Classic Baked Macaroni and Cheese

Ingredients

• 1 lb elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream (optional, for extra richness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon Dijon mustard (optional)
• 4 cups shredded sharp cheddar cheese, divided
• Optional: 1 cup shredded Gruyère or Monterey Jack cheese
• Optional Topping: 1 cup breadcrumbs mixed with 2 tbsp melted butter

Instructions

1. Cook Macaroni: Cook macaroni according to package directions until al dente (slightly firm). Drain well and set aside.
2. Make Cheese Sauce (Béchamel): Preheat oven to 375°F (190°C). In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1-2 minutes (making a roux). Gradually whisk in warm milk (and cream, if using) until smooth. Bring to a simmer, whisking constantly, until sauce thickens (about 5-7 minutes). Do not boil.
3. Add Cheese & Seasoning: Remove sauce from heat. Stir in salt, pepper, nutmeg, and Dijon mustard (if using). Gradually stir in 3 cups of the shredded cheddar (and other cheese, if using) until melted and smooth.
4. Combine: Add the cooked macaroni to the cheese sauce. Stir gently until pasta is evenly coated.
5. Assemble & Bake: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Add buttered breadcrumbs if using.
6. Bake: Bake uncovered for 20-25 minutes, or until bubbly and the top is golden brown.
7. Rest & Serve: Let stand for 5-10 minutes before serving.

What Makes It Special

Macaroni and cheese is the ultimate American comfort food. Its appeal spans all ages, from simple stovetop versions to decadent baked casseroles. The creamy, cheesy sauce coating tender pasta evokes feelings of warmth, nostalgia, and indulgence. It's a staple side dish at holidays and potlucks and a beloved main course in its own right.