Description
This Old Fashioned Baked Macaroni And Cheese is a comforting oven casserole with an irresistibly bubbly, golden-brown crust and a silken interior, perfect for busy weeknights and a family-friendly favorite.
Ingredients
- 1 pound elbow macaroni
- 0.5 cup (113g) unsalted butter
- 0.5 cup (60g) all-purpose flour
- 4 cups (960ml) whole milk
- 4 cups (450g) shredded cheese blend (sharp cheddar, Gruyere, Monterey Jack)
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- a pinch nutmeg or dry mustard powder
- 0.5 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Cook the Pasta: Boil elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain well and set aside.
- Make Creamy Cheese Sauce Base: In a large saucepan or 10-inch skillet, melt 0.5 cup (113g) butter over medium heat until it shimmers (1-2 minutes). Whisk in 0.5 cup (60g) all-purpose flour to form a smooth roux, cooking for 1-2 minutes until golden and fragrant. Gradually whisk in 4 cups (960ml) whole milk, bringing the mixture to a gentle simmer. Cook, stirring constantly, until the sauce visibly thickens and coats the back of a spoon (5-7 minutes).
- Melt Cheese and Season: Remove the thickened sauce from heat and stir in 4 cups (450g) shredded cheese until completely melted and smooth (2-3 minutes). Season with 1 teaspoon salt, 0.5 teaspoon black pepper, and a pinch of nutmeg or mustard powder for enhanced flavor.
- Combine and Bake: Add the cooked macaroni to the cheese sauce, stirring until every noodle is well coated and glossy. Pour the mixture into a 9×13 inch baking dish. For an extra crispy crust, sprinkle 0.5 cup panko breadcrumbs mixed with 1 tablespoon melted butter over the top before baking. Bake at 375°F (190°C) for 25-30 minutes, or until the top is bubbly, edges are golden brown, and the center is set. For even crispier results, broil for the last 3-5 minutes, watching carefully until lightly browned.
Notes
Shred your own cheese from a block for the smoothest melt; pre-shredded varieties contain anti-caking agents. Fresh milk and butter make a noticeable difference in overall sauce quality. To save time, cook pasta in an Instant Pot (4 minutes high pressure, quick release). For a healthier twist, add steamed broccoli florets or spinach to the macaroni mixture before baking. To prevent grainy sauce, avoid overheating cheese; melt it off the heat or at a very low temperature, stirring constantly. Avoid dry mac and cheese by not overbaking; the casserole will continue to set as it cools, and ensure enough sauce fully coats the pasta before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 500 calories
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg