Baked Mac and Cheese

Our creamy, cheesy, Baked Mac and Cheese recipe is the ultimate comfort food with a decadent cheese sauce and crispy breadcrumbs on top.

Course Pasta

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 606kcal

Author Tonia Larson

Equipment

Ingredients

8 oz elbow macaroni

Cheese Sauce

2 tablespoon butter cubed
2 tablespoon flour
3 cups whole milk
1 teaspoon salt
8 oz Processed American cheese about 12 slices
2 cups shredded sharp cheddar cheese

Seasonings (optional)

1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon coarse ground black pepper
1/2 teaspoon onion powder

Topping

1/2 cup panko breadcrumbs
2 tablespoon butter melted

Instructions

Preheat the oven to 350˚F. Cook the elbow macaroni according to the instructions on the package, drain and set aside.
Melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk and add the salt.
Whisk in seasonings if desired. We used garlic powder, ground mustard, black pepper, and onion powder.
Bring the mixture to a simmer over medium-low heat, stirring often.
Add the processed American cheese and stir until melted.
Remove from heat and stir in the shredded cheddar cheese.
Add the cooked elbow macaroni and stir to coat. Spread in a greased 11x7-inch (2.5-quart) casserole dish.
Mix together the panko breadcrumbs and melted butter. Sprinkle over the mac and cheese.
Bake at 350˚F for 20-25 minutes, until bubbly and golden brown.

Video

Notes

Store in an airtight container in the refrigerator for up to three to five days or in the freezer for one to two months. Thaw frozen macaroni and cheese in the refrigerator. Reheat it in the microwave or oven. You can add a little additional milk if necessary.

Nutrition