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Macaroni Bake That’s the Definition of Comfort Food

There’s just something about pulling a golden, bubbly macaroni bake out of the oven that instantly transports me to my coziest evenings at home. Picture this: creamy cheese stretching with every spoonful, the crispy edges that crackle beneath your fork, and the warm, savory aroma filling the kitchen. This isn’t just any pasta dish; it’s the ultimate hug in a casserole pan. Whether you’re craving a weeknight winner or a crowd-pleaser, this recipe covers all the bases with simple ingredients and honest, homey flavors. I can’t wait to share the secrets behind this perfect balance of cheesy richness and tender pasta—trust me, your comfort food game is about to be leveled up!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

12 oz elbow macaroni (about 3 cups)
3 cups shredded sharp cheddar cheese
2 cups whole milk
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp Dijon mustard (optional but recommended)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1/2 cup panko breadcrumbs
2 tbsp melted butter (for breadcrumbs)

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil and cooking the elbow macaroni until al dente, about 7 minutes. Don’t overcook here—you want the noodles firm because they’ll keep cooking in the oven. Drain and set aside.

Step 2:

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for 2 minutes until it smells nutty but hasn’t browned. This step gives your sauce that perfect smooth thickness.

Step 3:

Gradually whisk in the milk, avoiding lumps. Keep stirring until the sauce thickens and bubbles lightly—about 5 minutes. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper at this point.

Step 4:

Remove the sauce from heat and gently fold in 2 1/2 cups of shredded cheddar cheese until melted and creamy. Then, combine the cheese sauce with the cooked macaroni in a large bowl, mixing until every noodle is coated in that luscious sauce.

Step 5:

Transfer the cheesy macaroni into a greased 9×13-inch baking dish. Sprinkle the top with the remaining 1/2 cup of cheese mixed with panko breadcrumbs tossed in melted butter for that irresistible crunchy crust.

Step 6:

Bake at 350°F for about 25-30 minutes until the top is golden brown and bubbling. Let it sit for 5 minutes before serving to help it set up nicely.

Variations & Tips

Swap half the cheddar for smoked gouda or Gruyere for a richer flavor.
Add cooked bacon or sautéed veggies like mushrooms or spinach for extra texture and taste.
Use whole wheat macaroni for a heartier, fiber-filled version.
If you like it spicy, stir in a pinch of cayenne or hot sauce to the cheese sauce.
For a gluten-free version, use gluten-free pasta and a gluten-free flour blend for the roux.
To keep the topping crispy after baking, broil for the last 2 minutes but watch closely to avoid burning.

How I Like to Serve It

This macaroni bake is a dream alongside a crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables. It’s perfect for chilly evenings, holiday potlucks, or when you just need a meal that feels like a warm embrace. Leftovers? They make fantastic next-day lunches warmed up with a little splash of milk.

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently in the oven or microwave with a sprinkle of milk to bring back creaminess.
If the sauce gets too thick while reheating, add a splash more milk to loosen it up.

Closing: This macaroni bake is my go-to comfort food because it’s simple, cheesy, and just feels like home in every bite.