Classic Baked Macaroni & Cheese

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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There's something irresistibly comforting about a warm, gooey dish of Classic Baked Macaroni & Cheese. This recipe combines sharp Cheddar with nutty Gruyere, delivering a creamy, flavorful experience that’s perfect for any family dinner or potluck.

Ingredients for Classic Baked Macaroni & Cheese

The backbone of this dish is, of course, the elbow macaroni. It holds the sauce perfectly in its nooks and crannies. The sharp Cheddar cheese brings a rich, tangy flavor, while the Gruyere cheese adds a subtle complexity and creaminess. Butter is used to create a roux with all-purpose flour, which thickens the sauce. Whole milk gives the dish its creamy base, and a touch of salt, black pepper, and cayenne pepper enhances the overall flavor. Finally, breadcrumbs mixed with melted butter create that irresistible crispy topping.

Tips & Tricks

  • Grate your cheese fresh for the best melting quality.
  • If you like a spicier kick, increase the cayenne pepper slightly.
  • Use panko breadcrumbs for an extra crispy topping.

Serving Suggestions

This classic dish pairs beautifully with a simple green salad or steamed broccoli to balance out the richness. For a heartier meal, serve alongside roasted chicken or grilled sausages.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, any short pasta that holds sauce well will work, like penne or fusilli.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze this dish?
Absolutely! Freeze before baking for up to two months. Thaw overnight in the fridge before baking.

Classic Baked Macaroni & Cheese Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures it's hot and ready by the time your dish is assembled. While the oven is warming up, cook the elbow macaroni according to the package instructions until they're just al dente. This helps them hold their shape after baking. Drain them and set aside.

Next, grab a medium saucepan and melt 3 tablespoons of butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about a minute. This creates a roux, which will thicken your sauce. Gradually pour in the milk, whisking to avoid lumps, and cook until it slightly thickens, around five minutes.

Add in the shredded Cheddar and Gruyere cheeses, stirring until they're fully melted and the sauce is smooth. Season this cheesy goodness with salt, black pepper, and a hint of cayenne for a subtle kick. Stir the cooked macaroni into the cheese sauce, ensuring every piece is well-coated.

Transfer everything to a greased 2-quart baking dish. In a small bowl, combine the breadcrumbs with a tablespoon of melted butter, and sprinkle this mixture evenly over the top. This step gives you that golden, crispy layer that everyone loves.

Pop the dish into your preheated oven and bake for about 25-30 minutes. You're looking for a top that's golden brown and bubbly. Once done, let it cool for five minutes before serving; this helps the flavors settle and makes it easier to serve.

Why You'll Love This Recipe

  • Combines two types of cheese for a deeper flavor.
  • Features a perfectly crispy breadcrumb topping.
  • Easy to make with simple, everyday ingredients.
  • Great for feeding a crowd or meal prepping ahead of time.

Ingredients

8 oz elbow macaroni
2 cups sharp Cheddar cheese, shredded
1/2 cup Gruyere cheese, shredded
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 cup breadcrumbs
1 tbsp unsalted butter, melted

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
4. Add the flour to the melted butter and whisk continuously for about 1 minute, forming a roux.
5. Gradually whisk in the milk, ensuring there are no lumps, and cook until slightly thickened, about 5 minutes.
6. Stir in the shredded Cheddar and Gruyere cheeses until melted and smooth.
7. Season with salt, black pepper, and cayenne pepper.
8. Add the cooked macaroni to the cheese sauce, stirring to combine.
9. Transfer the macaroni and cheese mixture to a greased 2-quart baking dish.
10. In a small bowl, combine breadcrumbs with 1 tablespoon melted butter, then sprinkle evenly over the macaroni and cheese.
11. Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
12. Let it cool for 5 minutes before serving.

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