Few comfort foods are as satisfying as a dish of macaroni covered in a rich cheese sauce and finished with a crisp topping.

Baked macaroni and cheese brings together simple kitchen ingredients to create a warm, filling meal that works for family dinners, casual gatherings, or a cozy weekend lunch.

Ingredients

Measure the ingredients for the pasta, sauce, and topping separately so the butter and salt go into the right parts of the dish:

- 250 g elbow macaroni

- 15 g unsalted butter for the pasta

- Water and salt for cooking the macaroni

- 60 g unsalted butter for the sauce

- ⅓ cup all-purpose flour

- 750 ml milk, warmed

- 2 cups freshly grated Gruyère or cheddar

- 1 cup freshly grated mozzarella

- ¾ teaspoon salt for the sauce

- 1 teaspoon garlic powder, optional

- ½ teaspoon onion powder, optional

- ½ teaspoon mustard powder, optional

- ⅔ cup panko breadcrumbs

- 30 g unsalted butter, melted, for the topping

- ¼ teaspoon salt for the topping

This makes about six servings.

Steps

Cook the pasta and mix the topping before making the sauce, so both are ready when the sauce comes off the heat:

1. Bring a large saucepan of salted water to a boil. Add the macaroni and cook it for one minute less than the package recommends. The pasta should still be a little firm when you drain it, since it will finish cooking in the oven.

2. Drain the macaroni thoroughly and return it to the saucepan. Add 15 g of butter and stir until the pasta is lightly coated. Set it aside to cool while you prepare the sauce.

3. Preheat the oven to 180°C. In a small bowl, combine the panko breadcrumbs, melted butter, and ¼ teaspoon of salt. Stir until the crumbs are evenly coated, then set the bowl aside.

4. Melt 60 g of butter in a large saucepan over medium heat. Add the flour and stir continuously for about one minute until a smooth paste forms. Keep the heat moderate so the mixture does not darken.

5. Gradually pour in the warmed milk, starting with a small amount and stirring until the paste loosens. Add the remaining milk slowly while continuing to stir. Use a whisk if any small lumps remain, paying attention to the bottom and corners of the pan.

6. Stir in ¾ teaspoon of salt and the garlic, onion, and mustard powders, if using. Cook, stirring regularly, for about five to eight minutes, until the sauce is thick enough to coat the back of a spoon.

7. Remove the saucepan from the heat. Stir in the grated Gruyère or cheddar and the mozzarella until the cheese starts to melt into the warm sauce. Taste the sauce and adjust the seasoning if needed.

8. Pour the cheese sauce over the cooled macaroni and stir until the pasta is evenly coated. Transfer the mixture to a baking dish and spread it out before scattering the prepared breadcrumbs across the surface.

9. Bake for about 25 minutes, until the topping is lightly golden and the sauce is bubbling around the edges. Check near the end of baking: leaving the dish in too long can dry out the sauce.

Grating the Cheese

Grate the cheese yourself rather than buying it already shredded. Pre-shredded cheese can contain ingredients that keep the pieces from sticking together but can also leave the sauce grainy. Have both cheeses grated before you start cooking the sauce.

Making It Ahead

If you want to assemble the dish in advance, combine the macaroni and sauce in the baking dish, then cover and refrigerate it without the topping. Add the buttered crumbs just before baking so they stay crisp. If the dish goes into the oven cold, allow extra time for the center to heat through.

Let the dish rest briefly before spooning it onto plates. Serve it warm with a green salad or steamed broccoli, carrots, or green beans.