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Classic Creamy Baked Macaroni and Cheese

Baked macaroni and cheese gets its creamy texture from a cheddar sauce made on the stovetop and a golden panko topping. Bake it uncovered until bubbling at the edges, then let it rest for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 42 minutes
resting 10 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

For the macaroni
  • 1 cooking spray
  • 2 tsp kosher salt
  • 1 lb elbow macaroni
For the cheese sauce
  • 6 tbsp unsalted butter divided (4 tablespoons for the sauce and 2 tablespoons for the topping)
  • 0.25 cup all-purpose flour
  • 4 cup whole milk
  • 0.5 tsp dry mustard
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cup sharp cheddar cheese 16 ounces, freshly shredded
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 cooking spray.
  3. Bring a large pot of water to a boil.
  4. Add the 2 teaspoons kosher salt and 1 pound elbow macaroni, and cook for 7–8 minutes, until just al dente.
  5. Drain the macaroni well.
Make the cheese sauce
  1. Melt 4 tablespoons of the unsalted butter in a large saucepan over medium heat.
  2. Whisk in the all-purpose flour and cook for 1 minute.
  3. Gradually whisk in the whole milk and cook, whisking often, for 5–8 minutes, until the sauce thickens and coats the back of a spoon.
  4. Remove the saucepan from the heat.
  5. Stir in the dry mustard, 3/4 teaspoon kosher salt, black pepper, and sharp cheddar cheese until the cheese is melted.
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 unsalted butter.
  4. Toss the melted butter with the panko breadcrumbs.
  5. Sprinkle the panko mixture evenly over the macaroni.
  6. Bake uncovered for 20–25 minutes, until bubbling at the edges and golden on top.
  7. Rest for 10 minutes before serving.

Notes

For the smoothest sauce, whisk the milk in gradually and freshly shred the cheddar so it melts evenly. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free pasta, flour, and breadcrumbs.