Baked Mac and Cheese

Yield

• Servings: 6
• Serving size: ~1 cup (side)
• Total yield: 6 servings (side)

Time

• Prep: 15 min
• Cook: 25 min
• Total: 40 min

 

• Active: 20 min
• Inactive: 5 min

Ingredients

Pasta

• Elbow macaroni: 8 oz (225 g) dry
• Kosher salt: for pasta water — water should taste well-salted

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: 1/2 tsp — plus more to taste
• Black pepper: 1/4 tsp
• Garlic powder: 1/2 tsp — optional
• Cayenne: pinch — optional
• Sharp cheddar: 10 oz (280 g), divided — 8 oz for sauce, 2 oz for topping

Topping

• 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 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 butter.
    • Whisk in 2 Tbsp flour; cook 1–2 min until foamy.
  • See: Roux Technique Guide

• Create hot béchamel (milk + roux)

  • Slowly whisk in milk; simmer, whisking, until thick enough to coat a spoon (3–5 min).

• Off heat whisk in:

  • Dijon, salt, pepper, garlic powder, cayenne.
  • 8 oz shredded 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 the remaining 2 oz cheddar.

4. Make topping and bake

• Mix panko, melted 1 tbsp butter, and 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).

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 (~1 cup (side))
Calories	2820	470
Protein	120 g	20 g
Fat	144 g	24 g
Carbs	252 g	42 g
Fiber	10.8 g	1.8 g
Sugars	37.2 g	6.2 g
Sodium	2340 mg	390 mg