Easy Baked Cheddar Mac and Cheese
A comforting and creamy baked mac and cheese with a crispy breadcrumb topping, perfect for family dinners and potlucks.
Ingredients
Pasta and Dairy
- 12 ounces elbow macaroni (or shells) Small pasta holds sauce beautifully.
- 3 cups whole milk Use 2% for a lighter but still creamy option.
- 1 cup heavy cream or half-and-half Optional for extra silkiness.
- 3 cups sharp cheddar cheese, grated Try a mix with mild cheddar for balance.
- 1/2 cup Parmesan, grated Adds a salty, nutty backbone.
- 4 tablespoons unsalted butter For the roux and golden breadcrumb gloss.
Sauce Enhancers
- 1/4 cup all-purpose flour Thickens the sauce into velvety goodness.
- 1 teaspoon Dijon mustard Brightens the cheese notes.
- 1/2 teaspoon garlic powder Adds subtle warmth without heat.
- pinch of cayenne Adds a bit of warmth.
- Salt and black pepper to taste For seasoning.
Topping
- 1 cup panko breadcrumbs For a crisp topping.
- 2 tablespoons melted butter Toss with panko for toasty topping.
Instructions
Preparation
- Preheat your oven to 375°F and butter a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just al dente; drain and set aside.
- In the same pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture turns a soft blonde — this is your roux.
Sauce Making
- Slowly whisk in the milk and cream, smoothing out any lumps. Keep stirring as it thickens, about 4–6 minutes.
- Remove from heat and stir in 2 1/2 cups of cheddar and the Parmesan until melted and glossy.
- Add Dijon, garlic powder, cayenne, and salt and pepper to taste.
Combining
- Fold the cooked pasta into the cheese sauce until every piece is luxuriously coated.
- Transfer to the prepared baking dish. Sprinkle the remaining cheddar over the top.
Topping and Baking
- Combine panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the cheese.
- Bake for 20–25 minutes until bubbling and golden. If you want extra color, broil for 1–2 minutes, watching carefully so the topping doesn’t burn.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze in portions for up to 2 months. For a richer twist, stir in a beaten egg into the sauce before combining with pasta.