Mac and Cheese

Classic Baked Mac and Cheese

Elbow macaroni folded into a sharp cheddar cheese sauce and baked under a crisp breadcrumb topping - a soulful American comfort-food staple.

Prep

15 min

Cook

35 min

Total

50 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •450 g (1 lb) elbow macaroni
• •60 g (¼ cup) unsalted butter
• •40 g (⅓ cup) all-purpose flour
• •720 ml (3 cups) whole milk, warm; 2% works but sauce will be thinner
• •240 ml (1 cup) heavy cream
• •1 tsp Dijon mustard
• •1 tsp kosher salt, plus more for pasta water
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •0.25 tsp (¼ tsp) ground nutmeg, optional but traditional
• •340 g (12 oz) sharp cheddar cheese, freshly grated, divided
• •85 g (3 oz) Gruyère or Monterey Jack cheese, freshly grated; for meltability
• •60 g (1¼ cups) panko breadcrumbs
• •15 g (1 Tbsp) unsalted butter, melted, for topping
• •15 ml (1 Tbsp) olive oil
• •0.25 tsp (¼ tsp) smoked paprika, optional, for topping

Steps

1. 1 Preheat oven to 190°C / 375°F. Butter a 23 x 33 cm (9 x 13 in) baking dish.
2. 2 Bring a large pot of generously salted water to a boil. Cook macaroni 1 minute shy of al dente per package directions (it will finish in the oven). Drain and toss with 1 Tbsp butter to prevent sticking.
3. 3 While pasta cooks, make the sauce: melt 60 g butter in a heavy saucepan over medium heat. Whisk in flour and cook 1–2 minutes until bubbly and pale gold - do not brown.
4. 4 Slowly whisk in warm milk and cream in a thin stream to prevent lumps. Bring to a gentle simmer, whisking constantly, until thickened enough to coat the back of a spoon, about 5–7 minutes.
5. 5 Off heat, whisk in Dijon, salt, pepper, nutmeg, and about two-thirds of the grated cheeses. Stir until smooth. Taste and adjust salt.
6. 6 Fold the drained macaroni into the cheese sauce until evenly coated. Pour into the prepared baking dish.
7. 7 Toss panko with melted butter, olive oil, smoked paprika, and remaining cheese. Sprinkle evenly over the pasta.
8. 8 Bake uncovered on the middle rack for 20–25 minutes, until the sauce bubbles at the edges and the topping is deep golden brown.
9. 9 Rest 5–10 minutes before serving so the sauce sets up - it will thicken as it cools. Internal temperature at the center should reach at least 74°C / 165°F. Serve hot.