Classic Oven-Baked Macaroni Cheese (Printable)

Tender macaroni in rich cheese sauce with a crunchy golden topping, a comforting baked pasta dish.

# 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

→ Topping

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

# How-To:

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 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes until pale and smooth.
04 - Gradually whisk in warmed milk, stirring often until sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Add cheddar and Gruyère cheeses, stirring until melted and smooth.
05 - Mix drained macaroni into cheese sauce until evenly coated.
06 - Pour macaroni mixture into prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan if using. Sprinkle evenly over macaroni.
08 - Bake for 25 to 30 minutes until topping is golden and sauce is bubbling. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce stays silky and never breaks because you build it slowly with warmed milk.
  • That panko topping gives you the crunch everyone fights over at the table.
  • It reheats beautifully the next day, sometimes even better than fresh.
  • You can make it ahead and just pop it in the oven when guests arrive.
02 -
  • Cold milk will shock your roux and give you a grainy sauce. Always warm it first, even if it feels like an extra step.
  • If you add the cheese while the pan is still on the heat, it can break and turn oily. Pull it off the burner first.
  • Undercook your pasta or it'll turn mushy in the oven. Al dente is your friend here.
03 -
  • Grate your own cheese from a block. Pre shredded has anti caking agents that make the sauce grainy.
  • Use a whisk, not a spoon, when building the roux and adding milk. It keeps everything lump free.
  • If the sauce feels too thick, whisk in a little more warm milk. If it's too thin, simmer it a bit longer before adding cheese.
  • Taste before baking and adjust the salt. Different cheeses have different salt levels.
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