Homestyle Macaroni Cheese Bake
This cherished recipe has been passed down through generations of Midwestern families, gracing countless church potlucks and Sunday dinners. What makes this dish special is its perfect balance of creamy interior and golden, crispy topping—a combination that's increasingly rare in our fast-paced world of instant meals.
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Servings: 10 servings
Calories: 520kcal
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Heavy-bottomed saucepan
- Whisk
- Cheese Grater
Ingredients
Pasta Base
- 16 oz elbow macaroni about 4 cups uncooked
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk warmed (can substitute 2% for a lighter version)
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional, for subtle heat
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
Cheese Mixture
- 8 oz sharp cheddar cheese freshly grated (about 2 cups)
- 8 oz Gruyère cheese freshly grated (can substitute Gouda or Monterey Jack)
- 4 oz American cheese torn into pieces (for ultimate creaminess)
Topping
- 1 cup Panko breadcrumbs
- 3 tablespoons melted butter
- 1/2 cup Parmesan cheese grated
- 1 tablespoon fresh parsley finely chopped
Instructions
- Cook the elbow macaroni in generously salted water for about 2 minutes less than the package directions indicate. Drain thoroughly, but do not rinse. Return pasta to the pot and toss with a small amount of olive oil to prevent sticking.
- Preheat your oven to 350°F (175°C).
- In a large, heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat until it begins to foam but doesn't brown. Sprinkle in the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth, blonde roux.
- Gradually add the warmed milk to your roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Continue cooking for 6-8 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and add the dry mustard, garlic powder, cayenne (if using), salt, and pepper. Stir to incorporate.
- Begin adding the cheeses one handful at a time, allowing each addition to fully melt before adding more.
- Combine the cheese sauce with the cooked macaroni, folding gently until every piece is thoroughly coated. Transfer this mixture to a buttered 9x13-inch baking dish, spreading it evenly.
- In a small bowl, mix together the Panko breadcrumbs, melted butter, grated Parmesan, and parsley until well combined. Sprinkle it evenly over your macaroni and cheese.
- Bake uncovered for 25-30 minutes, or until the edges are bubbling and the top has turned a beautiful golden brown. For an even more spectacular finish, place under the broiler for the final 1-2 minutes, watching carefully to avoid burning.
- Allow the dish to rest for 10-15 minutes before serving.
Notes
The key to exceptional flavor is using block cheese that you grate yourself—pre-shredded varieties contain anti-caking agents that can make your sauce grainy rather than silky smooth.
This macaroni cheese bake keeps well in the refrigerator for 3-4 days in an airtight container. When reheating, add a splash of milk and cover with foil to prevent drying out.
For make-ahead convenience, prepare the dish up to the baking step, cover tightly, and refrigerate for up to 2 days. When ready to serve, allow it to sit at room temperature for 30 minutes before baking, adding an extra 10-15 minutes to the baking time.
Nutrition
Calories: 520kcal | Carbohydrates: 42g | Protein: 23g | Fat: 29g | Saturated Fat: 18g | Sodium: 680mg | Fiber: 2g
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