Macaroni and Cheese

A creamy, golden-baked macaroni and cheese that’s simple enough for a weeknight and comforting enough for company — this recipe turns pantry staples into a reliably cozy dish. With a classic roux-based cheese sauce, a crunchy panko topping, and minimal fuss, it’s the kind of recipe you’ll reach for when you want childhood comfort without complicated steps. Ready in under an hour and forgiving to improvisation, it’s ideal for busy nights, potlucks, or a nostalgic solo dinner.

Why you’ll love this dish

This version of mac and cheese is straightforward, quick, and budget-friendly. It uses a basic beurre-blanc-style roux to build a smooth sauce that clings to each elbow. The panko topping adds a modern crisp instead of the traditional heavier crumbs, giving contrasting textures that please kids and adults alike.

"Simple, cheesy, and exactly what I needed after a long week — crunchy on top, silky inside. My family devoured it." — home cook review

Reasons to try it: it’s quick to assemble, uses common pantry ingredients, and handles well as leftovers. If you’re finishing a cozy meal with something sweet, try this buttery treat after dinner: Butterscotch Randy recipe for a nostalgic dessert pairing.

The cooking process explained

Before you start, here’s the game plan: boil the pasta until just al dente, make a simple roux, whisk in milk to make a béchamel-style base, melt in shredded cheddar off the heat, toss the pasta with the sauce, then bake with panko until bubbly and golden. The whole flow prevents overcooked pasta and a grainy sauce — two common pitfalls.

Key checkpoints:

• Pasta: al dente so it doesn’t turn mushy in the oven.
• Roux: cook briefly to remove raw flour taste but don’t brown it.
• Cheese: add off heat and stir gently to avoid separation.
• Bake: short, hot finish to toast the topping and meld flavors.

What you’ll need

• 8 oz elbow macaroni (about half a standard 16-oz box) — substitute cavatappi or shells if you prefer.
• 2 cups sharp cheddar cheese, shredded (freshly shredded melts best; pre-shredded contains anti-caking agents that can affect texture)
• 2 cups whole milk (for richness; 2% will work but the sauce is slightly thinner)
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup panko bread crumbs (for crisp topping; can mix with 1 tbsp melted butter for extra browning)

Notes: If you want a creamier melt, mix in 1/2 cup grated mild cheddar or 1/4 cup cream cheese. For a gluten-free version, use a GF flour for the roux and GF breadcrumbs.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a medium baking dish (a 9×9-inch works well).
2. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
3. While pasta cooks, make the roux: melt 4 tablespoons unsalted butter in a saucepan over medium heat until bubbly. Whisk in 2 tablespoons all-purpose flour until smooth and cook for about 1 minute to remove raw flour taste.
4. Gradually pour in 2 cups whole milk while whisking constantly. Keep whisking until the mixture thickens slightly and coats the back of a spoon — about 3–5 minutes. Don’t let it boil vigorously; a gentle simmer is fine.
5. Remove the saucepan from the heat. Stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Add salt and freshly ground black pepper to taste. If the sauce seems too thick, whisk in a splash of milk.
6. Combine the cooked macaroni with the cheese sauce in the pot or a large bowl. Stir until each piece is coated.
7. Transfer the macaroni and cheese into the prepared baking dish. Sprinkle 1 cup panko bread crumbs evenly over the top. For extra crispness, toss the panko with 1 tablespoon melted butter before topping.
8. Bake at 350°F (175°C) for 20–25 minutes, until the top is golden and the edges are bubbling.
9. Let rest for 5 minutes before serving so the sauce sets up slightly.

Serves about 3–4 as a main or 4–6 as a side.

Best ways to enjoy it

This mac and cheese is comfort food that plays well with many dinners. Serve it as the centerpiece with a crisp green salad and pickled vegetables to cut the richness. It also pairs beautifully with roasted or grilled proteins — pork chops, baked chicken, or a simple seared salmon.

For a hearty vegetarian combo, add a steamed green on the side or try pairing with the savory richness of Creamy Gnocchi with Spinach and Feta when you want a dinner with multiple creamy components. Garnish with chopped chives or a sprinkle of smoked paprika for color and a flavor lift.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cooling quickly and refrigerating within two hours is important for food safety.
• Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating from chilled: For best texture, reheat in a 350°F oven, covered with foil for about 15–20 minutes, then remove foil and bake 5 more minutes to crisp the top. Add a splash of milk if the sauce seems too thick.
• Microwave: For single servings, microwave on medium power in short bursts, stirring in between and adding a teaspoon or two of milk to revive creaminess.
• Safety note: Reheat until steaming hot throughout (internal temperature 165°F/74°C) to ensure safety.

Pro chef tips

• Grate your own cheddar from a block. Freshly grated cheese melts smoother because it lacks anti-caking agents.
• Keep the sauce off high heat when you add cheese. High heat can cause the cheese to seize and become grainy.
• Use a whisk while making the roux and adding milk to avoid lumps. If lumps form, strain the sauce quickly through a fine sieve.
• For silkier sauce, stir in a small pinch of mustard powder or a teaspoon of Dijon — it brightens flavor without tasting like mustard.
• Toast the panko in a skillet with a little butter before topping if you want an extra-nutty crisp.
• Don’t overbake. Once the top is golden and it’s bubbling at the edges, it’s done. Overbaking can dry out the dish.

Creative twists

• Three-cheese: Add 1/2 cup Gruyère or fontina to the cheddar for a nuttier, deeper flavor.
• Add-ins: Stir in cooked bacon, caramelized onions, roasted broccoli, or sautéed mushrooms before baking for variety.
• Spicy kick: Mix in a diced jalapeño or a pinch of cayenne for heat.
• Lighter version: Use 2% milk and swap half the butter for olive oil; reduce panko to 1/2 cup.
• Gluten-free: Use a GF flour blend for the roux and GF panko for the topping.

Common questions

Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded cheese often contains anti-caking agents that can make the sauce slightly grainy. Freshly shredded cheese from a block melts more smoothly and gives a creamier texture.

Q: My sauce looked separated — what went wrong?
A: Separation usually occurs when cheese is added to too-hot liquid or cooked aggressively. Remove the sauce from heat before adding cheese, stir gently, and avoid boiling once the cheese is in. If separation happens, a small splash of hot milk and whisking vigorously can help bring it back together.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the mac and cheese, cover, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking; you may need to add a few extra minutes in the oven.

Q: How can I get a crispier topping?
A: Toss panko with melted butter before sprinkling, or toast it in a skillet first. Finish under the broiler for 1–2 minutes, watching closely so it doesn’t burn.

Q: Is this safe to freeze?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven. Texture may change slightly, but adding a touch of milk when reheating restores creaminess.

If you want more comforting mains or side ideas to pair with this mac and cheese, check out related recipes on the site for inspiration.