Baked Cheddar Mac and Cheese
If you want cozy dinner with almost no thinking, this is the one.
Make this on a night when you want dinner to feel comforting but still manageable: after work, after errands, or when your brain is basically out of tabs. It gives you the familiar payoff of baked mac and cheese with cheddar, but keeps the process simple enough for a tired cook. The sauce is creamy, the top gets lightly crisp, and the whole dish lands squarely in the cozy-dinner zone without dragging on forever. Expect honest, satisfying comfort food rather than a fancy casserole. It’s good for a small crowd, but also works as a make-ahead-ish dinner with leftovers that reheat well enough for tomorrow.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cup milk — whole or 2%
- 1 cup heavy cream
- 2 cup shredded cheddar cheese — sharp cheddar works best
- 1 cup shredded mozzarella
- 1 tsp garlic powder
- 1 tsp dry mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup breadcrumbs
- 1 tbsp olive oil
Method
- 1 Heat the oven to 400°F. Cook the macaroni in salted water until just shy of al dente, then drain.
- 2 Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and cream until smooth and slightly thickened, about 3 to 4 minutes.
- 3 Stir in the cheddar, mozzarella, garlic powder, dry mustard, salt, and pepper until melted and creamy. Fold in the drained macaroni.
- 4 Spoon into a 2-quart baking dish. Toss the breadcrumbs with the olive oil and scatter over the top.
- 5 Bake for 15 to 18 minutes, until bubbling around the edges and golden on top. Let stand 5 minutes before serving.
Variations
- Vegetarian boost — Stir in 2 cups of steamed broccoli or peas before baking for a more complete meatless dinner.
- Faster version — Skip the breadcrumb topping and bake uncovered for just 10 to 12 minutes to get dinner on the table sooner.
- Simple substitutions — Use all cheddar instead of mixing cheeses, or swap in panko for the breadcrumbs if you want a crunchier top.
Notes
For the smoothest sauce, add the cheese off the heat and stir until just melted. If the mac seems too thick before baking, splash in a little extra milk. For extra browning, broil for 1 to 2 minutes at the end and watch closely.
Equipment that helps
- Large pot — It gives the macaroni room to cook evenly without clumping.
- Saucepan — You can build the cheese sauce directly in it, which keeps cleanup low.
- 2-quart baking dish — The pasta bakes in a shallow layer so the top crisps while the center stays creamy.
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