Description

This Best Baked Mac and Cheese recipe delivers a creamy, cheesy pasta dish topped with a golden, buttery breadcrumb crust. Perfectly baked to achieve a bubbly, rich texture, this comfort food favorite combines sharp Cheddar and smooth Colby Jack cheeses with a velvety béchamel sauce made from half and half, butter, and flour. Ideal for family dinners or entertaining, it’s easy to prepare with simple pantry ingredients and offers a satisfying blend of flavors and textures.

Ingredients

Scale

Pasta

8 cups water
8 oz. elbow macaroni
1 Tbsp. + ½ tsp. salt

Sauce

7 Tbsp. butter, divided
4 Tbsp. all purpose flour
1 and ½ cups half and half
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. black pepper
8 oz. shredded Cheddar cheese
4 oz. shredded Colby Jack cheese

Topping

¾ cup panko breadcrumbs
3 Tbsp. melted butter (from the 7 Tbsp. butter divided)

Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the mac and cheese later.
Cook the pasta: In a large pot, bring 8 cups of water and 1 tablespoon of salt to a rolling boil. Add 8 oz. of elbow macaroni and cook for 9 minutes until al dente. Drain the pasta and set it aside.
Melt butter and make the roux: While the pasta cooks, melt 4 tablespoons of butter in a large skillet over medium-low heat. Whisk in 4 tablespoons of all-purpose flour until the mixture is smooth without lumps.
Add half and half: Slowly pour in 1 and ½ cups of half and half into the roux, whisking continuously to avoid lumps. Continue whisking until the sauce thickens and is smooth.
Season and add cheese: Stir in ½ teaspoon of salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until well incorporated. Gradually add 8 oz. shredded Cheddar cheese and 4 oz. shredded Colby Jack cheese, whisking until fully melted and creamy.
Combine pasta with sauce: Pour the drained macaroni into the cheese sauce and stir gently to coat the pasta evenly.
Prepare the baking dish: Transfer the mac and cheese mixture into a 4-quart casserole dish, spreading it out evenly.
Make breadcrumb topping: In a small bowl, mix ¾ cup panko breadcrumbs with 3 tablespoons of the remaining melted butter until the crumbs are well coated.
Top and bake: Sprinkle the buttery breadcrumb mixture evenly over the pasta. Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. If the breadcrumbs brown too quickly, cover the dish loosely with aluminum foil to prevent burning.
Serve warm: Remove from the oven and let the dish rest for a few minutes before serving warm for best flavor and texture.

Notes

Use freshly shredded cheese for better melting and flavor.
Half and half creates a creamy sauce without being too heavy; you can substitute with whole milk for a lighter version but expect a thinner sauce.
To add more depth, consider stirring in a teaspoon of Dijon mustard or a splash of Worcestershire sauce in the cheese sauce.
For a crispy topping variation, mix the breadcrumbs with grated Parmesan cheese before baking.
Ensure not to overcook the pasta during boiling, as it will cook further in the oven.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, comfort food, cheesy pasta, homemade mac and cheese, casserole, cheesy bake