Wellesley-Inspired Baked Macaroni and Cheese with Smoked Cheddar

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A comforting baked macaroni and cheese dish featuring smoked cheddar for a rich, deep flavor and a golden breadcrumb crust. This American-inspired comfort-food recipe, ready in about 50 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 480 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.

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 3 cups smoked cheddar cheese, shredded
• 1 cup sharp white cheddar cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup panko breadcrumbs
• 2 tbsp olive oil

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
2. Step 2: In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes until the mixture is bubbling and lightly golden, stirring constantly.
3. Step 3: Gradually whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
4. Step 4: Remove from heat and stir in 3 cups shredded smoked cheddar cheese and 1 cup shredded sharp white cheddar cheese until melted and smooth.
5. Step 5: Season the cheese sauce with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Fold in the cooked macaroni until evenly coated.
6. Step 6: Pour the macaroni and cheese into a greased 9x13-inch baking dish.
7. Step 7: In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
8. Step 8: Bake uncovered for 20-25 minutes until the top is golden brown and bubbly. Let cool for 5 minutes before serving.