Baked Macaroni and Cheese Recipe

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Cozy Baked Macaroni and Cheese Recipe, Made Simple

When chilly evenings roll in or you’re craving something that whispers comfort with every bite, this Baked Macaroni and Cheese Recipe hits just the right spot. I love how it blends a toasty breadcrumb topping with buttery, creamy cheddar sauce—it’s the kind of dish that wraps you in warmth like a favorite sweater.

You’ll find this recipe approachable whether you’re making it for family dinners or a weekend treat. The golden crust that forms in the oven is irresistibly crisp, while the inside stays luxuriously smooth and cheesy. Let me walk you through the details so you can nail this classic with ease and a little kitchen joy.

Ingredient Lowdown

• 8 ounces elbow macaroni: The classic shape holds onto the creamy sauce perfectly; you can swap for cavatappi or shells if you like.
• 2 tablespoons butter: Adds richness and is key for the roux—don’t skip quality butter here.
• 2 tablespoons all-purpose flour: Thickens the sauce gently; stirring it just right prevents lumps.
• 2 cups milk: Whole milk is ideal for creaminess, but 2% works fine too.
• 2 cups shredded sharp cheddar cheese: Sharp cheddar gives that iconic tang and depth; feel free to blend in other cheeses for fun.
• 1 teaspoon mustard powder: A little zing that brightens the cheese flavors significantly.
• Salt and pepper to taste: Essential for bringing out all the layers of flavor.
• 1 cup breadcrumbs: The crunchy topcoat that contrasts beautifully with the creamy interior.
• 2 tablespoons melted butter (for topping): Ensures the breadcrumbs toast to a perfect, golden crisp.

Set Up for Success

Before diving in, get everything laid out (mise en place)—it really smooths the flow. Preheat your oven to 350°F (175°C) so it’s ready when your cheesy sauce is done. Grease your baking dish well with butter or nonstick spray; this small step keeps your macaroni from sticking and makes serving a breeze.

Step-by-Step: Baked Macaroni and Cheese Recipe

1. Cook the macaroni: Boil your elbow macaroni in salted water until it’s just tender, al dente. Drain it well—too much water dilutes the cheese sauce.
2. Start the roux: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute. You’ll see a faintly nutty aroma and a smooth paste forming—this is your sauce base.
3. Make the cheese sauce: Gradually whisk in the milk, keeping the mixture smooth and lump-free. As it thickens and starts to coat the back of your spoon, stir in the shredded cheddar, mustard powder, and seasonings. The sauce should feel silky and just thick enough to cling lovingly to the pasta.
4. Combine pasta and sauce: Toss the drained macaroni into the cheese sauce, folding gently to coat every piece in luscious, golden cheesiness.
5. Prep the topping: Mix breadcrumbs with the melted butter until they’re evenly coated. This buttery layer is key to achieving that crisp, golden crust.
6. Assemble and bake: Pour the cheesy macaroni into your greased baking dish. Sprinkle the buttery breadcrumbs evenly on top. Pop it into your preheated oven and bake for 25–30 minutes, until the top is golden and bubbling.

Flavor Twists for Baked Macaroni and Cheese Recipe

• Add diced roasted butternut squash or sweet potato for a sweet, earthy lift.
• Stir in crispy cooked bacon or pancetta for a smoky, savory boost.
• Mix in fresh herbs like thyme or rosemary to brighten the dish.
• Swap half the cheddar for Gruyère or fontina for a nutty, melty variation.
• Sprinkle smoked paprika or cayenne pepper into the cheese sauce for gentle heat.
• Top with crushed potato chips or fried onions for a fun, unexpected crunch.

Storage & Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven to preserve the crust.
• Freeze before baking for up to 2 months—thaw overnight in the fridge, then bake as directed.
• Make the cheese sauce and cook the pasta a day ahead, then assemble and bake right before serving.
• Add a splash of milk or cream when reheating to revive the creamy texture.

Baked Macaroni and Cheese Recipe FAQs

• Can I use different pasta shapes? Absolutely. Elbow macaroni is classic, but shells, cavatappi, or penne work beautifully to hold the sauce.
• How do I prevent the sauce from getting grainy? Use freshly shredded cheese and add it off heat or on very low heat, stirring gently until melted to keep sauce silky.
• What if I don’t have mustard powder? Dijon mustard can be a great substitute, just start with a teaspoon and adjust to taste.
• Can I make this vegan or dairy-free? You can swap milk for plant-based milks and use vegan butter and cheese alternatives, though the flavor will differ.
• Why is my topping not crispy? Make sure breadcrumbs are mixed well with melted butter and bake uncovered at the right temperature; a hot oven helps crisp the top.

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