Main Dishes

Baked Mac and Cheese

Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces elbow macaroni; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded Cheddar cheese; 1 cup breadcrumbs; Salt and pepper to taste

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This baked mac and cheese is creamy, golden, and comforting. Smooth cheese sauce clings to tender elbow macaroni, while a crisp breadcrumb top adds a pleasant crunch. It smells rich and savory as it comes out of the oven and melts softly on the tongue. This simple dish is a family favorite and easy to make any night of the week.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~665 kcal
Protein: ~28 g
Carbohydrates: ~71 g
Fat: ~30 g
Fiber: ~3.5 g
Sugar: ~8 g
Sodium: ~660 mg

Why Make This Baked Mac and Cheese

This recipe is quick, crowd-pleasing, and comforting. It uses simple pantry staples and comes together fast. The sauce is creamy and cheesy, while the breadcrumb topping browns to a nice crunch. It works as a weeknight main, a potluck dish, or a cozy side for a roast. You’ll get rich flavor and a satisfying mix of creamy and crisp textures.

How to Make Baked Mac and Cheese

Follow four clear steps: prepare the pasta and mise en place, whisk a smooth sauce, combine and bake, then finish and serve. Keep an eye on the sauce so it stays silky, and watch the topping in the last minutes so it browns but does not burn.

Ingredients:

8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
1 cup breadcrumbs
Salt and pepper to taste

Directions:

Step 1: Preparation

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente, usually 7–9 minutes. Drain and set aside. Measure and shred cheese if needed. Lightly grease a baking dish.

Step 2: Mixing

In a medium saucepan, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons all-purpose flour and cook for 1 minute to remove the raw flour taste, whisking constantly. Gradually whisk in 2 cups milk, adding a little at a time so the sauce stays smooth.

Step 3: Cooking

Continue to cook the milk mixture, whisking, until it thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and stir in 2 cups shredded Cheddar cheese until melted and smooth. Season the cheese sauce with salt and pepper to taste. Combine the drained macaroni with the cheese sauce in a large bowl, tossing until the pasta is evenly coated.

Step 4: Finishing

Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle 1 cup breadcrumbs evenly over the top for a crunchy crust. Bake in the preheated oven for 20–25 minutes, until the top is golden and the edges bubble. Let rest for 5 minutes before serving so the sauce sets slightly.

How to Serve Baked Mac and Cheese

Serve hot and bubbly. Spoon onto plates and enjoy the contrast of smooth cheese and crunchy topping. Pair it with a crisp green salad or roasted vegetables to balance richness. For a main course, serve with roasted chicken or barbecue ribs. For kids, add a side of steamed peas or carrot sticks.

How to Store Baked Mac and Cheese

Refrigerator: Cover and refrigerate leftovers for 3–4 days. Reheat in a 350°F oven until warmed through (about 15–20 minutes) or microwave individual portions, stirring halfway.
Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Reheating tip: Add a splash of milk before reheating to loosen the sauce and prevent it from drying out.

Expert Tips for Perfect Baked Mac and Cheese

Cook pasta al dente: It will finish cooking in the oven and stay tender, not mushy.
Warm the milk: Slightly warm milk before adding to the roux to avoid lumps and speed thickening.
Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect melt quality.
Season in layers: Taste the sauce and the combined pasta before baking; adjust salt and pepper as needed.
Crisp topping: Toss breadcrumbs with a little melted butter or olive oil for better browning and flavor.
Watch the bake time: Remove when bubbling and golden. If browning too fast, cover loosely with foil.

Delicious Variations

Bacon and Caramelized Onion: Stir in chopped cooked bacon and caramelized onions before baking.
Three-Cheese: Replace half the Cheddar with Gruyère or fontina for a nuttier flavor.
Veggie Boost: Mix in steamed broccoli florets or roasted butternut squash for color and nutrition.
Spicy Kick: Add a pinch of cayenne or chopped jalapeños to the sauce.
Crunch Upgrade: Swap breadcrumbs for panko mixed with grated Parmesan for extra crunch.

Frequently Asked Questions

Q: Can I use low-fat milk instead of whole milk?
A: Yes. The sauce will be a bit thinner and less rich, but it will still work. If using low-fat milk, consider adding a tablespoon of cream or a little extra cheese for creaminess.

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold from the fridge.

Q: Can I skip the breadcrumb topping?
A: You can. The dish will still be tasty and creamy. You can also top with extra cheese for a cheesy crust instead.

Q: How do I prevent a grainy sauce?
A: Melt the cheese off the heat and stir gently. Avoid boiling the cheese sauce once the cheese is added. Use room-temperature ingredients if possible and grate cheese fresh.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze baked mac and cheese in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Q: Can I use different pasta shapes?
A: Absolutely. Shells, cavatappi, or penne all hold sauce well and make good substitutes.

Q: How do I make it gluten-free?
A: Use gluten-free pasta and replace the wheat flour in the roux with a gluten-free flour blend or cornstarch (use half the amount of cornstarch mixed into cold milk first).

Conclusion

This baked mac and cheese is easy, comforting, and full of creamy, cheesy flavor with a crunchy top. It’s a reliable weeknight dish and a hit at gatherings. For another creamy take and ideas you can try, see this recipe: Creamy Baked Mac and Cheese (Contest-Winning!) – The Chunky …. Give this version a try—once you taste the warm, cheesy comfort, you’ll want to make it again.