This baked mac and cheese is easy to make with pasta in a rich cheesy homemade sauce (and lots of it) baked until bubbly under a golden crumb topping.
What You Need to Make Baked Mac and Cheese
Pasta: I love elbow macaroni for mac and cheese. Elbows can be replaced with any medium or small shapes. Ridges or holes hold the sauce best—try shells or cavatappi. Butter/Flour: Butter and flour create a roux which thickens the sauce. Dairy: I use a combination of milk and cream to make it nice and creamy. Cheese: Sharp shredded cheddar adds a bold cheese flavor to make the best mac and cheese. You can replace 1 cup of cheddar for Swiss or Gruyere cheese. Topping: Panko has a nice crunch, but you can use crushed cracker crumbs (saltines or Ritz) instead.
How to Make Baked Mac and Cheese
Storing Baked Mac and Cheese
Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce. Make Ahead: Prep mac and cheese ahead (keep the topping separate) and keep it covered in the refrigerator for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly. Freezing: Freeze unbaked mac and cheese (without the topping) by assembling it in a foil-lined casserole dish. Once frozen, lift the casserole out and wrap it in plastic wrap (so the casserole dish can be used elsewhere) and freeze. To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
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