Here’s a classic, creamy baked mac and cheese recipe that’s rich, cheesy, and golden on top — perfect for a comforting meal. 🧀🍝
Ingredients
For the Pasta & Cheese Sauce
- 8 oz elbow macaroni (about 2 cups)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard (optional, for flavor)
- Salt and black pepper, to taste
- 2 cups shredded sharp cheddar cheese (or mix cheddar + mozzarella)
For the Topping
- ½ cup breadcrumbs (panko for extra crunch)
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese (optional)
Instructions
1. Cook the Pasta
- Preheat oven to 350°F (175°C).
- Cook macaroni in salted water 1–2 minutes less than package instructions (it will bake later). Drain and set aside.
2. Make the Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes until slightly golden.
- Gradually whisk in milk until smooth.
- Add Dijon mustard, salt, and pepper.
- Stir in cheese until melted and creamy.
3. Combine Pasta & Sauce
- Mix cooked macaroni with cheese sauce.
- Pour into a greased 8×8-inch baking dish.
4. Add the Topping
- Mix breadcrumbs + melted butter + Parmesan.
- Sprinkle evenly over macaroni.
5. Bake
- Bake for 25–30 minutes, until topping is golden brown and sauce is bubbly.
- Optional: broil 1–2 minutes for extra crispiness (watch closely!).
Tips
- For extra creaminess, add ½ cup cream cheese to the sauce.
- For extra flavor, sprinkle paprika, garlic powder, or cayenne on top.
- Can be made ahead: bake covered for 20 minutes, refrigerate, then finish baking later.
If you want, I can give you a “quick 20-minute baked mac and cheese” version that’s almost as creamy but much faster — perfect if you’re short on time.
Do you want me to do that?
