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Easy Baked Cheddar Mac and Cheese

A comforting and easy-to-make baked cheddar mac and cheese with a bubbly, golden crust and a creamy cheese center, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Dairy Base
  • 12 ounces elbow macaroni or small shells Use gluten-free pasta to make it GF.
  • 2 cups whole milk Use 2% or unsweetened oat milk for a lighter result.
  • 1 cup heavy cream Optional, substitute Greek yogurt for lower fat.
Sauce Ingredients
  • 4 tablespoons unsalted butter Can use salted butter, reduce added salt.
  • 3 tablespoons all-purpose flour For a grain-free option, use cornstarch slurry.
  • 3 cups sharp cheddar, shredded Mix half sharp, half mild for a mellower bite.
  • 1 teaspoon Dijon mustard Optional, brightens the cheese flavor.
  • 1/2 teaspoon garlic powder Pantry spice that layers flavor.
  • 1/2 teaspoon onion powder Pantry spice that layers flavor.
Topping
  • 1 cup panko breadcrumbs For the crisp topping; swap with crushed crackers.
  • 2 tablespoons melted butter Toss with breadcrumbs.
  • 1/2 cup grated Parmesan Optional for topping.
  • Chopped chives to taste for garnish

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook pasta 1-2 minutes shy of package directions. Drain and set aside.
Making the Sauce
  1. In a medium saucepan over medium heat, melt 4 tablespoons butter.
  2. Whisk in flour and cook 1-2 minutes until bubbly and pale.
  3. Slowly whisk in milk and cream, smoothing out lumps and whisk continuously.
  4. Once slightly thickened, stir in Dijon, garlic powder, onion powder, and half the cheddar.
  5. Stir until the cheese melts into a glossy sauce. Season with salt and pepper.
Combining and Baking
  1. Toss the cooked pasta into the sauce until coated.
  2. Pour into the prepared baking dish and sprinkle remaining cheddar over the top.
  3. Mix panko with melted butter and Parmesan if using, scatter over cheese.
  4. Bake for 15-20 minutes until bubbly and browned. Broil for 1-2 minutes for an extra golden top.
  5. Let rest for 5 minutes before serving.

Notes

This dish freezes well. To reheat, cover loosely with foil to prevent over-browning. Add milk to revive creaminess when reheating.