Baked Macaroni and Cheese

Baked Macaroni and Cheese

Few dishes are as universally loved as Baked Macaroni and Cheese. With its creamy, cheesy interior and irresistibly golden crust, this classic comfort food delivers warmth, nostalgia, and pure satisfaction in every bite. Whether served as a main dish or a hearty side, this baked mac and cheese recipe is rich, reliable, and crowd-pleasing.

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Table of Contents

1. Why Baked Macaroni and Cheese Is a Classic

2. Ingredients

3. Step-by-Step Instructions

4. Tips for Perfect Baked Mac and Cheese

5. Serving Suggestions

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Why Baked Macaroni and Cheese Is a Classic

Unlike stovetop versions, baked mac and cheese offers two textures in one dish: a creamy, velvety cheese sauce underneath and a crisp, golden topping on top. Baking allows the flavors to meld while creating that iconic crust that defines a truly great mac and cheese.

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Ingredients

• 300g elbow macaroni

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2½ cups milk, warmed

• 2 cups sharp cheddar cheese, shredded

• ½ cup mozzarella or Gruyère cheese, shredded

• ½ teaspoon mustard powder (optional)

• ½ teaspoon paprika

• Salt and freshly ground black pepper, to taste

For the Topping:

• ¾ cup breadcrumbs or panko

• 2 tablespoons melted butter

• 2 tablespoons grated Parmesan cheese

Optional additions: cooked bacon, caramelized onions, jalapeños, or sautéed mushrooms

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Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook macaroni until just al dente according to package instructions.

3. Drain and set aside.

Step 2: Make the Cheese Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook for 1 minute to form a roux.

3. Gradually whisk in warm milk until smooth.

4. Cook until thickened, then stir in cheddar, mozzarella (or Gruyère), mustard powder, paprika, salt, and pepper.

Step 3: Assemble

1. Preheat oven to 190°C (375°F).

2. Combine cooked macaroni with cheese sauce.

3. Transfer to a greased baking dish.

Step 4: Add Topping & Bake

1. Mix breadcrumbs with melted butter and Parmesan.

2. Sprinkle evenly over the macaroni.

3. Bake uncovered for 25–30 minutes, until bubbly and golden on top.

Step 5: Serve

1. Let rest for 5 minutes before serving.

2. Serve warm and enjoy the creamy-crunchy perfection.

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Tips for Perfect Baked Mac and Cheese

• Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly.

• Don’t overcook pasta: It will continue cooking in the oven.

• Balance cheeses: Sharp cheddar for flavor, mozzarella or Gruyère for melt.

• Rest before serving: This helps the sauce set beautifully.

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Why This Recipe Works

• Rich, creamy interior with a crisp topping

• Easy to customize with add-ins

• Perfect for gatherings, holidays, or weeknight dinners

• Comfort food classic that never goes out of style

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Serving Suggestions

• Serve as a main dish with a crisp green salad.

• Pair as a side with roasted chicken, barbecue, or baked fish.

• Add hot sauce or fresh herbs for extra flavor.

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Meta Description (SEO-Friendly):
This Baked Macaroni and Cheese recipe is rich, creamy, and topped with a golden crust. A classic comfort food perfect for family dinners and gatherings.

Rich Snippet Idea:

• Recipe Type: Main Dish / Side

• Cuisine: American

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Servings: 4–6

OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS:

• 2 1/2 ga WATER; WARM
• 4 ga WATER; BOILING
• 8 lb CHEESE CHEDDER
• 8 oz BUTTER PRINT SURE
• 1 1/2 lb BUTTER PRINT SURE
• 2 lb MILK; DRY NON-FAT L HEAT
• 8 lb MACARONI; 10 LB
• 1 lb BREAD SNDWICH 22OZ #51
• 1 1/8 lb FLOUR GEN PURPOSE 10LB
• 1 tb PEPPER BLACK 1 LB CN
• 2 oz SALT TABLE 5LB
• 2 oz SALT TABLE 5LB
• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :

CONVECTION OVEN RECIPE INSTRUCTIONS:

1. FIRST OF ALL ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.

2. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. NEXT IS TO RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. AND THEN BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.

5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.

6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.

7. COMBINE SAUCE AND MACARONI; MIX WELL.

8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.

9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.

10. BAKE 25 MINUTES OR UNTIL BROWNED. :

NOTE: 

1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

NOTE: 

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 

3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.ENJOY IT !

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