Easy Baked Cheddar Mac and Cheese
A comforting and easy baked macaroni and cheese dish featuring a rich, cheesy flavor that appeals to both kids and adults alike.
Ingredients
Pasta
- 12 ounces elbow macaroni or shells; substitute gluten-free pasta if needed
Cheese Sauce
- 3 cups sharp cheddar, grated use a mix of sharp and mild for balanced flavor
- 2 cups milk whole recommended; can use 2% or unsweetened oat milk for a lighter option
- 2 tablespoons unsalted butter can use olive oil for dairy-free
- 2 tablespoons all-purpose flour use cornstarch (1 tablespoon) for a gluten-free roux
- 1/2 teaspoon dry mustard omit if you do not have it
- 1/4 teaspoon nutmeg optional; adds warmth
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
Topping
- 1 cup panko breadcrumbs for the crunchy top; can substitute crushed crackers or potato chips
- 1 tablespoon olive oil toss with crumbs to brown beautifully
- 1/2 cup grated Parmesan adds a savory finish
Optional Add-Ins
- cooked bacon
- caramelized onions
- roasted vegetables
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1 minute less than package directions. Drain and set aside.
Making the Sauce
- In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until it forms a pale roux that smells toasty.
- Slowly pour in the milk while whisking to avoid lumps. As the sauce thickens, it should coat the back of a spoon — creamy and smooth.
- Stir in the dry mustard, nutmeg, salt, and pepper. Reduce heat to low and add the grated cheddar a handful at a time, stirring until each addition melts into a velvety sauce. Taste and adjust seasoning.
- Fold the drained pasta into the cheese sauce until every piece is luxuriously coated. Pour into your prepared baking dish, smoothing the top.
Baking
- In a small bowl, mix panko breadcrumbs with olive oil and grated Parmesan. Scatter the crumbs evenly over the pasta.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. For an extra golden crust, broil for 1 to 2 minutes while watching carefully.
- Let rest for 5 minutes before serving — the cheese will settle and become irresistibly gooey.
Notes
For a lighter option, mix Greek yogurt instead of sour cream. Tips for success include grating your own cheese for better meltiness and ensuring the pasta is al dente to avoid mushiness.