Classic Baked Macaroni and Cheese
Creamy and comforting, our Classic Baked Macaroni and Cheese recipe with its crispy, crunchy breadcrumb topping is the absolute BEST!
Servings 8
Calories 777kcal
Ingredients
- 1 pound elbow macaroni
- 6 tablespoons butter
- ½ cup all-purpose flour
- 5 ½ cups milk (2% or whole)
- 1 teaspoon ground mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 5 cups sharp cheddar cheese grated (yellow or white)
- ½ cup Parmesan cheese grated
Topping
- 1 cup panko bread crumbs
- ¼ cup Parmesan cheese grated
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-inch x 13-inch baking dish or 3-quart casserole dish. Set aside.
- Prep the topping by tossing the panko, parmesan, and melted butter in a bowl. Set aside.
- Fill a large pot with water, salt generously, and bring to a boil. Once boiling, add the macaroni and cook according to the package directions until it's almost al dente. The past should be slightly underdone, as it will continue to cook in the oven. Drain the pasta and return it to the pot.
- While the pasta cooks, melt 6 tablespoons of butter in a medium saucepan over medium heat. Once the butter bubbles up, whisk in the flour and cook for 1 minute. While whisking, slowly pour in the milk a little at a time until it's all incorporated into the roux. (Adding the milk slowly helps prevent lumps.) Let the sauce thicken and bubble while whisking frequently.
- Remove the saucepan from the heat. Add the dry mustard, salt, nutmeg, black pepper, and cayenne pepper. Whisk to combine. Add the shredded cheddar cheese and Parmesan, and whisk until the cheese is melted into the sauce. (see note)
- Pour the cheese sauce into the large pot with the macaroni and stir to mix. Pour the macaroni and cheese into the prepared baking dish. Sprinkle the panko crumb mixture evenly over the top.
- Bake for 30-45 minutes or until browned on the top and bubbling. Remove from oven and let cool for 5 minutes before serving.
Notes
Set the cheese sauce aside if it finishes before the pasta is ready. Be sure to stir the cheese sauce occasionally so a skin doesn't form on top.
Nutrition
Calories: 777kcal | Carbohydrates: 64g | Protein: 35g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 982mg | Potassium: 447mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1323IU | Vitamin C: 0.4mg | Calcium: 836mg | Iron: 2mg
