Baked Macaroni Cheddar

There's something about the smell of butter and flour toasting in a pan that pulls me back to my grandmother's kitchen on a rainy Sunday afternoon. She'd make this baked mac and cheese without measuring anything, just knowing by feel when the sauce was ready. Years later, I finally learned the method behind her magic, and now I make it the same way she did, except I write everything down so I don't have to rely on intuition alone.

I made this for my roommate's birthday dinner last spring, and watching someone's face light up when they took that first bite reminded me why comfort food matters. She went back for thirds, which is the highest compliment I've ever received. That night solidified this as my go-to dish when I want to make someone feel genuinely cared for.

Ingredients

• Elbow macaroni (400 g): Use just slightly undercooked pasta because it'll keep cooking in the oven, and nobody wants mushy noodles.
• Unsalted butter (60 g for sauce): This is your base for the roux, so don't skip it or substitute it with oil.
• All-purpose flour (40 g): This thickens everything, so whisk it in smoothly to avoid lumps.
• Whole milk (750 ml): Full-fat whole milk makes a difference in creaminess that 2% just can't match.
• Dijon mustard (1 tsp): It's barely noticeable but adds a subtle depth that makes people ask what your secret is.
• Garlic powder and onion powder (1/2 tsp each): These wake up the sauce without overpowering the cheese.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go because cheese is already salty.
• Sharp cheddar cheese (300 g, grated fresh): Pre-shredded cheese has anti-caking agents that sometimes make the sauce grainy, so grate it yourself if you can.
• Mozzarella cheese (50 g, optional): Adding this makes the sauce stay creamy even after baking, which I learned after one too many dry attempts.
• Panko breadcrumbs (60 g): Panko gets crunchier than regular breadcrumbs, which is worth seeking out.
• Melted butter for topping (30 g): This soaks into the breadcrumbs and makes them golden and fragrant.
• Parmesan cheese (30 g, grated): This adds a salty, nutty edge to the topping.

Instructions

Get your oven ready and prep the dish:

Preheat to 180°C (350°F) and generously butter or oil your baking dish so nothing sticks. This step takes two minutes but saves you heartache later.

Cook the pasta just right:

Boil a large pot of salted water and cook the elbow macaroni until it's still slightly firm in the center, usually a minute or two before the package says it's done. Drain it well and set aside.

Build your roux:

Melt the butter in a large saucepan over medium heat, then whisk in the flour. Let it bubble gently for about a minute or two, stirring constantly, until it smells toasty but doesn't turn brown. This cooks out the raw flour taste.

Add milk slowly and make the sauce:

Pour in the milk gradually while whisking constantly to prevent lumps from forming. Keep stirring as it heats for about 4 to 5 minutes until it thickens enough to coat the back of a spoon. You'll see it transform from thin and watery to something that actually clings to the pasta.

Season and add the cheese:

Remove from heat and stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper. Then add both cheeses, stirring until they're completely melted and the sauce is smooth and glossy.

Combine pasta and sauce:

Pour the warm cheese sauce over the cooked macaroni and gently fold them together until every piece of pasta is coated. Transfer everything to your prepared baking dish.

Make and apply the topping:

Mix the breadcrumbs with the melted butter and Parmesan, then sprinkle it evenly over the macaroni layer. Don't pack it down, just let it sit on top where it'll turn golden and crispy.

Bake until it's bubbling and golden:

Bake for 25 to 30 minutes until the top is deep golden brown and you can see the cheese sauce bubbling up around the edges. Your kitchen will smell incredible.

Rest before serving:

Let it sit on the counter for about 10 minutes so the sauce sets slightly and becomes easier to scoop. This patience pays off.

Pin it

One winter evening, my neighbor knocked on my door asking if something smelled good, and I invited her in for a bowl. We ended up talking for three hours over mac and cheese, and she told me she hadn't had a home-cooked meal in months. That dish became the beginning of a real friendship, which sounds dramatic but it's true.

The Science Behind the Creaminess

The magic here is the roux, which is just butter and flour cooked together before you add milk. This thickens the sauce in a way that makes it coat the pasta perfectly instead of becoming watery or separating. The Dijon mustard doesn't make it tangy, it just whispers depth that makes the whole dish taste more sophisticated than it actually is. Adding a little mozzarella along with the cheddar keeps everything creamy after baking because the lower melting point of mozzarella helps prevent the sauce from breaking.

Variations Worth Trying

I've made this with Gruyère instead of some of the cheddar, and it tastes like a fancy restaurant version. Smoked paprika or a pinch of cayenne in the sauce adds warmth without making it spicy. Some people crush crackers instead of using breadcrumbs for the topping, which gives a different texture that's equally good.

Serving and Storage Tips

This dish is best served right after it comes out of the oven while the top is still crispy and the sauce is creamy. A simple green salad alongside cuts through the richness perfectly, and honestly, a glass of white wine makes the whole experience feel special. Leftovers keep for three or four days in the refrigerator and reheat well in a 160°C oven covered with foil, though the topping won't be quite as crispy.

• Serve it with a crisp green salad dressed in vinaigrette to balance the richness.
• If you have leftovers, reheat gently in the oven so the sauce stays creamy instead of drying out.
• Make this ahead up to the baking step, refrigerate it, and bake it straight from cold, just add about 5 extra minutes to the baking time.

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This baked mac and cheese has become my answer to almost every occasion, from weeknight comfort to showing someone they matter. It's honest, it's warm, and it always delivers.

Recipe FAQ

→ What type of pasta works best?

Elbow macaroni is ideal for holding the creamy cheese sauce and baking evenly.

→ Can I use different cheeses?

Yes, swapping some cheddar with Gruyère or Monterey Jack adds unique flavors.

→ How do I get a crispy topping?

Mix panko breadcrumbs with melted butter and Parmesan before sprinkling over the dish for a golden crust.

→ What can enhance the sauce flavor?

A pinch of cayenne or smoked paprika boosts the sauce’s depth without overpowering.

→ Is it better to rest before serving?

Allowing the dish to rest for about 10 minutes helps the sauce thicken and enhances overall texture.