Oh, there are few things in this world that say “home” quite like a bubbling dish of mac and cheese. Seriously, just the smell of it baking takes me right back to being a kid, my mom pulling a golden, cheesy masterpiece from the oven. This Classic Macaroni and Cheese Bake isn’t just a recipe; it’s pure comfort in a pan, a culinary hug that never disappoints. What I love most about this version is how ridiculously easy it is to get that perfect, creamy texture and golden, crunchy top. No fancy ingredients or complicated steps, just pure, unadulterated cheesy goodness that’ll have everyone asking for seconds (and thirds!).

Why You’ll Love This Classic Macaroni and Cheese Bake

This isn’t just any mac and cheese, folks! Here’s why this recipe is a keeper:

Super Easy: Seriously, you can whip this up in no time.
Cheesy Dream: That double-cheese combo? Unbeatable creaminess!
Perfectly Baked: Crispy breadcrumb topping meets gooey cheese inside.
Crowd Pleaser: Kids and adults alike go absolutely GAGA for this.
Pure Comfort: It’s like a warm hug in casserole form.

Ingredients for the Perfect Classic Macaroni and Cheese Bake

Alright, let’s gather our treasures for this cheesylicious adventure! You’ll want to snag these goodies:

1 pound elbow macaroni – your classic pasta shells!
1/2 cup (that’s one stick!) unsalted butter, plus 2 tablespoons more for the topping. Make sure it’s softened or melted depending on the step!
1/2 cup all-purpose flour – the magic binder for our sauce.
3 cups milk – whole milk gives the creamiest sauce, trust me.
1 teaspoon salt – don’t forget this for flavor!
1/2 teaspoon black pepper – just a little kick.
4 cups shredded sharp cheddar cheese – please, please shred it from a block! It melts SO much better this way.
1 cup shredded Gruyere cheese – this adds a delightful nutty depth.
1 cup breadcrumbs – for that gorgeous golden crunch on top.

Step-by-Step Guide to Making Your Classic Macaroni and Cheese Bake

Okay, buckle up, buttercups! This is where the magic really happens. Don’t worry, it’s super straightforward, and before you know it, you’ll be diving into the cheesiest, dreamiest mac and cheese you’ve ever had. Just follow along, and we’ll get there together – maybe even faster than you can say “extra crispy topping!” If you’re looking for even more cheesy goodness, you have to check out my Slow Cooker Triple Cheesy Mac and Cheese sometime!

Preparing the Pasta and Sauce Base

First things first, let’s get that pasta ready. Bring a big pot of salted water to a rolling boil – like, really happy water. Drop in your elbow macaroni and cook it just until it’s ‘al dente’, meaning it still has a little bite to it. We don’t want mushy pasta here! Drain it well and set it aside. Now, in that same big pot (less dishes, yay!), melt your 1/2 cup of butter over medium heat. Whisk in the flour and cook, stirring constantly, for about a minute. This little step, called a roux, is what makes our sauce nice and thick. Slowly whisk in the milk, and keep whisking until it’s all smooth and no lumps are hiding. Let it simmer gently until it thickens up nicely – think a nice, gloopy consistency!

Combining and Assembling the Bake

Once that sauce is beautifully thickened, take it off the heat. Give it a good stir with your salt and pepper. Now for the best part: the cheese! Dump in both your shredded sharp cheddar and Gruyere. Stir, stir, stir until it’s all melted into this luxurious, gooey sauce. Seriously, try not to eat it all with a spoon right now! Gently fold your cooked macaroni into this cheesy wonderland. Make sure every single noodle is coated in that glorious sauce. Pour the whole glorious mixture into your greased 9×13 inch baking dish. Spread it out evenly. Now, for that irresistible crunch: mix your 1 cup of breadcrumbs with those extra 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of your mac and cheese. This is our golden crown!

Baking to Golden Perfection

Pop that pan into your preheated oven at 375°F (190°C). Let it bake for about 20 to 25 minutes. You’re looking for a beautiful golden-brown crust on top and for the edges to be all bubbly and irresistible. It’s going to smell AMAZING, so brace yourself! Once it’s out of the oven, resist the urge to dig in immediately. Let it rest for about 5-10 minutes. This lets the cheese sauce settle just a bit, making it even creamier and easier to serve. Trust me, the wait is *so* worth it!

Tips for the Ultimate Classic Macaroni and Cheese Bake

Okay, so you’ve got the basics down, but let me let you in on a few little secrets that’ll take your mac and cheese from good to absolutely legendary. First off, the cheese! Always, always, *always* shred your own cheese from a block. Pre-shredded stuff has anti-caking agents that can make your sauce grainy instead of wonderfully smooth. Mixing up cheeses, like we did with cheddar and Gruyere, gives it so much more depth! If you want it even creamier, try adding a splash of heavy cream – you can even make your own heavy cream at home if you’re in a pinch. And please, for the love of all things cheesy, don’t overcook your pasta! Al dente is key because it’ll keep cooking in the oven.

Ingredient Notes and Substitutions for Your Macaroni and Cheese Bake

So, you’re looking to jazz things up or maybe you’re missing an ingredient? No worries! That sharp cheddar is fantastic, but feel free to mix in some Colby, Monterey Jack, or even a little bit of Parmesan for an extra kick. If you don’t have Gruyere, a good sharp Provolone or even Gouda works wonders. Instead of regular milk, half-and-half or even a mix of milk and heavy cream will give you an ultra-rich, decadent sauce. And for the breadcrumb topping, Panko breadcrumbs give an amazing crunch if you can find ‘em!

Serving Suggestions for Your Classic Macaroni and Cheese Bake

Absolutely! This Classic Macaroni and Cheese Bake is so decadent, it totally deserves some equally comforting sidekicks. It goes perfectly with a crisp side salad – maybe a simple vinaigrette or something like my Crispy Parmesan Zucchini. A hearty bowl of Vegetable Soup is also a dream on the side. For a full meal, it’s delicious with roasted chicken or pulled pork!

Storage and Reheating Instructions

Got leftovers? Lucky you! Let that beautiful bake cool down completely, then pop it into an airtight container. It’ll keep in the fridge for about 3-4 days. For reheating, your oven is best – pop it back in at about 350°F (175°C) until it’s warm and bubbly again. Microwaving works too, just know it might get a little creamier and less crispy on top!

Frequently Asked Questions about Classic Macaroni and Cheese Bake

Got questions about this cheesy delight? I’ve got answers!

Can I make this ahead of time?

Oh, absolutely! You can totally assemble the whole thing – pasta, sauce, topping and all – and then just cover it tightly and pop it in the fridge for up to a day. Just add a few extra minutes to the baking time when you’re ready to cook it.

What kind of cheese is best for mac and cheese?

While sharp cheddar and Gruyere are my go-to for this recipe because they melt so beautifully and have amazing flavor, you can really have fun with it! Monterey Jack, Colby, Fontina, or even a little bit of smoked Gouda can add delicious twists. Just make sure you shred your own cheese from a block for the creamiest results!

Why is my mac and cheese watery?

Usually, a watery mac and cheese happens when the cheese isn’t fully melted or the sauce breaks. Make sure you take the sauce off the heat *before* you add the cheese, and stir gently until it’s completely smooth. Also, don’t forget to cook your pasta just al dente, so it doesn’t get mushy and release too much water as it bakes!

Can I use different pasta shapes?

Definitely! Elbow macaroni is classic for a reason, but feel free to use shells, rotini, cavatappi, or any pasta shape that has little nooks and crannies to catch all that cheesy goodness. Just make sure to cook it al dente!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates, and they can totally change depending on the exact ingredients you use. But generally, one serving of this glorious Classic Macaroni and Cheese Bake clocks in around 650 calories. You’re looking at about 35g of fat, with 20g of that being saturated, 55g of carbs (don’t forget that pasta!), and a solid 25g of protein to keep you full. Enjoy every cheesy bite!

Classic Macaroni and Cheese Bake

Author: memorecipes.com
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and comforting baked macaroni and cheese recipe.

Ingredients

Scale

1 pound elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
4 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese
1 cup breadcrumbs
2 tablespoons melted butter

Instructions

Preheat your oven to 375°F (190°C).
Cook the macaroni according to package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
Remove from heat and stir in salt and pepper.
Add the cheddar and Gruyere cheeses, stirring until melted and smooth.
Add the drained macaroni to the cheese sauce and stir to combine.
Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
Bake for 20-25 minutes, or until golden brown and bubbly.

Notes

For a richer flavor, use a combination of cheeses.
You can add a pinch of nutmeg to the cheese sauce for extra depth.
Ensure your cheese is shredded from a block for the best melting.

Prep Time: 15 min
Cook Time: 30 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 800mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg

Keywords: macaroni and cheese, baked mac and cheese, cheese pasta, comfort food, casserole