Baked Mac Cheese Classic (Printable)

Creamy macaroni baked with a golden, crunchy breadcrumb crust for comforting meals.

# What You'll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus additional to taste
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish thoroughly.
02 - Boil salted water and cook elbow macaroni until just al dente. Drain and set aside.
03 - Melt 4 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in the flour constantly for 1 to 2 minutes until smooth and bubbling without browning.
04 - Gradually whisk in the whole milk and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, approximately 5 to 7 minutes.
05 - Add Dijon mustard, garlic powder, onion powder, salt, and black pepper to the sauce. Remove from heat.
06 - Stir grated sharp cheddar and Gruyère cheeses into the sauce until completely melted and smooth.
07 - Fold the drained macaroni into the cheese sauce thoroughly, then transfer the mixture into the prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan cheese. Sprinkle evenly over the macaroni mixture.
09 - Bake uncovered for 20 to 25 minutes until the topping turns golden brown and the dish is bubbling.
10 - Allow the dish to rest for 5 to 10 minutes before serving to set.

# Expert Suggestions:

01 -
  • The Gruyère and sharp cheddar combination creates a complexity that regular mac and cheese can't touch, but it still tastes like home.
  • That golden, buttery breadcrumb crust gives you the textural contrast that makes every bite feel intentional.
  • It comes together in under an hour, which means you can pull off impressive comfort food on a regular Tuesday night.
02 -
  • Temperature matters more than time—if your oven runs hot, check at 18 minutes; if it's slow, it might need 28. That golden top is everything.
  • Don't use pre-shredded cheese if you can help it; the anti-caking agents prevent it from melting smoothly and will leave you with a grainy, separated sauce.
  • The roux must be cooked just right—undercooked and the flour taste lingers, overcooked and it turns brown and bitter.
03 -
  • Make the sauce completely before you even think about touching the pasta—having everything ready means the macaroni and sauce meet warm, so they meld properly instead of cooling down in the baking dish.
  • If your sauce seems thick, it's better than too thin; you can always loosen it with a splash of milk, but you can't take excess liquid back out.

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