Macaroni and Cheese

Overview

This oven-baked pasta classic features a silky, savory sauce and a crisp, golden top. It traces its roots to European pasta-and-cream casseroles popularized in the 18th and 19th centuries, later becoming a comfort-food staple in North American home kitchens and cookouts. The version below balances rich creaminess with gentle seasoning and a lightly crunchy finish.

Ingredients

• elbow macaroni (12 oz)
• water (for boiling)
• salt (to season water and sauce)
• butter (4 tbsp)
• all-purpose flour (3 tbsp)
• whole milk (3 cups)
• sharp cheddar cheese, shredded (3 cups)
• black pepper (to taste)
• mustard powder (1/2 tsp)
• garlic powder (1/2 tsp)
• breadcrumbs (1/2 cup)
• paprika (1/2 tsp)

Preparation

1. Heat the oven to 375°F. Lightly butter a 2–3 quart baking dish or coat it with nonstick spray.
2. Bring a large pot of water to a rolling boil. Season generously with salt, add the elbow macaroni, and cook for 8 minutes or until just shy of al dente. Drain well and set aside.
3. For the sauce, melt butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking, about 1 minute to form a smooth roux.
4. Gradually stream in the whole milk, whisking constantly until smooth. Simmer gently, whisking, until slightly thick and silky.
5. Season the béchamel with a pinch of salt, black pepper, mustard powder, and garlic powder. Reduce heat to low, then stir in the sharp cheddar cheese until fully melted and velvety.
6. Fold the drained pasta into the sauce until every piece is coated. Transfer to the prepared baking dish.
7. In a small bowl, combine breadcrumbs with a drizzle of melted butter if desired. Scatter evenly over the top and dust with paprika.
8. Bake until bubbling at the edges and the top is lightly browned, about 20 minutes. Let rest for 5 minutes before serving so the sauce sets slightly.

Cook’s Notes

• Salt the cooking water well so the elbow macaroni is seasoned from within; you can finish with additional salt in the sauce if needed.
• For extra creaminess, reserve a splash of the pasta cooking liquid and stir it in if the mixture seems too thick before baking.
• Grate the sharp cheddar cheese yourself for the smoothest melt.
• To make the topping heartier, add a pinch more paprika to the breadcrumbs or stir in a teaspoon of butter to help it crisp.

How to Enjoy

Serve hot with a crisp salad or simple roasted vegetables. The creamy interior contrasts with the crunchy top, so scoop deeply to capture both textures in every serving. Leftovers reheat gently on the stovetop with a splash of milk or in the oven, covered, until warmed through.