Macaroni and Cheese Bake

Ingredients

For the Pasta

• 1 pound elbow macaroni
• 1 tablespoon salt, for the pasta water

For the Cheese Sauce

• 5 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups shredded sharp cheddar
• 1 cup shredded mozzarella

For the Topping

• 3/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated parmesan

Substitutions

• Choose a gluten-free pasta or noodle shaped like the one used in Macaroni and Cheese Bake, and follow its package timing closely.
• When making Macaroni and Cheese Bake, unsweetened oat or soy milk can replace dairy milk in the same quantity; choose a neutral flavor.

Instructions

Step 2: Make the roux

Melt butter in a saucepan, whisk in flour, and cook for 1 minute.

Step 3: Make the sauce

Gradually whisk in warm milk. Simmer until thick enough to coat a spoon, then add mustard, garlic powder, salt, and pepper.

Step 5: Bake

Transfer to a greased 9-by-13-inch dish. Mix panko, melted butter, and parmesan; scatter on top. Bake 20 to 25 minutes until bubbling and golden.

How to Store Leftovers

Cool Macaroni and Cheese Bake promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Cover Macaroni and Cheese Bake and warm in a 325°F oven until the center is hot, uncovering near the end if the top needs color.

What to Serve With It

• A green salad
• Roasted broccoli
• Barbecue chicken
• Steamed green beans

Common Mistakes to Avoid

• Fully cooking the pasta before baking.
• Using a sauce too thick to survive the oven.
• Serving immediately before the center settles.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions