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mac and cheese in blue bowl

Baked Mac and Cheese

Decadent, comforting, and creamy mac and cheese recipe perfect as one of your Thanksgiving side dishes or a regular Sunday dinner menu item.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 528kcal
Author: Marwin Brown


  • ½ pound elbow macaroni or shells
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon mustard powder
  • 2 ½ cups milk
  • ½ cup heavy cream
  • 1 bay leaf
  • 1 tablespoon paprika
  • 1 cup sharp cheddar shredded
  • ½ parmesan or pecorino cheese grated
  • 1 teaspoon kosher salt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup panko bread crumbs
  • ¼ cup sharp cheddar


Prepare the pasta

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water (the saltier the better) cook the pasta to al dente. Drain and put back into pot cooked in. Add butter to make it easy for the cheese sauce to stick

Make the roux

  • While the pasta is cooking, melt butter in a sauce pan, add flour and stir constantly to a smooth consistency and it begins to brown. Add milk and cream stirring constantly until it begins to thicken. Once pretty thick move from heat and add spices (pepper, mustard powder, paprika). Remove the bay leaf. Add cheese and mix thoroughly.
  • Fold the macaroni into the mix and pour into casserole dish. Top with remaining cheese.

Make the crust

  • Melt the butter in a saute pan and toss with the bread crumbs and reserved cheese to coat. Top the macaroni with the bread crumbs mixture. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.


Calories: 528kcal | Carbohydrates: 45g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 762mg | Potassium: 306mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1615IU | Calcium: 333mg | Iron: 1.7mg
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