Classic Macaroni and Cheese (8)

Prep Time: 15 mins Cook Time: 40 mins

nut free


  • 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)


1. Place the topping ingredients in a bowl and stir to combine.

2. Preheat oven to 400° F.

3. 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.

4. 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.

5. Slowly whisk in the milk and bring to a boil.

6. Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.

7. Add reserved pasta water and cheddar cheese and whisk until melted.

8. Stir in the pasta.

9. Transfer to a greased 13″ x 9″ baking dish.**

10. Sprinkle topping on macaroni and cheese.

11. Bake for 30-40 minutes, or until top is golden and bubbling.

12. 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.