Baked Mac and Cheese
baked mac and cheese — a carefully crafted recipe that balances technique with approachability. Every step is designed to build confidence, not just follow instructions.
Before You Start
- 1Read through the entire recipe before starting to make sure you have all ingredients and equipment ready.
Ingredients
For thickening the béchamel.
Shred from a block; pre-shredded has anti-caking agents.
For salty, umami punch.
A secret pinch that brightens the cheese sauce.
For the crispy golden topping.
Season the béchamel well.
For color and subtle smokiness.
Step-by-Step Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions for al dente. Drain and do not rinse. Transfer to a large bowl. Don't worry if it looks messy — it all comes together next.
This is the point where patience matters most. Resist the urge to rush.
The most common mistake is not reading through the whole recipe first.
Make the Béchamel
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until golden and bubbly.
Don't worry if it doesn't look perfect yet. The final shape comes in the next step.
Wet hands work better than dry flour when things get sticky.
Add the Cheese
Remove the saucepan from heat. Add the cheddar, Gruyère, and Parmesan in handfuls, stirring after each addition until melted and smooth. Stir in the Dijon mustard, paprika, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
Combine and Assemble
Preheat the oven to 375°F (190°C). Pour the cheese sauce over the cooked pasta and stir until every piece is coated. Transfer to a greased 9x13 baking dish and spread evenly.
Season in layers — a pinch at the start, adjustments at the end.
Top and Bake
Take a moment to admire your work. This is the payoff. Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs. Sprinkle the buttery breadcrumbs evenly over the mac and cheese. Bake for 25 to 30 minutes until bubbly around the edges and the topping is deep golden brown. Let rest for 10 minutes before serving.
You should see golden-brown exterior all around. The aroma should be rich.
How to Know It's Done
- Internal temperature reaches your target doneness (see table above).
- A thermometer probe slides in with little resistance.
- The surface has a deep brown crust, not gray.
- When in doubt, use an instant-read thermometer. It is the most reliable way to check doneness.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
This recipe links with our specialized calculators. Use them to calibrate oven dials, adjust brine salinity percentages, or scale baking pans.
Try the Cups to Grams ConverterTechnique Notes
- Always shred cheese from a block. Pre-shredded cheese is coated in cellulose (wood pulp) to prevent clumping, which inhibits melting.
- For a smoky variation, add 1/2 teaspoon of smoked paprika and 4 slices of cooked, crumbled bacon.
- Leftovers reheat beautifully. Add a splash of milk and microwave in 30-second bursts, stirring between.
Common Mistakes to Avoid
- Not reading the recipe through before starting. A quick scan saves you from mid-cooking surprises.
Troubleshooting FAQ
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Tools For This Recipe
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