Baked Macaroni and Cheese
Classic vegetarian baked macaroni and cheese made with elbow macaroni, dairy cheddar cheese, milk, butter, and a crisp panko breadcrumb topping. It is creamy, cheesy, family-friendly comfort food baked until golden.
- american
- baked
- baked macaroni and cheese
- baked pasta
- budget-friendly
- casserole
- cheddar cheese
- cheesy
- comfort food
- dinner
- egg-free
- family-friendly
- kid-friendly
- macaroni
- main course
- meal prep
- nut-free
- oven-baked
- pantry staples
- pasta
- shellfish-free
- side dish
- soy-free
- supper
- vegetarian
- weeknight dinner
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
sharp cheddar cheese, shredded · 4 Cup
Kroger® Sharp Cheddar Shredded Cheese
100%
Details
elbow macaroni · 12 Ounce
Kroger® Elbow Macaroni
75%
Details
whole milk · 3 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Details
panko breadcrumbs · 1 Cup
Kroger® Japanese Style Panko Bread Crumbs
25%
Details
unsalted butter · 5 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
16%
Details
ground mustard · 0.5 Teaspoon
Kroger® Ground Mustard Shaker
2%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
all-purpose flour · 0.25 Cup
Kroger® Bleached All Purpose Flour
1%
Details
kosher salt · 2 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
paprika · 0.25 Teaspoon
Kroger® Ground Paprika Shaker
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- elbow macaroni-12 oz
- sharp cheddar cheese-4 cups
- whole milk-3 cups
- panko breadcrumbs-1 cup
- unsalted butter-1/4 cup + 1 tablespoon
- all-purpose flour-1/4 cup
- kosher salt-2 teaspoons
- black pepper-1/2 teaspoon
- ground mustard-1/2 teaspoon
- paprika-1/4 teaspoon
Preheat the oven to 375°F and lightly butter the baking dish with a little extra butter.
Bring a large pot of salted water to a boil, cook the elbow macaroni until just al dente, then drain well.
Keep children away from boiling water and drain the pasta carefully to avoid steam burns.
In a medium saucepan, melt 4 tablespoons butter over medium heat, whisk in the all-purpose flour, and cook for 1 minute.
Slowly whisk in the whole milk until smooth, then cook until the sauce is slightly thickened, about 4 to 5 minutes.
Whisk carefully to avoid splashes from the hot sauce.
Stir in the salt, black pepper, ground mustard, and paprika, then remove from the heat and add the sharp cheddar cheese until melted and smooth.
Fold the drained macaroni into the cheese sauce until evenly coated, then spread it in the prepared baking dish.
Melt the remaining 1 tablespoon butter, mix it with the panko breadcrumbs, and sprinkle the mixture evenly over the macaroni.
Bake for 20 to 25 minutes until the topping is golden and crisp and the edges are bubbling.
Use oven mitts when handling the hot baking dish and keep children away from the hot oven.
Let the macaroni and cheese rest for 5 minutes before serving so the sauce sets slightly.
How did it turn out?
Rating and review tools are unavailable right now.