Baked Homestyle Mac and Cheese (with Mustard & Beer)

Think gooey, rich cheese meets the silky smoothness of sauce, plus a crackly baked top. We’re riffing off the classic Ultimate Mac and Cheese Recipe (creamy + baked crunch) and the flavor depth from A Guide to Making the Ultimate Mac and Cheese (roux + emulsifying starch magic) This version swaps in rigatoni’s hollows, Dijon mustard, and a hoppy beer kick, just like homestyle comfort should be. This Baked Homestyle Mac and Cheese recipe will be your new favorite weeknight dish!

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Baked Homestyle Mac and Cheese

The best M&C

Course Pasta

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Author Jim

Ingredients

• 12 oz rigatoni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup lager (or another light beer)
• 1 tbsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp smoked paprika optional but smoky-good
• 2 cups sharp cheddar shredded
• 1 cup Gruyère shredded
• 1/2 tsp Salt
• 1/2 tsp black pepper
• ½ cup panko breadcrumbs
• 2 tbsp butter

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Instructions

• Heat the oven to 375 °F. Get a large pot of salted water boiling.
• Cook the pasta until very al dente (1–2 minutes less than package directions). Drain and set aside.
• Make the roux: In the same pot over medium heat, melt butter, whisk in flour, and cook 1–2 minutes. Slowly whisk in milk and beer until smooth and thickened.
• Flavor it up: Stir in mustard, garlic powder, and smoked paprika. Turn heat low, toss in cheeses a handful at a time, stirring until creamy—and season with salt and pepper.
• Mix & bake prep: Fold rigatoni into the sauce so every tube is coated. Pour into a greased 9×13-inch baking dish.
• Breadcrumb top (optional): Mix panko with melted butter and scatter over the pasta.
• Bake 20–25 minutes until bubbly and top gets golden and crisp.
• Let rest a few minutes, then serve. Watch it disappear.

Notes

Flavor Notes

Rigatoni’s ridges and hollow center clutch the cheesy beer sauce better than elbow pasta.

Beer adds umami depth—cuts the richness without thinning the sauce.

Mustard sharpens the edge, making every bite taste layered and balanced.

Panko topping gives that contrasting crunch that makes baked mac unforgettable.