the classic recipe
Baked mac and cheese
Baked mac and cheese is American comfort food in its purest form. Tender pasta suspended in a velvety cheese sauce — sharp white cheddar for backbone, gruyère for nutty melt, pecorino for funk and salt. A buttery breadcrumb crust on top adds crackle. Should serve with brown edges visible and sauce that pulls in cheese strings when scooped. It's the dish that anchors Thanksgiving for the South, weeknight dinner everywhere else, and childhood for nearly every American.
yields 4 servings·862 kcal per serving·cuisine American
The traditional recipe
Instructions
Preheat oven to 375°F (190°C). Butter a 9×13" baking dish or 10" ovenproof skillet.
Bring a large pot of well-salted water to a boil. Cook elbow macaroni until just al dente — 1 minute less than the package direction — as it will continue cooking in the oven. Drain and set aside.
In a medium saucepan, melt 2 tbsp (30g) unsalted butter over medium heat. Whisk in 2 tbsp (30g) all-purpose flour and cook, whisking constantly, for 2 minutes until the roux is lightly golden and no longer smells raw.
Gradually pour in 2 cups (480ml) whole milk, whisking vigorously after each addition to prevent lumps. Bring to a gentle simmer and cook, stirring, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove from heat. Stir in 1 tsp dry mustard, a pinch of cayenne, a pinch of freshly grated nutmeg, ½ tsp salt, and ¼ tsp black pepper.
Add the grated cheeses in three additions — 170g sharp white cheddar, 110g gruyère, 55g pecorino romano — stirring after each addition until fully melted and smooth. Do not return to high heat after the cheese goes in; residual heat is sufficient. If needed, warm briefly over the lowest setting.
Add the drained pasta to the sauce and fold until every piece is coated. Transfer to the prepared baking dish.
In a small skillet, melt 1 tbsp butter over medium heat. Add 50g panko and stir constantly for 2–3 minutes until golden and fragrant. Optionally stir in 30g grated parmigiano. Scatter the toasted crumbs evenly over the pasta.
Bake uncovered for 25–30 minutes until the top is deep golden and the sauce is bubbling visibly at the edges.
Rest for 2–3 minutes before serving so the sauce tightens slightly. Serve directly from the dish with the crust intact.