Are you searching for the ultimate comfort food masterpiece? The kind of soulful, creamy, and ridiculously cheesy baked mac and cheese that is the absolute first thing to disappear at every holiday dinner and family gathering? This incredible, from-scratch Classic Baked Macaroni and Cheese is that perfect recipe. We’re talking tender elbow macaroni, enveloped in a luscious, velvety cheddar sauce that’s rich and custardy, all baked under a magnificent, golden-brown, and bubbly cheese crust.
This isn’t just another mac and cheese recipe; it’s a guide to mastering a legendary American classic, made better. Forget the box, and forget any soupy or dry casseroles of years past. We’ll show you the simple but crucial professional secrets to a flawless cream sauce and a perfect bake that never fails. This is a show-stopping, one-dish wonder that is perfect for your Thanksgiving, Christmas, or any time you need a taste of pure, cheesy bliss.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy, Cheesy, & Crispy Casserole
What makes this Baked Mac and Cheese so spectacularly delicious is its incredible, multi-layered texture and its wonderfully rich, yet simple, flavor. This recipe is a masterpiece of smart, efficient cooking. The heart and soul of the dish is the from-scratch cheddar cheese sauce, a classic Béchamel-style sauce made extra rich and custardy with the addition of a tempered egg. The sauce is subtly infused with aromatics like onion and bay leaf, and given a secret flavor boost from powdered mustard and paprika. The final, show-stopping touch is a simple but magnificent topping of more sharp cheddar, baked to a perfect golden brown.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Comfort Food Staples: The Essential Ingredients
This iconic dish uses a handful of high-quality pantry staples to create its signature comforting and cheesy flavor.
- The Cheesy Custard Sauce (The Secret to Creaminess!):
- The Roux & Milk: A classic and simple foundation of unsalted butter and all-purpose flour (a roux) is the key that thickens the sauce.1 Using whole milk provides the perfect, rich base.
- Sharp Cheddar Cheese: For the best, most robust, and tangiest flavor, it is essential to use a good quality, extra-sharp cheddar cheese.
- The Egg: The brilliant, old-school secret to a baked mac and cheese with a rich, custardy texture that holds its shape beautifully when scooped is a single tempered egg.
- Mustard Powder: A classic secret weapon! A heaping teaspoon of dry mustard powder doesn’t make the sauce taste like mustard; instead, it provides a wonderful, bright, acidic kick that magically enhances and sharpens the flavor of the cheddar cheese.
- The Crispy Topping: For a classic, all-cheese version, a simple topping of more shredded cheddar is perfect. For extra crunch, this recipe is fantastic with a topping of buttered panko breadcrumbs.
The Casserole Masterclass: The Secrets to a Perfect Bake
This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The Perfect Béchamel: The number one secret to a thick, stable, and creamy cheese sauce is a simple roux. By cooking the flour in the melted butter for a few minutes, you are cooking out the raw, pasty flavor of the flour and creating a perfect thickening agent. The key to a lump-free sauce is to then add your milk gradually, in a thin stream, while whisking constantly.
- Tempering the Egg: The secret to a rich, custardy sauce (and not a cheesy scrambled egg mess) is to temper your egg. This is a simple but brilliant technique where you slowly whisk a small amount of your hot cheese sauce into your beaten egg first. This gently raises the temperature of the egg, which is the foolproof secret that will allow you to then stir it back into the main pot for a perfectly smooth and seamless sauce.
Step-by-Step to the Best Baked Mac and Cheese
This delicious, one-dish meal is a joy to prepare.
Part 1: The Art of the Creamy, Cheesy Custard Sauce
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). In a large pot of boiling, salted water, cook your 1/2 pound of elbow macaroni until it is al dente.
Step 2: While the pasta is cooking, in a separate pot, melt your 4 tablespoons of butter. Whisk in the 1/4 cup of flour and the 2 heaping teaspoons of powdered mustard and cook, whisking constantly, for about five minutes to create your roux.
Step 3: Gradually pour in your 2 1/2 cups of milk, whisking constantly to prevent lumps. Add your 1/2 cup of finely diced onion, the 1 bay leaf, and the 1/2 teaspoon of paprika. Let the sauce simmer for about ten minutes, then remove the bay leaf.
Step 4 (The Most Important Step!): In a small bowl, lightly beat your 1 large egg. Very slowly, whisk about 1/4 cup of the hot milk sauce into your beaten egg. Then, slowly pour this warmed egg mixture back into the main pot, whisking constantly.
Step 5: Stir in about 3/4 of your shredded cheddar cheese (reserving the rest for the top) until it has melted. Season the sauce with salt, seasoned salt, and pepper to your taste. Fold your cooked macaroni into the sauce.
Part 2: The Crispy Topping and Final Bake
Step 1: Pour your macaroni and cheese mixture into a buttered 2-quart casserole dish. Top it with your remaining cheese.
Step 2: If you’d like an extra crispy topping, in a sauté pan, melt 3 tablespoons of butter and toss 1 cup of panko breadcrumbs to coat them completely. Sprinkle this buttery crumb mixture evenly over the top of your macaroni and cheese.
Step 3: Bake for 20 to 25 minutes (or up to 30 minutes if adding the breadcrumbs). You will know the casserole is perfectly done when the sauce is hot and bubbling and the topping is a beautiful, deep golden brown.
Let the casserole rest for a few minutes before serving.
Creamy Baked Mac and Cheese (A Southern Classic!)
A classic, from-scratch recipe for a creamy and rich baked macaroni and cheese. This comforting casserole features a homemade béchamel sauce, flavored with dry mustard and enriched with an egg for extra creaminess. The sauce is loaded with a pound of sharp cheddar cheese and tossed with al dente elbow macaroni. The dish can be served immediately for an extra-creamy texture, or topped with more cheese and baked until bubbly and golden. The article also includes instructions for a ‘Macaroni and Cheese and Sliders Bar’ with toppings like crispy bacon, caramelized onions, and gorgonzola.
Ingredients
- 4 cups dried macaroni (1 pound)
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard
- 1 pound sharp Cheddar, freshly grated, plus more for topping
- Kosher salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
Instructions
- Preheat the oven to 350°F if you plan to bake the macaroni and cheese.
- In a large pot of boiling, salted water, cook the macaroni until it is still slightly firm (al dente). Drain and set aside.
- In a separate large pot, melt the butter over medium-low heat. Sprinkle in the flour, whisk together to form a roux, and cook for a couple of minutes, whisking constantly.
- Gradually pour in the milk, add the dry mustard, and whisk until the sauce is smooth. Continue to cook for about 5 minutes, until the sauce is very thick. Reduce the heat to low.
- In a small bowl, beat the egg. Temper the egg by slowly pouring about 1/4 cup of the hot sauce into it while whisking constantly. Then, pour the tempered egg mixture back into the pot with the sauce, whisking constantly until smooth.
- Stir in the 1 pound of grated cheese until it has melted. Add 1/2 teaspoon of salt, 1/2 teaspoon of seasoned salt, and the pepper. Taste the sauce and add more salt and seasoned salt as needed.
- Pour in the drained macaroni and stir to combine.
- At this point, you can serve the macaroni and cheese immediately for a creamy, stovetop version.
- Alternatively, pour the mixture into a buttered 9×13-inch baking dish, top with extra cheese, and bake for 20 to 25 minutes, until bubbly and golden on top. Let it rest for five minutes before serving.
Notes
- This recipe is versatile and can be served as a creamy stovetop version or as a baked casserole with a golden top.
- It is highly recommended to grate your own cheese from a block, as pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
- ‘Tempering’ the egg by slowly adding a bit of the hot sauce before combining is a crucial step to prevent the egg from scrambling.
- The recipe author emphasizes seasoning the sauce well and tasting it before adding the pasta.
- The article also suggests optional toppings like bacon and caramelized onions to create a ‘Macaroni and Cheese Bar.’
The Ultimate Mac & Cheese Toppings Bar
For the ultimate party or game-day feast, transform your mac and cheese into an interactive toppings bar!
- Crispy Peppered Bacon: Fry up a pound of thick-cut bacon until crisp and crumble it into bite-sized pieces.
- Caramelized Onions: Slowly cook 3 sliced yellow onions in butter over a low heat for 20-30 minutes until they are deeply sweet and golden brown.
- Crumbled Gorgonzola: The sharp, funky flavor of a good gorgonzola is an incredible counterpoint to the rich, creamy cheddar.
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Storage and Make-Ahead Tips
This Baked Mac and Cheese is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover casserole, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze the unbaked casserole for the best result. Assemble it completely in a freezer-safe dish, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Why is my cheese sauce grainy or greasy?
The most common culprit is using pre-shredded cheese. The starches and anti-caking agents in pre-shredded cheese can often lead to a greasy or gritty texture. For the absolute smoothest, creamiest sauce, it is highly recommended to shred your own cheese from a block of high-quality, sharp cheddar.
Q2: Can I make this side dish ahead of time for a holiday dinner?
Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.
Q3: Can I use a different kind of cheese?
Of course! This recipe is a wonderful base. For a classic, gourmet flavor, a combination of Gruyère and white cheddar is fantastic. For a little kick, a pepper jack is a great addition.
Q4: My sauce is lumpy. What happened?
Lumpy sauce is almost always because the milk was added to the roux too quickly. The secret is to add your milk very slowly, especially at the beginning, in a thin and steady stream, while whisking constantly.
Q5: Can I add other mix-ins?
Yes! This casserole is a wonderful canvas for all sorts of delicious additions. Some crumbled, cooked bacon, some sautéed mushrooms, or some steamed broccoli florets would all be fantastic stirred in with the pasta.