Baked Macaroni and Cheese Recipe

Baked Macaroni and Cheese

Serves 4 to 6

Better than from a box—and with the added bonus of a crunchy topping!


  • 7 tablespoons unsalted butter, divided use
  • 5 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon dry mustard
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon hot sauce
  • 4 cups shredded cheese (such as cheddar or Gruyère)
  • 1 pound elbow macaroni
  • 1 cup panko (Japanese breadcrumbs)


  1. Preheat oven to 425°F.
  2. Slowly whisk in milk. Add dry mustard, salt, pepper, and hot sauce. Bring to simmer and cook until sauce thickens, about 5 minutes. Reduce heat to low. Add cheese, stirring until it melts and incorporates into sauce. Remove from heat and set aside.
  3. Cook pasta in boiling salted water until just tender. Reserve 1 cup pasta water. Drain pasta and add to pan with cheese sauce. Stir well to combine. Add a little reserved pasta water to reach desired consistency. Taste and adjust seasoning, as desired.
  4. Place panko in a medium bowl. Melt remaining 2 tablespoons butter and stir into breadcrumbs. Evenly sprinkle over top of pasta. Transfer dish to oven and bake until topping is golden brown and crisp, 5 to 8 minutes.


Amount Per Serving (based on 6 servings)
Calories: 880
Fat: 45 g
Saturated Fat: 28 g
Cholesterol: 135 mg
Sodium: 1300 mg
Carbohydrates: 81 g
Fiber: 1 g
Sugar: 12 g
Protein: 36 g
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Ratings and Reviews

“Great recipe. i add 1-2 cups chopped steamed broccoli as well in the bottom of the pan for a little healthy addition to this 100% decadent dish :)”
“Someone in the office made this for a potluck and it was delicious—can't wait to make it at home! makes a lot, so perfect for for a crowd or to have as leftovers”
“Easy and delicious!”
“Perfect comfort food - i like to add a bit of stone ground mustard to my cheese sauce to kick it up a notch. ”

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