Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

A creamy, cheesy baked mac and cheese that delivers comfort on busy nights, featuring a rich bechamel sauce and a crunchy topping.

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Cook the pasta: Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Cook elbow macaroni for 1–2 minutes less than package directions, about 6–7 minutes. Drain and set aside.
Make the roux: Melt unsalted butter in a heavy saucepan over medium heat. Add all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone.
Build the bechamel: Gradually whisk in whole milk, bringing to a simmer while whisking constantly. Cook 3–4 minutes until thickened.
Add the cheese: Remove from heat and stir in cheddar and Gruyère in two additions, stirring until fully melted. Adjust seasoning.
Combine pasta and sauce: Fold drained pasta into cheese sauce until evenly coated. Transfer to a prepared baking dish.
Make the topping: Toss panko breadcrumbs with melted butter or oil. Scatter over pasta and bake in a preheated oven at 200°C (400°F) for 18–22 minutes until golden brown.
Rest and serve: Let sit for 5 minutes before serving warm.

For a creamy texture, consider stirring in sour cream or cream cheese with the cheese. Leftovers can be stored in the fridge for 3–4 days.