Inside: This baked mac and cheese is made with a simple Béchamel sauce, two kinds of cheese and a crispy panko topping. This family favorite doesn’t even last 24 hours in our house – the leftovers go oh so fast!
Go-to family recipes come about in curious ways.
I used to make what was supposed to be a baked mac and cheese recipe with chicken broth and milk consistently (I eventually stopped baking it – stovetop got dinner on the table so much faster!). And for some of my kids, it’s still their favorite mac and cheese.
But then came Grandma’s baked mac and cheese.
This recipe is by far her most requested recipe! It’s what we have for dinner every first night of visits to Grandma’s house.
After one of my kids complained enough about how Grandma’s mac and cheese was so much better than my other recipe, I finally – reluctantly – agreed to try making it myself.
Now it’s a regular part of our meal rotation, alternating with the other recipe for the kids that still love that one.
Bonus points: my husband will finally eat it.
You Might Also Like: 27 Easy Ground Beef Dinner Recipes
Grandma’s Baked Mac and Cheese
THIS POST PROBABLY CONTAINS AFFILIATE LINKS. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. YOU CAN READ OUR FULL DISCLOSURE POLICY HERE.
I decided to put this recipe on the website mainly because I can no longer find the original recipe online.
And while I do have a binder of recipes at home, paper recipes are for the birds (although I guess they’ll be useful in the event of an apocalypse?).
So while the internet still exists, in my world, recipes belong online.
Ingredients in no particular order include…
You Might Also Like: Creamy Roasted Red Pepper & Chicken Orzo (Easy One Pan Meal)
Elbow Macaroni
I suppose you could substitute a different pasta, but for my fam, elbow macaroni is an essential element of this mac and cheese.
Butter
One whole stick, of course.
Whole Milk
The only thing that makes this recipe slightly more complicated than others is that it calls for warming the milk separately before adding it to the butter/flour mixture.
An annoying, but apparently essential step.
Flour
To thicken the sauce.
White Cheddar Cheese
Freshly grated white cheddar cheese – never yellow.
Freshly Grated Parmesan Cheese
And freshly grated parmesan cheese from a wedge.
We keep these on hand for just about everything (because apparently some of my kids are too good for the Kraft stuff).
Kosher Salt
Don’t you dare substitute table salt! Kosher salt is essential.
Panko Bread Crumbs
NOT the regular breadcrumbs. Panko gives this mac and cheese its yummy crispy topping.
Read Next: Easy Marry Me Chicken Soup (with Shredded Rotisserie Chicken)
Grandma’s Baked Mac and Cheese
Equipment
- 1 Stockpot
- 1 Small Saucepan
- 1 Whisk
- 1 Wooden Spoon or Cooking Spoon
- 1 9×13 Casserole Dish
- 1 Cheese Grater
- Measuring Cups & Spoons
Ingredients
- 1 lb. Elbow Pasta
- 1 quart Whole Milk
- 1/2 cup Salted Butter
- 1/2 cup Flour
- 1 tbsp Kosher Salt
- 8 oz. White Cheddar Cheese Block, Shredded (About 2.5-3 cups)
- 3/4 cup Parmesan Cheese, Freshly Shredded
- 1 cup Plain Panko Breadcrumbs
Instructions
- Pour the quart of whole milk into a small saucepan and heat on medium heat until it coats the back of a wooden or cooking spoon. Turn off heat before it starts to boil; set aside for later.
- Grate cheeses (8 oz. white cheddar and 3/4 cup freshly grated parmesan) and set aside. Cook elbow pasta in stockpot according to package directions. Drain and set aside.
- Preheat oven to 400 degrees.
- Add 1/2 cup of butter to the now empty stockpot you used to cook the pasta. Cook on medium heat until melted.
- Whisk 1/2 cup of flour into the butter and allow to cook for 2-3 minutes until lightly browned and bubbling.
- Slowly add warm milk to the butter/flour mixture, whisking with each addition until smooth. Stir in kosher salt.
- Cook on medium heat for five minutes or until slightly bubbling. Add cheeses and stir until melted. Once melted, turn off heat.
- Add cooked pasta to the cheese sauce and mix thoroughly. Pour into 9×13 casserole dish. Top with one cup of panko breadcrumbs.
- Bake for 20 minutes or until bubbling. Remove from oven and serve hot.
