Classic Baked Macaroni and Cheese (Creamy with Crispy Top)

A crowd-pleasing, everyday comfort dish: creamy cheese sauce coats tender pasta, finished under a golden, crispy breadcrumb topping. Make it on the stovetop for a quick version or bake it for a gratin-style crust.

Recipe overview

• Prep time: 15 minutes
• Cook time: 30–40 minutes (depending on stovetop or baked)
• Total time: 45–55 minutes
• Serves: 4–6

Ingredients

For the pasta and sauce

• 12 oz (340 g) elbow macaroni or small pasta shells
• 3 tbsp (45 g) unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 2 1/4 cups (540 ml) whole milk, warmed
• 1/2 cup (120 ml) heavy cream (optional — for extra richness)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika or sweet paprika
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp black pepper
• 1 1/2 cups (150 g) sharp cheddar, freshly shredded
• 1 cup (100 g) Gruyère or Monterey Jack, freshly shredded
• 1/4 cup (25 g) finely grated Parmesan (plus extra for sprinkling)

For the topping (baked version)

• 1 cup (100 g) fresh breadcrumbs or panko
• 2 tbsp (30 g) unsalted butter, melted
• 2 tbsp finely chopped fresh parsley (optional)
• Pinch of salt and pepper

Equipment

• Large pot for pasta
• Large saucepan or skillet for sauce
• 9×13-inch (or 8×8 for thicker) baking dish (if baking)
• Whisk, wooden spoon, measuring cups and spoons

Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook to 1–2 minutes less than package directions (pasta should be al dente — it will finish cooking in the oven or sauce).
2. Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.

2. Make the cheese sauce (béchamel base)

1. In a large saucepan over medium heat, melt 3 tbsp butter. Add the flour and whisk constantly for 1–2 minutes to cook off the raw flour taste without browning.
2. Slowly whisk in the warm milk and cream in a steady stream to avoid lumps. Continue whisking until the mixture thickens and coats the back of a spoon — about 4–6 minutes.
3. Stir in Dijon mustard, paprika, salt, and pepper. Reduce heat to low.
4. Remove the pan from the heat and add the cheeses in batches, stirring until smooth after each addition. Use freshly shredded cheese for the best melt and texture — pre-shredded cheese often contains anti-caking agents and can be grainy.
5. If the sauce seems too thick, whisk in a few tablespoons of reserved pasta water until you reach a creamy, pourable consistency.

3. Combine pasta and sauce

1. Add the drained pasta to the sauce and stir until well coated. Taste and adjust seasoning (salt, pepper, or a pinch more mustard if needed).

4A. Stovetop (no-bake) finish — quick option

1. Serve immediately from the saucepan for a creamy, saucy mac and cheese. Garnish with extra Parmesan and chopped parsley if desired. This is perfect when you want dinner fast.

4B. Baked finish — golden, crispy top

1. Preheat the oven to 375°F (190°C).
2. Transfer the sauced pasta to a buttered 9×13-inch baking dish (or 8×8-inch for a thicker casserole). Smooth the top.
3. In a small bowl, mix breadcrumbs with melted butter, parsley, a pinch of salt and pepper. Sprinkle evenly over the pasta and grate a little extra Parmesan on top.
4. Bake for 18–22 minutes, until bubbly and the top is golden brown. For an extra-crispy top, broil 1–2 minutes at the end — watch carefully so it doesn’t burn.
5. Let rest 5 minutes before serving.

Tips for success

• Use a blend of cheeses: sharp cheddar for flavor, Gruyère or Monterey Jack for creaminess, and Parmesan for savory depth.
• Warm the milk before adding to the roux to prevent lumps and speed thickening.
• Don’t overcook the pasta — it should be slightly underdone going into the sauce so it doesn’t get mushy.
• For a lighter version, replace heavy cream with more milk or use 2% milk; the sauce will be less rich but still satisfying with enough cheese.
• Make breadcrumbs from day-old bread or pulse fresh bread in a food processor for better texture than store-bought dried crumbs.

Make-ahead, storage, and reheating

• Assemble and refrigerate the unbaked dish, covered, for up to 24 hours. Add an extra 5–10 minutes to baking time if baking straight from the fridge.
• Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes, or microwave single portions stirring halfway. To revive crisp topping, bake uncovered for a few minutes.
• For freezing: cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating and crisping in the oven.

Simple variations

• Add-ins: cooked bacon, chopped ham, steamed broccoli, or cooked lobster for a luxe twist. Stir these in before topping and baking.
• Spicy: stir in 1–2 tsp hot sauce or a pinch of cayenne to the sauce.
• Gluten-free: use gluten-free flour for the roux and gluten-free pasta; use gluten-free breadcrumbs or crushed cornflakes for the topping.

Final notes

This classic baked mac and cheese balances creamy sauce and a crunchy topping — comforting, flexible, and easy to scale. For weeknights, skip the bake and enjoy the stovetop version; for gatherings, bake until golden for a dish that travels and finishes beautifully.