Baked Almost Homemade Mac and Cheese with Creamy Béchamel-Style Sauce

This version sits closer to a fully homemade macaroni and cheese, but it still leans on shortcuts to keep things practical. The method here is to prepare pasta from a boxed mix but skip the packet. Instead, the sauce is built with a quick béchamel base—essentially milk thickened with butter and flour—then enriched with shredded cheeses. This small shift adds depth, smoothness, and a more “classic” macaroni and cheese texture while remaining simple enough for a weeknight.

The advantage of the béchamel-based approach is that you can control the sauce’s thickness and flavor. If you like it thin and pourable, you can loosen it with milk. If you want a gratin-like consistency where the pasta is coated but not runny, you can thicken it a bit more. This method also holds up better in the oven than the boxed-packet sauce, since it doesn’t separate as easily under heat.

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Equipment Needed

• Medium saucepan (for cooking pasta)
• Strainer or colander
• Whisk (important for sauce)
• Heavy-bottomed saucepan or small Dutch oven (for béchamel)
• Cheese grater
• 9×13-inch baking dish (or 8×8 for thicker portions)
• Oven preheated to 375°F (190°C)

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Baked Mac and Cheese with Béchamel-Style Sauce

Ingredient	US Measurement	Metric Measurement
Boxed macaroni (discard cheese packet)	7–8 oz	200–225 g
Butter (for sauce base)	4 Tbsp	56 g
All-purpose flour	1/4 cup	30 g
Whole milk (warmed)	3 cups	720 mL
Salt	1 tsp	5 g
Ground black pepper	1/4 tsp	1 g
Ground mustard (optional)	1/4 tsp	1 g
Sharp cheddar cheese, grated	2 cups (8 oz)	225 g
Gruyère or Fontina cheese, grated	1 cup (4 oz)	115 g
Parmesan cheese, grated	1/2 cup (2 oz)	55 g
Breadcrumbs (panko preferred)	1 cup	100 g
Butter (melted, for topping)	2 Tbsp	28 g

Prep time: 20 minutes
Cook time: 25–30 minutes
Servings: 6

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Instructions

1. Cook pasta — �� Boil pasta in salted water until just shy of al dente (about 1–2 minutes shorter than package instructions). Drain well.
2. Make the béchamel base — �� In a heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour until smooth. Cook for 1–2 minutes to remove the raw flour taste.
3. Add milk gradually — �� Slowly add warmed milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, 4–5 minutes. Sauce should coat the back of a spoon.
4. Season and add cheese — �� Stir in salt, pepper, and ground mustard if using. Remove from heat. Add cheddar, Gruyère (or Fontina), and half of the Parmesan. Whisk until smooth and creamy.
5. Combine pasta and sauce — �� Fold drained pasta into the cheese sauce, mixing until every piece of pasta is coated.
6. Prepare topping — �� In a skillet, melt 2 tablespoons butter. Stir in breadcrumbs until lightly golden.
7. Assemble and bake — �� Transfer mac and cheese to a greased baking dish. Sprinkle remaining Parmesan over top, followed by the breadcrumb mixture. Bake in a 375°F (190°C) oven until bubbling and golden brown on top, about 20–25 minutes.
8. Rest and serve — �� Let the dish sit for 5 minutes before serving. This helps the sauce settle and keeps portions neat.

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Nutrition (per serving, based on 6 servings, approximate)

Calories: 460
Fat: 26 g
Saturated Fat: 15 g
Carbohydrates: 36 g
Fiber: 2 g
Sugars: 5 g
Protein: 20 g
Sodium: 720 mg

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Variations with Béchamel

• Smoky Mix — �� Replace half the cheddar with smoked Gouda for a hint of smokiness.
• Vegetable Add-In — �� Stir in roasted broccoli or caramelized onions before baking for extra balance.
• Protein Boost — �� Fold in shredded chicken or diced ham for a one-pan main dish.
• Spice It Up — �� Add cayenne pepper or chili flakes to the béchamel for gentle heat.

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Why This Version Feels Different

This takes a step away from depending on the packet flavors and goes closer to a restaurant-style baked macaroni. The sauce holds itself together well, the cheeses melt into a smoother cream, and baking transforms the whole dish into something more structured. The topping adds a real contrast of textures: creamy cheese, chewy pasta, and crunch on top. It’s heavier and richer than the basic stovetop version, so it works well for gatherings, holidays, or weekend dinners when you want something satisfying without being overly fussy.

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