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Classic American Macaroni and Cheese

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Creamy baked American macaroni and cheese with a golden cheddar crust in a cast-iron skillet.
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American macaroni and cheese is the definition of comfort food: tender pasta folded into a creamy cheese sauce and baked until bubbling with a golden top.

A simple butter-flour roux gives the sauce body, while sharp cheddar and Monterey Jack melt smoothly. Undercook the pasta slightly so it finishes perfectly in the oven.

Take the sauce off the heat before adding the cheese. High heat can make the proteins tighten and leave the sauce grainy.

Serving Suggestions

Serve as a main with a green salad or alongside roasted chicken, barbecue, or crisp vegetables. Add hot sauce or smoked paprika for extra character.

Close serving of baked macaroni and cheese with a golden breadcrumb crust and creamy sauce.

Recipe Notes

Refrigerate leftovers for up to 4 days. Reheat covered with a splash of milk, or freeze before baking for a make-ahead casserole.

Creamy baked American macaroni and cheese with a golden cheddar crust in a cast-iron skillet.

Classic American Macaroni and Cheese

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Tender macaroni folded into a creamy cheddar and Monterey Jack sauce with a crisp golden breadcrumb topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pasta and Sauce
  • 1 lb elbow macaroni cooked 2 minutes short of package directions
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
Topping
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp smoked paprika

Equipment

  • Large pot
  • Colander
  • Medium saucepan
  • Whisk
  • 9-by-13-inch baking dish

Method
 

Cook the Pasta:
  1. Boil the macaroni in well-salted water until just shy of al dente. Drain and set aside.
Make the Cheese Sauce:
  1. Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute.
  2. Gradually whisk in the milk and cream. Simmer until slightly thickened, about 5 minutes.
  3. Remove from the heat and whisk in the cheddar, Monterey Jack, mustard, and garlic powder until smooth.
Bake:
  1. Heat the oven to 375 F. Fold the pasta into the cheese sauce and transfer to a greased baking dish.
  2. Mix the panko with melted butter and paprika. Scatter over the pasta and bake for 25 minutes, until bubbling and golden.
  3. Rest for 5 minutes before serving.

Nutrition

Calories: 690kcalCarbohydrates: 66gProtein: 28gFat: 36gSaturated Fat: 22gCholesterol: 105mgSodium: 720mgFiber: 3gSugar: 8g

Notes

  • Undercook pasta slightly because it finishes in the oven.
  • Add cheese off the heat for a smooth sauce.
  • Reheat with a splash of milk to restore creaminess.

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