Recipe

Baked mac and cheese

Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (450 g) elbow macaroni; 4 tablespoons (55 g) butter; 1/4 cup (30 g) all-purpose flour; 3 cups (720 ml) whole milk, warmed; 1 teaspoon dry mustard powder; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1 teaspoon salt, plus more for the pasta water; 1/4 teaspoon black pepper; 3 cups (300 g) grated sharp cheddar; 1 cup (100 g) grated Gruyere or Monterey Jack; 3/4 cup (45 g) panko breadcrumbs; 2 tablespoons butter, melted; 1/4 cup (25 g) grated Parmesan

American · 55 min · Easy

Elbow pasta in a creamy cheddar sauce, baked under a crunchy breadcrumb top.

Jump to recipe

Baked macaroni and cheese with a golden breadcrumb topping in a casserole dish

Photo: David Trinks on Unsplash

This is the classic baked mac and cheese: elbow macaroni in a creamy, sharp cheddar sauce, topped with buttery breadcrumbs and baked until bubbling. It's the dish people go back to the pot for.

Grate your own cheese for the smoothest sauce. Pre-shredded cheese is coated in starch that can make the sauce grainy.

Baked mac and cheese recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 6

Ingredients

Pasta and sauce

1 lb (450 g) elbow macaroni
4 tablespoons (55 g) butter
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 teaspoon salt, plus more for the pasta water
1/4 teaspoon black pepper
3 cups (300 g) grated sharp cheddar
1 cup (100 g) grated Gruyere or Monterey Jack

Topping

3/4 cup (45 g) panko breadcrumbs
2 tablespoons butter, melted
1/4 cup (25 g) grated Parmesan

Instructions

Heat the oven to 375°F (190°C) and butter a 9x13-inch (23x33 cm) baking dish.
Cook the macaroni in well-salted boiling water for 2 minutes less than the package says. Drain and set aside.
Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, until bubbling.
Slowly pour in the warm milk, whisking constantly. Cook for 5 to 6 minutes, whisking often, until the sauce thickens enough to coat a spoon.
Take the pot off the heat. Stir in the mustard, garlic powder, paprika, salt and pepper, then add the cheddar and Gruyere a handful at a time, stirring until smooth.
Stir in the macaroni and pour it into the baking dish.
Mix the panko, melted butter and Parmesan and scatter it over the top.
Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving.

Tips

For stovetop mac and cheese, skip the topping and baking. Stir the pasta into the sauce and serve right away, adding a splash of milk if it gets too thick.