Classic Baked Mac and Cheese Casserole

Baked mac and cheese became a staple of American comfort tables, turning simple pasta into a bubbling casserole. A creamy cheddar-and-Gruyère sauce coats elbow macaroni, finished under a crisp buttered panko lid.

Serves 8 · 20 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 lb elbow macaroniPantry
• 4 tbsp butterDairy
• 1/4 cup flourPantry
• 3 cups whole milkDairy
• 3 cups sharp cheddar, shreddedDairy
• 1 cup Gruyère or Monterey Jack, shreddedDairy
• 1 tsp dry mustardSpices
• 1/2 tsp paprikaSpices
• 1 cup panko breadcrumbsPantry
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 375°F. Cook pasta 2 minutes under al dente; drain.
2. 2Make a roux with butter and flour; whisk in milk until thick. Off heat, melt in cheeses, mustard, paprika, salt, and pepper.
3. 3Fold pasta into sauce; pour into a greased baking dish. Top with panko tossed in a little butter.
4. 4Bake 20–25 minutes until bubbling and browned on top.