This creamy baked mac and cheese brings together tender elbow pasta, a smooth cheddar and Monterey Jack sauce, and a golden panko topping. A simple stovetop roux helps the sauce cling to every bite, while a short rest after baking keeps it creamy when served.
For the best texture, grate cheese from a block and cook the pasta just shy of al dente; it will finish softening in the oven. Serve it as a hearty side with homemade cheeseburgers or alongside homemade pizza.
Why this baked mac and cheese works
Sharp cheddar gives the sauce a pleasantly tangy flavor, and Monterey Jack melts smoothly for a velvety finish. Warm milk blends into the roux more easily, and adding the cheese off the heat helps prevent a grainy sauce. Panko tossed with butter browns into a crisp contrast to the soft pasta.
Tips for a creamy, golden casserole
Do not overcook the macaroni before baking. When whisking the milk into the flour and butter, add it gradually and keep stirring until the sauce coats the back of a spoon. Turn off the heat before stirring in the cheese. If assembling ahead, refrigerate the unbaked casserole covered and add the buttered panko just before it goes into the oven.
Let the finished casserole stand for 5 to 10 minutes before serving. Refrigerate leftovers promptly and use the USDA FoodKeeper storage guide for practical storage timelines. Reheat portions covered with a splash of milk to loosen the sauce.
Estimated nutrition
Approximate values per serving, based on 8 servings. Actual nutrition varies with brands and ingredient measurements.
| Nutrient | Amount |
|---|---|
| Calories | 525 kcal |
| Carbohydrates | 52 g |
| Protein | 23 g |
| Total fat | 25 g |
| Saturated fat | 14 g |
| Fiber | 2 g |
| Total sugars | 5 g |
| Sodium | 690 mg |
Ingredients
Method
- Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring, until lightly toasty but not browned.
- Slowly whisk in the warm milk. Simmer, whisking often, for 4 to 6 minutes, until the sauce coats the back of a spoon. Stir in the Dijon mustard, garlic powder, salt, and pepper.
- Remove the pan from the heat. Add 2 cups cheddar and all the Monterey Jack a handful at a time, stirring until smooth. Fold in the drained pasta.
- Spoon the mixture into the prepared dish and scatter the remaining 1/2 cup cheddar over it. Mix the panko with the remaining 2 tablespoons melted butter and sprinkle evenly on top.
- Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest for 5 to 10 minutes before serving.
