Baked Mac and Cheese

A hand scoops a serving of baked macaroni and cheese with a golden breadcrumb topping from a white casserole dish.

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This baked mac and cheese combines tender elbow macaroni with a creamy cheese sauce made from cheddar, mozzarella, and Monterey Jack. A buttery breadcrumb topping turns golden in the oven while the sauce underneath stays smooth and rich. The recipe uses simple ingredients and comes together quickly, making it a reliable option for weeknight dinners or casual gatherings.

Course Main Dish Recipes, Side Dish, Side Dish Recipes

Cuisine American

Keyword Baked Mac and Cheese

Prep Time 15

Cook Time 25

Servings servings

Calories 712kcal

Author Robin Donovan

Ingredients

16 ounces elbow macaroni
4 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
1 teaspoon salt
½ teaspoon black pepper
1 cup white breadcrumbs
2 tablespoons melted butter
Chopped parsley for garnish (optional)

Instructions

Bring a pot of salted water to a boil and cook the macaroni according to the package directions until tender. Drain the pasta and set it aside.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook briefly until it forms a smooth paste.
Gradually whisk the milk into the flour mixture. Continue stirring until the sauce becomes smooth and thick.
Remove the pan from heat and stir in the cheddar, mozzarella, Monterey Jack, salt, and pepper. Mix until the cheeses melt into a creamy sauce.
Add the cooked macaroni to the cheese sauce. Stir well so every piece of pasta is coated.
Transfer the pasta mixture to a greased baking dish and spread it evenly.
Mix the breadcrumbs with melted butter and sprinkle them evenly across the surface of the pasta.
Place the dish in a preheated oven and bake until the sauce bubbles and the top turns lightly golden. Let it rest briefly before serving.

Notes

You can substitute other cheeses if you like. Gouda, fontina, or a blended cheese mix all work well in place of Monterey Jack.
If you prefer a stovetop version, skip the breadcrumb topping and serve the mac and cheese as soon as the sauce and pasta are combined.

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