Baked Macaroni & Cheese Recipe

Preheat the oven to 375°F (190°C). Butter or lightly oil a 1.5–2 quart baking dish and set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions), usually 6–7 minutes. Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta thoroughly and return it to the pot off the heat.

Make a roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. When melted and bubbling (but not browned), add 4 tablespoons all-purpose flour and whisk constantly for about 1–1.5 minutes until the mixture turns pale golden and smells slightly toasty. This cooks the raw flour taste.

Add milk

Slowly pour in 2 cups whole milk while whisking continuously to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to gently bubble, about 4–6 minutes. You should have a smooth, velvety béchamel.

Season the sauce

Lower the heat to medium-low. Whisk in 1/2 teaspoon dry mustard powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon salt (adjust later to taste). If the sauce is too thick, whisk in up to 2 tablespoons of the reserved pasta water to reach a slightly thick but pourable consistency.

Add cheeses

Remove the pan from heat. Stir in 2 cups shredded sharp cheddar and 1/2 cup shredded Gruyère (if using) a handful at a time, stirring until melted and fully incorporated into a smooth cheese sauce. Taste and adjust seasoning (add more salt or pepper if needed).

Pour the cheese sauce over the drained pasta in the pot and gently fold until pasta is fully coated.

Transfer the sauced pasta into the prepared baking dish, spreading into an even layer.

Make the topping by combining 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1/4 teaspoon smoked paprika (if using) in a small bowl. Toss until crumbs are evenly coated.

Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the sauce is bubbling at the edges and the topping is golden brown. For an extra-crisp top, place under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest for 5–10 minutes to thicken slightly. Garnish with 1 tablespoon chopped fresh parsley, if desired, then serve warm.