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Classic Baked Mac And Cheese

Under 30 minutes


for 6 servings

  • ½ stick unsalted butter
  • 3 tablespoons all purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup whole milk (240 mL)
  • 1 cup heavy cream (240 mL)
  • 2 ¼ cups shredded sharp cheddar cheese (250 g)
  • 1 lb elbow macaroni (425 g), cooked according to package instructions until al dente and drained, not cooled

Seasoned Bread Crumbs

  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ cup panko breadcrumbs (55 g)

Nutrition Info

  • Calories 800
  • Fat 45g
  • Carbs 68g
  • Fiber 9g
  • Sugar 5g
  • Protein 30g

Estimated values based on one serving size.

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  1. Preheat the oven to 425°F (220°C).
  2. In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
  3. Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
  4. Fold in the cooked pasta until evenly coated.
  5. Pour the mac and cheese into a 9-inch square pan.
  6. Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
  7. Sprinkle the bread crumb topping evenly over the mac and cheese.
  8. Bake the mac and cheese for 10–15 minutes, or until the topping is browned (if the top isn’t browning, broil on high for 2–3 minutes).
  9. Let rest for 5 minutes before serving.
  10. Enjoy!
Classic Baked Mac And Cheese