Baked Macaroni and Cheese
Make Baked Macaroni and Cheese with creamy havarti and sharp cheddar for a golden, crunchy comfort classic.
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 1 stick unsalted butter (plus melted butter for brushing)
- 1/4 cup all-purpose flour
- 2 teaspoons mustard powder
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce
- 1/4-1 teaspoon cayenne pepper (I used 1 teaspoon)
- 1 quart whole milk (4 cups)
- 3 1/2 cups havarti cheese (grated)
- 5 1/2 cups sharp cheddar cheese (shredded)
- 1 sleeve butter crackers (crushed (about 35 crackers), such as Ritz)
- 2 tablespoons grated parmesan cheese (optional)
Instructions
Step 1: Preheat and Bring the Pasta to a Gentle Bite
Preheat the oven to 375°F and bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook until just slightly softened — tender but still with a little chew — about 6 minutes. Reserve half a cup of the starchy cooking water, then drain the pasta and rinse briefly under cold water to stop the cooking and keep the shapes separated; set the drained pasta aside to be folded into the sauce in the next step.
Step 2: Build a Smooth, Spiced Cheese Sauce
Melt 4 tablespoons of the butter in a heavy saucepan, whisk in the flour, mustard powder, Worcestershire (if using), hot sauce and cayenne, and cook while whisking until the roux is smooth and faintly golden, about 2 minutes. Slowly whisk in the milk, bring the mixture up to a gentle boil and let it thicken while you whisk occasionally, about 5 minutes, until it coats the back of a spoon. Remove from heat and stir in all but one cup of the grated havarti and shredded cheddar until just melted into a glossy, velvety sauce. Season to taste with kosher salt.
Step 3: Combine Pasta and Sauce, Prep the Dish
Fold the drained elbow macaroni into the warm cheese sauce, adding spoonfuls of the reserved pasta water as needed to achieve a rich, ribboning, clingy creaminess that coats each macaroni. Brush a 9-by-13-inch rectangular baking dish with melted butter, then spread the sauced pasta evenly into the dish, smoothing the surface so every piece sits in the sauce and the top is level — this is the moment before the crunchy topping goes on.
Step 4: Top and Bake to Golden-Brown Crisp
Melt the remaining 4 tablespoons butter and combine with the crushed butter crackers and optional grated parmesan until a pebble-like topping forms. Evenly sprinkle the reserved cup of havarti and cheddar over the pasta, then scatter the cracker mixture on top. Cover loosely with foil and bake until thoroughly heated, then remove the foil and continue baking until the topping is deeply golden, bubbly and crisp around the edges, about 20 more minutes. Let the dish rest for 10 minutes so the sauce sets slightly.
Step 5: Rest and Serve from the Rectangular Dish
After resting, the mac and cheese will show a bronzed, crackling crust with molten, glossy cheese just beneath — cut into squares or scoop from the rectangular baking dish so each portion keeps a bit of the crunchy topping and a creamy interior. Serve directly from the same rectangular dish so the geometry, browning and textures are preserved and celebrated.
Notes
- Reserve half a cup of pasta cooking water to loosen the sauce if needed.
- Rinse the pasta briefly under cold water to stop cooking and keep shapes separated.
- Grate cheese fresh for the best melting and flavor.
- For extra creaminess, stir in a splash of reserved pasta water before baking.
- Let the dish rest 10 minutes after baking so the sauce sets for cleaner portions.