Save It This baked mac and cheese is the comfort food everyone craves with ultra-creamy sauce tucked beneath a crunchy golden topping. After years of taste testing family potlucks and tweaking to satisfy everyone from kids to grandparents this is the recipe that finally delivers every time.
Once I brought this dish to a neighborhood potluck and it vanished long before any other casserole. Years later people still ask for the recipe.
Ingredients
- elbow macaroni or cavatappi pasta: classic shapes that hold cheese sauce well look for bronze cut pasta for more texture
- sharp cheddar cheese: provides tang and meltability always shred it fresh for best flavor and melting
- whole milk and half and half: gives extra creaminess and body avoid skim milk for the richest result
- unsalted butter: is the base for your roux and topping pick good quality for better flavor
- all purpose flour: thickens the sauce make sure it is fresh and not stale for smooth texture
- Dijon mustard: adds subtle sharpness and balance use a real Dijon not yellow mustard
- nutmeg: just a pinch brings warmth and depth whole nutmeg grated is best but ground works in a pinch
- salt and black pepper: seasoning that draws everything together taste and adjust at every stage for best results
- panko breadcrumbs: for the crunchy topping look for unseasoned and toast lightly for more depth
- parmesan cheese: finishes the topping for salty crunch use a coarse grate and choose Parmigiano-Reggiano if possible
Instructions
- Boil the Pasta:
- Cook the pasta in a large pot of generously salted boiling water until just shy of al dente about one minute less than package instructions. This lets it absorb sauce without getting mushy. Drain and set aside do not rinse.
- Make the Cheese Sauce:
- In a deep saucepan melt butter over medium heat then whisk in flour. Cook stirring constantly for about three minutes until the roux smells slightly nutty and loses its raw edge. Gradually whisk in warm milk and half and half ensuring each addition is fully blended before adding more. Keep stirring until no lumps remain and sauce starts to thicken enough to coat a spoon.
- Season the Sauce:
- Remove pan from heat briefly. Whisk in Dijon mustard grated nutmeg salt and black pepper. Return to low heat. Add shredded cheddar cheese in handfuls stirring continuously. Let the cheese melt gently before adding the next handful so the sauce stays velvety and smooth.
- Combine Pasta and Sauce:
- Add drained pasta directly to the cheese sauce. Stir gently until every noodle is fully coated and the mixture is creamy.
- Prepare the Topping:
- Mix melted butter with panko breadcrumbs and grated parmesan in a bowl. Stir until every crumb is glossy and holds together in clumps for an extra crispy top.
- Assemble and Bake:
- Pour the macaroni and cheese into a lightly greased baking dish. Sprinkle the breadcrumb topping evenly all over. Bake in a preheated oven at three hundred seventy five degrees Fahrenheit for about twenty five to thirty minutes or until bubbling at the edges and golden brown on top.
- Let Rest and Serve:
- Allow the casserole to rest for at least ten minutes before serving. This lets the sauce thicken to the perfect scoopable texture you want for every bite.
Save It Sharp cheddar is my personal favorite in this recipe it melts into the smoothest sauce and gives a deep cheesy taste that wins everyone over. One of my favorite memories is sharing this dish at Thanksgiving with my little niece who declared it the cheesiest mac and cheese ever.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. The topping will soften slightly but reheats well in the oven. For best results reheat at three hundred fifty degrees Fahrenheit uncovered until bubbling.
Ingredient Substitutions
You can swap half cheddar for gruyere for even more richness or mix in some mozzarella for stretch. Gluten free pasta works great just use a sturdy shape so it does not break down. For the crispy top gluten free panko or crushed cornflakes are delicious alternatives.
Serving Suggestions
Pair with a crisp salad like arugula with lemon vinaigrette to cut through the richness. It is also perfect next to barbecue ribs roasted veggies or classic fried chicken. If you want more color stir in some cooked spinach or roasted broccoli right into the sauce before baking.
Cultural and Historical Context
Macaroni and cheese has roots in both British and American comfort food traditions. Its popularity soared in the United States during the Great Depression when cheese and pasta were affordable. Today it remains a beloved staple at potlucks, holiday tables and everyday family dinners.
Seasonal Adaptations
in summer top with fresh tomato slices before baking for a burst of brightness in winter add tiny cubes of roasted butternut squash or sautéed leeks for warmth for spring stir in a handful of baby peas or blanched asparagus pieces
Save It This classic baked mac and cheese never fails to impress. Make it once and you will have everyone asking for seconds and the recipe too.
Recipe FAQs
- → What cheese types work best for this baked dish?
Sharp cheddar blends beautifully, but mixing in Gruyère or mozzarella adds creaminess and depth of flavor.
- → How do I achieve a perfectly crispy topping?
Toss breadcrumbs with melted butter and a bit of Parmesan, then bake until golden and crisp on top.
- → Is it possible to prepare this ahead of time?
You can assemble in advance, refrigerate, and simply bake before serving to maintain the crispy texture.
- → What pasta shape is recommended?
Elbow macaroni is classic, but cavatappi or small shells also capture lots of cheesy sauce.
- → How can I prevent the dish from drying out?
Cover while baking for part of the time, and use plenty of cheese sauce to keep the pasta moist and creamy.