Classic Baked Mac and Cheese

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Golden, gooey, and gloriously cheesy—Classic Baked Mac and Cheese is comfort food in its most beloved form. Whether it’s the holiday table centerpiece or a casual weeknight craving, this timeless dish brings joy with every forkful. Imagine perfectly tender elbow macaroni smothered in a silky cheese sauce, then baked until bubbling and crowned with a crispy golden crust.

The beauty of this baked mac lies in its simplicity and sheer indulgence. It’s the kind of dish that makes your kitchen smell like home and your taste buds do a happy dance. Balanced with sharp cheddar and buttery goodness, each bite offers a familiar warmth that’s both nostalgic and soul-satisfying.

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Ingredients for this Classic Baked Mac and Cheese

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder (optional)
• 3 cups sharp cheddar cheese, shredded (divided)
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• Optional: 1/2 cup panko breadcrumbs for topping

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Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (about 1-2 minutes less than package instructions). Drain and set aside.

Step 2: Make the Roux

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth and bubbling, about 1 minute. This forms the base of your cheese sauce.

Step 3: Add the Milk and Cream

Slowly whisk in the milk and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking constantly until it thickens (about 5 minutes).

Step 4: Season and Add Cheese

Stir in salt, pepper, garlic powder, onion powder, and mustard powder. Reduce heat to low and add 2 cups of cheddar cheese, mozzarella, and parmesan. Stir until fully melted and smooth.

Step 5: Combine with Pasta

Add the drained macaroni to the cheese sauce. Stir well to coat all the pasta evenly.

Step 6: Assemble and Bake

Preheat oven to 375°F (190°C). Transfer the cheesy pasta to a greased 9×13-inch baking dish. Top with the remaining 1 cup of cheddar and panko breadcrumbs if using. Bake uncovered for 20-25 minutes, or until bubbly and golden brown on top.

Step 7: Serve and Enjoy

Let it cool slightly before serving for the creamiest texture. Pair with a fresh green salad or roasted veggies for a complete meal.

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Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the mac and cheese up to the baking step. Cover and refrigerate for up to 24 hours. Bake when ready to serve, adding an extra 10 minutes to the baking time if cold.

What cheeses work best for baked mac and cheese?

Sharp cheddar is a staple for flavor. Adding mozzarella gives stretchiness, and parmesan adds depth. Feel free to experiment with Gruyère, Monterey Jack, or gouda.

How do I keep it creamy after baking?

Don’t overbake. Also, combining milk and cream and not overcooking the pasta helps maintain moisture.

Can I add protein or veggies?

Absolutely. Stir in cooked bacon, shredded chicken, or steamed broccoli before baking for a heartier dish.

What if I don’t have mustard powder?

It’s optional, but you can substitute a teaspoon of Dijon mustard for a similar flavor note.

Is it gluten-free?

Not as written, but you can substitute with gluten-free pasta and a 1:1 gluten-free flour for the roux.

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