Baked Mac and Cheese
Time
- Prep: 15 min
- Cook: 25 min
- Total: 40 min (5 min inactive)
Servings: 6
Pan: 2-qt baking dish (8-inch square)
Serving: about 1 cup (200 g / ~7 oz)
Ingredients
Pasta
- Elbow macaroni: 8 oz (225 g) dry
- Kosher salt: to taste — for pasta water; ~2.8 g (1 tsp Diamond Crystal) per 1 qt water
Sauce
- Unsalted butter: 2 tbsp (28 g)
- All-purpose flour: 2 tbsp (16 g)
- Whole milk: 2 cups (480 ml) — room temp if possible
- Dijon mustard: 1 tsp
- Kosher salt: ½ tsp — plus more to taste
- Black pepper: ¼ tsp
- Garlic powder: ½ tsp — optional
- Cayenne pepper: pinch — optional
- Sharp cheddar: 8 oz (225 g) — shredded
Topping
- Sharp cheddar: 2 oz (55 g) — shredded
- Panko breadcrumbs: 1 cup (50 g)
- Unsalted butter: 1 tbsp (14 g), melted
- Parmesan: 1 oz (30 g), finely grated — optional
Instructions
1. Boil pasta
- Heat oven to 350°F / 175°C. Grease a 2‑qt baking dish.
- Boil 8 oz (225 g) dry elbow macaroni in well‑salted water to just shy of al dente (1–2 min less than package). Drain; set aside.
2. Make the sauce
- Create roux:
- In a saucepan over medium heat:
- Melt 2 tbsp (28 g) unsalted butter.
- Whisk in 2 tbsp (16 g) all-purpose flour; cook 1–2 min until foamy.
- See: Roux Technique Guide
- In a saucepan over medium heat:
-
Create hot béchamel (milk + roux)
- Slowly whisk in 2 cups (480 ml) whole milk; simmer, whisking, until thick enough to coat a spoon (3–5 min).
-
Off heat whisk in:
- 1 tsp dijon mustard, ½ tsp kosher salt, ¼ tsp black pepper, ½ tsp garlic powder, pinch cayenne pepper.
- 8 oz (225 g) sharp cheddar until smooth. If it doesn't melt then return to low heat for 10-20 seconds while whisking
3. Assemble pasta
- Toss pasta with the cheese sauce; taste and adjust salt.
- Transfer to the baking dish. Sprinkle with 2 oz (55 g) sharp cheddar.
4. Make topping and bake
- Mix 1 cup (50 g) panko breadcrumbs, 1 tbsp (14 g), melted unsalted butter, and 1 oz (30 g), finely grated Parmesan (optional). Scatter evenly over the pasta.
- Bake 20–25 min until bubbling at the edges and the top is golden.
5. Finish
- Rest 5–10 min to set, then serve.
Notes / Make-ahead / Variations
- Make‑ahead: assemble (unbaked), cover, and refrigerate up to 2 days. Bake 25–30 min covered, then uncover 5–10 min to crisp.
- From frozen (assembled, unbaked): bake at 350°F / 175°C 45–55 min covered, then uncover 10–15 min.
- Creamier: stir in 2–3 tbsp cream cheese or 1/2 cup evaporated milk to the sauce.
- Cheese swaps: use part Gruyère, Monterey Jack, or Colby for different melt/flavor.
- Add‑ins: crisp bacon, roasted broccoli, or green chiles (fold in before baking).
- Pan size when scaling: Base recipe fits a 2-qt (8-inch square) dish. About ±25% scale usually still works in the same dish with bake-time adjustment; larger batches should use two dishes (or a larger dish) and keep pasta depth similar.
Storage & reheating
- Refrigerate up to 4 days. Reheat covered at 300°F / 150°C for 15–20 min with 2–3 tbsp milk stirred in.
Troubleshooting
- Grainy/greasy: add cheese off heat; avoid boiling after cheese is added.
- Dry: under‑sauced or overbaked—stir in a splash of milk before reheating and cover during bake.
- Watery: béchamel not cooked enough—simmer to nappe before adding cheese.
Nutrition
| Nutrient | Full Recipe | Per Serving (about 1 cup or 200 g / ~7 oz) |
|---|---|---|
| Calories | 2952 | 492 |
| Protein | 134.4 g | 22.4 g |
| Fat | 157.8 g | 26.3 g |
| Carbs | 246 g | 41 g |
| Fiber | 9.6 g | 1.6 g |
| Sugars | 34.8 g | 5.8 g |
| Sodium | 3390 mg | 565 mg |