Homemade Baked Mac and Cheese
A creamy, comforting dish of baked macaroni and cheese topped with a crispy breadcrumb layer that's perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound elbow macaroni (or shells) You can use any pasta shape that holds sauce.
- 4 tablespoons butter For the sauce.
- 1/4 cup flour Used for the roux.
- 3 cups milk Whole milk makes it richer.
- 3-4 cups shredded cheese A mix of your choice; cheddar and Monterey Jack recommended.
- 1 teaspoon salt Season to taste.
- 1 teaspoon black pepper Season to taste.
- 1 pinch garlic powder
- 1 teaspoon mustard (optional) Helps enhance the flavor.
- 1 cup breadcrumbs Mixed with melted butter for topping.
Instructions
Cooking Pasta
- Cook pasta until just barely tender, then drain.
Making the Sauce
- In the same pot, melt butter, stir in flour, and cook for about a minute while stirring.
- Slowly add milk and whisk until the mixture thickens enough to coat a spoon.
- Turn heat low and add cheese in handfuls, stirring until melted.
- Season the sauce with salt, pepper, and garlic powder.
Combining Ingredients
- Mix the cheese sauce with the cooked pasta until well combined.
- Pour the mixture into a buttered baking dish.
Baking the Dish
- Add the breadcrumb topping and bake at 375°F for about 20 minutes until bubbly.
- Broil for 1 to 2 minutes for an extra golden top, watching closely.
Notes
Let it sit for 5 to 10 minutes after baking to help the sauce settle. Shred your own cheese for the best texture and avoid overcooking the pasta to retain the best texture.