Of course! This is the ultimate comfort food, and a good homemade version is miles ahead of the boxed stuff. This recipe is for a classic, creamy, baked mac and cheese with a crispy, buttery top.
It uses a from-scratch cheese sauce (a béchamel base) which is the key to that perfect, non-grainy texture.
Good Ole Fashioned Baked Mac and Cheese
This recipe is rich, comforting, and everything you want in a classic mac and cheese.
Yield: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Baking time: 20-25 minutes
Ingredients
For the Pasta:
· 1 lb (16 oz) elbow macaroni, cavatappi, or shell pasta
· 1 tbsp salt (for the pasta water)
For the Cheese Sauce:
· 1/2 cup (1 stick / 113g) unsalted butter
· 1/2 cup (65g) all-purpose flour
· 5-6 cups whole milk, warmed
· 1 tsp dry mustard powder (or 1 tbsp Dijon mustard)
· 1 tsp garlic powder (optional, but recommended)
· 1/2 tsp paprika, plus more for sprinkling
· 1/4 tsp cayenne pepper (optional, for a subtle kick)
· Salt and freshly ground black pepper, to taste
For the Cheese:
· 4 cups (16 oz) freshly grated cheese, divided
· The Classic Blend: 3 cups sharp cheddar (orange or white), 1 cup Gruyère or Monterey Jack
· The Ultimate Blend: 2 cups sharp cheddar, 1 cup Gruyère, 1 cup Fontina or Gouda
For the Topping:
· 1 cup Panko breadcrumbs
· 2 tbsp unsalted butter, melted
· 2 tbsp freshly grated Parmesan cheese (optional)
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Cook the pasta according to package directions for al dente (it will continue to cook in the oven, so you don’t want it mushy). Drain and set aside.
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, for about 2-3 minutes until the mixture is bubbly and lightly golden. Do not let it burn.
- Create the Béchamel: Gradually pour in the warm milk, about 1 cup at a time, whisking constantly to prevent lumps. Once all the milk is incorporated, continue to cook and whisk until the sauce thickens and can coat the back of a spoon, about 5-8 minutes.
- Season the Sauce: Whisk in the mustard powder, garlic powder, paprika, and cayenne (if using). Season generously with salt and black pepper. Taste and adjust seasoning.
- Create the Cheese Sauce: Remove the pot from the heat. Gradually whisk in 3 cups of the grated cheese blend until it’s completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir until every piece is beautifully coated.
- Assemble for Baking: Pour the cheesy pasta into the prepared baking dish. Sprinkle the remaining 1 cup of grated cheese evenly over the top.
- Add the Topping: In a small bowl, mix the Panko breadcrumbs with the 2 tablespoons of melted butter and the Parmesan (if using). Sprinkle this mixture evenly over the cheese layer. Dust with a little extra paprika for color.
- Bake to Perfection: Bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly around the edges.
- Rest and Serve: For the best texture, let the mac and cheese rest for 10-15 minutes before serving. This allows the sauce to set slightly.
Pro Tips for the Best Mac & Cheese:
· Grate Your Own Cheese: Pre-shredded bags contain anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Block cheese is the way to go!
· Warm the Milk: Using warm or hot milk prevents the roux from seizing up and helps create a smoother sauce.
· Don’t Rush the Roux: Cooking the flour and butter for a few minutes gets rid of the raw flour taste, which is crucial for flavor.
· Customize It: Feel free to add mix-ins! Cooked, crumbled bacon, sautéed onions, or a cup of frozen peas (thawed) are fantastic additions. Stir them in with the pasta in step 7.
· Make it Ahead: Assemble the mac and cheese (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time.
Enjoy your delicious, homemade, good ole fashioned mac and cheese