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Old Fashioned Baked Macaroni and Cheese

This classic comfort food features creamy cheese sauce blended with elbow macaroni, topped with a crispy panko crust, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 lb elbow macaroni (or your choice of pasta) Feel free to substitute with any pasta that holds the cheese.
  • 1/2 cup unsalted butter (at room temperature) Use rich flavored butters like Land O'Lakes or Kerrygold.
  • 1/2 cup all-purpose flour
  • 5 cups whole milk For that creamy texture.
Cheese Ingredients
  • 3 cups shredded sharp cheddar cheese The star of the show.
  • 2 cups shredded Gruyere or Monterey Jack cheese Or more cheddar if preferred.
  • 1 cup freshly grated Parmesan cheese For an extra kick.
Seasonings and Toppings
  • 1 1/2 tsp kosher salt Plus more to taste.
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 cup panko breadcrumbs For that crunchy topping.
  • 2 tbsp melted butter For drizzling.
  • Pinch of salt
  • 1/2 tsp dried parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil. Toss in your pasta, cooking it according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Make Cheese Sauce
  1. In a large saucepan, melt your 1/2 cup of butter over medium heat.
  2. Once bubbling, whisk in the 1/2 cup of flour. Stir constantly for about 2 minutes until it forms a paste (this is called a roux).
  3. Gradually whisk in the 5 cups of whole milk, allowing the mixture to thicken (approximately 5-7 minutes).
  4. Once your sauce is thick enough to coat the back of a spoon, reduce the heat to low and stir in your cheddar, Gruyere, and Parmesan cheeses until melted and creamy.
Combine Pasta and Sauce
  1. In a large mixing bowl, combine your cooked pasta with the cheese sauce you’ve just made. Add in the salt, onion powder, black pepper, paprika, and garlic powder, then mix until thoroughly coated.
Topping
  1. In a separate bowl, mix the 1 cup of panko breadcrumbs with 2 tablespoons of melted butter and a pinch of salt until evenly coated. This will provide a crunchy topping you won’t want to skip.
Assembling and Baking
  1. Pour your macaroni mixture into a greased 9x13-inch baking dish.
  2. Sprinkle the breadcrumb mixture evenly on top.
  3. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and the top is a lovely golden brown. You’ll know it’s ready when the edges are slightly crispy and the center is hot!

Notes

Keep a close eye on your mac and cheese in the last five minutes of baking to avoid burning the breadcrumbs. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days—if it lasts that long!