Classic Oven-Baked Macaroni Cheese (Printable)

A creamy baked macaroni with a rich cheese sauce and golden breadcrumb topping, ideal for family dinners.

# What You Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 4 cups whole milk, warmed
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated (optional)

# How-To Steps:

01 - Set oven to 350°F and grease a 3-quart baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons of butter. Add flour and whisk constantly for 1 to 2 minutes until roux turns pale.
04 - Gradually whisk in warmed milk to avoid lumps. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Add grated cheddar and Gruyère cheeses, stirring until smooth and fully melted.
06 - Mix drained macaroni into the cheese sauce until all pasta is fully coated.
07 - Pour the macaroni and cheese mixture evenly into the prepared baking dish.
08 - In a small bowl, combine panko breadcrumbs with melted butter and Parmesan cheese if using. Sprinkle mixture evenly over the macaroni.
09 - Bake for 25 to 30 minutes until the topping is golden and bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta instead of pooling at the bottom of the dish.
  • That golden panko crust adds a satisfying crunch that makes each forkful interesting.
  • It reheats beautifully the next day, which means leftovers actually taste like a gift instead of a compromise.
02 -
  • Warming the milk before adding it to the roux prevents lumps and keeps the sauce silky instead of grainy.
  • Don't overbake it or the pasta will dry out and the cheese will separate into an oily mess.
  • Grate your own cheese instead of using pre-shredded, which has anti-caking agents that can make the sauce gritty.
03 -
  • Use a blend of cheeses for a more complex flavor—try adding a bit of fontina or gouda if you're feeling adventurous.
  • If the sauce seems too thick, whisk in a little extra milk before mixing in the pasta.
  • For an even crispier top, run the dish under the broiler for the last two minutes, but watch it closely so it doesn't burn.
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