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Baked Mac and Cheese

Baked mac and cheese pairs tender elbow macaroni with a creamy sharp cheddar sauce and a crisp panko topping. It bakes until golden with the sauce bubbling around the edges, then rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the mac and cheese
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup whole milk
  • 3 cup sharp cheddar cheese shredded; 12 ounces
  • 0.5 tsp dry mustard
  • 0.5 tsp black pepper
For the topping
  • 1 cup sharp cheddar cheese shredded; 4 ounces
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the mac and cheese
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Cook the macaroni in a large pot of boiling water seasoned with 1 tablespoon of the salt until 2 minutes shy of the package directions for al dente.
  4. Drain the macaroni.
  5. While the macaroni cooks, melt the butter in a large saucepan over medium heat.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, 5 to 7 minutes.
  8. Remove the saucepan from the heat.
  9. Whisk in the 3 cups of cheddar, the remaining 1/2 teaspoon salt, the dry mustard, and the black pepper until smooth.
  10. Stir the drained macaroni into the sauce.
  11. Transfer the mixture to the prepared baking dish.
Top and bake
  1. Combine the remaining 1 cup cheddar, the panko, and the olive oil in a bowl.
  2. Scatter the mixture evenly over the macaroni.
  3. Bake until the topping is golden and the sauce bubbles around the edges, 20 to 25 minutes.
  4. Let rest for 10 minutes before serving.

Notes

For an extra-crisp topping, spread the panko mixture evenly over the macaroni. Refrigerate leftovers for 3 to 4 days; freezing is fine, though the sauce may be less creamy after thawing. For a gluten-free version, use gluten-free macaroni and breadcrumbs.