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Introduction: Can Comfort Food Be Creamy, Cheesy, and Crunchy?

Craving a classic comfort dish that’s perfect for any occasion? Baked Macaroni and Cheese, inspired by Alton Brown’s recipe, delivers a creamy, cheesy interior with a golden, crunchy panko topping. Rated 4.2 out of 5 stars from 2,731 reviews, this easy recipe is a crowd-pleaser, combining sharp cheddar, a velvety sauce, and a touch of mustard for depth. Ready to bake a dish that’s sure to warm hearts and satisfy appetites? Let’s dive into this irresistible recipe!

Overview: Why Baked Macaroni and Cheese Shines

Baked Macaroni and Cheese is loved for its rich, creamy texture, bold cheesy flavor, and crispy topping, making it a timeless favorite. Here’s what makes it special:

Time Requirement: 20 minutes prep, 45 minutes cooking, totaling 1 hour 5 minutes (plus 5 minutes resting).
Difficulty Level: Easy—requires simple boiling, sauce-making, and baking, ideal for all skill levels.
Why It’s Special: A creamy cheddar sauce with a hint of mustard and paprika coats tender macaroni, while a panko topping adds crunch. This recipe serves 6-8, perfect for family dinners or gatherings.

Ideal for weeknight dinners, holiday sides, or cozy comfort meals, this mac and cheese is a guaranteed hit.

Essential Ingredients

Baked Macaroni and Cheese uses pantry staples for a rich, flavorful dish. Here’s what you’ll need for 6-8 servings:

Macaroni and Cheese

½ pound elbow macaroni (about 2 cups dry): The classic pasta shape.
3 tablespoons unsalted butter: Forms the base of the cheese sauce.
3 tablespoons all-purpose flour: Thickens the sauce.
1 tablespoon powdered mustard: Adds subtle tang and depth.
3 cups milk: Creates a creamy texture.
½ cup yellow onion, finely diced: Adds savory flavor.
1 bay leaf: Infuses aromatic warmth.
½ teaspoon paprika: Contributes mild spice and color.
1 large egg: Enhances richness and binds the sauce.
12 ounces sharp cheddar, shredded (about 3 cups): Provides bold, cheesy flavor.
1 teaspoon kosher salt: Balances flavors.
Fresh black pepper: To taste, for seasoning.

Topping

3 tablespoons unsalted butter: Coats the breadcrumbs.
1 cup panko bread crumbs: Adds a crispy, golden topping.

Why These Ingredients Matter

Elbow Macaroni: Holds sauce perfectly in its curves.
Cheddar Sauce: Delivers creamy, tangy richness with mustard and paprika for depth.
Panko Topping: Ensures a light, crunchy contrast to the creamy interior.
Egg and Onion: Add structure and subtle savory notes.

Substitutions and Variations

Macaroni: Use shells, cavatappi, or gluten-free pasta.
Cheddar: Swap with Gruyère, Monterey Jack, or a mix; use vegan cheese for dairy-free.
Milk: Use whole milk for richness; substitute with 2% or plant-based milk (e.g., oat or almond).
Butter: Replace with plant-based butter for vegan.
Egg: Omit for vegan or use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Flour: Use gluten-free 1:1 flour or 1 ½ tablespoons cornstarch for gluten-free.
Panko: Substitute with regular breadcrumbs, crushed crackers, or gluten-free panko.
Vegan Option: Use plant-based butter, milk, cheese, and omit egg or use a flax egg.
Gluten-Free: Use gluten-free pasta, flour, and panko.
Flavor Variations:
- Spicy Mac and Cheese: Add ¼ teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Bacon Mac and Cheese: Mix in 4 slices cooked, crumbled bacon before baking.
- Herb-Infused Mac: Add 1 teaspoon chopped fresh thyme or rosemary to the sauce.
- Truffle Mac and Cheese: Drizzle 1 teaspoon truffle oil over the top before baking.

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Step-by-Step Instructions

Making Baked Macaroni and Cheese is a simple process that yields a creamy, crunchy dish. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients: ½ pound elbow macaroni, 3 tablespoons butter, 3 tablespoons flour, 1 tablespoon powdered mustard, 3 cups milk, ½ cup onion, 1 bay leaf, ½ teaspoon paprika, 1 egg, 12 ounces cheddar, 1 teaspoon salt, pepper, 3 tablespoons butter (for topping), and 1 cup panko.
Preheat the oven to 350°F (175°C).
Use a 2-quart casserole dish (e.g., 8×8-inch or 9×9-inch).

Tip: Shred cheese fresh for better melting; finely dice onion for even distribution.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.
Add ½ pound elbow macaroni and cook until al dente, about 6-8 minutes (check package instructions).
Drain and set aside.

Tip: Don’t overcook pasta; al dente ensures it holds up in the sauce.

Step 3: Make the Cheese Sauce

In a separate large pot, melt 3 tablespoons butter over medium heat.
Whisk in 3 tablespoons flour and 1 tablespoon powdered mustard, stirring constantly for 5 minutes to cook out the raw flour taste (ensure no lumps).
Stir in 3 cups milk, ½ cup finely diced onion, 1 bay leaf, and ½ teaspoon paprika.
Simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove the bay leaf.
Temper the egg: Whisk 1 large egg in a small bowl, slowly add a ladle of the hot sauce while whisking, then stir the egg mixture back into the pot.
Stir in ¾ of the shredded cheddar (9 ounces) until melted. Season with 1 teaspoon kosher salt and black pepper to taste.

Tip: Whisk continuously when adding flour to avoid lumps; temper the egg slowly to prevent scrambling.

Step 4: Assemble

Fold the cooked macaroni into the cheese sauce, mixing gently to coat evenly.
Pour the mixture into a 2-quart casserole dish.
Sprinkle the remaining 3 ounces shredded cheddar over the top.

Tip: Spread macaroni evenly in the dish for consistent baking; press gently to level.

Step 5: Prepare Topping and Bake

In a small sauté pan, melt 3 tablespoons butter over medium heat.
Add 1 cup panko bread crumbs and toss to coat.
Sprinkle the buttered panko evenly over the cheese-topped macaroni.
Bake at 350°F for 30 minutes, until the sauce is bubbly and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving.

Tip: Toss panko thoroughly for even browning; cover with foil if topping browns too quickly.

Step 6: Serve

Serve hot, scooping about ¾ cup per serving.
Pair with roasted meats, green beans, or a fresh salad for a complete meal.
Save leftovers for fried macaroni and cheese (pan-fry portions in butter for a crispy treat).

Tip: Resting allows the sauce to set for easier serving; use a large spoon for generous portions.

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Assembly: Building the Perfect Baked Macaroni and Cheese

Making Baked Macaroni and Cheese is all about creating a creamy, cheesy dish with a crunchy topping. Here’s how to make it shine:

Pasta: Cook al dente to hold sauce without becoming mushy.
Cheese Sauce: Whisk for a smooth, creamy texture with bold flavor.
Panko Topping: Adds a light, golden crunch.
Baking: Ensures a bubbly, cohesive dish with a crispy top.

Presentation Tips

Serve in the casserole dish for a cozy, communal vibe.
Garnish with extra parsley or a sprinkle of paprika for color.
Pair with holiday dishes like turkey or casual mains like grilled chicken.

Storage and Make-Ahead Tips

Baked Macaroni and Cheese is great for make-ahead meals or leftovers.

Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze baked portions for up to 2 months; wrap tightly in plastic and foil.
Make-Ahead:
- Prepare sauce and cook pasta up to 1 day ahead; refrigerate separately.
- Assemble (without panko) up to 1 day ahead; add panko just before baking.
Reheating: Reheat in a 350°F oven, covered with foil, for 15-20 minutes; add fresh panko for crunch if needed.
Tip: For fried macaroni and cheese, chill leftovers, cut into squares, and pan-fry in butter until crispy.

Recipe Variations

Baked Macaroni and Cheese is versatile and easy to customize. Here are some fun twists:

Buffalo Mac and Cheese: Add 2 tablespoons buffalo sauce to the cheese sauce and top with crumbled blue cheese.
Vegan Mac and Cheese: Use plant-based butter, milk, cheese, and omit egg.
Gluten-Free Mac and Cheese: Use gluten-free pasta, flour, and panko.
Broccoli Mac and Cheese: Add 1 cup steamed broccoli florets to the macaroni.
Lobster Mac and Cheese: Mix in 1 cup cooked lobster meat before baking.

Nutrition Information (Per Serving, Based on 8 Servings)

Calories: Approximately 400-450 kcal (varies by portion size).
Protein: Moderate, from cheese and egg.
Fat: High, from butter, cheese, and milk.
Carbs: Moderate, from pasta and flour.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Cheesy Comfort!

Baked Macaroni and Cheese is the comfort food that brings creamy, cheesy, and crunchy perfection to every bite. With its rich cheddar sauce, tender macaroni, and golden panko topping, it’s perfect for weeknight dinners, holiday feasts, or cozy gatherings. Easy to make with endless variations, this dish is sure to impress your guests. So, grab your casserole dish, whip up this classic recipe, and enjoy a comforting favorite. We’d love to hear how your mac and cheese turns out—share your creations in the comments or on social media!

Baked Macaroni and Cheese

Author: Alyssa

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Description

Craving a classic comfort dish that’s perfect for any occasion? Baked Macaroni and Cheese, inspired by Alton Brown’s recipe, delivers a creamy, cheesy interior with a golden, crunchy panko topping. Rated 4.2 out of 5 stars from 2,731 reviews, this easy recipe is a crowd-pleaser, combining sharp cheddar, a velvety sauce, and a touch of mustard for depth.