Classic Oven-Baked Macaroni Cheese (Printable)

Tender macaroni coated in a creamy cheese sauce, baked with a crispy golden topping.

# What You’ll 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 (or substitute additional cheddar)

→ Topping

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

# Directions:

01 - Preheat oven to 350°F. Grease a large baking dish (approximately 3 quarts) with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in flour constantly for 1 to 2 minutes until pale and smooth.
04 - Gradually whisk in warmed milk, avoiding lumps. Cook while stirring frequently until sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes. Remove from heat and incorporate Dijon mustard, garlic powder, onion powder, salt, and pepper.
05 - Stir in grated sharp cheddar and Gruyère until fully melted and smooth.
06 - Mix the drained macaroni into the cheese sauce, ensuring an even coating throughout.
07 - Pour the macaroni and cheese mixture into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese, if using. Sprinkle evenly over the macaroni.
09 - Bake in preheated oven for 25 to 30 minutes or until the topping is golden and bubbling. Allow to rest for 5 minutes before serving.

# Expert Hints:

01 -
  • It skips the powdered stuff and gives you real melted cheese that clings to every piece of pasta without breaking or going grainy.
  • The panko topping adds crunch that stays crispy even after sitting on the table for a while, which never happens with regular breadcrumbs.
  • You can prep the whole thing an hour ahead and just slide it into the oven when people arrive, no last minute stirring or stress.
02 -
  • Warming the milk before adding it to the roux is not optional, cold milk will make the sauce lumpy and you'll spend ten minutes trying to whisk the lumps out.
  • Grate your own cheese instead of buying pre-shredded, the anti-caking powder on store bought cheese keeps it from melting smoothly and you'll end up with a grainy sauce.
  • Don't skip the resting time after baking, cutting into it right away makes all the sauce run out and you lose that perfect creamy texture.
03 -
  • Taste your cheese before you buy it, some cheddars are sharper than others and you might need to adjust the amount or add a bit more salt to balance it out.
  • If the sauce looks too thick after adding the cheese, whisk in a splash of milk to loosen it up, it'll thicken again in the oven so it's better to start a little loose.
  • Use a shallow, wide baking dish instead of a deep one if you want more crispy topping per bite, the increased surface area gives you that perfect crust to pasta ratio.
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