American Classics Free recipe

Baked Mac and Cheese

Baked Mac and Cheese is comfort-food done right -- a rich, ultra-creamy three-cheese macaroni baked with a golden crust. It comes together in about 50 minutes, which makes it an easy weeknight option.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

6Servings

4.8Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 6 servings

1 lb elbow macaroni
5 tbsp butter
1/3 cup all-purpose flour
3.5 cups whole milk, warmed
2 cups shredded sharp cheddar
1 cup shredded Gruyere or Monterey Jack
1/2 cup grated Parmesan
1 tsp salt
1/2 tsp black pepper
1/2 tsp mustard powder
1 cup panko breadcrumbs mixed with 2 tbsp melted butter

Estimated Nutrition (per serving)

785Calories

54gFat

36gCarbs

39gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 375 degrees F and butter a 9x13 baking dish. Bring a large pot of salted water to a boil.
Step 2
Cook the macaroni 2 minutes less than the package directs (it finishes in the oven). Drain and set aside.
Step 3
In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute until it smells nutty.
Step 4
Slowly pour in the warm milk while whisking. Cook 4 to 5 minutes, stirring, until thickened enough to coat the back of a spoon.
Step 5
Turn off the heat. Stir in the cheddar, Gruyere, half the Parmesan, salt, pepper, and mustard powder until melted and smooth.
Step 6
Fold in the drained macaroni, then pour into the baking dish. Mix the remaining Parmesan into the buttered panko and scatter over the top.
Step 7
Bake 20 to 25 minutes until bubbly and golden brown on top. Cool 5 minutes before serving.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

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