AllRecipes Baked Macaroni and Cheese

Make classic Allrecipes baked macaroni and cheese with a smooth roux and sharp cheddar sauce.

Use block cheese and undercooked pasta for the best texture.

Add panko breadcrumbs for a crunchy topping and avoid boiling the cheese sauce.

Follow these steps for a bubbly comfort food classic every time.

Classic AllRecipes Baked Macaroni and Cheese Recipe

This classic Allrecipes baked macaroni and cheese offers rich, homemade comfort food. It features a smooth cheese sauce made from a simple roux. The dish bakes until bubbly with a golden, crunchy topping.

Ingredients

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 2 cups shredded sharp Cheddar cheese
• Salt and pepper to taste
• Seasoned breadcrumbs

Instructions

• Preheat oven to 350 degrees F (175 degrees C).
• Cook macaroni in boiling salted water for 8 minutes until al dente. Drain well.
• Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
• Whisk in milk gradually. Simmer until thickened, stirring constantly.
• Remove from heat. Stir in Cheddar until melted and smooth.
• Combine sauce with macaroni. Pour into a baking dish.
• Sprinkle breadcrumbs over the top. Bake for 20 minutes until golden brown.

Essential Ingredients for Perfect Baked Mac and Cheese

Cheese Selection

Sharp Cheddar cheese provides the boldest flavor. Grate it yourself from a block for the smoothest texture. Pre-shredded cheese contains anti-caking agents that make sauces grainy. Adding Parmesan introduces a salty, nutty depth. Gruyere melts exceptionally well and adds creaminess.

Roux and Liquid

A roux of butter and flour thickens the sauce. Use whole milk for the richest consistency. Skim milk creates a watery sauce. Evaporated milk works as a substitute for a denser base.

• Butter: Unsalted butter lets you control the salt level.
• Flour: All-purpose flour thickens the milk mixture.
• Milk: Warm milk prevents lumps when whisked into the roux.

Pasta and Toppings

Elbow macaroni is the classic choice. Its hollow center holds sauce effectively. Cavatappi or shells are excellent alternatives. Cook pasta until al dente, as it softens more in the oven.

• Pasta: Dried pasta offers better texture than fresh for baking.
• Breadcrumbs: Panko creates a lighter, crispier crust than standard crumbs.
• Spices: Mustard powder and paprika enhance the cheese flavor.

Step-by-Step Instructions for Creamy Results

Prepare the Pasta

Start with a large pot of boiling water. Add a generous amount of salt. Cook the elbow macaroni until just before it reaches al dente. Usually, this means boiling for two minutes less than the package directions. Pasta continues cooking in the oven. Firm noodles prevent a mushy texture in your allrecipes baked macaroni and cheese. Drain the pasta but do not rinse it. The surface starch helps the cheese sauce stick.

Build the Cheese Sauce

• Melt butter in a large saucepan over medium heat.
• Whisk in all-purpose flour to create a roux.
• Cook for 1-2 minutes until bubbly. Do not let it brown.
• Slowly pour in whole milk while whisking constantly.
• Simmer until the sauce thickens and coats a spoon.

Incorporate the Cheese

Take the saucepan off the heat. Adding cheese to boiling liquid causes graininess. Stir in shredded cheddar in small batches. Wait for each batch to melt completely before adding the next. This ensures a silky consistency. Season with salt, pepper, and a pinch of nutmeg or dry mustard to brighten the flavor profile.

Final Assembly and Baking

Tips for the Best Crispy Topping and Texture

Breadcrumb Selection

Panko breadcrumbs yield the crunchiest crust due to their larger size and low moisture content. Mix 1 cup panko with melted butter and a pinch of garlic powder for even browning. For extra crispiness, toast breadcrumbs in a dry skillet for 2 minutes before adding butter.

Butter Application

Dot cold butter cubes over the surface before baking. This creates steam pockets beneath the crust, lifting it slightly off the pasta. Reserve 2 tablespoons of melted butter for the breadcrumb mixture to ensure even moisture distribution. Spritz the top lightly with cooking spray for extra crisp edges.

Oven Temperature Tweaks

• Base Bake: 350°F (175°C) for 25 minutes for even cooking
• Broil Finish: 475°F (245°C) for the final 2-3 minutes to deepen color
• Convection: Reduce standard temp by 25°F (15°C) if using a convection oven

Preventing Sogginess

• Always drain pasta thoroughly (no water clinging)
• Use less milk in the cheese sauce for thicker consistency
• Insert a spoon into the center—fully set texture signals doneness

Common Mistakes to Avoid When Baking Mac and Cheese

1. Overcooking the Pasta

Pasta that is fully cooked on the stovetop will continue to soften in the oven, turning the final dish mushy. Cook macaroni 1–2 minutes less than the package recommendation before mixing with the cheese sauce. The residual heat finishes cooking without excess water, preserving a firm bite.

2. Adding Cheese to Hot Sauce

Cheese begins to seize when exposed to temperatures above 160 °F, expelling fat and creating a grainy texture. Remove the saucepan from heat and stir in shredded cheddar in small batches, waiting for each addition to melt completely before adding the next. This off‑heat method yields a smooth emulsion.

3. Using Pre‑Shredded Cheese

Store‑bought shredded cheese is coated with cellulose or starch to prevent clumping, which interferes with melting. Grate cheese from a block just before use for a silky sauce that coats each noodle uniformly.

4. Ignoring the Roux Ratio

The roux is the thickening foundation of the sauce. A too‑light roux results in a watery sauce; a too‑heavy roux creates a paste. Stick to the classic 2 Tbsp butter + 2 Tbsp flour per 1 ½ cup milk ratio, cooking the roux 1‑2 minutes to eliminate raw flour taste.

5. Skipping the Resting Period

After the casserole emerges from the oven, let it rest for 5 minutes. The pause allows the cheese sauce to set, preventing liquid separation when you scoop portions.

• Reserve ¼ cup of pasta cooking water to thin sauce if it tightens during baking.
• Season cheese sauce with a pinch of mustard powder or smoked paprika for extra depth.
• Sprinkle a thin layer of buttered panko for a crunchy topping that browns evenly.