Old-Fashioned Baked Mac and Cheese with Golden Crust Tips, FAQ & printable recipe

Tips for success

To achieve an extra crispy top, place the baking dish under the broiler for the final 1 to 2 minutes of cooking. Watch it extremely closely, as the cheese can burn quickly once the broiler is engaged. This extra step provides a more pronounced crunch that contrasts beautifully with the soft, creamy interior, making each bite more interesting and texturally complex for the diners.

If the sauce seems too thick before adding it to the pasta, add a tablespoon of warm liquid at a time until the desired consistency is reached. It is easier to thin a thick sauce than to thicken a thin one. Remember that the sauce will naturally thicken further as it cools, so aim for a consistency that is slightly thinner than you desire for the final served dish.

Variations

• Spicy Mac and Cheese: Stir in a tablespoon of chopped pickled jalapeños or a dash of hot sauce into the cheese sauce before baking for a spicy kick that cuts through the rich cheddar.
• Herb-Crusted Mac: Mix a teaspoon of dried oregano or thyme with the paprika before sprinkling on top to add an aromatic, herbal note that complements the sharpness of the cheddar cheese.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F oven until warmed through or use a microwave, adding a splash of liquid to restore creaminess.

Transfer any leftovers to an airtight container once they have cooled to room temperature. Storing the dish properly prevents it from drying out and maintains the integrity of the sauce.

Keep it in the coldest part of the refrigerator to ensure food safety. When properly sealed, the pasta will retain its flavor and creamy texture for several days, making it an excellent candidate for simple, quick meals throughout the busy week.

This dish can be prepared up to the point of baking. Assemble the pasta and sauce in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.

When ready to serve, remove the dish from the refrigerator and let it sit on the counter for 20 minutes to take the chill off before baking as directed. You may need to add an extra 5 to 10 minutes to the total baking time.

Serving ideas

Serve the mac and cheese hot, directly from the baking dish, using a metal spatula to scoop out generous portions. The crust is the highlight, so ensure each serving includes a piece of the golden top.

It pairs exceptionally well with a crisp green salad or roasted vegetables, which help balance the richness of the creamy cheese sauce with a touch of freshness and acidity to cleanse the palate between bites.

For a formal presentation, serve individual portions in small ramekins if desired, though the classic 9x13 inch dish remains the most efficient way to serve a crowd. The dish is best enjoyed immediately while the cheese pull is at its peak.

If serving a larger group, keep the dish in a warm spot or use a warming tray to maintain the ideal temperature, ensuring the sauce stays molten and inviting for every guest.

Frequently asked questions

Recipe card

Old-Fashioned Baked Mac and Cheese with Golden Crust

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 tsp smoked paprika

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain the pasta well and set aside in a large mixing bowl.
2. In a saucepan, combine the shredded cheddar cheese until smooth and fully melted into a creamy sauce consistency.
3. Pour the cheese sauce over the cooked pasta and mix until every noodle is evenly coated. Transfer the mixture into a 9x13 inch baking dish. Sprinkle the smoked paprika over the top to create a flavorful crust. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the top is golden and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.