Baked Macaroni Cheddar Dish (Printable version)

Creamy baked macaroni with sharp cheddar and a crispy golden breadcrumb topping.

# What you need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 1/4 cup unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 3 cups sharp cheddar cheese, grated
11 - 1/2 cup mozzarella cheese, grated (optional)

→ Topping

12 - 2/3 cup breadcrumbs (preferably panko)
13 - 2 tablespoons unsalted butter, melted
14 - 1/4 cup grated Parmesan cheese

# How To:

01 - Set oven temperature to 350°F and grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt 1/4 cup unsalted butter in a saucepan over medium heat. Whisk in 1/3 cup flour and cook for 1 to 2 minutes until bubbling without browning.
04 - Gradually whisk in 3 cups whole milk, stirring constantly until smooth. Cook for 4 to 5 minutes until thickened.
05 - Remove from heat and stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper.
06 - Add grated sharp cheddar and mozzarella cheeses, stirring until melted and smooth.
07 - Mix the cooked macaroni with the cheese sauce and transfer to the prepared baking dish.
08 - Combine breadcrumbs, melted butter, and Parmesan cheese. Evenly sprinkle over the macaroni mixture.
09 - Bake in the preheated oven for 25 to 30 minutes until the topping is golden and bubbling.
10 - Allow the dish to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The sharp cheddar gives you that real cheese flavor without any powdery, artificial taste lingering on your tongue.
  • It comes together in under an hour, which means you can have it on the table for dinner without spending your whole afternoon in the kitchen.
  • That golden, crispy topping contrasts perfectly with the creamy pasta underneath, so every bite feels special rather than one-note.
02 -
  • If you add the cheese to milk that's still boiling, it can break and become grainy; always remove from heat first and let it cool for just a moment.
  • The difference between al dente pasta and overcooked pasta is the difference between a dish that feels alive and one that tastes like baby food.
  • When the sauce bubbles at the edges during baking, it means the flavors have all come together; that's when you know it's truly done.
03 -
  • If you're making this for a crowd, you can assemble it the night before, cover it tightly, and bake it the next day—just add 5–10 minutes to the baking time since it's coming straight from the fridge.
  • Use a whisk instead of a spoon when making the roux and adding milk; it prevents lumps and creates a silkier sauce that feels restaurant-quality.

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