Baked Macaroni & Cheese
Baked macaroni and cheese with sharp cheddar, Parmesan, and mozzarella in a creamy homemade sauce. A buttery garlic panko topping adds a golden, crisp finish.
Servings 12 servings
Equipment
- 9x13x3 inches casserole dish
- large pot
- colander
- large saucepan
- large skillet
- small mixing bowl
- measuring cups & measuring spoons
- whisk
- wooden spoon or silicone spatula
Ingredients
Breadcrumb Topping
- 4 tablespoons unsalted butter
- 2 cups Italian-seasoned panko breadcrumbs
- 2 cloves garlic minced, or 1/2 tablespoon jarred minced garlic
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
Macaroni & Cheese
- 1 pound uncooked elbow macaroni
- 2/3 cup unsalted butter
- 2/3 cup all-purpose flour
- 5 cups whole milk
- 1 tablespoon mustard powder or prepared yellow mustard
- 4 cups shredded sharp cheddar cheese
- 2/3 cup grated or shredded Parmesan cheese from the refrigerated cheese section
- 1/2 cup shredded mozzarella cheese
Instructions
- Making the Breadcrumb Topping
- Melt 4 tablespoons of butter in a large skillet over medium heat.
- Add the panko breadcrumbs and minced garlic. Cook, stirring frequently, for approximately 5 minutes, until golden brown. Watch closely to prevent burning.
- Transfer to a small bowl. Stir in the paprika and salt, then set aside.
- Cooking the Macaroni
- Preheat the oven to 350°F.
- Cook the elbow macaroni according to the package directions for al dente. Do not overcook, as the pasta will continue cooking in the oven. Drain and set aside.
- Making the Cheese Sauce
- Melt 2/3 cup butter in a large saucepan over medium heat.
- Whisk in the flour. Cook, stirring constantly, for 3–4 minutes, until the mixture is light golden.
- Gradually add the milk, whisking constantly. The mixture may become thick or clumpy at first. Continue adding the milk gradually and whisking until smooth. Cook, stirring, until the sauce begins to thicken.
- Reduce the heat to low. Add the cheddar, Parmesan, mozzarella, and mustard. Stir until the cheeses have melted and the sauce is smoothly combined.
- Assembling and Baking
- Add the drained macaroni to the cheese sauce. Stir until thoroughly coated.
- Transfer to a deep 9x13x3-inch casserole dish and spread evenly.
- Sprinkle the prepared breadcrumb topping evenly over the macaroni.
- Bake for approximately 45 minutes, until hot throughout and bubbling. If the breadcrumbs begin getting too dark, loosely cover the dish with foil.
Notes
Servings: Makes approximately 12 side-dish servings or 8 larger main-dish servings, depending on portion size.
Pasta: Cook the macaroni only to al dente. Overcooking it before baking can make the finished casserole mushy.
Breadcrumbs: We use Italian-seasoned panko for extra flavor. Plain panko can be substituted.
Parmesan: Use grated or shredded Parmesan from the refrigerated cheese section, rather than the shelf-stable powdered Parmesan in a can.
Mustard: Use either mustard powder or prepared yellow mustard.
Dish depth: This recipe calls for a 9x13-inch casserole dish that is 3 inches deep. If using a standard 2-inch-deep dish, divide any excess mixture into a second smaller baking dish. Leave room for bubbling rather than filling either dish to the rim.
Drips: A foil-lined baking sheet underneath the casserole can catch drips, but it does not prevent an overfilled dish from overflowing.
Half batch: Halve all ingredients and use an 8x8-inch baking dish. Bake at 350°F for approximately 30 minutes, checking that the center is hot and the sauce is bubbling.
Topping: The breadcrumbs are toasted before baking. If they brown too quickly in the oven, loosely cover the casserole with foil.
