Easy Baked Mac and Cheese Recipe
Introduction
This easy baked mac and cheese recipe is a comforting classic with a creamy, cheesy sauce topped with a crispy breadcrumb crust. Perfect for a quick weeknight dinner or a cozy side dish, it delivers rich flavor with minimal effort.
Ingredients
- 8 oz. macaroni noodles (about 1 and 3/4 cup)
- 2 cups milk*
- 1/4 cup flour
- 2 Tbsp. butter, cut into pieces
- 3 cups shredded sharp Cheddar cheese, divided
- Salt and pepper, to taste
- 1/4 cup panko breadcrumbs
- Cooking spray
Instructions
- Step 1: Preheat oven to 450°F.
- Step 2: Cook macaroni according to package directions and drain. Return the macaroni to the same pot.
- Step 3: While the macaroni cooks, combine the milk and flour in a jar or container with a tight-fitting lid. Shake vigorously until well mixed.
- Step 4: Shake the milk mixture once more, then pour it into the pot with the drained macaroni.
- Step 5: Place the pot over medium heat and cook, stirring continuously, until the sauce thickens and just begins to simmer. Remove immediately from heat.
- Step 6: Stir in the butter and 2 cups of shredded cheese. Season with salt and pepper to taste.
- Step 7: Transfer the macaroni and cheese to a 2-quart baking dish. Spread the remaining 1 cup of cheese evenly on top. Sprinkle panko breadcrumbs over the cheese and spray lightly with cooking spray.
- Step 8: Bake for 7-10 minutes, or until the cheese is melted and the breadcrumbs are golden and crisp.
Tips & Variations
- For a richer sauce, use whole milk or a mix of milk and cream.
- Add a pinch of smoked paprika or mustard powder to the sauce for extra depth of flavor.
- Mix in cooked bacon or sautéed vegetables before baking for added texture and taste.
- Use different cheeses like Gruyère or Monterey Jack for a unique twist.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. Adding a splash of milk before reheating helps maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour or pasta in this recipe?
Yes, you can substitute gluten-free flour and pasta to make this dish gluten-free. Just make sure to follow the cooking directions specific to the gluten-free pasta you choose.
Is it necessary to bake the mac and cheese?
Baking gives the dish a crispy breadcrumb topping and melted cheese that many enjoy, but you can skip the baking step for a quicker, stovetop version with creamy cheese sauce.
PrintEasy Baked Mac and Cheese Recipe
This easy baked mac and cheese recipe delivers a creamy, cheesy pasta dish topped with crispy panko breadcrumbs. Perfect as a comforting side or main, this recipe uses a simple stovetop cheese sauce finished with a quick bake in the oven for golden, bubbly perfection.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Macaroni and Cheese
- 8 oz. macaroni noodles (about 1 and 3/4 cup)
- 2 cups milk
- 1/4 cup flour
- 2 Tbsp. butter, cut into pieces
- 3 cups shredded sharp Cheddar cheese, divided
- Salt and pepper, to taste
Topping
- 1/4 cup panko breadcrumbs
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the mac and cheese.
- Cook Macaroni: Cook the macaroni noodles according to the package instructions until al dente, then drain. Return the noodles to the same pot used for cooking.
- Make Milk-Flour Mixture: While the macaroni cooks, combine 2 cups of milk and 1/4 cup flour in a jar or container with a tight-fitting lid. Shake vigorously until the mixture is well combined and smooth.
- Add Milk Mixture: Shake the milk and flour mixture once more to ensure even consistency, then pour it into the pot with the cooked macaroni.
- Cook Sauce: Place the pot over medium heat and stir continuously. Cook until the sauce thickens and just begins to simmer, then remove immediately from heat to avoid curdling.
- Add Butter and Cheese: Stir in the 2 tablespoons of butter and 2 cups of shredded sharp Cheddar cheese into the sauce. Season with salt and pepper to taste.
- Prepare for Baking: Transfer the macaroni and cheese mixture into a 2-quart baking dish. Evenly sprinkle the remaining 1 cup of shredded cheese over the top. Then, sprinkle the panko breadcrumbs evenly and lightly spray with cooking spray for a crispy topping.
- Bake: Bake in the preheated oven for about 7-10 minutes, or until the cheese is melted and the breadcrumbs are golden brown and crispy.
Notes
- Use sharp Cheddar cheese for a bold flavor; mild Cheddar can be substituted for a creamier, less sharp taste.
- Be careful not to overcook the sauce on the stovetop to prevent it from thickening too much or curdling.
- For a gluten-free version, substitute the flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- The baking step is brief to only melt the cheese and brown the topping, so watch carefully to avoid burning the breadcrumbs.
- This dish is best served immediately for optimal creaminess and crisp topping; leftovers can be reheated gently in the oven or microwave.
Keywords: baked mac and cheese, macaroni and cheese, baked mac, cheesy pasta, comfort food, easy mac and cheese
