Of course! A good, old-fashioned baked mac and cheese with a crispy, buttery top and a creamy, cheesy center is a thing of beauty. This recipe is for a classic, no-shortcuts version that relies on a simple white sauce (béchamel) as the base for maximum creaminess and stability.
This is the kind of mac and cheese your grandma might have made.
Good Ole Fashioned Baked Mac and Cheese
This recipe yields a rich, comforting casserole that serves 6-8 people as a side dish.
Ingredients
For the Pasta & Topping:
· 1 lb (16 oz) elbow macaroni, cavatappi, or shell pasta
· 1 tablespoon salt (for the pasta water)
· 4 tablespoons (1/2 stick) unsalted butter, melted
· 1 cup panko breadcrumbs (or regular dry breadcrumbs)
For the Cheese Sauce:
· 1/2 cup (1 stick) unsalted butter
· 1/2 cup all-purpose flour
· 5 cups whole milk, warmed slightly (take the chill off)
· 2 teaspoons dry mustard (like Colman’s)
· 1 teaspoon garlic powder (optional, but great)
· 1/2 teaspoon paprika, plus more for sprinkling
· 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
· Salt and freshly ground black pepper, to taste
For the Cheese:
· 4 cups freshly grated cheese, divided
· The Classic Blend:
· 2 cups (8 oz) sharp cheddar, grated (orange or white)
· 2 cups (8 oz) Gruyère or Monterey Jack, grated
· Other Great Options:
· Gouda, Fontina, Colby, or a bit of Pepper Jack for spice.
Instructions
- Prep Work: Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish. Grate all your cheeses and mix them together in a large bowl. Set aside 1 1/2 cups of the mixed cheese for the topping later. Warm the milk in a saucepan or the microwave until just warm to the touch (this prevents a lumpy sauce).
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and the pasta. Cook for 1-2 minutes LESS than the package directions indicate (it should be al dente, as it will continue cooking in the oven). Drain the pasta and return it to the pot. Do not rinse.
- Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the 1/2 cup of butter over medium heat. Once melted and foamy, whisk in the flour. Cook, whisking constantly, for about 2-3 minutes until the mixture is bubbly and smells slightly nutty. Do not let it brown.
- Create the Béchamel: Gradually whisk in the warm milk, a splash at a time at first, until the mixture is smooth. Once all the milk is incorporated, continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes.
- Season the Sauce: Whisk in the dry mustard, garlic powder, paprika, and cayenne (if using). Season generously with salt and black pepper. Taste it! The sauce should be well-seasoned.
- Create the Cheese Sauce: Remove the pot from the heat. Gradually whisk in the 2 1/2 cups of the reserved cheese (not the 1 1/2 cups for the top!) until completely melted and smooth.
- Combine Pasta and Sauce: Pour the cheese sauce over the drained pasta in the pot. Stir until every noodle is beautifully coated.
- Assemble for Baking: Pour the saucy macaroni into the prepared baking dish and spread it evenly. Sprinkle the remaining 1 1/2 cups of grated cheese over the top.
- Add the Topping: In a small bowl, mix the melted butter and panko breadcrumbs until combined. Sprinkle this buttery crumb mixture evenly over the cheese layer. Finish with a light dusting of paprika for color.
- Bake to Perfection: Bake, uncovered, for 25-35 minutes, or until the topping is golden brown, the edges are bubbly, and the cheese is melted and glorious. For an extra crispy top, you can broil for the last 1-2 minutes—watch it closely!
- The Most Important Step: Let the mac and cheese rest for about 10-15 minutes after pulling it out of the oven. This allows the sauce to set slightly, making it easier to serve.
Tips for the Best Mac & Cheese:
· Grate Your Own Cheese: Pre-shredded bags of cheese are coated with anti-caking agents (like potato starch or cellulose) that can make your sauce grainy and prevent it from melting smoothly. Grating your own is a non-negotiable step for the creamiest sauce.
· Warm the Milk: Adding cold milk to a hot roux can cause the sauce to seize and become lumpy. Taking the chill off the milk ensures a silky-smooth béchamel.
· Undercook the Pasta: The pasta will absorb liquid from the sauce as it bakes. If you cook it fully beforehand, it can become mushy.
· Customize It:
· Add-ins: Stir in 1 cup of cooked, crumbled bacon, diced ham, or cooked lobster before baking.
· Topping Twist: Mix a 1/2 cup of grated Parmesan cheese into the breadcrumb topping for extra flavor.
· Vegetable Boost: Stir in 1-2 cups of steamed broccoli florets or sautéed mushrooms.
Enjoy your taste of pure, unadulterated comfort