Description
This easy baked mac and cheese recipe combines creamy cheese sauce with tender elbow macaroni, topped with a buttery breadcrumb crust for a perfect golden finish. A classic comfort food that’s simple to prepare and deliciously satisfying.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup mozzarella or Colby Jack cheese (shredded)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Topping
- 1 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook until al dente, about 7 to 8 minutes, then drain the pasta and set aside.
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to eliminate raw flour taste and form a smooth paste.
- Add milk and thicken: Gradually whisk in the warm whole milk, continuing to stir until the mixture thickens and becomes creamy, about 5 minutes.
- Incorporate cheese and seasonings: Remove the saucepan from heat. Stir in the shredded sharp cheddar and mozzarella (or Colby Jack), along with salt, black pepper, and garlic powder until the cheese melts completely and the sauce is smooth.
- Combine macaroni and sauce: Add the drained macaroni to the cheese sauce, stirring until all pasta is coated evenly. Pour this mixture into the prepared baking dish.
- Prepare topping and bake: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle the buttery breadcrumbs evenly over the mac and cheese. Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden and the cheese sauce is bubbly.
Notes
- Use sharp cheddar for a tangy flavor; for milder taste, substitute with mild cheddar.
- To make the topping extra crispy, use panko breadcrumbs instead of regular ones.
- Whole milk is preferred for creaminess, but 2% milk can be used as a lighter option.
- The dish can be prepared a day ahead and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, easy macaroni and cheese, comfort food, cheesy pasta, baked pasta casserole
