Creamy Macaroni Cheese Bake (Printable)
Tender macaroni smothered in smooth cheese sauce, baked with a golden breadcrumb topping.
# What You'll Need:
→ Pasta
01 - 8 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - ½ cup Gruyère or mozzarella cheese, grated (optional)
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ¼ teaspoon ground mustard (optional)
→ Topping
10 - ⅓ cup breadcrumbs
11 - 1 tablespoon melted butter
12 - 2 tablespoons grated Parmesan cheese (optional)
# Directions:
01 - Preheat the oven to 350°F. Lightly grease an 8x8 inch baking dish.
02 - Boil salted water and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, ensuring it bubbles without browning.
04 - Gradually whisk in milk, stirring constantly, and cook until the sauce thickens, about 3 to 5 minutes.
05 - Remove from heat and stir in cheddar, optional Gruyère, salt, pepper, and optional mustard until fully melted and smooth.
06 - Add the drained macaroni to the cheese sauce, stirring until the pasta is evenly coated.
07 - Transfer the macaroni mixture to the prepared baking dish.
08 - In a small bowl, mix breadcrumbs, melted butter, and optional Parmesan cheese; sprinkle evenly over the macaroni.
09 - Bake for 20 minutes or until the top is golden and bubbling. Allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all day on it.
- The crispy breadcrumb topping gives way to creamy sauce underneath, which somehow feels indulgent but genuinely comforting.
- You can make it with pantry staples and still impress people who eat it.
02 -
- Don't overcook the pasta because it continues cooking in the oven, and overcooked mac and cheese is mushy in a way that no amount of cheese can fix.
- Temperature matters for the milk and roux; if you rush or use too high heat, the sauce can break or get grainy, so stay patient and medium.
03 -
- Room-temperature ingredients mix together more smoothly, so pull everything out of the fridge 15 minutes before you start.
- Grate your cheese fresh from a block rather than using pre-shredded because it melts into a creamier sauce without those cellulose additives getting in the way.