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Classic Baked Macaroni and Cheese Recipe

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4.4 from 9 reviews

This Classic Baked Macaroni and Cheese is the epitome of comfort food—creamy, cheesy, and topped with a crispy golden panko crust. Made with a rich cheddar cheese sauce prepared from a homemade roux and baked to bubbly perfection, this dish is perfect for family dinners, holidays, or any occasion that calls for a hearty and satisfying meal. Ready in just under an hour and serving 10, it’s a delicious crowd-pleaser that kids and adults alike will love.

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 1 pound elbow macaroni

Cheese Sauce

  • ¾ cup (1½ sticks) unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 2 pounds cheddar cheese, shredded
  • 4 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • ½ teaspoon freshly cracked black pepper

Topping

  • ½ cup panko breadcrumbs
  • 2 tablespoons minced fresh flat-leaf parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400° F and position the rack in the center to prepare for baking the macaroni and cheese.
  2. Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until it is just one minute shy of al dente, following package instructions closely. Drain well and set aside.
  3. Make Roux: In a large braiser or Dutch oven, melt ½ cup of the butter over medium heat until it bubbles. Stir in the all-purpose flour continuously until a thick paste forms, cooking for 1 to 2 minutes to eliminate the raw flour taste.
  4. Add Milk: Gradually whisk in the whole milk, ensuring the mixture becomes smooth and starts to thicken.
  5. Add Cheese and Seasonings: Reserve 1½ cups of shredded cheddar cheese for topping. Stir the remaining cheese, 2 teaspoons of the salt, garlic powder, mustard powder, and black pepper into the sauce. Cook this mixture, stirring, until the cheese has fully melted and the sauce is thick and creamy, about 4 minutes.
  6. Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce, stirring gently until the pasta is fully coated in the smooth, creamy sauce.
  7. Prepare Panko Topping: Melt the remaining ¼ cup butter in a small saucepan over low heat or in the microwave in a microwave-safe bowl. Remove from heat, add the panko breadcrumbs, and toss to coat evenly.
  8. Assemble and Bake: Transfer the mac and cheese mixture to a baking dish. Evenly sprinkle the reserved shredded cheese followed by the buttered panko breadcrumbs on top. Bake in the preheated oven for 20 to 25 minutes until the topping is golden brown and the dish is bubbly.
  9. Garnish and Serve: Remove from oven, sprinkle with minced fresh parsley if using, and serve warm for the best comforting experience.

Notes

  • For the roux and sauce, a braiser or Dutch oven is ideal for even heating and easy stirring.
  • Reserve some cheese for the topping to create a gooey, cheesy crust.
  • The parsley is optional but adds a fresh color and flavor contrast.
  • Cook pasta slightly under al dente as it will continue cooking in the oven.
  • Use whole milk for a richer, creamier sauce rather than low-fat alternatives.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/classic-baked-macaroni-and-cheese-recipe/