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Baked Mac and Cheese Recipe

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4.1 from 8 reviews

This classic Baked Mac and Cheese recipe delivers a creamy, cheesy pasta casserole topped with a crispy, golden Panko breadcrumb crust. Perfectly baked to bubbly, cheesy perfection, this comforting dish makes an ideal side or main course that satisfies all ages.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 16 ounces elbow macaroni

Sauce

  • 5 tablespoons salted butter
  • 5 tablespoons all-purpose flour
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2¾ cups milk
  • ½ cup half and half (or light cream)
  • 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
  • 1½ ounces shredded Parmesan cheese (approximately ½ cup)
  • ½ teaspoon dry mustard powder
  • ½ teaspoon seasoned salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Topping

  • ¼ cup Panko bread crumbs
  • 2 teaspoons butter (melted)
  • 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
  • 2 tablespoons shredded Parmesan cheese

Instructions

  1. Preheat Oven: Preheat the oven to 400°F.
  2. Cook Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well, rinse under cold water to stop cooking, and set aside.
  3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, 2 ounces sharp cheddar, and 2 tablespoons Parmesan. Mix thoroughly and set aside for later use.
  4. Make Roux Base: In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in the flour, onion powder, and garlic powder. Cook for 2 minutes while stirring continuously to form a smooth roux.
  5. Add Dairy: Gradually whisk in the milk and half and half, stirring after each addition until smooth. Continue cooking over medium heat and bring the mixture to a simmer. Let it simmer gently for 1 minute until slightly thickened.
  6. Finish Cheese Sauce: Remove the sauce from heat. Whisk in the shredded cheddar and Parmesan cheeses, dry mustard powder, seasoned salt, and black pepper until the cheeses are melted and the sauce is smooth.
  7. Combine Pasta and Sauce: Toss the drained macaroni with the cheese sauce, mixing gently to coat the pasta evenly. Spoon the mixture into a 9×13 inch casserole dish, spreading it out evenly.
  8. Top and Bake: Sprinkle the prepared Panko breadcrumb topping evenly over the macaroni and cheese. Bake in the preheated oven for 20 to 22 minutes or until the casserole is bubbly and the topping is golden brown. Avoid overcooking to maintain creaminess.

Notes

  • Use freshly shredded cheese for the best melting texture and flavor.
  • Rinsing the pasta after boiling stops the cooking process and prevents it from becoming mushy in the oven.
  • Adjust seasoning to taste, especially salt and pepper, depending on your cheese’s saltiness.
  • If you prefer a richer sauce, substitute the half and half with heavy cream.
  • Keep an eye on the topping while baking to prevent it from burning.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/baked-mac-and-cheese-recipe/