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Close-up of a serving spoon lifting a portion of Classic Mac and Cheese, showing gooey melted cheese and a golden breadcrumb topping.

Classic Mac and Cheese

This recipe makes a classic, creamy, and comforting mac and cheese. It's a kid-friendly dish that's easy to make at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Pasta 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 551
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroni
  • 250 g macaroni elbow pasta
  • 1 tbsp unsalted butter or 2 tsp oil
For the Topping
  • 2/3 cup panko breadcrumbs See Note 1
  • 2 tbsp unsalted butter melted
  • 1/4 tsp salt
For the Sauce
  • 4 tbsp unsalted butter
  • 1/3 cup flour plain / all purpose
  • 3 cups milk warmed
  • 2 cups shredded cheese gruyere, cheddar, or Colby; See Note 2
  • 1 cup shredded mozzarella cheese or more other cheese of choice; See Note 2
  • 3/4 tsp salt
Optional Seasonings
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Baking dish

Method
 

  1. Cook the macaroni according to package directions, subtracting 1 minute from the cooking time. Drain the pasta and return it to the pot. Add 1 tablespoon of butter and toss until melted. Set aside to cool slightly while you prepare the sauce.
  2. In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 teaspoon of salt for the topping. Set aside.
  3. Preheat your oven to 180°C/350°F.
  4. In a large saucepan or ovenproof skillet, melt 4 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute to make a roux.
  5. Gradually whisk in about 1 cup of the warmed milk to dissolve the roux, then add the remaining milk. Whisk until the sauce is smooth and lump-free.
  6. Stir in 3/4 teaspoon of salt and any optional seasonings (garlic powder, onion powder, mustard powder).
  7. Cook the sauce, stirring or whisking regularly, for 5 to 8 minutes, until it thickens to a cream consistency. The sauce should coat the back of a spoon.
  8. Remove the sauce from the heat and stir in the shredded cheeses until combined. Taste and adjust salt if needed.
  9. Pour the cheese sauce into the pot with the macaroni and stir to combine. Transfer the mixture to your skillet or a baking dish.
  10. Sprinkle the breadcrumb topping evenly over the macaroni and cheese.
  11. Bake for 25 minutes, or until the topping is lightly golden brown. Avoid overbaking to keep the sauce creamy.
  12. Serve immediately. You can garnish with fresh parsley if desired.

Nutrition

Calories: 551kcalCarbohydrates: 48gProtein: 23gFat: 29gSaturated Fat: 17gCholesterol: 89mgSodium: 847mgPotassium: 326mgFiber: 1gSugar: 8gVitamin A: 915IUVitamin C: 0.2mgCalcium: 449mgIron: 1.4mg

Notes

Note 1: Panko breadcrumbs create a crispier topping than regular breadcrumbs. Note 2: For best results, grate your own cheese as pre-shredded cheeses can contain anti-caking agents that affect melting. Note 3: Tossing the pasta with butter helps prevent it from becoming mushy when baked. Note 4: A 2.5L/2.5qt baking dish is recommended for a single batch to ensure sufficient depth. For make-ahead instructions, cook and sauce the pasta, add topping, then refrigerate or freeze. Thaw completely before baking, covering with foil for the first 15 minutes at 180°C/350°F, then uncovering for another 25 minutes until golden. To reheat leftovers, microwave until warm, then crisp the topping under a broiler or grill.

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