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All recipes#0205 · oven

Oven Baked Mac and Cheese

A 3-cheese béchamel over undercooked elbows, topped with buttered panko, baked 25 minutes for a bubbling casserole with a shatter-crisp crust.

Kid approvedOne panEasyServes 8
Cook temp
375°F
191°C · preheat
Total time
50 min
15 prep · 35 cook · 10 rest
Rest
10 min
Before slicing
Oven Baked Mac and Cheese
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique3:50

How to make the EASIEST Creamiest and Cheesiest Oven-Baked MAC & CHEESE · Cooking Con Claudia
Cooking Con Claudia shows making a creamy cheese roux, tossing with elbow macaroni, and baking in a casserole dish until bubbly.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 375°F (191°C) for 35 mins.
  • Doneness //Cook until visual doneness cue is met. Rest 10 mins before slicing.
  • Golden Rule //Pre-shredded bagged cheese is coated in cellulose to prevent clumping — the same coating stops it from melting smoothly. A block of cheese and 3 minutes with a box grater is the difference between velvety and grainy sauce.
  • Family Tweak //Skip the mustard powder and gruyere for young palates. A cheddar-only version tastes closer to boxed mac while still using real cheese and real béchamel.

Ingredients

Servings
  • 1 lbDry Elbow Macaroni
  • 3 cupsWhole Milk
  • 6 tbspUnsalted Butter, 4 for roux, 2 for topping
  • 4 tbspAll-Purpose Flour
  • 8 ozSharp Cheddar, hand-shredded from block
  • 4 ozGruyere, hand-shredded
  • 4 ozWhite Cheddar, hand-shredded
  • 1 cupPanko Bread Crumbs
  • 2 tbspGrated Parmesan, for topping
  • 1/2 tspMustard Powder
  • 1/2 tspKosher Salt, plus 2 tbsp for pasta water
  • 1/4 tspBlack Pepper

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Not included: Dry Elbow Macaroni, Sharp Cheddar, Gruyere, White Cheddar, Panko Bread Crumbs, Grated Parmesan — no confident product match, so you'll need to add them yourself.

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25:00

Get to the point

  1. 1

    Boil 1 lb elbows 5 min (2 short of al dente); drain, hold aside.

  2. 2

    Cook 4 tbsp butter + 4 tbsp flour 90 sec; whisk in 3 cups warmed whole milk.

  3. 3

    Off-heat, stir in 16 oz total shredded cheese blend + 1/2 tsp mustard powder.

  4. 4

    Fold pasta into sauce, top with buttered panko, bake 25 min until deep golden.

Step by step

Tap a step to cross it off

  1. Boil the Elbows Short of Al Dente

    5 min

    Bring 4 qts of water with 2 tbsp kosher salt to a boil. Cook 1 lb elbow macaroni for 5 minutes only — 2 minutes short of package al dente. Drain and toss with 1 tsp olive oil.

    Why

    The pasta finishes cooking in the béchamel as it bakes. Fully-cooked elbows give you sludgy mac; undercooked ones keep their bite.

  2. Warm the Milk

    4 min

    In a small saucepan, warm 3 cups whole milk over medium-low until steaming but not boiling (about 4 minutes). This prevents the béchamel from seizing when milk hits the hot roux.

    Why

    Cold milk into hot roux causes lumps that no amount of whisking will smooth out. 4 minutes of warming saves the whole sauce.

  3. Make the Roux

    2 min

    In a 4-qt saucepan, melt 4 tbsp butter over medium heat. Add 4 tbsp all-purpose flour and whisk constantly for 90 seconds until the mixture smells like popcorn and turns pale gold. Do not brown.

    Why

    Roux for mac and cheese should stay blonde — a brown roux tastes toasted, which fights the cheese. Watch the color, not the clock.

  4. Whisk in the Milk Slowly

    4 min

    In a slow steady stream, whisk the warmed milk into the roux. Bring to a gentle bubble, whisking constantly, for 3-4 minutes until the béchamel coats the back of a wooden spoon.

    Why

    Pour a splash of milk in first, whisk fully smooth, then pour the rest. Front-loaded smoothness prevents streaks and lumps in the finished sauce.

  5. Melt In the Cheese Blend Off-Heat

    Kill the heat. Stir in 8 oz shredded sharp cheddar, 4 oz shredded gruyere, 4 oz shredded white cheddar, 1/2 tsp mustard powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until fully melted and glossy.

    Why

    Off-heat is the whole trick. Cheese added over a burner breaks into a greasy pool. Residual heat is enough to fully melt everything smoothly.

  6. Assemble, Top, and Bake

    25 min

    Fold the drained elbows into the cheese sauce and transfer to a buttered 9x13 baking dish. In a small bowl, mix 1 cup panko with 2 tbsp melted butter and 2 tbsp grated parmesan; sprinkle over the top. Bake at 375°F for 25 minutes until deeply golden and bubbling at the edges.

    Why

    Rest 10 minutes before serving. Straight-from-oven mac and cheese is soup; a rested one holds its shape on the plate.

Dad pro tip
Pre-shredded bagged cheese is coated in cellulose to prevent clumping — the same coating stops it from melting smoothly. A block of cheese and 3 minutes with a box grater is the difference between velvety and grainy sauce.
Kid & toddler adjustment
Skip the mustard powder and gruyere for young palates. A cheddar-only version tastes closer to boxed mac while still using real cheese and real béchamel.
Serve with
Roasted broccoli or steamed broccolini · Simple green salad with vinaigrette · Barbecue pulled pork sandwiches
Reheating
Warm portions in a covered dish with 2 tbsp whole milk stirred through, at 325°F for 20 minutes. Milk revives the béchamel — reheating dry gives you a solid brick.
Calories
545
Protein
22 g
Carbs
42 g
Fat
32 g

Nutrition source: USDA FoodData Central #170842 (whole milk) and #173417 (cheddar cheese). Cook-time basis: Tested with 1 lb elbows boiled 5 min (2 min shy), 3 cups whole milk béchamel, 8 oz sharp cheddar, 4 oz gruyere, 4 oz white cheddar, topped with 1 cup panko in a 9x13 dish at 375°F.

Frequently Asked Questions

Can I use half-and-half instead of milk?

Yes, drop to 2.5 cups half-and-half and skip the flour by 1 tbsp. Richer, denser sauce — but easier to over-thicken.

Can I add lobster or ham?

Yes, fold in 1 cup cooked meat with the pasta before baking. Add 1 tsp Old Bay if lobster, or 1 tsp smoked paprika if ham.

How do you reheat leftover oven baked mac and cheese without ruining the texture?

Warm portions in a covered dish with 2 tbsp whole milk stirred through, at 325°F for 20 minutes. Milk revives the béchamel — reheating dry gives you a solid brick.

How do I adapt this meal for picky kids or toddlers?

Skip the mustard powder and gruyere for young palates. A cheddar-only version tastes closer to boxed mac while still using real cheese and real béchamel.

What are the best side dishes to serve with this?

Recommended sides include Roasted broccoli or steamed broccolini, Simple green salad with vinaigrette, Barbecue pulled pork sandwiches.

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