Stovetop Sauce, Oven-Crisp Top
This baked macaroni and cheese starts with a roux-based sauce: butter and flour cooked for a minute, then whole milk whisked in until thick. Mustard, garlic powder and onion powder season it, and sharp cheddar and mozzarella melt in off the heat. The sauce is mixed with elbow macaroni, poured into a 9×13-inch dish and topped with breadcrumbs and Parmesan before baking.
Save this recipe for later:
It serves 6 and takes 40 minutes, 10 for prep and 30 for cooking. The cheddar gives it a sharp flavor, the mozzarella adds stretch, and the top bakes golden and crisp.
What Goes in the Dish
The full amounts are in the recipe card at the bottom.
- Elbow macaroni (8 ounces): cooked until al dente, since it bakes a little more in the oven.
- Butter (2 tablespoons) and flour (2 tablespoons): the roux that thickens the sauce.
- Whole milk (2 cups): the base of the sauce.
- Dijon mustard (1 teaspoon), garlic powder and onion powder (1/2 teaspoon each): they give the sauce more depth and a slight tang.
- Cayenne pepper (1/4 teaspoon, optional): a little heat.
- Sharp cheddar (2 cups) and mozzarella (1 cup): shredded. Cheddar carries the flavor and mozzarella adds creaminess.
- Breadcrumbs (1/2 cup) and grated Parmesan (2 tablespoons): the crisp topping.
Making the Sauce
Heat the oven to 350°F and cook the macaroni to al dente. Drain it and set it aside.
Melt the butter in a large saucepan over medium heat, stir in the flour and cook for about a minute, stirring constantly so it does not lump. Whisk in the milk gradually and keep stirring until the sauce thickens, 3 to 5 minutes. Stir in the mustard, garlic powder, onion powder, cayenne if using, salt and pepper.
Take the pan off the heat before the cheese goes in. Stir in the cheddar and mozzarella until the sauce is smooth.
Baking
Mix the macaroni with the cheese sauce so every piece is coated, then transfer it to a greased 9×13-inch baking dish. Mix the breadcrumbs with the Parmesan and sprinkle the mixture evenly over the top. Bake for 25 to 30 minutes, until golden brown and crispy. Let it cool for a few minutes before serving.
For a creamier result, add an extra 1/2 cup of milk before baking.
Variations
- Different cheeses: gouda adds a smoky flavor and pepper jack adds heat.
- Spicy: jalapeños or a splash of hot sauce in the cheese sauce.
- Add-ins: cooked bacon, shredded chicken, or sautéed spinach or broccoli.
What to Serve With It
A green salad with a tangy vinaigrette, such as mixed greens, cherry tomatoes and cucumbers, balances the richness. Roasted vegetables such as Brussels sprouts, zucchini or asparagus work as well, tossed in olive oil with salt and pepper and roasted until tender.
Nutrition per Serving
Each serving has about 400 calories, 20 grams of fat (12 grams saturated), 40 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 18 grams of protein and 600 milligrams of sodium. These are estimates.
FAQ
Can I make it ahead of time?
Yes, up to a day. Assemble it in the baking dish, cover it tightly with plastic wrap and refrigerate. Remove the wrap before baking and expect to add a few extra minutes.
How long do leftovers keep?
Cool the mac and cheese completely and keep it in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the oven or microwave until warmed through.
Can I freeze it?
Yes. Cool it completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for 2 to 3 months. Thaw it in the refrigerator overnight and reheat it in the oven.
Can I use another pasta?
Shells and penne both work, and each gives a different texture. Zucchini noodles are another option if you want to skip the pasta.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Baked Mac and Cheese: Your New Comfort Food!
Ingredients
Instructions
Preheat your oven to 350°F.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly.
Gradually whisk in the whole milk, continuing to stir until the mixture thickens, about 3-5 minutes.
Add the Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir until well combined.
Remove the saucepan from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
Combine the cooked macaroni with the cheese sauce, mixing well to coat all the pasta.
Transfer the mac and cheese to a greased 9×13-inch baking dish.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the mac and cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Let it cool for a few minutes before serving.
Notes
For a creamier texture, add an extra 1/2 cup of milk before baking.
Try mixing in cooked bacon or sautéed vegetables like spinach or broccoli for added flavor and nutrition.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 400 calories |
| Sugar Content | 4g |
| Sodium Content | 600mg |
| Fat Content | 20g |
| Saturated Fat Content | 12g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 2g |
| Protein Content | 18g |
| Cholesterol Content | 60mg |