Classic Baked Macaroni and Cheese with Crisp Buttery Crumbs

Name: Classic Baked Macaroni and Cheese with Crisp Buttery Crumbs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb (454 g) dried elbow macaroni; 4 quarts (3800 ml) water, for boiling the pasta; 1 tbsp (10 g) kosher salt, for the pasta water; 1 tbsp (14 g) unsalted butter, softened, for greasing the baking dish; 4 tbsp (57 g) unsalted butter, cut into pieces; ⅓ cup (42 g) all-purpose flour; 1 tsp (2 g) dry mustard powder; ½ tsp (1 g) smoked paprika; 4 cups (960 ml) whole milk, cold or room temperature; 12 oz (340 g) sharp cheddar cheese, freshly shredded on the large holes of a box grater (about 3 cups, loosely packed); 4 oz (113 g) Monterey Jack cheese, freshly shredded (about 1 cup, loosely packed); 1 tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ⅛ tsp (0.3 g) ground nutmeg (optional); ⅛ tsp (0.3 g) cayenne pepper (optional); 1 cup (55 g) panko breadcrumbs; 2 tbsp (28 g) unsalted butter, melted; 1 oz (28 g) sharp cheddar cheese, freshly shredded (about ¼ cup); ¼ tsp (½ g) smoked paprika

From the MyKitchenBank Kitchen

Tender elbow macaroni in a silky, sharp cheddar sauce built on a simple butter-and-flour base, then baked under a golden panko crust. It's creamy in the middle, crunchy on top, and reliable enough for holidays or weeknights.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 1 (9×13-inch) casserole, 8 generous side servings

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Ingredients

8 servings

For the pasta
1 lb (454 g) dried elbow macaroni
4 quarts (3800 ml) water, for boiling the pasta
1 tbsp (10 g) kosher salt, for the pasta water
1 tbsp (14 g) unsalted butter, softened, for greasing the baking dish
For the cheese sauce
4 tbsp (57 g) unsalted butter, cut into pieces
⅓ cup (42 g) all-purpose flour
1 tsp (2 g) dry mustard powder
½ tsp (1 g) smoked paprika
4 cups (960 ml) whole milk, cold or room temperature
12 oz (340 g) sharp cheddar cheese, freshly shredded on the large holes of a box grater (about 3 cups, loosely packed)
4 oz (113 g) Monterey Jack cheese, freshly shredded (about 1 cup, loosely packed)
1 tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
⅛ tsp (0.3 g) ground nutmeg (optional)
⅛ tsp (0.3 g) cayenne pepper (optional)
For the crumb topping
1 cup (55 g) panko breadcrumbs
2 tbsp (28 g) unsalted butter, melted
1 oz (28 g) sharp cheddar cheese, freshly shredded (about ¼ cup)
¼ tsp (0.5 g) smoked paprika

Equipment (8)

9×13-inch (23×33 cm) baking dish, about 3-quart capacity
Large pot (at least 6-quart / 6 L) for the pasta
Large heavy-bottomed saucepan or Dutch oven (4-quart / 4 L or larger)
Box grater
Whisk
Wooden spoon or silicone spatula
Colander
Small bowl for the topping

Steps

Before you start

Shred the cheese yourself from blocks. Pre-shredded cheese contains anti-caking starch that can make the sauce grainy.
Set a rack in the center of the oven and preheat to 375°F (190°C) before you start the sauce.
Measure everything before you begin. The sauce moves quickly once the roux is cooking.
Cook the pasta 2 minutes less than the package directions. It finishes cooking in the oven and will turn mushy if you cook it fully.

1
Heat oven, prep dishOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Rub the 1 tablespoon softened butter over the bottom and sides of a 9×13-inch (23×33 cm) baking dish.
- Shred the cheddar, Monterey Jack, and the extra ¼ cup cheddar for the topping on the large holes of a box grater.
- Keep the topping cheddar separate from the sauce cheeses.
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Ready when: Dish is evenly greased and all cheese is shredded into piles.
Tip: Shredding from a block takes 5 minutes but gives a much smoother sauce than bagged cheese.
2
Boil the pasta
- Bring 4 quarts (3.8 L) water to a rolling boil in a large pot over high heat.
- Add 1 tablespoon kosher salt, then the macaroni.
- Stir well in the first minute so it doesn't stick.
- Cook 2 minutes less than the package directions, usually 5 to 6 minutes.
- Drain in a colander and do not rinse.
- Shake well and set aside.
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Ready when: Pasta is flexible and still firm, with a visible white, slightly chalky center when bitten.
Tip: Start the sauce while the pasta cooks, but drain the pasta promptly so it doesn't overcook.
3
Cook the roux
- In a large heavy saucepan or Dutch oven, melt the 4 tablespoons butter over medium heat until foaming.
- Add the flour, dry mustard, smoked paprika, and the cayenne and nutmeg if using.
- Whisk constantly for 2 minutes.
- The mixture should look like a smooth, bubbling paste and smell slightly nutty, but it should not take on any color.
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Ready when: Smooth, pale blonde paste that smells nutty, with no raw flour smell.
Tip: If the roux browns or smells scorched, start over. Dark flecks will flavor the whole dish.
4
Whisk in the milk
- Pour in about 1 cup (240 ml) of the milk while whisking vigorously; the mixture will seize into a thick paste at first, which is normal.
- Whisk until smooth, then add the remaining milk in 3 additions, whisking until smooth after each.
- Increase heat to medium-high and cook, whisking often and scraping the corners, until the sauce comes to a gentle simmer with small bubbles at the edges.
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Ready when: Sauce has no lumps and begins to bubble gently at the edges.
Tip: Adding milk gradually is the best way to prevent lumps. If lumps form anyway, whisk hard or pour the sauce through a fine-mesh strainer.
5
Thicken the sauce
- Reduce heat to medium-low and simmer, stirring often, for 4 to 5 minutes.
- The sauce is ready when it coats the back of a spoon and a finger drawn through it leaves a clean line.
- It will be about the thickness of heavy cream.
- Remove the pan from the heat.
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Ready when: Sauce coats the back of a spoon and holds a clean line when you swipe a finger through it.
Tip: Don't let the sauce boil hard; it can scorch on the bottom.
6
Melt in the cheese
- Off the heat, add the cheddar and Monterey Jack in 3 handfuls, stirring until each addition melts before adding the next.
- Stir in 1 teaspoon salt and the black pepper.
- Taste and add more salt if needed.
- The sauce should taste slightly over-seasoned because the pasta will absorb a lot of it.
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Ready when: Sauce is completely smooth, glossy, and has no visible strands of unmelted cheese.
Tip: Adding cheese over high heat can make the sauce greasy or grainy. Keep the pan off the burner.
7
Combine and transfer
- Add the drained macaroni to the cheese sauce and fold with a spatula until every piece is coated.
- Scrape into the prepared baking dish and spread into an even layer.
- The mixture will look very saucy, which is what you want, since the pasta continues to absorb liquid in the oven.
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Ready when: All the pasta is evenly coated and the mixture looks loose and creamy.
Tip: If the pasta looks drier than a creamy soup-like consistency, stir in a splash of milk (2 to 3 tablespoons).
8
Add the crumb topping
- In a small bowl, stir together the panko, melted butter, the ¼ cup reserved cheddar, and the ¼ teaspoon smoked paprika until the crumbs look like damp sand.
- Sprinkle evenly over the macaroni, covering it all the way to the edges.
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Ready when: Crumbs are evenly moistened with butter and spread in a single even layer.
Tip: Coating the crumbs in butter before topping is what makes them brown evenly.
9
Bake until goldenOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 22 to 25 minutes, until the sauce bubbles around the edges and the crumbs are deep golden brown.
- If the top isn't browned at 25 minutes, broil on high for 1 minute, watching closely.
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Ready when: Edges are bubbling actively and the topping is deep golden brown.
Tip: Place a baking sheet on the rack below to catch any drips if your dish is very full.
10
Rest before serving
- Let the macaroni and cheese rest on a heatproof surface for 10 minutes.
- During this time, the sauce cools slightly and thickens so it clings to the pasta instead of running across the plate.
- Serve warm, scooping from the corner with a large spoon.
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Ready when: Bubbling has stopped and the sauce looks creamy and slightly set at the edges.
Tip: Skipping the rest makes for a runny, soupy first serving.

Good to know

Tips

Undercook the pasta. It keeps absorbing sauce as it bakes, and fully cooked pasta turns soft and mushy.
Always add cheese off the heat. Overheated cheese separates and turns the sauce greasy or grainy.
Use a sharp or extra-sharp cheddar. Mild cheddar tends to taste flat once baked with pasta.
Don't be alarmed if the mixture looks too saucy before baking; the pasta will absorb much of it in the oven.

Make ahead

Assemble through step 8, but let the pasta-and-sauce mixture cool completely, then cover and refrigerate up to 24 hours. Keep the crumb topping in a separate container (also chilled), and add it just before baking. Bake from cold at 375°F (190°C) for 35 to 40 minutes, covering with foil for the first 20 minutes, until bubbling throughout.

Storage & reheating

Room temperature: up to 2 hours after baking. Refrigerator: cool, then cover tightly and store up to 4 days. Freezer: wrap well or portion into airtight containers and freeze up to 2 months; thaw overnight in the fridge. Reheat single portions in the microwave at 50% power with a splash of milk, stirring halfway, or reheat the whole dish covered with foil at 350°F (175°C) for 20 to 30 minutes until hot throughout, removing the foil for the last 5 minutes.

Substitutions

Monterey Jack cheese → Gruyère, fontina, or Colby. Use the same weight. Gruyère adds a nutty depth; fontina and Colby melt especially smoothly.
dried elbow macaroni → cavatappi, shells, or small rigatoni. Use the same weight and cook for 2 minutes less than the package directions.
whole milk → 3 cups whole milk plus 1 cup half-and-half. Makes a richer, creamier sauce. Do not use skim milk, which can make the sauce thin.
panko breadcrumbs → crushed buttery crackers (such as Ritz). Use about 1 cup of crumbs. They brown a bit faster, so check at 20 minutes.