Ahhh, baked macaroni and cheese — the ultimate comfort food 🧀🔥. Creamy inside, golden and bubbly on top. Here’s a classic, from-scratch version that never fails.
Classic Baked Macaroni and Cheese
Ingredients (serves 6)
- 12 oz elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 2½ cups sharp cheddar cheese, shredded
- ½ cup mozzarella or Monterey Jack (optional, for meltiness)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ¼ tsp mustard powder (optional but very traditional)
- ½ cup breadcrumbs (optional, for topping)
- 2 tbsp butter, melted (for topping)
Instructions
1. Cook the pasta
- Boil macaroni in salted water until just al dente.
- Drain and set aside.
2. Make the cheese sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1 minute (don’t brown).
- Slowly whisk in warm milk.
- Cook, stirring, until thickened (5–7 minutes).
- Remove from heat and stir in cheese, salt, pepper, paprika, and mustard powder until smooth.
3. Assemble
- Preheat oven to 350°F (175°C).
- Stir macaroni into cheese sauce.
- Pour into a greased baking dish.
4. Add topping (optional but recommended)
- Mix breadcrumbs with melted butter.
- Sprinkle evenly over macaroni.
5. Bake
- Bake uncovered for 25–30 minutes, until bubbly and golden.
- Let rest 5 minutes before serving.
Old-School Tips
- Grate your own cheese — pre-shredded doesn’t melt as well.
- Sharp cheddar = flavor; mild cheddar = creaminess (mix if you like).
- A dash of hot sauce adds depth without heat.
Variations
- Southern-style: add an extra egg and more milk for custardy texture
- Extra cheesy: layer cheese between macaroni before baking
- With add-ins: ham, bacon, or sautéed onions
If you want, I can also share:
- Southern baked mac & cheese (no roux)
- Ultra-creamy stovetop + baked combo
- Grandma-style 1950s version
Just say the word 🧡
