Classic Oven-Baked Macaroni Cheese (Printable)

Creamy baked macaroni with sharp cheddar, Gruyère, and a crunchy golden breadcrumb topping.

# What You'll 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)

# Directions:

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

# Expert Hints:

01 -
  • The sauce is silky and rich without any grainy texture, clinging to every piece of pasta like it was meant to be there.
  • That crunchy panko topping adds a textural contrast that makes every forkful feel complete.
  • It reheats beautifully the next day, sometimes even better after the flavors have melded overnight.
  • You can make it ahead and bake it right before guests arrive, giving you time to actually enjoy their company.
02 -
  • Undercook the pasta slightly or it will turn to mush in the oven, I learned this the hard way during my first attempt when the macaroni practically dissolved.
  • Warm the milk before adding it to the roux, cold milk can seize up the butter and flour, leaving you with a lumpy mess.
  • Grate your own cheese from a block instead of using pre-shredded, the anti-caking agents in bagged cheese can make the sauce grainy and separated.
  • Don't skip the resting time after baking, those five minutes let the sauce thicken up so it doesn't run all over the plate when you scoop it.
03 -
  • Use a whisk instead of a spoon when making the roux and adding the milk, it breaks up clumps faster and gives you a smoother sauce every time.
  • Taste your cheese before you buy it, some cheddars are sharper than others and that intensity carries through in the final dish.
  • If the sauce looks too thick before baking, stir in a splash more milk, it will firm up as it bakes and you want it to stay creamy.
  • Run the dish under the broiler for the last two minutes if you want an extra-dark, crackling top, just watch it closely so it doesn't burn.
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