Creamy Baked Mac and Cheese with Crispy Topping
Baked Mac and Cheese
Baked Mac and Cheese
Ingredients
- 8 oz elbow macaroni pasta (dry, $0.68)
- 2 quarts of water ($0.00)
- 1 tablespoon chicken bouillon ($0.54*)
- ¼ cup butter, salted ($0.38)
- ¼ cup all-purpose flour ($0.05)
- 3 cups whole milk, warmed ($0.89)
- ½ teaspoon mustard powder, ground ($0.08)
- ½ teaspoon garlic powder ($0.03)
- ¼ teaspoon smoked paprika ($0.03)
- ¼ teaspoon black pepper, freshly cracked ($0.03)
- ¾ teaspoon salt (to taste, $0.03)
- 8 ounces sharp cheddar cheese, grated and divided (2 cups, $1.87**)
- 4 ounces Colby Jack cheese, grated and divided (1 cup, $0.94**)
- 1 tablespoon salted butter (for the pasta, $0.10)
- 2 tablespoons butter, melted ($0.19)
- ½ cup panko bread crumbs ($0.51)
- ¼ teaspoon garlic powder ($0.02)
- ¼ teaspoon paprika, smoked ($0.03)
- ⅛ teaspoon black pepper, freshly cracked ($0.02)
- 1 ounce sharp cheddar cheese, grated (¼ cup, $0.23**)
Instructions
Step 1
Before you start cooking, take a moment to pull out everything you'll need—pasta, cheese, milk, butter—and set them on your counter so you're not scrambling mid-recipe. Crank your oven to 350°F and let it heat up while you prep the rest. Then grab your 2-quart baking dish and give it a good coating of butter or cooking spray; this keeps the mac and cheese from sticking to the pan and makes serving and cleanup so much easier.
Step 2
Grab your box grater and shred both the cheddar and Colby Jack using the large holes—this creates fluffier shreds that melt into the sauce smoothly without clumping into a rubbery mass. While the cheese sits ready, pour the milk into a microwave-safe measuring cup and heat it for 60 to 90 seconds, stopping when it feels warm to the touch but isn't steaming or bubbling at the edges. Warm milk incorporates seamlessly into your roux later, so resist the urge to use cold milk straight from the fridge.
Step 3
Fill a large pot with water and add the bouillon, then bring it to a rolling boil over high heat. Add the macaroni and cook for exactly 6 minutes—the pasta should still have a slight bite in the center since it will finish cooking in the oven later. Drain immediately in a colander, add 1 tablespoon of butter, and toss until every piece is glossy and coated, which keeps the noodles from clumping while you prepare the cheese sauce.
Step 4
In a small bowl, toss the panko breadcrumbs with the melted butter, garlic powder, smoked paprika, black pepper, and grated cheddar until every crumb looks evenly coated and slightly glossy. Use your fingertips or a fork to break up any clumps—you want no dry spots hiding in there. This topping is what creates that irresistible crackly, golden crust on your mac and cheese.
Step 5
Grab your large saucepan and melt ¼ cup of butter over medium heat—you want it fully liquefied but not browning. Once the butter is melted, sprinkle in the flour and whisk it in right away to form a smooth paste. Keep stirring constantly for about 2 minutes until the mixture turns a pale blond color and smells slightly nutty; this cooks off the raw flour taste and creates the base that will thicken your cheese sauce.
Step 6
Warm your milk in the microwave for about 45 seconds until it's lukewarm to the touch—this keeps the roux from seizing up when you add it. Pour in about a quarter cup at a time, whisking constantly until the mixture looks smooth and glossy before adding the next splash, since adding it all at once creates lumps that are nearly impossible to whisk out later. Once all the milk is incorporated and the sauce coats the back of a spoon, stir in the dry mustard, garlic powder, smoked paprika, black pepper, and salt to taste.
Step 7
Bring your sauce to a gentle simmer over medium heat, letting small bubbles break the surface all around the edges of the pan. Cook for 2 to 3 minutes, whisking constantly to keep the mixture silky and lump-free, and don't forget to scrape the corners and bottom of the pan as you work to prevent scorching. The sauce is ready when it thickens enough to coat the back of your spoon, leaving a clear trail when you drag your finger through it.
Step 8
Take the pan off the heat and let the sauce rest for about a minute—this brief pause keeps the residual heat from shocking the cheese and making it grainy. You'll want to add the cheddar and Colby Jack a handful at a time, stirring until each batch melts completely before adding more; this slow approach is what gives you that silky, lump-free sauce. Set aside ½ cup of the melted cheese for sprinkling over the top later. If the sauce starts to feel too thick to stir, just whisk in a splash of milk until it loosens up.
Step 9
Drain your macaroni well in a colander and give it a minute to release any excess water so your sauce stays thick and creamy. Add the hot pasta to the pot of cheese sauce, then use a large spoon to fold gently from the bottom up, turning the macaroni until every piece is glossy and fully coated. You're looking for no dry patches—each curve should be clinging to that rich, velvety sauce.
Step 10
Spoon half of the creamy macaroni mixture into your greased baking dish and use the back of a spoon to spread it into an even layer. Grab that reserved ½ cup of cheese you set aside earlier and scatter it evenly across the top—this layer will melt into a gorgeous golden crust in the oven. Press the cheese down gently so it adheres to the pasta underneath.
Step 11
Pour the rest of your creamy macaroni into the buttered baking dish, using a spatula to spread it into an even layer that reaches all the corners. Scatter the breadcrumb mixture generously across the top, letting the crumbs sit lightly on the surface rather than packing them down so they stay crisp while baking.
Step 12
Slide the dish into a 375°F oven and bake for about 25 minutes, until you see the sauce bubbling around the edges and the breadcrumb topping has turned a gorgeous deep golden. more color, pop it under the broiler for about 1 minute, but stay right there and watch it so it doesn't go from golden to burnt in seconds. Once it's out, let everything rest for 5 minutes so the creamy sauce thickens up just enough to scoop neatly onto your plate.
Nutrition Information
My Tip
Grate your own cheese instead of using pre-shredded bags. Pre-shredded cheese contains cellulose powder to prevent clumping, and that coating interferes with melting, often leaving you with
Leftovers
Store leftovers in a glass container with a tight lid for up to 4 days—glass won't absorb fridge odors like plastic can. Reheat individual portions in the microwave with a splash of milk stirred in to revive the creamy sauce.