Creamy Macaroni Cheese Bake (Printable)

Tender macaroni enveloped in rich cheese sauce and baked until golden and bubbling.

# What You Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1/2 cup Gruyère or mozzarella cheese, grated (optional)
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp ground mustard (optional)

→ Topping

10 - 1/3 cup breadcrumbs
11 - 1 tbsp melted butter
12 - 2 tbsp grated Parmesan cheese (optional)

# How to Make It:

01 - Set oven temperature to 350°F. Lightly grease an 8x8 inch baking dish.
02 - Boil elbow macaroni in salted water until al dente, then drain and set aside.
03 - Melt butter in a medium saucepan over medium heat, whisk in flour, and cook for 1 minute without browning.
04 - Gradually whisk in milk while stirring constantly; cook until sauce thickens, about 3 to 5 minutes.
05 - Remove from heat and blend in cheddar, Gruyère if using, salt, pepper, and ground mustard until smooth.
06 - Mix the drained macaroni into the cheese sauce until evenly coated.
07 - Transfer the macaroni and sauce mixture into the prepared baking dish.
08 - Mix breadcrumbs, melted butter, and Parmesan cheese, then evenly sprinkle over macaroni.
09 - Bake for 20 minutes until golden and bubbly. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The sharp cheddar cuts through the richness with just enough bite to make you come back for seconds.
  • That crispy breadcrumb top is a textural surprise against creamy pasta that makes every forkful feel intentional.
  • It comes together in under an hour but tastes like you fussed over it all afternoon.
02 -
  • The moment your sauce starts to thicken is the moment to stop—overcooking it will make it break apart and separate later on.
  • Not all cheeses melt the same way; low-moisture mozzarella can stay a bit stringy, so sharp cheddar really is the backbone here.
03 -
  • Grate your cheese fresh rather than using pre-shredded; the anti-caking agents in store-bought bags can make your sauce grainy and uneven.
  • A quick taste of the sauce before adding pasta lets you adjust salt and seasonings while you still can, not after everything is baked.

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