Baked Mac and Cheese Recipe

If you’re a comfort food lover like me, then this Baked Mac and Cheese Recipe is going to become your new best friend. Creamy, cheesy, and topped with a satisfyingly crunchy layer of buttery breadcrumbs, it’s the kind of dish that feels like a hug in a bowl. I absolutely love how this turns out every single time — it’s rich but not heavy, and the balance of cheeses makes it irresistibly melty. Stick with me here, and I’ll walk you through exactly how to nail this classic with some tricks I’ve picked up along the way.

this Recipe

Ingredients You’ll Need

Each ingredient in this baked mac and cheese recipe has a role to play in creating that rich, luscious texture and comforting flavor. Plus, I’ll share a few tips on how to pick the best options, so you nail it every time.

• Macaroni: Traditional elbow pasta works perfectly here — tube-shaped for trapping all that cheesy sauce.
• Unsalted butter: For both mixing with the pasta and the sauce — it adds richness without extra salt.
• Panko breadcrumbs: These larger-flaked breadcrumbs bake up crispier than regular ones and make a fantastic topping.
• Flour: Plain all-purpose flour forms the base of the roux, thickening your cheese sauce to creamy perfection.
• Milk: Warmed before adding to the roux, helps avoid lumps and keeps your sauce smooth and velvety.
• Cheese (Gruyère, mozzarella, cheddar): Freshly grated cheese melts better and tastes so much brighter than pre-shredded, which often includes anti-caking agents.
• Seasonings (garlic powder, onion powder, mustard powder): Optional but highly recommended to bump up the flavor and complexity of the sauce.
• Salt: To taste, but watch if your cheeses are already salty — always better to start small and adjust.

Variations

This baked mac and cheese recipe is a blank canvas you can easily adjust to suit your cravings or dietary needs. I often love mixing it up depending on the mood or what cheeses I have on hand.

• Swap cheeses: When I’m feeling adventurous, I add a bit of smoked gouda or fontina for a smoky twist that’s irresistible.
• Make it spicy: Stir in some chopped jalapeños or a pinch of cayenne for a subtle heat that balances the richness.
• Gluten-free: Use gluten-free pasta and swap all-purpose flour for a gluten-free blend to keep everyone happy.
• add proteins or veggies: Fold in some crispy bacon, sautéed mushrooms, or steamed broccoli for extra flavor and texture.

How to Make Baked Mac and Cheese Recipe

Step 1: Cook the Pasta Just Right

Bring a large pot of water to a boil and cook the macaroni according to package directions, but take it off the heat about one minute earlier than recommended. This prevents the pasta from overcooking later in the oven — trust me, it’s a game-changer. Drain the pasta, toss it back into the pot, add a tablespoon of butter, and stir until melted. This buttery coating stops the pasta from swelling too much, keeping the texture spot-on once baked. I like to set it aside to cool down while I prepare the sauce.

Step 2: Make the Creamy Cheese Sauce

This is the heart of your baked mac and cheese recipe, so take your time here. Melt butter in a saucepan (or an ovenproof skillet if you want to bake directly) over medium heat. Stir in the flour and cook for a minute—this roux is what thickens your sauce and prevents lumps. Slowly whisk in warmed milk in two batches, mixing well each time to keep the sauce silky smooth. Add salt and any optional seasonings you like to boost that cheesy flavor. Keep stirring for around 5-8 minutes until the sauce thickens enough to coat the back of a spoon — that’s your cue it’s ready. Then remove from heat and stir in your freshly grated cheeses; no need to fully melt them now, as they’ll finish melting in the oven.

Step 3: Assemble and Bake

Pour your cheese sauce over the butter-coated pasta and mix quickly but gently. Then transfer everything into your baking dish or keep it in the skillet if it’s oven-safe. Mix together the panko breadcrumbs with melted butter and a pinch of salt, then sprinkle evenly over the top. This topping browns beautifully and adds that perfect crunchy contrast. Bake in a preheated 180°C (350°F) oven for about 25 minutes or until the top is golden and crisp. I always keep a close eye during the last five minutes to make sure it doesn’t dry out — nobody wants a sad, dried-up mac and cheese!

How to Serve Baked Mac and Cheese Recipe

Garnishes

I like to sprinkle fresh chopped parsley or chives on top to add a pop of color and a little freshness that cuts through the richness. Sometimes I even add a tiny pinch of smoked paprika for a hint of warmth and color — it’s subtle but elevates the look and taste.

Side Dishes

This mac and cheese is creamy and filling, so I usually go with something lighter on the side. A crisp green salad with a tangy vinaigrette pairs beautifully. Or try some roasted veggies like Brussels sprouts or green beans to add some crunch and balance to your meal.

Creative Ways to Present

For special dinners, I’ve baked the mac and cheese in individual ramekins topped with crispy prosciutto or bacon bits. They’re great for serving guests and make everything feel a little more festive. Also, layering the mac and cheese with cooked veggies in a casserole adds color and texture – perfect for family potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover mac and cheese is just as delicious the next day if you store it properly. I like to cool it completely, then pop it in an airtight container in the fridge for up to 3 days. When I reheat, the texture stays creamy if you bring it back gently.

Freezing

I’ve frozen this baked mac and cheese recipe a few times with great results — just be sure to wrap it tightly and thaw in the fridge overnight before baking. Freeze before baking for best quality. This makes it a fantastic make-ahead meal for busy weeks.

Reheating

To reheat, I usually zap leftovers in the microwave until warmed through, then give the top a quick spray with olive oil (or dot with butter) and crisp it under the grill/broiler for a couple of minutes. It brings back that fresh-baked crunch perfectly!

FAQs

Final Thoughts

This baked mac and cheese recipe has become my go-to comfort food – it’s simple enough for a weeknight but special enough to serve friends. I love how customizable it is, and how it magically brings everyone to the table with smiles. If you want a foolproof, creamy, and crunchy mac and cheese that everyone will rave about, give this recipe a try — I promise it’ll quickly become a family favorite like it did in my home.

Baked Mac and Cheese Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

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Description

This classic Baked Mac and Cheese recipe features perfectly cooked macaroni enveloped in a rich, creamy cheese sauce made from a blend of Gruyere, mozzarella, and cheddar cheeses. Topped with a crunchy, golden panko breadcrumb crust, it bakes to perfection for a luscious comfort food experience that’s both satisfying and delicious.

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Ingredients

Macaroni

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter, melted
• 1/4 tsp salt

Sauce

• 4 tbsp (60g) unsalted butter
• 1/3 cup plain/all-purpose flour
• 3 cups warm milk (low or full fat)
• 2 cups freshly shredded Gruyere cheese (or substitute with cheddar or Colby)
• 1 cup freshly shredded mozzarella cheese (or other cheese of choice)
• 3/4 tsp salt

Seasonings (optional)

• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

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Instructions

1. Cook pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions minus 1 minute to ensure it is slightly undercooked. Drain well.
2. Toss in butter: Return the drained pasta to the pot while still warm. Add 1 tablespoon of unsalted butter and toss until melted and evenly coating the pasta. Set aside to cool slightly; this step helps prevent the pasta from absorbing too much sauce and becoming mushy when baked.
3. Prepare topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and 1/4 teaspoon salt until combined. Set aside.
4. Make the sauce (Roux and béchamel): Preheat your oven to 180°C (350°F). In a large saucepan or ovenproof skillet over medium heat, melt 4 tablespoons of butter. Add the flour and cook, stirring constantly for 1 minute to form a roux. Gradually whisk in about 1 cup of warm milk to dissolve the flour paste completely, then add the remaining milk while stirring to avoid lumps. Stir in salt and optional seasonings (garlic powder, onion powder, mustard powder).
5. Thicken sauce: Continue cooking and stirring the sauce for 5–8 minutes until it thickens to a creamy consistency that coats the back of a spoon. You should be able to draw a line through the sauce on the spoon without it running.
6. Add cheese: Remove the sauce from heat and stir in the shredded Gruyere and mozzarella cheeses until evenly combined but not necessarily melted. Adjust seasoning with extra salt if needed.
7. Assemble mac and cheese: Pour the cheese sauce into the pot with the macaroni and mix quickly and thoroughly. Transfer the mixture into the ovenproof skillet or a 2.5L (2.5 quart) baking dish. Evenly sprinkle the breadcrumb topping over the mac and cheese.
8. Bake: Place in the preheated oven and bake for 25 minutes or until the breadcrumb topping turns light golden brown. Avoid baking longer to prevent the sauce from drying out.
9. Serve: Remove from oven and serve immediately. Optionally garnish with fresh parsley for added color and freshness.

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Notes

• Panko breadcrumbs create a crunchier topping compared to regular breadcrumbs due to their larger flakes. If unavailable, regular breadcrumbs can be substituted.
• Cheese choice greatly affects flavor and texture. Gruyere is preferred for its excellent melting and flavor, combined with mozzarella for stretchiness and milder taste. Always grate your own cheese to avoid anti-caking additives which impede melting.
• Tossing pasta with butter before adding sauce helps prevent the pasta from absorbing too much sauce during baking, maintaining a creamy texture.
• Use a 2.5L/2.5qt baking dish or a 26cm (9-inch) cast iron skillet for best depth and texture distribution. Bigger dishes spread the mac and cheese too thinly.
• To make ahead: Prepare pasta and toss with butter, cool completely. Make sauce and combine pasta with sauce. Add topping, then refrigerate or freeze. When ready, thaw fully if frozen, cover with foil, bake 15 minutes at 180°C/350°F, then remove foil and bake an additional 25 minutes until golden.
• Reheat leftovers best by microwaving until warm then crisping topping under a grill/broiler after spraying or brushing with oil or butter.

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Nutrition

• Serving Size: 1 serving (approx. 1 cup)
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 65 mg