Baked Macaroni Cheddar (Print Version)

Creamy baked elbow macaroni with sharp cheddar cheese and a golden, crunchy topping.

# What You Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 1/4 cup 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
09 - 1/4 tsp black pepper
10 - 3 cups sharp cheddar cheese, grated
11 - 1/2 cup mozzarella cheese, grated (optional)

→ Topping

12 - 2/3 cup breadcrumbs (preferably panko)
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 350°F. Grease a 2-quart baking dish.
02 - Boil macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat, whisk in flour and cook 1 to 2 minutes until bubbling without browning.
04 - Gradually whisk in milk, stirring continuously until smooth. Cook 4 to 5 minutes until thickened.
05 - Remove from heat and stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Incorporate grated cheddar and optional mozzarella, stirring until fully melted and smooth.
07 - Mix cooked macaroni with cheese sauce thoroughly and transfer to prepared baking dish.
08 - Combine breadcrumbs with melted butter and Parmesan cheese; sprinkle evenly over pasta mixture.
09 - Bake for 25 to 30 minutes until the topping is golden and bubbling.
10 - Allow to rest for 10 minutes before serving.

# Expert Hints:

01 -
  • Sharp cheddar gives it real depth instead of that one-note cheese flavor most people settle for.
  • The crispy golden topping against creamy sauce underneath is honestly addictive.
  • It comes together in under an hour but tastes like you spent the whole afternoon on it.
02 -
  • The milk needs to go in slowly and with constant whisking, or you'll end up with flour lumps that refuse to dissolve no matter how hard you try.
  • Don't use pre-shredded cheese if you can avoid it, because the anti-caking powder it's coated with sometimes makes the sauce turn grainy instead of silky.
  • Undercooking the pasta by just a minute or two is crucial because it keeps cooking in the oven and will turn mushy if you're not careful.
03 -
  • Grate your cheese fresh from a block instead of using pre-shredded, and the sauce will be noticeably silkier and more delicious.
  • The breadcrumb topping can be made hours ahead and stored in a covered bowl, so you can assemble the whole dish in stages if you're busy.

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