# Creamy Baked Mac and Cheese With a Crisp Topping

A sharp-cheddar cheese sauce and buttery breadcrumb crust make this baked macaroni and cheese suitable for a crowded Thanksgiving table.

By The Signal Edition | Food / Thanksgiving Recipes
Published: 2026-10-25T17:53:22Z
Updated: 2026-10-25T18:06:59Z
Canonical: https://www.thesignaledition.com/article/thanksgiving-baked-mac-and-cheese-thx19
Image: https://www.thesignaledition.com/media/2ef942891c37d65a7c395bcd26229c0c.jpg (Baked macaroni and cheese among traditional Thanksgiving dishes; credit: Source: Harry & David / The Table)

## Summary
- 10 servings; preparation 25 minutes; cooking 35 minutes.
- Undercooking the pasta by two minutes keeps it from becoming soft in the oven.
- The recipe includes make-ahead, substitution and safe-storage guidance.

## What makes this baked mac and cheese work?

Baked Mac and Cheese serves 10 and takes 1 hour. Undercooking the pasta by two minutes keeps it from becoming soft in the oven. Adding cheese off the heat and baking only until bubbling protects the sauce from splitting. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

## Ingredients

For 10 servings: 1 pound elbow macaroni; 5 tablespoons unsalted butter, divided; 1/4 cup all-purpose flour; 4 cups whole milk, warmed; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 12 ounces sharp cheddar, grated; 4 ounces Gruyère, grated; 1 cup panko breadcrumbs; 1/3 cup grated Parmesan. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

## Step-by-step method

1. Heat the oven to 375°F and butter a 9-by-13-inch dish. Boil macaroni in salted water two minutes less than package directions; drain. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

2. Melt 4 tablespoons butter in a saucepan. Whisk in flour for 1 minute, then gradually whisk in warm milk. Simmer 5 minutes until lightly thickened. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

3. Remove from heat. Whisk in mustard, garlic powder, salt, pepper, cheddar and Gruyère until smooth. Fold in the macaroni and transfer to the dish. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

4. Melt the remaining butter and mix with panko and Parmesan. Scatter evenly over the pasta. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

5. Bake 25 to 30 minutes until bubbling at the edges and browned on top. Rest 10 minutes before serving. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe)

## Make ahead, substitutions and storage

Assemble without topping up to one day ahead; refrigerate, add crumbs and bake about 10 minutes longer. Monterey Jack can replace Gruyère. For a gluten-free version use gluten-free pasta, flour blend and crumbs. Refrigerate within two hours, keep three to four days and reheat portions to 165°F. [1](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe) [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

Divide macaroni and cheese into shallow containers within two hours, refrigerate for up to four days and reheat to 165°F. Add a small splash of milk before warming it covered, then uncover briefly to refresh the top. Avoid repeated reheating; warm only the portion you intend to serve. [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

## Reporting sources
1. [Serious Eats: Classic Baked Mac and Cheese](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe) (2026-10-25)
2. [USDA Food Safety and Inspection Service: Leftovers and Food Safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) (2026-10-25)