Classic Old Fashioned Baked Mac and Cheese
This classic baked mac and cheese features tender elbow pasta coated in a rich, velvety cheddar cheese sauce and finished with a golden, buttery breadcrumb topping. Comforting, timeless, and perfect for family dinners.
Ingredients
For the pasta and sauce
- 8 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk warmed
- 3 cups sharp cheddar cheese freshly shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
For the topping
- 1/2 cup breadcrumbs or panko
- 2 tbsp butter melted
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
- In a saucepan over medium heat, melt the butter until bubbling but not browned. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it resembles wet sand.
- Slowly pour in the warm milk while whisking continuously. Cook for 3–5 minutes until thickened and smooth.
- Lower the heat and stir in the shredded cheddar cheese a handful at a time until fully melted. Season with salt, pepper, and paprika.
- Fold the cooked pasta into the cheese sauce and transfer to a greased baking dish.
- Mix breadcrumbs with melted butter, sprinkle on top, and bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.
- Let rest for 5–10 minutes before serving.
Notes
For added depth, mix in a small amount of another mild cheese like mozzarella or add a pinch of garlic powder to the sauce.