Homemade baked mac and cheese is the ultimate comfort food, with its creamy sauce and crispy, buttery panko topping. Perfect for cozy dinners or special gatherings, this dish never disappoints.
Baked Mac and Cheese
I've made this baked mac and cheese countless times, and it’s always a hit. With these cooking tips and step-by-step instructions, you'll have a pasta dish that guarantees you won't flop in front of your family and friends.
It’s rich, cheesy, and topped with a crispy, buttery panko crust that’s sure to impress everyone at the table. You can also use ritz crackers similar to my chicken casserole.
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Why It's Yummy
💖 Rich and Creamy Sauce: Made with a roux-based béchamel, the cheese sauce clings perfectly to the pasta.
💖 Cheese Heaven: Sharp cheddar for bold flavor and Gruyere for its nutty, melty goodness.
💖 Perfectly Cooked Pasta: The macaroni is cooked just shy of al dente, so it doesn’t get mushy when baked.
💖 Buttery Panko Topping: Adds a golden crunch that contrasts beautifully with the creamy pasta.
Ingredients
- Pasta - I love using elbow macaroni because it’s a classic choice that holds onto the cheese sauce perfectly. If you want to switch things up, try penne or cavatappi. Their ridges and tubular shape are perfect for capturing all that cheesy goodness.
- Butter - Using unsalted butter gives you better control over the seasoning. I always keep a stick or two on hand for recipes like this. If you only have salted butter, just reduce the added salt in the recipe a bit.
- Flour - This helps thicken the cheese sauce, creating that creamy texture we all crave in mac and cheese. Make sure to cook the flour for about a minute with the butter to get rid of any raw flour taste.
- Cream/Milk - The combination of milk and cream is what makes the sauce so rich and velvety. If you prefer a lighter version, you can use half-and-half instead of the cream, but I find the cream gives it that indulgent, comforting texture that’s hard to beat.
- Cheese - I always go for sharp cheddar because it brings a bold, cheesy flavor that’s just right. It melts smoothly into the sauce, creating that dreamy, creamy consistency we all love.
- Gruyere - Gruyere is my secret weapon! It melts beautifully and adds a slightly nutty flavor that elevates the dish. If you can’t find Gruyere, Swiss cheese makes a good substitute.
- Breadcrumbs - Panko breadcrumbs give the topping that perfect crunch. They stay crispier than regular breadcrumbs, especially when mixed with melted butter for a golden, crunchy finish.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baked Mac and Cheese
- Prep the pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta for 1-2 minutes less than the package directions. Drain, rinse with cool water, and set aside.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbly.
- Add the milk and cream: Gradually whisk in the milk and heavy cream. Continue whisking to avoid lumps. Cook until the mixture thickens slightly and begins to bubble, about 3-5 minutes.
- Melt the cheese: Remove the saucepan from the heat and stir in the cheddar and Gruyere cheese, a handful at a time, until melted and smooth. Season with salt and pepper.
- Combine pasta and sauce: Toss the cooked pasta in the cheese sauce, ensuring every piece is coated. Pour the mixture into a greased 9x13-inch baking dish.
- Make the topping: In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Serve and enjoy: Let the dish cool for a few minutes before serving. Pair with a fresh green salad or serve as a side to your favorite protein.
Tips
- Shred your own cheese from block. Pre-shredded cheese doesn’t melt as smoothly because of the anti-caking agents.
- Slightly undercook your pasta, it will soak up the sauce without becoming mushy.
- I like using room-temperature ingredients (milk cream); this helps the sauce thicken faster.
- Whisk the sauce constantly to prevent lumps and have a perfect silky texture.
Variations
- Protein: Add cooked chicken, crispy bacon, or diced ham for extra heartiness.
- Veggies: Stir in sautéed spinach, roasted broccoli, or caramelized onions.
- Spice It Up: Add a pinch of cayenne pepper or a drizzle of hot sauce for a kick.
Freezing And Storing Instructions
- To Store. Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat gently in the oven or microwave with a splash of milk to restore creaminess.
- To Freeze. Assemble the dish without baking and let it cool completely. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
- To Make Ahead. Prepare the dish as instructed but don’t bake. Cover tightly with foil and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
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Recipe Card
Baked Mac and Cheese
Discover the ultimate comfort with our easy baked mac and cheese recipe! Creamy, cheesy, and topped with crispy panko, it's perfect for any occasion.
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INGREDIENTS
- 8 ounces elbow macaroni pasta, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour, or GF flour blend
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
- 1 cups Gruyere cheese, shredded
- ¼ teaspoon black pepper
- ¾ teaspoons salt, or to taste
- olive oil, to drizzle over pasta
Breaded Topping
- ¾ cups panko breadcrumbs
- 2 tablespoons butter, melted
- 3 tablespoon Parmesan cheese, shredded
- ⅛ teaspoon smoked paprika, or regular paprika
INSTRUCTIONS
- Prep the oven and baking dish: Preheat your oven to 350°F. Lightly grease a large 2-3 quart baking dish and set it aside.
- Prepare the cheese: In a large bowl, combine the shredded cheeses and set them aside for later.2 cups sharp cheddar cheese, 1 cups Gruyere cheese
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions for al dente. Once cooked, drain and transfer to a large bowl.8 ounces elbow macaroni pasta
- Coat the pasta: Drizzle the cooked pasta with olive oil and toss to coat. Set it aside to cool while you prepare the cheese sauce.olive oil
- Make the cheese sauce: In a deep saucepan, Dutch oven, or stockpot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the roux mixture becomes bubbly and golden.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Add milk and cream: Gradually whisk in the milk and heavy cream, stirring until smooth. Continue whisking as the mixture comes to a simmer and bubbles form on the surface. Let it cook for another 2 minutes while whisking. Season with salt and pepper, then remove from heat.1 ½ cups whole milk, ½ cup heavy whipping cream, ¾ teaspoons salt, ¼ teaspoon black pepper
- Add cheese: Slowly whisk in 1 cup of the shredded cheese until smooth. Add the remaining 1 cup of shredded cheese, continuing to whisk until the sauce is creamy and thickened to your liking.
- Combine pasta and cheese sauce: Stir the cooled pasta into the cheese sauce, making sure all of the pasta is fully coated.
- Assemble the mac and cheese: Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, then add the rest of the mac and cheese mixture on top.
- Prepare the topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture evenly over the top of the mac and cheese.¾ cups panko breadcrumbs, 3 tablespoon Parmesan cheese, ⅛ teaspoon smoked paprika, 2 tablespoons butter
- Bake: Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
- Optional garnish: For an extra touch of color, sprinkle finely chopped parsley over the top before serving. Serve immediately and enjoy this creamy, cheesy, and perfectly baked mac and cheese!
NOTES
- To Store. Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat gently in the oven or microwave with a splash of milk to restore creaminess.
- To Freeze. Assemble the dish without baking and let it cool completely. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
- To Make Ahead. Prepare the dish as instructed but don’t bake. Cover tightly with foil and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 445kcalCarbohydrates: 29gProtein: 18gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 652mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 938IUVitamin C: 0.1mgCalcium: 468mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was inspired from Momontimeout.
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