Classic Baked Macaroni and Cheese
Elbow macaroni folded into a silky cheddar and Gruyere sauce, then baked under a buttery parmesan crumb until bubbling and golden.
By Marisol Vance, Founder & Head of Recipe Development
Published March 3, 2025
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Servings
- 8
- Level
- Easy
This is the mac and cheese people ask you to bring back to every potluck. A proper roux-thickened sauce made with milk and a splash of cream keeps things velvety, while sharp cheddar brings the tang and a little Gruyere adds nutty depth and a better melt.
The secret is undercooking the pasta by two minutes. It finishes soaking up sauce in the oven, so the final dish stays creamy instead of turning dry and stiff. Dry mustard and a pinch of cayenne will not make it spicy; they just make the cheese taste more like itself.
Serve it with a crisp green salad or roasted broccoli, and let it rest a few minutes so every scoop holds together.
- Crispy parmesan crumb topping
- Make-ahead friendly
- Crowd-sized 9x13 bake
Ingredients
Directions
Heat the oven to 375 degrees F and butter a 9x13-inch baking dish.
Bring a large pot of well-salted water to a boil. Cook the macaroni 2 minutes less than the package directions, drain, and set aside.
Melt 4 tbsp of the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until it smells toasty but has not browned.
Slowly pour in the warm milk and cream in a steady stream, whisking the whole time to keep the sauce smooth.
Add the dry mustard, paprika, cayenne, salt, and pepper. Simmer gently, whisking often, for 5 to 7 minutes until the sauce coats the back of a spoon.
Take the pan off the heat and stir in 10 oz of the cheddar and all of the Gruyere a handful at a time, letting each addition melt before adding the next.
Fold the drained macaroni into the sauce, then taste and adjust the seasoning. Spread the mixture into the prepared dish and scatter the remaining cheddar over the top.
Melt the remaining 2 tbsp butter and toss it with the panko and parmesan until the crumbs are evenly moistened. Sprinkle them over the macaroni.
Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the crumbs are deep golden brown.
Let the macaroni rest for 10 minutes before serving so the sauce settles and clings to the pasta.
Test-kitchen tips
- Assemble without the crumb topping up to 1 day ahead and refrigerate. Add the crumbs and bake 10 to 15 minutes longer, straight from the fridge.
- Shred the cheese from a block. Pre-shredded cheese is coated with anti-caking starch that can make the sauce grainy.
- Swap the Gruyere for smoked gouda or fontina, or stir in crisp bacon or roasted green chiles before baking.
