Stovetop-to-Oven Baked Macaroni and Cheese

Baked macaroni and cheese comes down to two textures: a creamy sauce inside and a crisp, golden-brown top. The process begins on the stovetop to build a smooth, flavorful cheese sauce and ensure every piece of pasta is coated. Moving the dish to the oven for the final bake concentrates the flavors and creates a pleasant texture contrast between the interior and the topping.

The foundation is a classic béchamel sauce, which is a simple mixture of butter, flour, and milk. This base helps the cheese melt smoothly without becoming grainy or oily. Using sharp cheddar provides a robust, tangy flavor that stands up to the richness of the sauce. It is hearty enough for a main course and also works as a side. For another comforting classic, try this chicken noodle soup from scratch.

Ingredients

Makes 8 servings

• 1 pound (454 g) elbow macaroni
• 1/2 cup (113 g) unsalted butter, divided
• 1/2 cup (63 g) all-purpose flour
• 4 cups (960 ml) whole milk, warmed
• 1 pound (454 g) sharp cheddar cheese, shredded (about 4 cups)
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 cup (50 g) panko breadcrumbs

Method

1. Prepare Oven and Pasta Preheat the oven to 375°F (190°C). Cook the macaroni in a large pot of salted boiling water according to package directions, but undercook it by about 2 minutes so it is very al dente. Drain the pasta well and set it aside.
2. Make the Roux In a large, oven-safe pot or Dutch oven, melt 6 tablespoons (84 g) of the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until it forms a smooth, bubbly paste. This step cooks out the raw flour taste.
3. Create the Béchamel Gradually pour the warm milk into the pot while whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, which should take about 5 to 7 minutes.
4. Add Cheese and Seasonings Reduce the heat to low. Add the shredded cheese in handfuls, stirring until each addition is melted before adding the next. Once all the cheese is incorporated, stir in the salt, dry mustard powder, paprika, and black pepper until the sauce is smooth.
5. Combine Pasta and Sauce Add the drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
6. Prepare the Topping In a small bowl, melt the remaining 2 tablespoons (28 g) of butter. Add the panko breadcrumbs and toss until they are evenly coated.
7. Assemble and Bake If your pot is not oven-safe, transfer the macaroni and cheese to a 9×13-inch baking dish. Sprinkle the buttered breadcrumbs evenly over the top. Bake for 20 to 25 minutes, or until the sauce is bubbling and the top is golden brown. Let it rest for a few minutes before serving.

Tips for a Creamy Sauce

A key to a smooth cheese sauce is technique. By following a few guidelines, you can avoid common issues like a grainy or broken sauce.

• Use warm milk. Adding cold milk to the hot butter and flour mixture (the roux) can cause the flour to clump. Warming the milk gently on the stove or in the microwave helps it incorporate seamlessly.
• Shred your own cheese. Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting smoothly. Grating a block of cheese yourself results in a creamier texture.
• Keep the heat low. After the béchamel sauce has thickened, reduce the heat to low before adding the cheese. High heat can cause the proteins in the cheese to tighten up and release oil, resulting in a greasy or grainy sauce.

Cheese Variations

While sharp cheddar is a classic choice for its strong flavor, you can experiment with other cheeses to change the taste and texture. A good approach is to combine a good melting cheese with a flavorful one. Consider swapping out part of the cheddar for:

• Gruyère: Adds a nutty, savory, and slightly sweet flavor. It also melts beautifully.
• Monterey Jack or Colby: These mild cheeses melt smoothly and add a stretchy texture.
• Smoked Gouda: Introduces a smoky depth for a more complex flavor profile.
• Fontina: A creamy Italian cheese with a mild, earthy flavor that melts exceptionally well.

You can use any combination that adds up to 1 pound (454 g) of cheese. Combining sharp cheddar with Gruyère is a popular choice for a balanced and flavorful sauce.

What to Serve with Macaroni and Cheese

As a main course, macaroni and cheese pairs well with simple, fresh sides that can cut through its richness. A crisp green salad with a vinaigrette dressing is a good choice. Steamed or roasted vegetables like broccoli, green beans, or asparagus also provide a nice contrast. If serving it as a side dish, it complements roasted chicken, pulled pork, or grilled steak. It would also go well with some baked turkey and vegetable meatballs.

Storing and Reheating

Store any leftovers in an airtight container in the refrigerator. For food safety, be sure to refrigerate leftovers within 2 hours of cooking. They can be kept for 3 to 4 days.

To reheat, place a portion in a microwave-safe dish and heat until warmed through, or place the casserole in an oven preheated to 350°F (175°C) until hot. When reheating, the internal temperature should reach 165°F (74°C). Use an instant-read thermometer to confirm the temperature. Adding a splash of milk before reheating can help restore some creaminess to the sauce.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.