Classic American Macaroni and Cheese with Aged Cheddar and Breadcrumb Topping

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting baked macaroni and cheese featuring sharp aged cheddar and a crunchy golden breadcrumb crust. This American Southern-inspired comfort-food recipe, ready in about 55 minutes, pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American Southern cuisine 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook 12 ounces elbow macaroni for 7-8 minutes until just al dente. Drain and set aside.
  2. Step 2: In a large saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until lightly golden and bubbling, whisking constantly to avoid lumps.
  3. Step 3: Gradually whisk in 3 cups whole milk and cook for 6-8 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Step 4: Remove sauce from heat and stir in 3 cups shredded sharp aged cheddar cheese until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dry mustard powder.
  5. Step 5: Combine the cooked macaroni with the cheese sauce and mix well. Transfer to a greased 9x13-inch baking dish.
  6. Step 6: Melt remaining 2 tablespoons butter and mix with 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese. Sprinkle evenly over the macaroni.
  7. Step 7: Bake for 25-30 minutes until the topping is golden brown and the cheese sauce is bubbly. Let cool 5 minutes before serving.

Related recipes