Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 pound elbow macaroni (about 1 ½ cups); 6 slices bacon; 2 Tablespoon butter; 1/2 cup Panko breadcrumbs (or regular breadcrumbs)

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This classic Baked Mac and Cheese delivers pure comfort in every creamy, cheesy bite. Ready in just 55 minutes, it’s the perfect blend of tender pasta and rich, melted cheese that’ll make any weeknight dinner special.

With 24g of protein and a golden-brown crust that adds the perfect textural contrast, this hearty dish strikes an ideal balance between indulgent and satisfying. Whether served as a main course or crowd-pleasing side, this homemade version outshines any boxed alternative.

Essential Ingredients

Pasta Base: 1/2 pound elbow macaroni – forms the hearty foundation
Dairy Components: 1 1/2 cups milk, 3/4 cup half and half, 2 cups sharp cheddar, 1/2 cup parmesan – creates rich creaminess
Savory Additions: 6 slices bacon, 2 Tbsp butter, 2 Tbsp flour – adds depth and texture
Flavor Enhancers: Dijon mustard, chicken bouillon paste, onion powder, garlic powder, dried parsley – creates complex taste layers
Crunchy Topping: Panko breadcrumbs, butter, olive oil – provides delightful texture contrast

Preparation Guide

Pasta Preparation: Cook elbow macaroni until al dente, drain without rinsing to maintain starch
Bacon Magic: Cook until crispy, save some grease for extra flavor boost
Sauce Creation: Combine butter and flour, gradually add milk and half-and-half mixture with seasonings
Cheese Integration: Melt cheddar into the warm sauce until smooth and velvety
Assembly: Mix pasta with sauce and bacon, transfer to greased 8×8 baking dish
Topping Perfection: Toast panko mixture until golden, sprinkle over with remaining bacon
Final Bake: 15-20 minutes at 350°F until bubbling and delightfully golden

Cooking Techniques

Making the perfect cheese sauce is all about timing and temperature! Start with room temperature cheese – this helps it melt smoothly into your sauce. When making the roux (the butter and flour mixture), keep stirring for those full 2 minutes to cook out the flour taste.

Add your milk slowly while whisking – this prevents lumps and creates that silky-smooth texture we all love. And here’s a pro tip: letting your sauce thicken just slightly before adding the cheese will give you that perfect, creamy consistency.

Variations & Substitutions

This mac and cheese recipe is super flexible! Want it meatless? Skip the bacon or swap it for crispy mushrooms. For cheese options, try mixing in smoked gouda or gruyere with the cheddar – both melt beautifully.

No half-and-half? Whole milk works great too. For a spicier kick, add a dash of cayenne or fold in some diced jalapeños. The panko topping can be swapped for crushed butter crackers, and gluten-free pasta and flour work well for those avoiding gluten.

Storage Tips

This mac and cheese stays good in the fridge for 3-4 days in an airtight container. When reheating, add a splash of milk and warm it slowly – either in the microwave in short bursts or on the stovetop over low heat.

Stir occasionally to bring back that creamy texture. While you can freeze it, the texture might change a bit when thawed, so it’s best enjoyed fresh or within a few days of making.