Baked Mac and Cheese Classic

This baked mac and cheese is the ultimate comfort food that wins over crowds every time. It is easy to prepare with simple ingredients and offers the dreamy creamy cheese pull everyone loves. Whether you are making it for a holiday feast or a Sunday dinner, this mac and cheese never disappoints.

I first made this dish for a family celebration and everyone asked for seconds. Since then I always take it to potlucks and it disappears faster than anything else on the table.

Ingredients

• Elbow macaroni sixteen ounces: The classic pasta shape for soaking up cheese sauce Choose a trusted brand for firm noodles that hold up to baking
• Salted butter: Adds rich flavor and helps form a velvety base Go for a good quality butter for the best taste
• All purpose flour: Thickens the sauce and gives structure Use fresh flour for best results
• Fine sea salt: Gives the whole dish balance and ensures nothing tastes flat Be sure it is fine for even seasoning
• Whole milk and half and half: This blend makes the sauce extra creamy Use full fat dairy for the silkiest finish
• Sour cream or Greek yogurt: Adds tang and an extra creamy note Choose full fat for best flavor
• Shredded cheddar cheese: Sixteen ounces for the sauce eight ounces for topping Look for a sharp cheddar and shred it yourself for smoother melting
• Panko breadcrumbs: Provides that craveable crunch on top Go for Japanese style panko for the crispiest results

Step-by-Step Instructions

Boil the Pasta:

Cook the elbow macaroni in well salted boiling water until just al dente This helps the pasta stay tender without getting mushy later Drain well and set aside

Prepare the Topping:

Mix shredded cheese panko breadcrumbs and fine sea salt in a bowl Lightly toss together until even coating forms Set aside for finishing

Cook the Cheese Sauce Base:

Melt butter in a large saucepan over medium heat Add flour and fine sea salt Whisk constantly for one minute until it develops a blond color and loses the taste of raw flour

Build the Cream Mixture:

Pour in whole milk and half and half Whisk steadily scraping the sides of the pan until smooth Add sour cream or Greek yogurt Keep whisking gently until everything is fully blended

Thicken the Sauce:

Let the sauce gently bubble over medium high heat while stirring It should thicken to coat the back of a spatula usually within three to five minutes Be sure not to let it reach a boil

Add the Cheese:

Reduce heat to low Stir in shredded cheddar cheese a handful at a time until everything has melted and the sauce is silky smooth No lumps should remain

Combine Pasta and Sauce:

Add drained macaroni into the pot with cheese sauce Gently fold with a spatula until every noodle is coated evenly

Assemble in Baking Dish:

Spread the saucy macaroni in a greased nine by thirteen inch baking dish Smooth so it bakes evenly

Top and Bake:

Scatter the breadcrumb and cheese topping evenly across the surface Bake at three hundred fifty degrees for ten to fifteen minutes until cheese is melted and golden crisp on top

Cool and Serve:

Allow the dish to rest for about five minutes before serving This lets the cheese set and makes scooping easier

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Cheddar is hands down my favorite ingredient in this recipe I love using a sharp aged cheddar for that bold flavor boost My family always requests extra cheese on top so I never hold back

Storage Tips

Leftover mac and cheese stores beautifully in an airtight container in the refrigerator for up to four days When reheating add a splash of milk and heat gently to bring back the creaminess You can also freeze cool slices wrapped in foil for up to two months and bake straight from frozen

Ingredient Substitutions

Not a fan of cheddar Swap in half mozzarella or fontina for a stretchier cheese pull Use plain Greek yogurt if sour cream is not on hand or whole milk only if you do not have half and half Gluten free pasta and flour work too with careful simmering

Serving Suggestions

Pair as the perfect side for barbecue chicken roast turkey or ham It also shines as a main dish with a crisp arugula salad Top with cooked bacon breadcrumbs or diced tomatoes for extra flair Try offering a hot sauce bar for fun customization

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A Bite of History

Baked mac and cheese became a staple in American home cooking generations ago originally influenced by European pasta bakes My grandmother used to make it in a wood fired oven in a cast iron pan that gave the most incredible crust It is a tradition I love sharing

Recipe FAQs

→ How can I make the cheese sauce extra creamy?

Using whole milk and half and half, along with sour cream or Greek yogurt, helps the sauce stay rich and creamy. Whisking constantly prevents lumps and ensures smoothness.

→ Can I prepare it ahead of time?

Yes! Assemble the macaroni and sauce in the baking dish, cover, and refrigerate. Add the topping just before baking for the best texture.

→ What cheeses work best?

Sharp cheddar is the classic choice, but mixing in Monterey Jack, mozzarella, or gruyere enhances meltiness and flavor complexity.

→ How do I get a crispy topping?

Combine shredded cheddar with panko breadcrumbs and a pinch of salt, then bake until the top turns golden and lightly browned.

→ Is it suitable as a main dish?

Absolutely. The dish is hearty enough for a main course but also shines as a satisfying side for festive meals.