Baked Macaroni Cheese

I still remember the first time I made baked macaroni and cheese from scratch instead of reaching for a box. It was a chilly autumn evening, and I wanted to create something that would fill my kitchen with warmth and comfort. That night, as the aroma of toasted cheese and buttery breadcrumbs filled the air, I realized I'd stumbled onto something magical—a dish that tastes like coming home, no matter where you are.

Years later, I made this dish for a potluck at work, and it disappeared in minutes. My coworker Sarah actually asked for the recipe, and now it's become her go-to when she wants to impress someone. There's something about a homemade mac and cheese that says 'I care' without being complicated.

Ingredients

• Elbow macaroni (400 g or 14 oz): Stick with true elbow pasta—it holds the sauce beautifully in its curves. I learned the hard way that thin pasta gets lost in the sauce.
• Unsalted butter (60 g or 4 tbsp): Use real butter, not margarine. It's the foundation of a silky roux, and it makes all the difference in flavor.
• All-purpose flour (40 g or 1/3 cup): This creates the thickening base. Don't skip it or your sauce will be thin and disappointing.
• Whole milk (800 ml or 3 1/3 cups): Full-fat milk gives you that luxurious texture. Lower fat versions can work, but you'll notice the difference.
• Sharp cheddar cheese, grated (250 g or 2 cups): The 'sharp' really matters here—it adds a tangy complexity that mild cheddar simply doesn't have.
• Gruyère cheese, grated (100 g or 1 cup): This is the secret ingredient that elevates this from good to unforgettable. It's nutty and rich in a way that melts like a dream.
• Dijon mustard (1 tsp): Just a touch to awaken the cheese flavors without tasting like mustard. Trust me on this.
• Garlic powder and onion powder (1/2 tsp each): These add savory depth that makes people ask 'what's in here?'
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season gradually—you can always add more, but you can't take it out.
• Panko breadcrumbs (60 g or 1 cup): Panko is coarser and stays crispier longer than regular breadcrumbs. This matters for texture.
• Melted butter for topping (30 g or 2 tbsp): This makes the crumbs golden instead of sad and pale.
• Parmesan cheese, grated (30 g or 1/4 cup): A little Parm on top adds a salty, savory finishing touch.
• Paprika (1/4 tsp): Just enough for a hint of color and warmth without overpowering anything.

Instructions

Set the stage:

Preheat your oven to 180°C (350°F) and grease a 23 x 33 cm baking dish. This is your canvas, so make sure it's well-oiled so nothing sticks.

Cook the pasta perfectly:

Bring a large pot of salted water to a rolling boil—it should taste like the sea. Add your elbow macaroni and cook until just al dente, about one minute less than what the package suggests. You want it to have a slight resistance when you bite it because it's going into the oven where it'll soften a bit more. Drain it well, but don't rinse it—that starchy coating helps the sauce cling to each piece.

Create the roux foundation:

In a large saucepan over medium heat, melt your butter until it's foamy and smells nutty. Add the flour and whisk constantly for 1–2 minutes. You're looking for a pale blonde mixture that smells a bit like toasted grain. Don't let it brown, or you'll have a bitter base that ruins everything.

Build the sauce:

This is the moment that transforms everything. Slowly pour in the milk while whisking constantly. Keep your whisk moving in figure-eight motions so lumps don't form. Once it's all incorporated, bring it to a gentle simmer and cook for 3–4 minutes, stirring occasionally. You'll feel it thicken slightly under your spoon—that's the exact moment of magic.

Melt in the cheese:

Remove the pan from heat and add your grated cheddar and Gruyère a handful at a time, stirring until each addition melts before adding more. When it's all silky and smooth, stir in the mustard, garlic powder, onion powder, salt, and pepper. Taste it—this is your only chance to adjust seasoning before everything bakes together.

Combine and transfer:

Fold the drained macaroni into the warm cheese sauce until every piece is coated. The mixture should be creamy and golden. Pour it into your prepared baking dish and spread it evenly.

Make the topping:

In a small bowl, toss panko breadcrumbs with melted butter, grated Parmesan, and paprika until everything looks evenly moistened and coated. Sprinkle this generous layer over the macaroni—don't be shy.

Bake to golden perfection:

Bake for 25–30 minutes until the top is deep golden brown and you can see the sauce bubbling slightly around the edges. Your kitchen will smell absolutely incredible.

Rest and serve:

Let it sit for 5 minutes before serving. This allows it to set just slightly so you get a neat scoop instead of a sloppy spoon. Serve it with a simple green salad and let everyone experience the comfort.

Save

I'll never forget watching my grandmother's face the first time she tasted this version. She grew up on boxed mac and cheese, and when she tried mine, she had this moment of realization—like she'd been missing out on something her whole life. That's when I knew this recipe was more than just food. It was a connection.

The Science of Creamy Cheese Sauce

The roux—that butter and flour mixture—is where the magic happens. When you whisk it with milk, you create an emulsion where the flour gelatinizes and thickens the liquid. The key is heat and constant stirring. Too high heat and you'll get lumps. Too low and the sauce won't thicken properly. Medium heat with patience is your friend. I spent an embarrassing number of attempts figuring this out, but once it clicked, every creamy sauce I make works perfectly.

Customizing Your Creation

One of my favorite things about this recipe is how forgiving it is when you want to make it your own. I've added everything from crispy bacon to roasted broccoli to caramelized onions, and it's always delicious. The base sauce is strong enough to carry whatever you want to fold in. Just remember that if you're adding vegetables, sauté them first so they're tender and don't release too much moisture into the dish.

Pairing and Serving Suggestions

This dish is surprisingly versatile at the table. Serve it with a crisp green salad with a sharp vinaigrette to cut through the richness—the acidity is essential. A cold glass of white wine, particularly Chardonnay, is also perfect alongside. I've even served it at dinner parties, and it always gets compliments. What makes it special is that it feels homey but elegant enough for guests.

• For a weeknight dinner, pair it with roasted vegetables and call it complete.
• For entertaining, serve it alongside a simple arugula salad dressed with lemon and olive oil.
• Leftovers actually reheat beautifully in a low oven—just cover with foil so the top doesn't burn.

Save

Baked macaroni and cheese is proof that the simplest dishes often bring the most joy. Every time I make it, I'm reminded that comfort food isn't about being fancy—it's about being genuine, warm, and made with care.

Recipe FAQ

→ How do I ensure the pasta stays al dente?

Cook the macaroni about one minute less than package instructions indicate to keep a firm bite once baked.

→ Can I substitute cheeses in the sauce?

Yes, Gruyère can be swapped with mozzarella or Monterey Jack for a different flavor profile.

→ What role does Dijon mustard play in the sauce?

It adds a subtle tang that balances the richness of the cheese blend.

→ How can I achieve a crispy topping?

Mixing panko breadcrumbs with melted butter and Parmesan before sprinkling ensures a golden, crunchy finish when baked.

→ Is it possible to add extra ingredients for variation?

Yes, try incorporating cooked bacon or sautéed vegetables to enhance texture and flavor.