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

Scale

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.

Cook Mode Prevent your screen from going dark

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.