If you’re looking for a side dish that is classic and perfect for a special occasion, look no further than this Classic Macaroni and Cheese recipe!
Is there a more beloved kid’s dinner than Macaroni and Cheese? Ooey gooey and super cheesy, it combines two of the most kid-welcomed foods — pasta and cheese! This dish rarely requires moms to cajole, persuade or bribe their kids to eat at mealtime. I love this recipe because it’s so easy to make and always gets a big “yay!” from my kids when they find out I’m making it!
Is Mac and Cheese the healthiest dinner choice? Of course not. Would I recommend serving it more than once a week? Probably not. But when made well, perhaps with some veggies thrown in, like this Green Mac and Cheese, it’s certainly a far better meal option than say, a Happy Meal.
Whenever my mom made mac and cheese, which wasn’t super often, it was cause for celebration in our house. The first smell of it cooking away in the oven would make my entire day. She lovingly made her’s with tons of hand-grated cheddar and baked it until bubbly, golden and mouthwateringly delicious. I love seeing the same level of excitement on my kids’ faces when I make it for our family!
There are several different macaroni and cheese recipes on Weelicious like Rice Cooker Mac and Cheese and Mac Chicken and Cheese Bites, but if you’re feeding a crowd and want a more classic take on this dish, this recipe is spot on! It’s super easy to make and bakes until perfectly golden and bubbly. Plus the panko topping adds the perfect crunch and is simply delicious. You’ll have all of your guests asking for this recipe after they try it!
Let me know in the comments what you think and tag me on social media if you make this dish!
Classic Macaroni and Cheese
Ingredients
Topping:
- 1 tablespoon butter, melted
- 1 cup panko bread crumbs
- 1/2 cup grated cheddar cheese
Mac and Cheese
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3 cups whole milk
- 4 cups grated cheddar cheese
- 1 pound elbow macaroni (you can also use campanelle, cavatappi, or shells)
Instructions
- Place the topping ingredients in a bowl and stir to combine.
- Preheat oven to 400° F.
- Cook pasta in salted water* for about 3 minutes less than package directions call for, until al dente, reserving half a cup of the pasta water.
- In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to make a roux.
- Slowly whisk in the milk and bring to a boil.
- Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
- Add reserved pasta water and cheddar cheese and whisk until melted.
- Stir in the pasta.
- Transfer to a greased 13″ x 9″ baking dish.**
- Sprinkle topping on macaroni and cheese.
- Bake for 30-40 minutes, or until top is golden and bubbling.
- Serve.
- * Use about 2 Tbsp of kosher salt for 4 quarts of water.
- ** If making ahead, mixture can be cooled after this step to room temperature, covered and then refrigerated for up to a day.
Love this recipe!
I’m ten and I’m vegan can you do a few vegan recipes I love your recipes but some of them aren’t vegan so I get left out thank you and Kroger has vegan meats and dairy products
Oh this looks so yummy – will save this recipe for next time I am cooking for company! love home made mac n cheese
Will this work with quinoa flour instead?
I do loosely packed! I use freshly grated cheese, too!
How many ounces in 2 cups of cheese? I don’t buy pre-grated and can’t get a clear answer from my online searches. One 8 oz package fills up 4 cup, unless I press it down really hard, then it fills about 2.
I am working on a Crock Pot mac and cheese recipe! If you have a rice cooker, you can try one of my family’s favorite recipes! http://b12.ba4.myftpupload.com/2010/03/03/rice-cooker-mac-cheese/
Can this be done in the croc pot?
The frozen peas, just defrost them. Don’t need to cook them first! You can put the frozen peas in hot water for about five minutes to defrost! Check out this recipe where I added spinach, broccoli and peas: http://b12.ba4.myftpupload.com/2013/03/06/green-mac-and-cheese/
Even if you’re splitting this into two dishes, you’ll still cook it for about 20 minutes! The baking in the oven is just to get everything all melted, hot and golden brown!
If I wanted to split this up into two baking dishes (one i will freeze for later) how should I adjust cooking time? Also, if I want to add frozen peas, should i cook before adding? thanks so much! cant wait to try!