Classic Baked Mac and Cheese

I made this classic baked mac and cheese for the first time during a college potluck when I wanted to bring something that everyone would love so I grabbed a box of pasta a couple blocks of cheese and hoped for the best. And when the bubbling dish came out of the oven with that golden crispy topping and creamy center it was gone within minutes and everyone kept asking who brought the mac and cheese.

Ever since then it’s been my signature comfort food because it’s simple cozy and always hits the spot whether it’s a holiday table a weekday dinner or just a cheesy craving and the best part is you can make it with pantry staples and a whole lot of love.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Elbow macaroni or similar pasta – The perfect base that holds onto all that creamy cheese sauce.
• Sharp cheddar cheese – Melts beautifully and gives the sauce a bold cheesy flavor.
• Mozzarella cheese – Adds gooeyness and stretch to the cheese blend.
• Milk – Forms the base of the cheese sauce and makes it silky and smooth.
• Heavy cream – Adds richness and a velvety texture to the sauce.
• Butter – Used to start the roux and bring flavor to every layer.
• All-purpose flour – Thickens the sauce into a rich cheesy coating.
• Salt and pepper – Essential seasonings that bring everything together.
• Mustard powder – Adds a subtle tang and depth to balance the richness.
• Garlic powder – Enhances the overall flavor with a hint of warmth.
• Breadcrumbs – Sprinkled on top for that irresistible golden crunch.
• Fresh parsley – Optional but great for garnish and a touch of freshness.

Tools You’ll Need

• Large pot – For boiling the pasta to al dente perfection.
• Medium saucepan – Used to make the creamy cheese sauce.
• Whisk – Ensures the roux and sauce are smooth and lump-free.
• 9×13 inch baking dish – The perfect size for layering and baking the mac and cheese.
• Measuring cups and spoons – To keep your ingredient portions balanced.
• Spatula or wooden spoon – For stirring the sauce and mixing the pasta.
• Oven mitts – Always needed when removing hot bubbling goodness from the oven.

Instructions

Step 1:

I preheat the oven to 375°F and grease a 9×13-inch baking dish so the pasta doesn’t stick.

Step 2:

In a large pot I cook the pasta in salted boiling water until just al dente then I drain it and set it aside.

Step 3:

In a medium saucepan I melt the butter over medium heat then whisk in the flour and cook for a minute to make a smooth roux.

Step 4:

I slowly whisk in the milk and cream and let it simmer until the mixture thickens then I stir in the mustard powder garlic powder salt and pepper.

Step 5:

Once the base is ready I stir in the cheddar and mozzarella cheeses until melted and smooth then I fold in the cooked pasta until fully coated.

Step 6:

I pour the cheesy pasta into the prepared baking dish and spread it out evenly then I sprinkle a generous layer of breadcrumbs over the top.

Step 7:

I bake it uncovered for 20 to 25 minutes until the top is golden brown and bubbly then I let it rest for 5 minutes before serving.

Tips

If you like it extra cheesy stir in a handful of grated Parmesan or Gruyère for added depth. You can also mix a little butter with the breadcrumbs for a crunchier topping. And if you want to make it ahead just prepare everything up to baking then cover and refrigerate until ready to cook.

Ways to Serve

I love serving this classic baked mac and cheese with roasted vegetables or a crisp green salad for balance. It’s also amazing as a side to BBQ ribs fried chicken or even baked fish and leftovers reheat beautifully with a splash of milk to bring back the creaminess.

Frequently Asked Questions

Can I make Classic Baked Mac and Cheese ahead of time?

Yes assemble it ahead cover and refrigerate then bake when ready just add a few extra minutes to the cook time.

Can I freeze Classic Baked Mac and Cheese?

You can freeze it before baking for best results or freeze leftovers just reheat with a splash of milk.

What’s the best cheese for Classic Baked Mac and Cheese?

Sharp cheddar is traditional but I love mixing in mozzarella Parmesan or Gruyère for variety.

How do I keep Classic Baked Mac and Cheese from drying out?

Don’t overbake and stir in plenty of cheese and cream to keep the sauce silky and rich.

See You in the Kitchen

I hope you give this classic baked mac and cheese a try soon because it’s one of those recipes that brings everyone back for seconds and maybe even thirds. Share your favorite twist on it or let me know how it turns out I’d love to hear from you!

Happy Cooking!

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