Baked Macaroni and Cheese
This rich and creamy baked macaroni and cheese uses a homemade Béchamel sauce and a blend of cheeses for a guaranteed gooey texture and crunchy topping.
Ingredients
For the Pasta
- 1 lb elbow macaroni or cavatappi pasta
For the Béchamel Sauce
- 6 tbsp unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half or heavy cream
- 1/2 tsp ground mustard powder Enhances cheese flavor
- 1/2 tsp smoked paprika
- 1 tsp salt Plus more for boiling water
- 1/2 tsp black pepper
For the Cheese Blend
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Gruyère or Colby Jack cheese, freshly shredded
- 1/2 cup mozzarella cheese, freshly shredded
For the Topping
- 1 cup Panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/4 cup freshly grated Parmesan cheese
Instructions
Cook Pasta and Prep Cheese
- Preheat your oven to 350°F (175°C). Generously grease the 9×13-inch baking dish.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1–2 minutes less than the package directions for al dente.
- Drain immediately, drizzle with a touch of olive oil to prevent sticking, and set aside.
- Combine the cheddar, Gruyère, and mozzarella in a large bowl. Reserve 2 cups of the blend for layering and topping.
Make the Béchamel (Roux) Sauce
- In the same large pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour to form a thick paste (the roux). Cook for 1–2 minutes, whisking constantly.
- Gradually whisk in the whole milk and half-and-half (or cream) until no lumps remain.
- Continue cooking over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
Melt the Cheese
- Remove the pot from heat and whisk in the ground mustard, smoked paprika, salt, and pepper.
- Add 2 cups of the cheese blend in handfuls, whisking until completely smooth before adding the next.
Assemble and Bake
- Add the slightly undercooked pasta to the cheese sauce and stir until fully coated.
- Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle with 1 cup of the reserved cheese blend, then top with the remaining mac and cheese mixture.
- Mix Panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle topping over the casserole.
- Bake for 20–25 minutes, until bubbly around the edges and the topping is golden brown.
- Let the mac and cheese rest for 10–15 minutes before serving.
Notes
You can assemble the dish a day in advance. Store leftovers in an airtight container for up to 5 days. The unbaked mac and cheese freezes well for up to 3 months.