Description
This Old Fashioned Baked Macaroni and Cheese recipe is a classic, creamy, and cheesy comfort food favorite. Featuring tender shell pasta enveloped in a rich cheddar cheese sauce and topped with crispy seasoned panko breadcrumbs, this dish is baked to golden perfection and perfect for family dinners or gatherings.
Ingredients
Scale
Macaroni and Cheese
- 3 cups shell pasta, cooked 2 minutes less than al dente
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 pinch ground nutmeg
- 3 cups shredded sharp cheddar cheese, divided
- 1/3 cup seasoned panko bread crumbs
Instructions
- Preheat oven and cook pasta: Preheat your oven to 350°F (175°C). Cook the shell pasta according to package instructions, but reduce the boiling time by 2 minutes to keep it slightly firm. Drain and set aside.
- Make cheese sauce: In a medium saucepan over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour and cook for 2 minutes while stirring constantly to form a roux. Gradually whisk in the whole milk, and add kosher salt, black pepper, garlic powder, and a pinch of ground nutmeg. Continue cooking and whisking for 5 to 7 minutes, until the sauce thickens and is smooth.
- Combine ingredients: Remove the sauce from heat, then stir in 2 cups of the shredded sharp cheddar cheese until fully melted and smooth. Mix this cheese sauce thoroughly with the slightly undercooked shell pasta to coat each piece evenly.
- Bake the macaroni and cheese: Transfer the macaroni and cheese mixture into an 11×7 inch baking dish. Evenly sprinkle the remaining 1 cup of cheddar cheese over the top, followed by the 1/3 cup of seasoned panko bread crumbs for a crunchy topping. Bake uncovered for 20 minutes, or until the topping is golden brown and the dish is bubbly.
- Serve: Remove the casserole from the oven and serve immediately for the best creamy and crispy contrast.
Notes
- Cooking the pasta slightly under al dente ensures it doesn’t become mushy during baking.
- Use whole milk for a richer and creamier cheese sauce; you can substitute with 2% milk if preferred but the sauce may be less rich.
- Seasoned panko bread crumbs add a nice crunchy texture; plain panko can be used with added seasoning if desired.
- Feel free to experiment with different sharp cheeses like gruyere or fontina for unique flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.