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Close up of creamy baked macaroni and cheese with golden crispy breadcrumb topping and a spoon scooping rich cheese covered elbow pasta.

Baked Macaroni and Cheese

Ella
This ultimate baked macaroni and cheese delivers a rich, silky cheese sauce, tender pasta, and a crisp golden topping in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 551 kcal

Ingredients
  

Pasta Base

  • 250 g elbow macaroni
  • 1 tablespoon unsalted butter or 2 teaspoons oil

Crispy Topping

  • ⅔ cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • ¼ teaspoon salt

Cheese Sauce

  • 4 tablespoons unsalted butter
  • ⅓ cup all purpose flour
  • 3 cups milk warmed slightly
  • 2 cups freshly shredded Gruyere, cheddar, or Colby cheese
  • 1 cup freshly shredded mozzarella
  • ¾ teaspoon salt

Optional Seasonings

  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder

Instructions
 

  • Preheat oven to 180°C (350°F). Lightly grease a baking dish or prepare an ovenproof skillet.
  • Bring a large pot of salted water to a boil. Cook macaroni one minute less than al dente. Drain well, return to the pot, and toss with 1 tablespoon butter to coat. Set aside.
  • In a small bowl, mix panko breadcrumbs, melted butter, and salt until evenly coated. Set aside.
  • In a large saucepan over medium heat, melt butter. Add flour and stir constantly for about 1 minute to form a roux.
  • Gradually whisk in about 1 cup of warmed milk until smooth. Slowly add remaining milk while whisking. Stir in salt and optional seasonings.
  • Cook for 5–8 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
  • Remove from heat. Add shredded cheeses and stir gently until fully melted and smooth.
  • Pour cheese sauce over cooked macaroni and stir to combine. Transfer to prepared baking dish and spread evenly.
  • Sprinkle breadcrumb topping evenly over the surface. Bake for about 25 minutes until golden and crisp on top. Avoid overbaking.
  • Let rest for a few minutes before serving. Garnish with fresh parsley if desired and serve warm.

Notes

For best results, always grate cheese fresh to avoid a grainy sauce. Slightly undercook the pasta so it finishes perfectly in the oven. To reheat leftovers, add a splash of milk before warming to maintain creaminess. This dish can be assembled ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition Facts Per Serving

Calories: 551 kcal
Carbohydrates: 48g
Protein: 23g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 89mg
Sodium: 847mg
Potassium: 326mg
Fiber: 1g
Sugar: 8g
Vitamin A: 915 IU
Vitamin C: 0.2mg
Calcium: 449mg
Iron: 1.4mg
Keyword Baked Mac and Cheese, comfort food pasta, creamy mac and cheese, homemade macaroni and cheese, macaroni and cheese