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Baked Macaroni and Cheese

A creamy, comforting holiday classic that features a crunchy, cheesy topping, perfect for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz elbow macaroni (or small shells) Holds sauce well
Cheese
  • 3 cups shredded sharp cheddar Bold flavor and melts nicely
  • 1 cup shredded mozzarella Adds stretch and creaminess
Sauce
  • 3 tbsp butter For the roux and richness
  • 3 tbsp all-purpose flour Thickens the sauce
  • 3 cups whole milk For creaminess (or 2 cups milk + 1 cup half-and-half)
  • 1 tsp Dijon mustard Brightens flavor
  • 1/2 tsp smoked paprika Gentle smokiness (optional)
  • to taste Salt and pepper
Topping
  • 1 cup breadcrumbs (panko or leftover bread, toasted) Crunchy topping
  • 2 tbsp melted butter Toss with breadcrumbs for browning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
  3. In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1–2 minutes until it smells slightly toasty.
  4. Slowly whisk in 3 cups milk, a little at a time to avoid lumps. Keep whisking until the sauce thickens and starts to steam—about 4–6 minutes.
  5. Remove from heat and whisk in Dijon, smoked paprika, salt, and pepper. Add the shredded cheddar and mozzarella, stirring until just melted.
  6. Combine the pasta and cheese sauce in the baking dish, stirring so it's evenly coated.
  7. Sprinkle the breadcrumbs mixed with 2 tbsp melted butter over the top for a golden crust.
Baking
  1. Bake uncovered for 20–25 minutes until bubbling at the edges.
  2. For a crispier top, broil for 1–2 minutes—watch it closely so it doesn't burn. Let rest 5 minutes before serving.

Notes

This dish can be assembled ahead of time and refrigerated. Add a few extra minutes to the bake time if cold from the fridge. To store, keep well for 3–4 days in an airtight container or freeze for later.