Go Back

Baked Mac and Cheese

Baked mac and cheese combines a creamy sharp cheddar sauce with tender elbow macaroni and a golden panko topping. It bakes in a 9x13-inch dish until bubbling at the edges, then rests for 10 minutes before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 37 minutes
resting 10 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the macaroni and cheese
  • 1 nonstick cooking spray
  • 4 qt water
  • 2 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 6 tbsp unsalted butter divided
  • 0.25 cup all-purpose flour
  • 4 cups whole milk
  • 4 cups sharp cheddar cheese shredded
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the macaroni
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a 6-quart pot.
  4. Add 1 1/2 teaspoons salt and the macaroni, and cook until 2 minutes shy of al dente according to the package directions.
  5. Drain the macaroni.
Make the cheese sauce
  1. Melt 4 tablespoons butter in a 4-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk.
  4. Bring the mixture to a gentle simmer and cook, whisking, for 5 to 7 minutes until thick enough to coat the back of a spoon.
  5. Remove the sauce from the heat and stir in the cheddar, remaining 1/2 teaspoon salt, dry mustard, and black pepper until smooth.
Assemble and bake
  1. Stir the drained macaroni into the cheese sauce.
  2. Transfer the mixture to the prepared baking dish.
  3. Melt the remaining 2 tablespoons butter.
  4. Stir the melted butter with the panko.
  5. Scatter the topping evenly over the macaroni.
  6. Bake for 25 to 30 minutes until bubbling at the edges and golden on top.
  7. Let the mac and cheese rest for 10 minutes before serving.

Notes

For the best texture, cook the macaroni until 2 minutes shy of al dente so it finishes in the oven. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free macaroni, flour, and panko.