Classic Oven-Baked Macaroni Cheese (Printable)

Tender elbow macaroni baked with creamy, melted cheese and a crispy golden crust for comforting meals.

# What You Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

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

→ Topping

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

# Directions:

01 - Preheat oven to 350°F. Grease a 3-quart baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the flour continuously for 1–2 minutes until pale and bubbling.
04 - Gradually whisk in warmed milk to the roux, stirring to prevent lumps. Cook until sauce thickens and coats the back of a spoon, about 5–7 minutes.
05 - Remove sauce from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Add grated cheddar and Gruyère cheeses, stirring until fully melted and smooth.
06 - Fold the drained macaroni into the cheese sauce, ensuring all pasta is evenly coated.
07 - Transfer the macaroni mixture into the prepared baking dish. In a separate bowl, combine panko breadcrumbs, melted butter, and Parmesan if using. Sprinkle evenly over the pasta.
08 - Bake for 25–30 minutes or until the crust is golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The sauce stays silky and clings to every piece of pasta without turning grainy or dry.
  • That panko topping gets shatteringly crisp in the oven, giving you texture in every forkful.
  • It reheats beautifully the next day, sometimes even better when the flavors have melded overnight.
  • You can make it ahead and bake it right before guests arrive, no last-minute panic required.
02 -
  • Warm your milk before adding it to the roux or you will spend twice as long stirring and risk lumps forming in the sauce.
  • Undercook the pasta slightly because it will keep cooking in the oven and you do not want it turning mushy.
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy and weird.
  • Let the dish rest after baking or the sauce will run everywhere when you try to serve it.
03 -
  • Use a mix of cheeses for more complexity, try adding a bit of fontina or white cheddar alongside the sharp cheddar and Gruyere.
  • If your sauce feels too thick, whisk in a little extra milk until it reaches the consistency you want before mixing in the pasta.
  • Taste the sauce before adding the pasta and adjust the seasoning, it should be slightly overseasoned on its own because the pasta will dilute it.
  • For a spicy kick, stir in a pinch of cayenne or a few dashes of hot sauce into the cheese sauce.
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