Classic Oven-Baked Macaroni Cheese (Printable)

Comforting baked pasta with tender macaroni covered in rich cheese sauce and a crispy topping.

# 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 additional 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)

# How To Make It:

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 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour constantly for 1 to 2 minutes until pale and smooth.
04 - Gradually whisk in warmed milk, avoiding lumps. Cook while stirring often until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
05 - Remove sauce from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add cheddar and Gruyère, stirring until fully melted and smooth.
06 - Fold the cooked macaroni into the cheese sauce, ensuring even coating.
07 - Transfer the macaroni mixture into the prepared baking dish.
08 - Mix panko breadcrumbs with melted butter and Parmesan if using. Evenly sprinkle over macaroni.
09 - Bake for 25 to 30 minutes until the top is golden brown and bubbling. Allow resting for 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce is silky and clings to every piece of pasta without being gluey or separated.
  • That panko topping gives you the crunch you didn't know you were missing until now.
  • It reheats beautifully, so leftovers taste just as good the next day.
  • You can throw it together with pantry staples and still impress everyone at the table.
02 -
  • Warm your milk before adding it to the roux, or the sauce will turn lumpy and take forever to thicken.
  • Undercook the pasta by a full minute or two, because it keeps cooking in the oven and you don't want mush.
  • Grate your own cheese instead of using pre-shredded, which has anti-caking agents that make the sauce grainy.
  • Let the dish rest after baking so the sauce thickens up and doesn't run all over the plate when you scoop it.
03 -
  • Use a mix of cheeses for depth, sharp cheddar for tang, Gruyère for nuttiness, and a bit of Parmesan for umami.
  • Toast your panko in butter on the stovetop before sprinkling it on top if you want an even crunchier crust.
  • Taste your sauce before mixing in the pasta and adjust the salt, because once it's baked you can't fix underseasoning.
  • If the top starts browning too fast, cover the dish loosely with foil and finish baking so the inside gets bubbly without burning.
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