The Ultimate Proper Baked Mac and Cheese Sunday Staple

The Ultimate Proper Baked Mac And Cheese Sunday

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:8 servings

Ingredients:

• 450 g / 1 lb Elbow Macaroni
• 3.8 L / 1 gallon Water (for boiling)
• 2 Tbsp / 30 g Kosher Salt (for salting the water)
• 8 Tbsp / 113 g Unsalted Butter (plus extra for greasing the dish)
• ½ cup / 60 g All-Purpose Flour
• 4 cups / 946 ml Whole Milk (warmed slightly)
• 1 tsp / 5 ml English Mustard Powder
• ½ tsp / 2.5 ml Ground Black Pepper
• ¼ tsp / 1.25 ml Freshly Grated Nutmeg
• Pinch of Cayenne Pepper (optional)
• 1 tsp / 5 g Kosher Salt (adjust to taste)
• 2 cups / 225 g Sharp Cheddar Cheese (freshly grated)
• 1.5 cups / 170 g Gruyère or Monterey Jack Cheese (freshly grated)
• ½ cup / 55 g Parmesan Cheese (finely grated)
• 2 Tbsp / 30 g Unsalted Butter (melted, for topping)
• 1 cup / 100 g Panko Breadcrumbs
• ¼ cup / 30 g Finely Grated Parmesan Cheese (for topping)

Instructions:

• Preheat oven to 375°F / 190°C. Grease the 9x13 inch baking dish generously with butter. Bring the salted water to a rolling boil. Add macaroni and cook only until very al dente—about 2 minutes less than package instructions. Drain pasta thoroughly and set aside.
• Prepare the Topping: In a small bowl, combine the 2 Tbsp melted butter, panko breadcrumbs, and ¼ cup Parmesan cheese. Toss to coat and set aside.
• Create the Roux and Béchamel: Melt the 8 Tbsp of butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells nutty and lightens slightly in color. Gradually whisk in the warmed milk, adding slowly at first to prevent lumps. Whisk continuously until the sauce is completely smooth.
• Bring the sauce to a gentle simmer, whisking frequently. Reduce heat to low and cook for 5–7 minutes until thickened enough to coat the back of a spoon (the béchamel).
• Finish the Cheese Sauce: Remove the béchamel from the heat entirely. Stir in the mustard powder, black pepper, nutmeg, and cayenne (if using). Add 1 tsp of salt. Add the grated Cheddar and Gruyère (or Monterey Jack) to the warm sauce in handfuls, stirring constantly until fully melted and smooth before adding the next batch. Taste and adjust seasoning if needed.
• Combine and Bake: Add the cooked, drained pasta to the large saucepan with the cheese sauce. Stir gently until every piece of pasta is completely coated. Transfer the mac and cheese mixture into the prepared baking dish, leveling the top slightly.
• Sprinkle the reserved panko breadcrumb mixture evenly over the top. Bake for 30–35 minutes, or until the sauce is bubbly around the edges and the topping is deeply golden brown. Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts

Calories:650 calories

Protein:32 g

Fat:40 g

Carbs:47 g

Fiber:2 g

Sodium:700 mg

Recipe Info

Category:Main Course

Cuisine:American

Ready for a Culinary Hug? Let's Talk Proper Baked Mac and Cheese

Seriously, Is There Anything Better?

Oh my gosh, Baked Mac and Cheese . Is there any food more perfect? I swear, just the smell takes me straight back to Sunday dinner side dishes at Nan's house.

I spent years trying to recreate that proper, non-grainy, Homemade Baked Mac & Cheese feeling. We all have that memory of the perfect version, you know? The one where the top is crisp but the inside is pure, velvety bliss.

You know that sinking feeling when your gorgeous cheese sauce suddenly turns gritty? Ugh, it’s the worst! That’s why this recipe is different.

We are finally tackling the classic French technique—the correct Béchamel mac and cheese recipe —but we make it totally stress-free.

If you follow my simple steps, I promise you will never ask how to make mac and cheese without lumps again.

We are building flavour properly, brick by brick.

This Isn't Just Dinner, It’s a Macaroni And Cheese Casserole Event

This isn’t some quick stovetop Mac Abd Cheese Recipe you stir together in a rush. This is a true, hearty Macaroni And Cheese Casserole experience.

We spend just over an hour total, and yes, grating all that cheese takes about twenty minutes, but trust me, the texture payoff is huge.

We use a Three cheese macaroni bake blend here to get maximum depth.

The result? Eight generous servings of pure comfort. Honestly, this is easily The Best Baked Mac & Cheese Recipe Ever .

It’s rich, it’s decadent, and it’s surprisingly straightforward if you pay attention to the whisking.

The Secret to Truly Creamy Results

What makes this recipe special is the incredible texture of the sauce. It’s ultra Creamy baked mac and cheese that holds up beautifully under the oven heat.

You get that golden, crunchy panko crust, but below the surface, it stays wonderfully liquid and lush. Cheese is actually a brilliant source of protein, so you can feel good about indulging in this beauty!

It's the ultimate crowd-pleaser for any gathering, and I guarantee it will become your new Moms Favorite Baked Mac And Cheese standard.

This is the comfort food gold you’ve been waiting for. Ready to grab your ingredients?

Ingredients for The Best Baked Mac & Cheese Recipe Ever

Alright, mate. Let's talk ingredients. Honestly, you can’t make magic with rubbish bits. This isn't just a quick Mac Abd Cheese Recipe ; this is the stuff of legend.

If you want true comfort, the foundation of your Homemade Baked Mac & Cheese must be solid. Think of this as the perfect base for the ultimate Sunday dinner side dishes .

The Cheese Rule: Grate It Yourself!

This is the non-negotiable rule of the perfect creamy baked mac and cheese . You need freshly grated cheese. Pre-shredded varieties contain anti-caking agents.

That powdery dust means your sauce turns gritty. We want smooth, baby! We are aiming for a silky smooth sauce, not a grainy mess.

For the classic Three cheese macaroni bake , you need 2 cups (225 g) of Sharp Cheddar. Then add 1.

5 cups (170 g) of Gruyère. The Gruyère gives that incredible nutty depth that screams quality.

Béchamel Basics for No Lumps

The sauce is the soul of any Macaroni And Cheese Casserole . We start with a classic béchamel. Use 8 Tbsp (113 g) of unsalted butter and ½ cup (60 g) of all-purpose flour.

Cook them until they smell like warm nuts—that’s your roux.

Now for the milk. Use 4 cups (946 ml) of whole milk. The major key to How to make mac and cheese without lumps ? Warm your milk slightly! Using cold milk shocks the roux and makes clumps.

I learned that lesson the hard way. It ruined a whole Moms Favorite Baked Mac And Cheese batch once.

Flavor Boosters and Essential Spices

Don't skip the seasoning! This is what elevates a basic cheese sauce into a proper Béchamel mac and cheese recipe .

We use just 1 tsp of English Mustard Powder. Oh my gosh, don't worry, it won't taste like mustard! It simply acts as a powerful flavour enhancer.

It makes the cheese taste more cheesy. Also, a quick dusting of freshly grated nutmeg ( ¼ tsp ) is non-negotiable.

It’s the traditional secret to balancing any milk-based French sauce.

Equipment You’ll Need

You don’t need anything fancy here. Keep it simple. You will need a big saucepan or a Dutch oven for the sauce.

The most important tool, honestly, is a good wire whisk. A strong whisk is key to getting that Baked Mac and Cheese sauce perfectly smooth.

You'll finish the dish in a deep 9x13 inch (23x33 cm) baking dish. That’s it! Skip the gadgets; focus on the technique.

Seriously Good Prep: Getting Your Head Straight

Okay, let's talk about the prep. When I make my Homemade Baked Mac & Cheese , I always feel like a contestant on a cooking show.

Organization is key. Honestly, grating cheese is my least favorite sport, but you absolutely have to do it yourself. Pre-shredded stuff has weird anti-caking dust that messes up the texture of your sauce.

Trust me, it’s the secret to The Best Baked Mac & Cheese Recipe Ever .

Start by getting your cheese blend ready—that sharp cheddar, gruyère, and parmesan makes for a fantastic Three cheese macaroni bake .

Then, melt 2 Tbsp of butter and mix your panko topping. Set everything aside. This is your essential mise en place.

Now, preheat that oven to 375° F / 190° C and butter up your baking dish. You want total non-stick success!

The Magic Sauce: How to make mac and cheese without lumps

Here is where we move from basic Mac Abd Cheese Recipe to culinary genius. We are building the béchamel base for our Creamy baked mac and cheese .

1. Start the Roux: Melt the 8 Tbsp of butter in a large pan over medium heat. Whisk in the ½ cup of flour. Cook this mixture, stirring constantly, for 1– 2 minutes . It should smell nutty, like popcorn, and look sandy. Do not walk away!
2. Add the Warm Milk: Gradually whisk in your 4 cups of warmed whole milk. Adding it slowly prevents lumps. Keep whisking until it’s perfectly smooth. This is the foundation of the Béchamel mac and cheese recipe.
3. Thicken: Bring it to a gentle simmer, still whisking. Reduce the heat and cook for 5– 7 minutes until the sauce coats the back of a spoon.
4. Season: Remove the pan completely from the heat. This is critical! Stir in your nutmeg, mustard powder, salt, and pepper.
5. Melt the Cheese: Add the grated Cheddar and Gruyère in handfuls. Stir patiently until each batch is totally melted before adding the next. If the heat is too high, the cheese will seize up and turn gritty. We want velvety smooth!

Finishing the Best Baked Mac and Cheese

Now for the easy part. Cook your pasta until it is very al dente—about 2 minutes less than the box says. Drain it super well.

Toss the slightly undercooked pasta with the cheese sauce. You want every tube coated in that liquid gold. Transfer the entire Macaroni And Cheese Casserole mixture into your prepared dish.

Sprinkle that crispy panko topping evenly over the top.

Bake for 30– 35 minutes , until the edges are bubbling fiercely and the topping is golden brown. Let the Baked Mac and Cheese rest for 10 minutes before serving.

This pause lets the sauce set, giving you that perfect sliceable texture that makes it worthy of being a Sunday dinner side dishes .

Honestly, this Moms Favorite Baked Mac And Cheese always disappears fastest!

Serving, Storing, and Swapping: Finishing Your Ultimate Mac

Oh my gosh, you made it! I'm so excited for you to try this Homemade Baked Mac & Cheese . I honestly think this is The Best Baked Mac & Cheese Recipe Ever .

We all agree that this Macaroni And Cheese Casserole is the definition of comfort. Did you know the average American eats 9 pounds of mac and cheese a year? (That statistic is probably low for me, to be honest.

)

Serving Up That Creamy Baked Mac and Cheese

This ultimate comfort isn't just a side; it’s the main event! When plating, grab a big spoon. I like serving this piping hot, straight out of the dish.

It looks so wonderfully rustic. This Baked Mac and Cheese is absolutely brilliant as one of your Sunday dinner side dishes .

Pair it with something sharp. A simple green salad dressed with a zingy vinaigrette cuts through the richness beautifully. It balances the whole thing out, you know? A cold beer or a crisp glass of white wine is the perfect match if you’re hosting guests.

Leftovers? Sort That Mac Abd Cheese Recipe Out

The downside of this glorious dish is the leftovers can sometimes dry out. Store it in an airtight container in the fridge for up to three days .

Reheating is tricky business. My big secret? When reheating, add a big splash of milk or a little bit of cream to the portion.

Heat it slowly in a saucepan on the hob. Don't blast it in the microwave unless you enjoy sad, rubbery pasta! I learned that reheating failure the hard way during a miserable Monday lunch once.

Freezing is possible, but honestly, the texture changes too much for me. Just eat it all while it’s fresh!

Making It Your Own: Adaptations to This Three Cheese Macaroni Bake

Want to make this Moms Favorite Baked Mac And Cheese even richer? Swap half the whole milk for full-fat cream.

Seriously, it's decadent. For gluten-free friends, just use a 1:1 gluten-free flour blend for the roux. It works a treat and nobody will ever know the difference! If it’s autumn, try stirring in half a cup of roasted butternut squash puree before baking.

That adds sweetness and a gorgeous orange colour. If you want protein, shredded ham or leftover chicken stirred in before the bake is always delicious.

Why This Béchamel Mac and Cheese Recipe is Worth It

Okay, this dish is rich. We know that. But cooking from scratch means you control the ingredients, which is the best bit.

You used real butter and freshly grated cheese. Since you followed the instructions perfectly on How to make mac and cheese without lumps , you avoided those awful processed sauces.

This Baked Mac and Cheese might not be a salad, but food is about enjoyment and nourishing the soul. You nailed that silky smooth sauce and the crispy topping.

Be proud of that effort! Well done, you’ve smashed it!