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Old Fashioned Baked Macaroni and Cheese

A comforting and creamy dish of baked macaroni and cheese topped with a golden breadcrumb layer, perfect for family gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni or your choice of pasta
  • 1/2 cup unsalted butter (room temperature) Quality matters!
  • 1/2 cup all-purpose flour
  • 5 cups whole milk For ultimate creaminess
  • 3 cups shredded sharp cheddar cheese Don't skimp!
  • 2 cups shredded Gruyere or Monterey Jack cheese Or more cheddar, if preferred
  • 1 cup freshly grated Parmesan cheese
  • 1 1/2 tsp kosher salt Plus more to taste
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1 cup panko breadcrumbs For crunch!
  • 2 tbsp melted butter
  • Pinch of salt
  • 1/2 tsp dried parsley

Method
 

Preparation
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your elbow macaroni and cook according to the package directions until al dente, about 7-8 minutes. Drain and set aside.
  2. Make Cheese Sauce: Prepare the Roux: In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour, stirring constantly for about 2 minutes until it forms a smooth, golden paste.
  3. Add Milk: Gradually whisk in the whole milk, ensuring no lumps form. Continue whisking for about 5-7 minutes until the mixture thickens and coats the back of a spoon.
  4. Stir in the Cheese: Lower the heat and add the cheddar, Gruyere or Monterey Jack, and Parmesan cheese, stirring until melted and smooth. Add salt, onion powder, black pepper, paprika, and garlic powder, then mix well.
Combine Pasta and Sauce
  1. In a large mixing bowl, combine the cooked macaroni and cheese sauce. Make sure every piece of pasta is beautifully coated.
Topping
  1. In a small bowl, combine panko breadcrumbs with melted butter, a pinch of salt, and dried parsley; mix until combined.
Assembling and Baking
  1. Pour the macaroni and cheese into a greased 9×13 inch baking dish. Sprinkle the breadcrumb mixture on top evenly.
  2. Preheat your oven to 350°F (180°C) and bake for about 25-30 minutes, or until the top is golden brown and bubbly.

Notes

Ensure your cheese is freshly grated rather than pre-shredded for better melting. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Feel free to prepare everything up to the baking step, cover, and refrigerate for up to 24 hours.