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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.