Amazing Baked Mac and Cheese Recipe
AMAZING Baked Mac and Cheese Recipe is a medium American recipe that serves 8. 460 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $15.80 total, $1.98 per serving
Ingredients
- 1 pound Elbow Macaroni (small pasta shape; any short pasta works)
- 10 ounces Sharp Cheddar Cheese (shredded; block cheese gives best melt)
- 10 ounces Gruyère Cheese (shredded; can substitute Swiss or aged Gouda)
- 3 cups Whole Milk (full‑fat for a richer béchamel)
- 1 cup Heavy Cream (adds silkiness to the sauce)
- 10 tablespoons Unsalted Butter (divided: 8 tbsp for roux, 2 tbsp for topping)
- 1/2 cup All-Purpose Flour (60 g; for the roux)
- 1/4 teaspoon Nutmeg (freshly grated if possible; optional)
- 3/4 teaspoon Salt (plus water for boiling pasta)
- 3/4 teaspoon Black Pepper (freshly ground)
- 1/2 cup Panko Breadcrumbs (Japanese style breadcrumbs for topping)
Instructions
Boil Pasta
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat. Add 1 pound of elbow macaroni and cook, stirring occasionally, until al dente (about 8 minutes).
Time: PT10M
Temperature: high
Shred Cheeses
While the water is heating, shred 10 oz sharp cheddar and 10 oz Gruyère using a box grater. Set each cheese aside in separate bowls.
Time: PT5M
Warm Milk and Cream
Measure 3 cups whole milk and 1 cup heavy cream. Warm them together in the microwave for about 1 minute so they are not ice‑cold.
Time: PT2M
Make the Roux
Melt 8 tablespoons (1/2 cup) unsalted butter in a medium saucepan over medium heat. Sprinkle 1/2 cup (60 g) all‑purpose flour over the melted butter and whisk continuously for 2–4 minutes until the mixture turns a light nutty color.
Time: PT5M
Temperature: medium
Add Milk and Cream
Gradually pour the warmed milk‑cream mixture into the roux while whisking constantly. Continue whisking until the sauce thickens and begins to bubble, about 4–5 minutes.
Time: PT5M
Temperature: medium
Season the Béchamel
Stir in 1/4 teaspoon freshly grated nutmeg, 3/4 teaspoon salt, and 3/4 teaspoon black pepper. Cook for another minute, then remove the pan from heat.
Time: PT2M
Combine Pasta and Sauce
Drain the cooked macaroni, returning it to the pot. Add the béchamel sauce and half of the shredded cheddar and Gruyère (5 oz each). Toss gently until the cheese melts into the sauce.
Time: PT4M
Transfer to Baking Dish
Grease a 3‑quart baking dish with a thin layer of butter or cooking spray. Spoon the mac and cheese mixture into the dish and smooth the top.
Time: PT3M
Prepare Crunchy Topping
In a small skillet over medium‑high heat, melt the remaining 2 tablespoons butter. Add 1/2 cup panko breadcrumbs and toss continuously until they turn a light golden brown, about 3 minutes.
Time: PT4M
Temperature: medium‑high
Add Final Cheese and Breadcrumbs
Sprinkle the remaining 5 oz shredded cheddar and 5 oz shredded Gruyère over the top of the casserole, then evenly distribute the toasted panko breadcrumbs.
Time: PT2M
Bake
Place the dish in a pre‑heated oven at 375°F (190°C) and bake for 30 minutes, or until the top is golden brown and the sauce is bubbling.
Time: PT30M
Temperature: 375°F
Cool and Serve
Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: small shells, penne
- Instead of Sharp Cheddar Cheese: aged red English cheddar, other sharp cheddar
- Instead of Gruyère Cheese: Swiss cheese, aged Gouda
- Instead of Whole Milk: 2% milk
- Instead of Heavy Cream: half‑and‑half
- Instead of Unsalted Butter: salted butter
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Nutmeg: ground cinnamon
- Instead of Panko Breadcrumbs: regular breadcrumbs
Equipment Needed
- Large Pot
- Sauce Pan
- Whisk
- Wooden Spoon (optional)
- 3‑Quart Baking Dish
- Small Skillet
- Box Grater
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Cooking the roux until it reaches a light nutty aroma without burning.
- Whisking the warm milk and cream into the roux slowly to avoid lumps.
- Adding the shredded cheese to a slightly cooled béchamel to prevent the sauce from breaking.
- Toasting the panko breadcrumbs evenly without over‑browning.
Chef Tips from the Video
- Shred cheese from a block rather than using pre‑shredded cheese to avoid anti‑caking agents.
- Warm the milk and cream before adding to the roux; cold liquids cause clumping.
- Reserve a little pasta water to adjust sauce consistency if needed.
- Use a combination of sharp cheddar for flavor and Gruyère for melt and depth.
Troubleshooting
Béchamel sauce looks grainy or separates.
Remove the pan from heat, whisk vigorously, and gradually add a splash of warm milk while whisking until smooth.
Cheese becomes oily and the sauce curdles.
Ensure the béchamel is off the heat and slightly cooled before adding cheese; stir gently until fully melted.
Topping is soggy after baking.
Toast the panko until a light golden color and spread it in an even layer; avoid covering the dish with foil for the entire bake.
Macaroni is overcooked and mushy.
Cook the pasta al dente (1‑2 minutes less than package instructions) and drain promptly.
Storage
Refrigerator: Cool to room temperature, then cover and store for up to 4 days.
Freezer: Freeze uncovered for up to 2 months; reheat covered, adding a splash of milk.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 8, cover tightly, and refrigerate for up to 24 hours before baking.
- The topping can be prepared ahead and stored in an airtight container; add just before baking.
Frequently Asked Questions
What is the cultural significance and history of baked mac and cheese in American cuisine?
Baked mac and cheese evolved from 18th‑century European cheese‑pasta casseroles and became a staple comfort food in the United States during the Great Depression, offering an inexpensive, filling dish that families could stretch with pantry staples.
What are the traditional regional variations of mac and cheese in the United States?
In the South, baked mac often includes a crunchy breadcrumb or crushed cracker topping, while New England versions may use a creamy cheddar sauce without a crust. Some regions add smoked gouda, jalapeños, or lobster for a local twist.
How is baked mac and cheese traditionally served in American households?
It is typically served as a main course for dinner or as a side dish at barbecues and holiday meals, often accompanied by a simple green salad or roasted vegetables to balance the richness.
What occasions or celebrations is baked mac and cheese traditionally associated with in American culture?
Baked mac and cheese is a popular comfort dish for family gatherings, potlucks, Thanksgiving leftovers, and casual weekend meals, symbolizing homey, nostalgic comfort.
How does baked mac and cheese fit into the broader American comfort food tradition?
It exemplifies the American comfort food ethos of turning simple, inexpensive ingredients—pasta, cheese, and butter—into a rich, indulgent dish that brings families together around the table.
What are the authentic traditional ingredients for baked mac and cheese versus acceptable substitutes?
Traditional recipes use sharp cheddar and a smooth cheese like Gruyère or Monterey Jack, whole milk, butter, and a breadcrumb topping. Acceptable substitutes include Swiss for Gruyère, sharp cheddar varieties, half‑and‑half for cream, and regular breadcrumbs in place of panko.
What other American dishes pair well with baked mac and cheese?
Baked mac and cheese pairs nicely with collard greens, roasted Brussels sprouts, a crisp Caesar salad, or a tangy barbecue sauce for a Southern‑style plate.
What are the most common mistakes to avoid when making baked mac and cheese?
Common errors include overcooking the pasta, using cold milk in the roux, adding cheese to a boiling béchamel (which can cause it to break), and under‑toasting the breadcrumb topping, leading to soggy crust.
Why does this baked mac and cheese recipe use a roux‑based béchamel instead of a cheese‑only sauce?
A roux‑based béchamel creates a stable, velvety base that evenly coats the pasta and prevents the cheese from clumping or separating, resulting in a smoother, creamier texture after baking.
Can I make this baked mac and cheese ahead of time and how should I store it before baking?
Yes, assemble the casserole up to the topping stage, cover tightly, and refrigerate for up to 24 hours. Keep the toasted panko separate and add it just before baking to maintain crunch.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen specializes in approachable, well‑explained home cooking tutorials that focus on classic comfort foods, pasta dishes, and step‑by‑step techniques for home chefs of all skill levels.
How does the YouTube channel Preppy Kitchen's approach to American comfort food differ from other cooking channels?
Preppy Kitchen emphasizes precise technique (like making a proper béchamel), uses high‑quality ingredients, and provides detailed visual and verbal cues, whereas many channels rely on shortcuts or pre‑shredded cheeses that can affect texture and flavor.
Last updated: August 30, 2026
