Baked Homestyle Mac and Cheese
The best M&C
Servings 8
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
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.