Skip to content

Side

Baked Macaroni and Cheese

Elbow macaroni in a sharp cheddar sauce, baked until bubbling under a crunchy, buttery crumb top. A Thanksgiving side in many families, especially across the South.

⏱ 1 hr 5 min (20 min prep, 45 min cooking) 🍽 Serves 12 · about ¾ cup make aheadkid friendlyfreezer friendly vegetarian

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

In our collection Birthday parties: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 12 servings
  • 1 lb Elbow macaroni
  • 1 tbsp Table salt, for the pasta water; most is poured away

  • Cheese sauce

  • 4 tbsp Butter, unsalted
  • ΒΌ cup All-purpose flour
  • 4 cup Whole milk, warm
  • 1 tsp Ground mustard
  • Β½ tsp Paprika
  • 1 tsp Table salt
  • ΒΌ tsp Ground black pepper
  • 5 cup Cheddar cheese (block), sharp cheddar, shredded (about 1ΒΌ lb), divided

  • Topping

  • 1 cup Panko breadcrumbs
  • 2 tbsp Butter, unsalted, melted

Make it yourself

Make the butter yourself β†’ Make the panko-style crumbs yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot, large saucepan, whisk, 9 Γ— 13-inch baking dish.

  1. Heat the oven to 375Β°F and butter the baking dish. Cook the macaroni in well-salted boiling water 2 minutes less than the package says. It finishes in the oven. Drain.
  2. Melt the butter in the saucepan over medium heat, whisk in the flour, and cook 1 minute. Whisk in the warm milk a little at a time, then simmer, whisking, until it thickens, 5 to 7 minutes.
  3. Take it off the heat and stir in the mustard, paprika, salt, pepper and 4 cups of the cheese until smooth.
  4. Stir in the macaroni and spread it in the dish. Top with the last cup of cheese, then the panko tossed with the melted butter.
  5. Bake 25 to 30 minutes, until bubbling at the edges and golden on top. Let it stand 10 minutes before serving.
Make aheadAssemble without the crumb topping up to 1 day ahead and refrigerate. Add the topping and bake 40 to 45 minutes from cold, until hot in the center.
❄️ FreezerFreeze the assembled, unbaked casserole (no topping) up to 2 months. Thaw in the refrigerator, top and bake.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days. Reheat to 165Β°F with a splash of milk.
πŸ§’ With kidsKids can shred cheese (with care at the grater) and sprinkle the topping.
Gluten-free swapUse gluten-free pasta and thicken with 3 tablespoons cornstarch; top with crushed gluten-free crackers.
Stovetop swapFor a quicker, creamy pot version, see our stovetop mac and cheese.

Goes well with

πŸ”₯ Smoked TurkeyπŸ›’οΈ Deep-Fried Turkey (Outdoors Only)

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends)

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.