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A bubbling dish of baked mac and cheese with a golden crust.

Best way to grow with 3 Baked Mac and Cheese tips

This recipe offers expert advice on achieving perfectly baked mac and cheese with three key tips to enhance flavor and texture. Follow these guidelines for a comforting and delicious dish every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated

Equipment

  • 9x13 inch baking dish
  • large pot or Dutch oven
  • whisk
  • small bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
  3. In a large pot or Dutch oven, melt the butter over medium heat, then whisk in the flour and cook for 1 minute to create a roux.
  4. Gradually whisk in the milk until smooth, then bring to a simmer, stirring constantly, until the sauce thickens.
  5. Remove the pot from the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth, then season with Dijon mustard, salt, and pepper.
  6. Add the cooked macaroni to the cheese sauce and stir to combine thoroughly.
  7. Pour the macaroni and cheese mixture into the prepared baking dish and spread evenly.
  8. In a small bowl, combine the Panko breadcrumbs and grated Parmesan cheese, then sprinkle the mixture evenly over the top of the macaroni and cheese.
  9. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
  10. Let the baked mac and cheese rest for 10 minutes before serving to allow it to set.

Notes

For an extra crispy topping, you can toast the Panko breadcrumbs in a dry pan for a few minutes before mixing with Parmesan. Ensure the cheese sauce is velvety smooth before adding the macaroni to avoid a lumpy texture. Do not overcook the macaroni in the initial step, as it will continue to cook in the oven.