Amish Baked Macaroni and Cheese with Buttered Breadcrumbs

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes, including 10 minutes of resting time

Quick Ingredients

12 ounces (340 g) dry elbow macaroni
6 tablespoons (85 g) unsalted butter, divided, plus 1 teaspoon for greasing
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk
12 ounces (340 g) sharp cheddar cheese, freshly grated
1 teaspoon ground mustard
3/4 teaspoon fine salt, plus 1 tablespoon for the pasta water
1/4 teaspoon freshly ground black pepper
1 cup (108 g) plain dry breadcrumbs

Do This

1. Heat the oven to 375°F (190°C). Butter a 2 1/2-quart baking dish.
2. Boil the macaroni in salted water for about 6 minutes, stopping 2 minutes before the package’s recommended cooking time. Drain.
3. Melt 4 tablespoons butter over medium heat. Whisk in the flour for 1 minute, gradually add the milk, and cook for 5 minutes after the milk is incorporated, whisking until lightly thickened.
4. Remove from the heat. Stir in the mustard, 3/4 teaspoon salt, pepper, and cheddar until smooth. Fold in the macaroni and transfer to the baking dish.
5. Melt the remaining 2 tablespoons butter, toss with the breadcrumbs, and sprinkle evenly over the macaroni.
6. Bake uncovered for 30 minutes, until bubbling and golden. Rest for 10 minutes before serving.

Why You’ll Love This Recipe

Simple, satisfying comfort food: This Amish-style baked macaroni and cheese turns familiar pantry staples into a generous, homey casserole.
A creamy homemade sauce: Sharp cheddar brings plenty of flavor, while a small spoonful of mustard adds depth without making the dish taste mustardy.
The perfect contrast: Tender elbows and a rich, creamy center sit beneath a crisp blanket of buttered breadcrumbs.
Easy to share: Serve it alongside roast chicken, ham, or vegetables, or enjoy a larger portion as a simple meatless main dish.

Grocery List

Produce: None needed.
Dairy: Unsalted butter, whole milk, and a 12-ounce block of sharp cheddar cheese.
Pantry: Elbow macaroni, all-purpose flour, plain dry breadcrumbs, ground mustard, fine salt, and black pepper.

Full Ingredients

For the Macaroni

12 ounces (340 g) dry elbow macaroni
4 quarts (3.8 liters) water, for boiling
1 tablespoon fine salt, for the pasta water
1 teaspoon unsalted butter, for greasing the baking dish

For the Creamy Cheddar Sauce

4 tablespoons (57 g) unsalted butter
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) whole milk
12 ounces (340 g) sharp cheddar cheese, freshly grated, about 3 loosely packed cups
1 teaspoon ground mustard
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper

For the Buttered Crumb Topping

1 cup (108 g) plain dry breadcrumbs
2 tablespoons (28 g) unsalted butter, melted

Amish Baked Macaroni and Cheese with Buttered Breadcrumbs – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Heat the oven to 375°F (190°C), with a rack in the center. Grease a 2 1/2-quart baking dish, approximately 11 by 7 inches, with 1 teaspoon butter. Bring 4 quarts of water to a boil in a large pot, then add 1 tablespoon salt.

Grate the cheddar and measure the remaining ingredients before starting the sauce. Once the milk begins to thicken, having everything ready makes the process much easier.

Step 2: Cook the macaroni just short of tender

Add the elbow macaroni to the boiling water and stir. Cook for about 6 minutes, or 2 minutes less than the package’s recommended cooking time. The elbows should be flexible but still noticeably firm in the center; they will finish cooking in the oven.

Drain thoroughly without rinsing. Begin the sauce while the pasta cooks so the drained macaroni does not sit for long.

Step 3: Make the smooth milk sauce

In a large, heavy saucepan, melt 4 tablespoons butter over medium heat. Add the flour and whisk continuously for 1 minute. The mixture should bubble gently but remain pale.

Slowly whisk in the milk over about 2 minutes, adding the first cup in small splashes to prevent lumps. Once all the milk is incorporated, cook for 5 minutes, whisking frequently, until the sauce lightly coats the back of a spoon. Keep it at a gentle simmer rather than a vigorous boil.

Step 4: Stir in the cheddar and seasonings

Remove the saucepan from the heat. Stir in the ground mustard, 3/4 teaspoon salt, and black pepper. Add the grated cheddar in three additions, stirring until each addition melts before adding the next.

The finished sauce should be smooth and pourable, not stiff. If the cheese needs a little help melting, return the pan to the lowest heat briefly while stirring, but do not let the cheese sauce boil.

Step 5: Assemble and add the buttered crumbs

Fold the drained macaroni into the cheese sauce until every elbow is coated. Scrape the mixture into the prepared baking dish and spread it evenly. It will look generously sauced; the pasta absorbs some of that moisture as it bakes.

In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons melted butter until evenly moistened. Scatter the crumbs over the entire surface in a light, even layer. Avoid pressing them down, which can make the topping dense.

Step 6: Bake until bubbling and golden

Bake uncovered for 30 minutes. The edges should be bubbling, the center should be hot, and the breadcrumb topping should be crisp and golden brown. If the crumbs brown too quickly, loosely cover the dish with foil for the remaining baking time.

Set the casserole on a heatproof surface and let it rest for 10 minutes. This allows the sauce to settle around the macaroni while keeping the center creamy. Scoop into warm bowls or onto plates, making sure each serving gets some of the crunchy topping.

Pro Tips

Grate your own cheddar: Pre-shredded cheese often contains anti-caking ingredients that can make a homemade sauce less smooth.
Keep the heat gentle: Add the cheese off the heat and avoid boiling afterward to reduce the chance of a grainy sauce.
Do not fully cook the pasta: Slightly underdone elbows hold their shape and finish becoming tender in the sauce.
Use dry breadcrumbs: Plain dry crumbs give this casserole its fine, crisp topping. Fresh soft breadcrumbs create a different, less even crust.
Stop when it is ready: Extra baking can dry out the center. Look for bubbling edges and a golden topping rather than waiting for the sauce to become firm.

Variations

A milder family version: Replace all 12 ounces of sharp cheddar with the same weight of medium cheddar.
An extra-melty cheese blend: Use 8 ounces (227 g) sharp cheddar and 4 ounces (113 g) Monterey Jack instead of all cheddar.
A lightly smoky version: Add 1/8 teaspoon smoked paprika to the sauce with the mustard and pepper.

Storage & Make-Ahead

Refrigerate: Cool leftovers promptly and refrigerate in a covered container within 2 hours. Keep for up to 4 days. Reheat individual portions in the microwave, loosely covered, with 1 tablespoon milk stirred into each serving. Heat in 30-second intervals until the center reaches 165°F (74°C); the crumb topping will soften somewhat.

Reheat in the oven: Place leftovers in an oven-safe dish and add 1 tablespoon milk per serving around the edges. Cover with foil and heat at 350°F (175°C) for 20–25 minutes, uncovering for the last 5 minutes. Continue heating if needed until the center reaches 165°F (74°C).

Make ahead: Assemble the macaroni and cheese without the topping, cool promptly, cover, and refrigerate for up to 24 hours. Prepare the buttered crumbs just before baking. Bake the refrigerated casserole at 375°F (190°C) for 45 minutes, covered for the first 15 minutes and uncovered for the remaining 30 minutes, until the center reaches 165°F (74°C). Use a baking dish suitable for refrigerator-to-oven use. Rest for 10 minutes before serving.

Freeze: Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may be slightly less smooth after freezing, but a splash of milk helps restore its creamy consistency.

Nutrition (per serving)

Estimated for one-eighth of the recipe; values vary with the cheese, breadcrumbs, and amount of salt absorbed from the pasta water.