Go Back Email Link
–+ servings

Classic Baked Macaroni and Cheese

A creamy, cheesy, and comforting baked macaroni and cheese recipe that's perfect for any occasion. Made with a rich béchamel sauce and topped with golden breadcrumbs.
Prep : 10 Total : 25 minutes
Rate Pin Share Recipe Print Recipe

Ingredients
  

Macaroni and Cheese

  • 0.5 pound Elbow Macaroni
  • 4 tablespoon Butter
  • 0.25 cup All-Purpose Flour
  • 3 cup Milk Whole milk recommended
  • 2 cup Shredded Cheddar Cheese
  • 1 cup Shredded Gruyere Cheese
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 0.125 teaspoon Nutmeg Optional

Topping

  • 0.5 cup Breadcrumbs Panko breadcrumbs preferred
  • 1 tablespoon Melted Butter

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  • Cook macaroni according to package directions until al dente. Drain and set aside.
    0.5 pound Elbow Macaroni
  • In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
    0.5 pound Elbow Macaroni
  • Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
    0.5 pound Elbow Macaroni
  • Remove from heat and stir in the cheddar cheese, Gruyere cheese, salt, pepper, and nutmeg (if using) until melted and smooth.
    0.5 pound Elbow Macaroni
  • Add the cooked macaroni to the cheese sauce and stir to combine.
    0.5 pound Elbow Macaroni
  • Pour the macaroni and cheese mixture into the prepared baking dish.
  • In a small bowl, combine the breadcrumbs and 1 tablespoon of melted butter. Sprinkle evenly over the macaroni and cheese.
    0.5 pound Elbow Macaroni
  • Bake for 20-25 minutes, or until bubbly and golden brown on top.
  • Let stand for a few minutes before serving.

Notes

For an extra layer of flavor, you can add a pinch of Dijon mustard or a dash of hot sauce to the cheese sauce. Feel free to experiment with different cheese combinations!