse.
Melt 4 tbsp butter in a large pot over medium heat. Whisk in the flour and cook 1 minute, until it smells slightly nutty and bubbles.
Slowly whisk in the warm milk, a splash at a time, until smooth. Cook 5 to 6 minutes, stirring, until the sauce coats the back of a spoon.
Take the pot off the heat. Stir in the mustard powder, paprika, 1 1/2 tsp salt and 1/2 tsp pepper. Add the Gruyere and the remaining cheddar a handful at a time until melted.
Fold in the macaroni until every piece is coated. Pour into the baking dish and sprinkle the reserved cheddar over the top.
Toss the panko with the melted butter and scatter it over the cheese.
Bake 25 to 30 minutes, until the sauce bubbles at the edges and the crumbs are deep golden. Rest 10 minutes so the sauce thickens.

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690 kcal28 g proteinper serving, estimated

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Tips for the best result

Warm the milk before whisking it in so the sauce stays smooth and thickens faster.
Make the sauce a little looser than you think, since the pasta soaks up liquid in the oven.
Rest the dish 10 minutes before serving so the sauce settles.

Mistakes to avoid

Overcooking the pasta before baking, which turns it mushy, so pull it while still firm.
Adding the cheese over high heat, which makes the sauce grainy, so take the pot off the burner.
Baking too long, which dries out the dish, so stop when the edges bubble and the top is golden.

Variations and swaps

Stir in 6 slices of crumbled crisp bacon for a smoky version.
Add 1 cup of steamed broccoli florets for a veggie boost.
Use a pinch of cayenne and diced pickled jalapenos for heat.
Swap Gruyere for smoked Gouda for a smoky, nutty flavor.
Swap elbow macaroni for shells or cavatappi, which hold more sauce.
Swap panko for crushed buttery crackers, which gives a richer, crunchier topping.

Storing and reheating

Refrigerate leftovers within 2 hours and eat within 4 days. Reheat with a splash of milk in a covered dish at 350°F (175°C) until it reaches 165°F (74°C).

Baked Mac and Cheese: questions

How do I keep baked mac and cheese from drying out?

Make the sauce slightly loose, undercook the pasta, and do not overbake. The sauce thickens as it bakes and rests, so it should look a bit saucy going in.

Do I have to use a roux for baked mac and cheese?

A roux is the most reliable method because it keeps the sauce smooth and stable in the oven. Egg-based custard versions exist, but they are more likely to turn firm or scrambled.

What cheese is best for baked mac and cheese?

Sharp cheddar gives the strongest flavor, and a good melter like Gruyere, Monterey Jack or fontina gives creaminess. Mixing two or three cheeses works best.