Baked Mac and Cheese

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 6 to 8 servings


  1. Cook 8 ounces elbow macaroni in salted boiling water as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  2. Melt 4 tablespoons butter in a large saucepan over medium heat. Add 1/4 cup flour and cook, whisking, until smooth, 2 minutes. Whisk in 2 cups whole milk and 1 teaspoon kosher salt. Bring to a simmer and cook until thickened, 5 minutes. Stir in 6 ounces each shredded Colby Jack and cheddar until smooth, then add the pasta, thinning with the reserved cooking water as needed. (The sauce will thicken as it bakes.)
  3. Transfer to a 3-quart baking dish. Prepare your topping; sprinkle over the mac and cheese. Bake at 400 degrees F until golden, 15 to 20 minutes.