A bubbling pan of macaroni with a creamy cheddar sauce and a crisp crumb topping. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 45 minutes from prep to table.
- Easy to round out with roasted vegetables.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 2½ cups milk
- ½ tsp mustard powder
- ¼ tsp black pepper
- 2½ cups shredded cheddar, divided
- ½ cup panko
- 1 tbsp olive oil
Let’s make it
Get ready
Heat the oven to 375°F. Cook macaroni 2 minutes less than its package directs and drain.
Build the flavor
Melt butter in a saucepan; whisk in flour and cook for 1 minute.
Bring it together
Gradually whisk in milk, mustard powder, and pepper. Simmer, stirring, until thickened.
Finish cooking
Remove from heat and stir in 2 cups cheddar. Fold in macaroni and transfer to a baking dish.
Serve and enjoy
Top with remaining cheese and panko tossed with oil. Bake for 20–25 minutes until bubbling and golden.
Make It Even Better
Grate your own cheese for a smoother sauce.
Read through the recipe and measure the ingredients before starting.
Make it your own
Swap half the cheddar for Gruyère or add steamed broccoli.
What to serve with it
Roasted vegetables
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Creamy Baked Mac and Cheese
A bubbling pan of macaroni with a creamy cheddar sauce and a crisp crumb topping.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Ingredients
For the recipe
- 12 oz elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 2½ cups milk
- ½ tsp mustard powder
- ¼ tsp black pepper
- 2½ cups shredded cheddar, divided
- ½ cup panko
- 1 tbsp olive oil
Instructions
- Heat the oven to 375°F. Cook macaroni 2 minutes less than its package directs and drain.
- Melt butter in a saucepan; whisk in flour and cook for 1 minute.
- Gradually whisk in milk, mustard powder, and pepper. Simmer, stirring, until thickened.
- Remove from heat and stir in 2 cups cheddar. Fold in macaroni and transfer to a baking dish.
- Top with remaining cheese and panko tossed with oil. Bake for 20–25 minutes until bubbling and golden.
Notes
- Grate your own cheese for a smoother sauce.
Cooks Court · /recipes/creamy-baked-mac-and-cheese
