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.
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.
Instructions
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.