Craving cozy, cheesy comfort with a golden, crunchy topping? This Baked Mac and Cheese Recipe is my go-to for weeknights and gatherings alike. It delivers silky sauce, tender pasta, and that irresistible oven-baked finish every time.
Why You’ll Love This Baked Mac and Cheese Recipe
- Ultra creamy sauce that clings to every noodle.
- Buttery, crunchy breadcrumb topping for perfect contrast.
- Simple pantry ingredients and easy techniques.
- Kid friendly and crowd pleasing, great for potlucks.
- Make ahead and freezer friendly.
Baked Mac and Cheese Recipe Ingredients & Substitutions
- 12 oz (340 g) elbow macaroni or cavatappi
- 6 tbsp (85 g) unsalted butter, divided
- 6 tbsp (48 g) all purpose flour
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) half and half or heavy cream
- 12 oz (340 g) sharp cheddar, freshly grated
- 4 oz (115 g) Gruyere or Monterey Jack, freshly grated
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp freshly ground black pepper
- 1 1/4 to 1 1/2 tsp kosher salt, divided, plus more for pasta water
- 1/2 tsp paprika or smoked paprika, optional
- 1 cup (50 g) panko breadcrumbs
- 2 tbsp (28 g) unsalted butter, melted, for topping
- 1/4 cup (25 g) grated Parmesan, optional
- 1 tbsp chopped parsley, optional
Simple swaps
- Gluten free: use gluten free pasta and swap flour with 1:1 gluten free blend or use 1 tbsp cornstarch mixed with 2 tbsp cold milk.
- Lighter: use 2 percent milk and skip cream, sauce will be slightly less rich.
- Cheese: try Fontina, Havarti, or white cheddar. Avoid pre shredded cheese to prevent grainy sauce.
- Spice: add 1 to 2 tsp hot sauce or a pinch of cayenne.
Step-by-Step Instructions to Make Baked Mac and Cheese Recipe
1. Preheat and Prep
Heat oven to 350°F 175°C. Grease a 9×13 inch baking dish or similar 3 quart casserole.
2. Boil the Pasta
Bring a large pot of well salted water to a boil. Cook pasta 1 to 2 minutes shy of package al dente so it finishes in the oven. Drain and set aside.
3. Make a Buttery Roux
In a heavy pot over medium heat, melt 4 tbsp 56 g butter. Whisk in flour and cook 1 to 2 minutes until lightly foamy and pale blond. Do not brown.
4. Whisk in Milk for a Silky Base
Gradually whisk in milk and cream, a splash at a time to avoid lumps. Simmer gently, stirring, until thick enough to coat a spoon, about 5 to 7 minutes. Keep heat moderate to prevent scorching.
5. Season and Melt in the Cheeses
Whisk in Dijon, garlic powder, onion powder, paprika if using, pepper, and 1 tsp salt. Off heat or on low, add cheddar and Gruyere by handfuls, stirring until smooth. Taste and adjust salt.
6. Combine Pasta and Sauce
Fold the drained pasta into the cheese sauce. The mixture should be creamy and slightly loose.
7. Add the Crunchy Topping
Stir panko with melted 2 tbsp butter, Parmesan, and parsley. Transfer mac and cheese to the baking dish and sprinkle the buttery crumbs evenly on top.
8. Bake to Bubbly Perfection
Bake 18 to 22 minutes until the edges bubble and the topping is golden. For extra color, broil 1 minute, watching closely.
9. Rest and Serve
Let rest 5 to 10 minutes so the sauce sets slightly. Scoop and serve hot.
Tips for Success
- Shred your own cheese. Pre shredded is coated with starch that can cause a grainy sauce.
- Season in layers. Salt the pasta water and taste the sauce before baking.
- Control the heat. Keep the sauce at a gentle simmer, not a boil, to keep it smooth.
- Undercook the pasta slightly so it stays tender after baking.
- Use a heavy bottomed pot so the milk does not scorch.
- Let it rest before serving for the creamiest scoops.
Variations of Baked Mac and Cheese Recipe
- Three cheese: cheddar, Gruyere, and Fontina for extra melt.
- Smoky bacon: fold in 6 slices crisped, chopped bacon and 1 tsp smoked paprika.
- Veggie loaded: add roasted broccoli florets or peas before baking.
- Jalapeño popper: stir in chopped pickled jalapeños and dollop with cream cheese.
- Truffle: finish the sauce with 1 to 2 tsp truffle oil and a hint of Parmesan.
- Buffalo chicken: fold in 2 cups shredded rotisserie chicken and 2 to 3 tbsp buffalo sauce.
- Stovetop version: skip baking and serve right after the sauce thickens, no crumbs.
Serving Suggestions: What to Pair with Baked Mac and Cheese Recipe
- Simple green salad with lemon vinaigrette to balance the richness.
- Roasted broccoli, asparagus, or green beans.
- BBQ chicken, glazed ham, or seared sausage for protein.
- Tomato soup for ultimate comfort.
- Crunchy dill pickles and hot sauce on the side.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and refrigerate up to 4 days.
- Reheat oven: Add a splash of milk, cover with foil, and warm at 325°F 165°C for 15 to 25 minutes.
- Reheat microwave: Spoon into a bowl, add a splash of milk, cover, and heat in 45 second bursts, stirring between.
- Freeze: Wrap tightly up to 2 months. Thaw overnight, add a splash of milk, then reheat covered. Note that freezing can slightly change the sauce texture.
Memories Made Around the Table
When I brought this to a chilly fall potluck, the dish came back scraped clean and warm smiles followed me out the door. It is the kind of comfort that turns an ordinary evening into a little celebration.
FAQs
Can I make this ahead? Yes. Assemble up to the crumb topping, cover, and refrigerate 1 day. Add crumbs just before baking and add 5 to 10 minutes to the bake time.
Why did my cheese sauce turn grainy? High heat or pre shredded cheese is usually the culprit. Keep the sauce at a gentle simmer and use freshly grated cheese.
Which cheeses melt best? Cheddar, Gruyere, Monterey Jack, and Fontina melt smoothly. Reserve aged Parmesan for the topping or finishing.
How do I double the recipe? Double all ingredients and bake in two 9×13 inch pans or a deep roasting pan. Add a few minutes to bake time.
Is this recipe egg free? Yes, no eggs needed. The roux and dairy create the creamy structure.
Final Thoughts
This Baked Mac and Cheese Recipe delivers that perfect combo of creamy center and crunchy lid with simple, dependable steps. If you make it, I would love to hear how you riffed on it and who you shared it with.
Baked Mac and Cheese Recipe: Ultra Creamy, Crunchy Top
Equipment
- 1 9x13 inch baking dish or 3-quart casserole
- 1 Large Pot for boiling pasta
- 1 Heavy pot or saucepan for cheese sauce
- 1 Whisk
- 1 Colander
- 1 Box grater for freshly grated cheese
- 1 Measuring cups and spoons
Ingredients
Pasta & Cheese Sauce
- 12 oz elbow macaroni or cavatappi
- 6 tbsp unsalted butter divided
- 6 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup half and half or heavy cream
- 12 oz sharp cheddar freshly grated
- 4 oz Gruyere or Monterey Jack, freshly grated
- 1 tsp Dijon mustard
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper freshly ground
- 1.25 tsp kosher salt to taste; divided; plus more for pasta water
- 0.5 tsp paprika or smoked paprika, optional
Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted, for topping
- 0.25 cup Parmesan grated, optional
- 1 tbsp parsley chopped, optional
Instructions
Step-by-Step Instructions
- Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish or similar 3-quart casserole.
- Bring a large pot of well-salted water to a boil. Cook pasta 1 to 2 minutes shy of package al dente so it finishes in the oven. Drain and set aside.
- In a heavy pot over medium heat, melt 4 tbsp butter. Whisk in flour and cook 1 to 2 minutes until lightly foamy and pale blond; do not brown.
- Gradually whisk in milk and cream, a splash at a time, to avoid lumps. Simmer gently, stirring, until thick enough to coat a spoon, about 5 to 7 minutes.
- Whisk in Dijon, garlic powder, onion powder, paprika (if using), pepper, and about 1 tsp salt. Off heat or on low, add cheddar and Gruyere by handfuls, stirring until smooth. Taste and adjust salt.
- Fold the drained pasta into the cheese sauce. The mixture should be creamy and slightly loose.
- Stir panko with melted 2 tbsp butter, Parmesan, and parsley. Transfer mac and cheese to the baking dish and sprinkle the buttery crumbs evenly on top.
- Bake 18 to 22 minutes until the edges bubble and the topping is golden. For extra color, broil for about 1 minute, watching closely.
- Let rest 5 to 10 minutes so the sauce sets slightly. Scoop and serve hot.