Classic Macaroni and Cheese Recipe

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Golden, crispy on top, and unbelievably creamy on the inside, this Classic Macaroni and Cheese is pure comfort in a dish. The kind of meal that brings you right back to childhood, it’s made with tender elbow pasta smothered in a rich, velvety cheese sauce and topped with a blanket of golden-brown baked cheddar. Every bite is a warm, nostalgic hug — cheesy, satisfying, and totally irresistible.

Whether you’re whipping it up as a cozy side dish or making it the centerpiece of your dinner table, this baked mac and cheese has the power to steal the spotlight. It’s timeless, foolproof, and loved by everyone — from picky kids to gourmet cheese snobs. Best of all, it’s easy to customize and just as good reheated (if there’s any left over).

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Why You’ll Love This Classic Macaroni and Cheese Recipe

• Ultra Creamy Texture: The béchamel base ensures a rich, silky sauce that clings to every noodle.
• Simple Pantry Ingredients: You probably already have everything you need in your kitchen.
• Baked to Perfection: The top layer gets irresistibly crisp and golden in the oven.
• Comfort Food Favorite: Whether for holidays, weeknight dinners, or potlucks, it never disappoints.
• Kid-Friendly & Crowd-Pleasing: Even the pickiest eaters love it.
• Customizable: Try mixing cheeses or adding extras like bacon, jalapeños, or breadcrumbs.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Getting ready to make the perfect Classic Macaroni and Cheese starts with a smooth preparation phase and using the right tools. Here’s what you’ll need and why it makes a difference:

• Large Pot: This is where you’ll boil your pasta. Choose one with enough room for the macaroni to move freely to prevent sticking.
• Medium Saucepan: Critical for making the roux and cheese sauce. A heavy-bottomed one helps distribute heat evenly, so your sauce doesn’t burn or clump.
• Whisk: Essential when making the béchamel sauce. It helps keep the roux smooth and lump-free.
• Wooden Spoon or Silicone Spatula: Great for stirring the cheese sauce once the cheese is added. Prevents sticking and ensures smooth blending.
• Casserole Dish (9×13 inch): This is your baking vessel. Ceramic or glass works best for even heating and a beautifully golden crust.
• Colander: To drain the pasta quickly and efficiently without overcooking.
• Measuring Cups & Spoons: Precision is key with cheese and seasonings to get that perfect flavor balance.
• Oven Mitts: Don’t forget these for safety when transferring the hot dish in and out of the oven.

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Preparation Tips

• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated melts better and tastes richer.
• Undercook the Pasta Slightly: Aim for al dente. The macaroni will continue to cook while baking, so avoid mushiness by boiling it a minute or two less than the package instructions.
• Warm the Milk: Adding cold milk to the roux can cause it to seize or become lumpy. Gently heat the milk before adding it in for a silkier sauce.
• Layer the Cheese: For added richness, sprinkle extra cheese between pasta layers when transferring to the baking dish.
• Add a Crunchy Topping: A mix of breadcrumbs and parmesan adds a satisfying texture contrast to the creamy base.
• Season Generously: Cheese adds saltiness, but don’t skip seasoning your béchamel with salt, pepper, and even a hint of mustard or paprika for depth.

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Ingredients for This Classic Macaroni and Cheese Recipe

Here’s everything you’ll need to make this ultra-creamy, baked mac and cheese:

Pasta:

• 1 pound elbow macaroni (or any small pasta like shells or cavatappi)

Cheese Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (warmed)
• 1 cup heavy cream
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard (optional, but recommended for flavor depth)
• 2 1/2 cups sharp cheddar cheese, freshly grated
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup parmesan cheese, grated

Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup parmesan cheese
• Optional: pinch of paprika or smoked paprika for color

Note: You can mix and match cheeses! Gouda, Gruyère, Monterey Jack, or Fontina all melt beautifully and enhance the flavor complexity.

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Step-by-Step Instructions for Classic Macaroni and Cheese

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente — about 1–2 minutes less than the package directs. Drain and set aside. Don’t rinse; the starch helps the sauce cling to the pasta.

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Step 2: Make the Roux

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook, whisking constantly, for about 1–2 minutes. The mixture should bubble but not brown. This step is key for thickening the sauce and removing the raw flour taste.

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Step 3: Add Milk and Cream

Slowly pour in the warm milk and cream, whisking constantly to keep the mixture smooth. Cook over medium heat, stirring frequently, until the sauce begins to thicken — about 5–7 minutes.

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Step 4: Stir in the Cheese

Reduce heat to low. Add the shredded cheddar, mozzarella, and parmesan gradually, stirring until melted and smooth. Season the sauce with salt, pepper, garlic powder, and dry mustard (if using).

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Step 5: Combine Pasta and Cheese Sauce

Add the drained pasta to the sauce and stir until every piece is coated in creamy goodness. If your saucepan isn’t large enough, mix everything in the pasta pot or a large mixing bowl.

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Step 6: Assemble the Dish

Preheat the oven to 375°F (190°C). Transfer the cheesy pasta into a greased 9×13-inch casserole dish. Spread evenly and smooth the top.

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Step 7: Add the Topping

In a small bowl, mix the panko breadcrumbs, melted butter, and parmesan. Sprinkle evenly over the top of the pasta. Add a dash of paprika for color, if desired.

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Step 8: Bake

Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbly. For an extra-crispy crust, broil for an additional 2–3 minutes — but watch closely to avoid burning.

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Step 9: Serve

Let the dish rest for 5–10 minutes after baking so the sauce can set slightly. Then scoop, serve, and enjoy the melty, golden magic.

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Notes

• Cheese Selection Matters: While cheddar is the classic base, combining cheeses adds depth. Try mixing in Gruyère, Fontina, or Monterey Jack for an elevated flavor profile.
• Make-Ahead Friendly: You can assemble the mac and cheese up to a day in advance. Just cover and refrigerate it, then bake when ready (add 5–10 extra minutes to bake time).
• Double the Batch for a Crowd: This recipe easily doubles for larger gatherings. Just use a bigger dish or two 9×13 pans.

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Watch Out for These Mistakes While Cooking

• Overcooking the Pasta: If the macaroni is too soft before baking, it’ll turn mushy in the oven. Always cook to just under al dente.
• Using Pre-Shredded Cheese: It may be convenient, but it doesn’t melt smoothly due to anti-caking agents. Always grate fresh cheese for the best creamy texture.
• Skipping the Seasoning: A bland béchamel means bland mac and cheese. Taste your sauce before combining with the pasta — it should be boldly cheesy and well-seasoned.
• Cold Milk in Roux: This can cause clumping and uneven thickening. Warm your milk slightly before adding it to the roux.
• Sauce Too Thin: If your béchamel hasn’t thickened properly before adding cheese, the final dish can turn watery. Take your time letting it simmer to a creamy consistency.
• Burning the Topping: If you broil for a crispy top, watch it closely! It can go from golden to blackened in seconds.
• Oven Temperature Off: An oven that’s too hot can dry out your mac and cheese. Stick to 375°F and avoid overbaking.
• Not Letting It Rest: Cutting in too soon makes the sauce run. Let it sit for 5–10 minutes after baking for the perfect scoopable texture.

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What to Serve With Classic Macaroni and Cheese?

Mac and cheese may be the star, but the right side dishes and accompaniments can turn it into a complete, well-balanced meal — or elevate it for special occasions.

8 Recommendations

1. Crispy Fried Chicken
   The ultimate Southern pairing — juicy, crispy fried chicken adds protein and a satisfying crunch to balance the creamy pasta.
2. Garlic Green Beans
   A fresh, garlicky green side brings brightness and cuts through the richness of the cheese.
3. BBQ Pulled Pork or Ribs
   Sweet and smoky barbecue meats pair beautifully with the cheesy, buttery flavors of baked mac.
4. Roasted Brussels Sprouts
   Slightly charred and caramelized, they add a bitter-sweet contrast that complements the cheese sauce.
5. Caesar Salad
   Crisp romaine, tangy dressing, and crunchy croutons lighten things up while still offering big flavor.
6. Grilled Sausages
   Whether spicy or sweet, sausages give you a savory boost of protein and texture.
7. Tomato Basil Soup
   Creamy meets tangy — this classic soup combo brings out the nostalgic comfort of a cozy meal.
8. Cornbread or Buttermilk Biscuits
   Soft, buttery carbs with a hint of sweetness? Yes, please. Perfect for soaking up any extra cheese sauce.

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Storage Instructions

Classic Macaroni and Cheese stores like a dream, making it perfect for meal prep or next-day leftovers.

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days. Let the dish cool completely before storing.
• Freezer: Freeze in a tightly sealed container (or freezer-safe dish) for up to 2 months. For best results, freeze before baking — fully baked mac and cheese can dry out when reheated from frozen.
• Reheating: Reheat in the oven at 350°F (175°C), covered with foil, for 15–20 minutes. Add a splash of milk to keep it creamy. In a pinch, microwave individual portions with a drizzle of milk and cover loosely.

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Estimated Nutrition (Per Serving – Based on 8 Servings)

• Calories: 540
• Total Fat: 31g
• Saturated Fat: 18g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Cholesterol: 90mg
• Sodium: 510mg
• Carbohydrates: 44g
• Fiber: 2g
• Sugar: 6g
• Protein: 22g
• Serving Size: ~1 cup

Note: Nutritional values are estimates and may vary depending on the exact ingredients and portion sizes used.

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Frequently Asked Questions

1. Can I use different types of pasta?

Absolutely! While elbow macaroni is classic, you can use shells, cavatappi, rotini, or penne. Just be sure the pasta has ridges or curves to hold onto that creamy cheese sauce.

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2. What’s the best cheese for mac and cheese?

Sharp cheddar is traditional and flavorful, but blending in cheeses like mozzarella (for stretch), Gruyère (for nuttiness), or Fontina (for meltiness) creates a more complex dish.

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3. Can I make it ahead of time?

Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes and then bake as directed.

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4. Why is my sauce grainy or clumpy?

This usually happens when cheese is added too quickly or the sauce is too hot. Always reduce the heat before stirring in cheese and add it gradually.

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5. How do I keep it creamy when reheating?

Add a splash of milk or cream before reheating and stir halfway through. Cover it while heating to trap steam and prevent it from drying out.

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6. Can I make it gluten-free?

Yes! Use gluten-free pasta and substitute the flour in the roux with a gluten-free all-purpose blend or cornstarch. Also, double-check your breadcrumbs if using.

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7. What protein can I add to make it a full meal?

Shredded rotisserie chicken, crumbled bacon, cooked ground beef, or even lobster or crab can be folded in before baking for a protein-packed version.

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8. Is it okay to skip baking and serve it stovetop-style?

Totally! If you prefer a creamier, softer texture without the crispy top, serve it right after mixing the cheese sauce and pasta. Still delicious and faster.

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Conclusion

Classic Macaroni and Cheese is more than just a comfort food — it’s a timeless, crowd-pleasing dish that brings people together. Creamy, cheesy, and baked to golden perfection, this version strikes the perfect balance of nostalgia and gourmet satisfaction. Whether you serve it as a main or side, for a casual family dinner or festive gathering, it’s guaranteed to be devoured. With simple prep, customizable ingredients, and rich, indulgent flavor, this mac and cheese truly earns its classic title.

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