Kitchen notes · a little help before you start

Baked Mac and Cheese Recipe

Name: Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 16 ounces elbow macaroni; 5 tablespoons salted butter; 5 tablespoons all-purpose flour; 1 teaspoon onion powder; ½ teaspoon garlic powder; 2¾ cups milk; ½ cup half and half (or light cream); 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed); 1½ ounces shredded Parmesan cheese (approximately ½ cup); ½ teaspoon dry mustard powder; ½ teaspoon seasoned salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ cup Panko bread crumbs; 2 teaspoons butter (melted); 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed); 2 tablespoons shredded Parmesan cheese

A browned crumb top gives creamy macaroni a satisfying little crunch. Underneath, the cheese sauce coats the tender elbows, ready for a generous scoop. Let the dish cool briefly after baking, then enjoy the contrast between its crisp surface and soft, cheesy middle.

Prep: 15 min
Cook: 35 min
Total: 50 min
Original yield: Serves 8
Ingredients: 16 listed

Make it part of your week

Estimating…

CasserolesDinnerLunchMain coursePasta SidesAmericanPrep: 15 minutes or lessTotal: 31–60 minutesBakingBaked & roasted

Recipe categories & planning details

Meal type: Dinner · Lunch · Main course · Sides
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Casseroles · Pasta

A few quick notes

1. Cook pasta only al dente

Drain the firm macaroni well and run under cold water before adding sauce, since the pasta continues cooking in the oven.

2. Whisk after each addition

Add milk and cream gradually, whisking smooth after each addition before bringing the sauce to its short simmer.

3. Cheese off the heat

Take the sauce off the heat before whisking in cheese, mustard powder and seasonings, stirring until melted and smooth.

Get to know the ingredients

Separate topping ingredients

Mix Panko with melted butter and the smaller cheese portions in a separate bowl before making the main cheese sauce.

Freshly shredded cheddar

Preshredded cheese works, but it melts less smoothly. Freshly shredded cheddar suits the creamy sauce.

Milk and cream

Both milk and half-and-half or light cream go into the flour-and-butter base, added slowly to keep the sauce smooth.

The last little job

Stop before overbaking

Bake until bubbly with a browned topping, then cool ten minutes before serving so the filling stays creamy rather than drying out.

A little more help as you go

Cook the flour base

Stir flour, onion powder and garlic powder through melted butter for two minutes before adding the milk mixture.

Loosen reheated portions

You can use a splash of milk or cream when reheating leftovers in the microwave or over low stovetop heat.

A few questions you might have

Can I skip the breadcrumbs?

You can use a cheese-only topping instead of the Panko mixture if you prefer the casserole without crumbs.

Can I use Gruyère?

You can substitute Gruyère for half a cup of cheddar, keeping the main sauce's off-heat cheese-melting stage.

Can I assemble it ahead?

Prepare up to two days ahead and refrigerate, storing topping separately. Reheat with a covered bake before adding topping.

How long do leftovers keep?

Keep this baked macaroni and cheese covered in the refrigerator for up to five days.

Can I freeze the casserole?

Freeze for up to three months, then thaw in the refrigerator before reheating the macaroni and cheese.

Any more cooking tips?

Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses. Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes. Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer. Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned. Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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