Easy Baked Classic Mac and Cheese with Sharp Cheddar
A comforting and creamy baked macaroni and cheese made with sharp cheddar cheese and a crispy breadcrumb topping. Quick to prepare and perfect as a classic American side dish.
Ingredients
Check ingredients as you go.
- Sauce
- Cheese
- Seasoning
- Topping
Let’s make it
Preheat your oven to 180°C (350°F). Lightly grease a 2-quart baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook, whisking constantly, for about 2 minutes to form a roux, but do not brown.
Sauce
Gradually whisk in the warm whole milk to the roux. Continue cooking and whisking for about 5-7 minutes, until the sauce thickens and coats the back of a spoon.
Cheese
Remove the sauce from heat and stir in the grated sharp cheddar cheese and parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.
Combine the cooked macaroni with the cheese sauce, mixing well to coat all pasta evenly. Pour the cheesy macaroni into the prepared baking dish.
Topping
In a small bowl, mix panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Optionally, sprinkle a light dusting of paprika over the breadcrumbs for color.
Bake uncovered in the preheated oven for 20-25 minutes until the topping is golden brown and the mac and cheese is bubbly around the edges.
Let the baked mac and cheese rest for 5 minutes before serving to allow it to set slightly and cool for safe eating.
Tips & notes
To ensure smooth cheese sauce, grate the cheese fresh and avoid boiling the milk. Use warm milk when adding to the roux to prevent lumps. Don’t overcook pasta before baking to maintain a firm texture.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours. Consume within 3 days. The dish can be frozen in a freezer-safe container for up to 1 month, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers covered in a 175°C (350°F) oven for 15-20 minutes until heated through. Add a splash of milk if the sauce has thickened too much. Stir gently halfway through reheating for even warming.
