Baked Macaroni Cheese

Discovering baked macaroni and cheese was like finding a warm, cheesy hug after a long day. The first time I made it, the golden crust bubbling in the oven felt like magic turning simple ingredients into comfort food.

I remember when unexpected guests showed up one chilly evening, pulling this from the oven saved the night with smiles all around.

Ingredients

• Elbow macaroni: I reach for this classic shape because it holds onto sauce beautifully, making every bite creamy and satisfying.
• Sharp cheddar and Gruyère cheese: The blend balances sharpness and creaminess, elevating the dish beyond ordinary mac and cheese.
• Panko breadcrumbs: They give that must-have crunchy topping, so light and perfect when toasted with melted butter.

Instructions

Preheat and prep:

Get your oven warmed to 180°C (350°F) and grease your baking dish—it sets the stage for the dish to bake evenly and develop its golden crust.

Cook the pasta:

Boil the macaroni until just al dente, about 7 minutes. You'll want that slight bite under the creamy sauce, not mushy.

Make the roux:

Melt the butter and whisk in flour constantly for 2 minutes until it smells nutty, no lumps—this is where the silky sauce starts.

Whisk in milk:

Slowly add the milk while stirring to avoid lumps. Cook until the sauce thickens—watch it coat the back of your spoon, smooth and velvety.

Season and cheese:

Add Dijon mustard and spices, then stir in the cheeses off heat until melted, creamy, and dreamy.

Combine and assemble:

Mix macaroni with cheese sauce, pour into your dish, then sprinkle the buttery panko mix on top for that perfect crunch.

Bake to golden perfection:

Pop it in the oven for 20 to 25 minutes; watch the top bubble and turn a beautiful golden color.

Pin this

The moment this dish turned from simple comfort food into a family tradition was when my kids requested it for every birthday, their eyes lighting up at that crunchy cheese crust.

Keeping It Fresh

Leftovers keep wonderfully in the fridge, and reheating them gently on the stove or oven keeps the creamy, cheesy magic alive without drying out.

Serving Ideas That Clicked

Pairing this with a crisp green salad and a squeeze of fresh lemon cuts through the richness and adds a bright contrast that’s become our go-to.

A Time This Recipe Saved the Day

When unexpected company showed up, pulling this from the freezer had everyone asking for seconds—all thanks to making it ahead and storing it well.

• Always have extra cheese on hand for topping before reheating.
• Consider swapping out cheeses for a new twist each time you make it.
• Keep breadcrumbs in the pantry for that always-needed crunch.

Pin this

Thanks for cooking along—hope this cozy classic warms your kitchen and heart every time you make it.

Recipe Questions & Answers

→ What type of pasta works best?

Elbow macaroni is ideal for its size and shape, allowing the cheese sauce to coat each piece evenly.

→ How to achieve a smooth cheese sauce?

Whisk the flour and melted butter into a roux, gradually add milk while stirring to avoid lumps, and melt cheeses off heat for a velvety texture.

→ Can I use different cheeses?

Yes, Mozzarella or Fontina can be blended in to create a stretchier or milder profile while maintaining creaminess.

→ How to get a crunchy topping?

Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking until golden brown.

→ What variations enhance flavor?

Adding spices like cayenne or nutmeg to the sauce, or mix-ins such as cooked bacon, sautéed mushrooms, or broccoli, adds depth and texture.

→ How long should it rest after baking?

Allow the dish to rest for 5–10 minutes post-baking to set the sauce and cool slightly for better serving consistency.