Easy Baked Classic Macaroni and Cheese
A comforting baked macaroni and cheese recipe with creamy cheddar sauce and a crispy golden topping, perfect for a quick lunch or family meal.
Ingredients
Check ingredients as you go.
- Pasta
- Cheese
- Sauce
- Seasoning
- Topping
Let’s make it
Preparation
Preheat the oven to 180°C (350°F). Grease a medium baking dish with a little butter or oil.
Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 6-7 minutes. Drain and set aside.
Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes to make a roux.
Sauce
Gradually whisk in the milk to avoid lumps. Cook, stirring frequently, until the sauce thickens and is smooth, about 5-7 minutes.
Sauce
Remove sauce from heat and stir in the grated cheddar cheese until fully melted and smooth. Season with salt, black pepper, and dry mustard powder if using.
Assembly
Combine the cooked macaroni with the cheese sauce, stirring gently to coat all the pasta evenly.
Assembly
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the bread crumbs evenly on top if using, for a crispy crust.
Cooking
Bake in the preheated oven until the top is golden and bubbly, about 20-25 minutes.
Finishing
Remove from oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
Tips & notes
Use sharp cheddar for the best flavor and grate the cheese yourself if possible for smoother melting. To save time, prepare the sauce and pasta simultaneously. Cover with foil if the breadcrumbs brown too quickly during baking.
Saving it for later
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve creaminess.
Reheating
Reheat in a microwave or oven at 180°C (350°F) until warmed through. Add a splash of milk and cover to keep it moist while reheating.
