Baked Mac and Cheese

Creamy in the middle, golden and crisp on top, this baked mac and cheese is the kind of comfort food that belongs in the middle of the table. Serve it hot from the oven while the cheese sauce is still silky and the buttery panko topping has plenty of crunch.

There’s a lot to love about a bubbling dish of homemade mac and cheese, but for me, the best part is the contrast. Underneath that crisp breadcrumb topping is tender macaroni surrounded by a generous amount of creamy cheese sauce. And because the pasta is cooked just shy of done, tossed with butter, and allowed to cool before everything comes together, it doesn’t soak up all that lovely sauce in the oven.

It’s cozy enough for a weeknight dinner and special enough to bring out for holidays and gatherings. Add a simple salad if you’re serving it as a meal, or tuck it alongside roast chicken, turkey, pork, or steak. Either way, I recommend eating it while it’s warm, creamy, and wonderfully cheesy.

Why You’ll Love This Recipe

If baked mac and cheese sometimes disappoints you by coming out dry, this recipe takes a few smart steps to help prevent that. There’s plenty of sauce to begin with, and the macaroni gets a light coating of butter before it’s mixed with the cheese sauce. That little step helps the pasta hold onto its texture instead of drinking up too much sauce as it bakes.

I also love the combination of cheeses here. Gruyere gives the sauce a deep, savory cheese flavor, while mozzarella melts beautifully and adds that irresistible stretch. Then there’s the panko topping: crisp, buttery, and exactly what you want against all that creamy pasta.

Best of all, nothing about the method is complicated. You’ll cook the pasta, make a simple roux-based cheese sauce, bring everything together, and bake until the top is lightly golden.

Ingredients You’ll Need for Baked Mac and Cheese

For the Macaroni

• Macaroni – Elbow macaroni is the classic choice here. It holds onto plenty of creamy cheese sauce and is the perfect size for scooping up with that crunchy topping.
• Unsalted Butter – Tossing the cooked macaroni with a little butter gives it a light coating that helps keep the pasta from absorbing too much sauce while it bakes. You can use oil instead, as noted in the recipe.

For the Buttery Breadcrumb Topping

• Panko Breadcrumbs – These larger, lighter breadcrumbs give the mac and cheese its crisp, crunchy top. Regular breadcrumbs will work too, but panko gives you more texture.
• Unsalted Butter – Melted butter coats the breadcrumbs and helps them turn beautifully golden and crisp in the oven.
• Salt – Just a little brings out the flavor of the buttery breadcrumb topping.

For the Cheese Sauce

• Unsalted Butter – This is the starting point for the roux and gives the cheese sauce richness.
• Flour – Plain or all-purpose flour combines with the butter to make the roux, which thickens the milk into a smooth, creamy sauce.
• Milk – Warmed milk forms the creamy base of the sauce. Both low-fat and full-fat milk work with this recipe.
• Gruyere Cheese – This is the top choice for the main cheese because it has plenty of flavor and melts beautifully. Cheddar or Colby can also be used, exactly as specified in the recipe.
• Mozzarella Cheese – Mozzarella melts smoothly and gives the mac and cheese that lovely cheesy stretch. The recipe also allows you to replace it with more of your other cheese of choice.
• Salt – Seasons the sauce and helps bring all those rich cheese flavors together.

Optional Seasonings

• Garlic Powder – Adds a gentle savory garlic flavor without overpowering the cheese.
• Onion Powder – Gives the sauce another layer of savory flavor and a little extra depth.
• Mustard Powder – Adds subtle sharpness that complements the richness of the cheese without making the sauce taste strongly of mustard.

Step-by-Step Instructions

First, cook the macaroni. Bring a large pot of water to a boil and cook the pasta according to the package directions minus 1 minute. Drain it, return it to the pot, and toss it with the butter until the butter melts. Set the pasta aside to cool while you make the sauce.

Meanwhile, make the topping. Mix the panko breadcrumbs with the melted butter and salt, and set it aside.

Next, start the cheese sauce. Preheat the oven to 180°C/350°F (all oven types). Melt the butter in a large saucepan or ovenproof skillet over medium heat. Add the flour and cook for 1 minute, stirring constantly.

Now, add the milk. Start with about 1 cup, stirring it into the flour mixture until everything is well combined. Add the remaining milk and mix until smooth, using a whisk if you need help getting rid of any lumps. Stir in the salt and the optional seasonings.

Let the sauce cook for 5–8 minutes, stirring or whisking regularly. You’re looking for a creamy consistency that coats the back of a wooden spoon. Run your finger through the sauce on the spoon—if it leaves a clear path, you’re ready for the cheese.

Take the pan off the stove and stir in the cheese. It doesn’t need to melt completely. Taste the sauce and adjust the salt if needed.

Finally, bring everything together. Pour the sauce over the macaroni and stir quickly. Transfer it to the skillet or baking dish and scatter the buttery breadcrumb mixture over the top.

Bake for 25 minutes, just until the topping is lightly golden. Serve it right away, with a little fresh parsley on top if you like.

Expert Tips

Grate the cheese yourself. It’s a small bit of extra work that makes a noticeable difference here. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly, so freshly grated cheese is the way to go for a creamy sauce.

Undercook the pasta by 1 minute. Remember, the macaroni still has another trip to the oven ahead of it. Taking it out of the boiling water early helps it stay tender without becoming overly soft.

Give the macaroni its butter coating. Tossing the drained pasta with butter helps create a light barrier between the macaroni and the sauce. Letting it cool before adding the sauce helps too.

Add the milk gradually. Stir the first cup thoroughly into the roux before adding the rest. This makes it much easier to get a smooth sauce. If you spot a few stubborn lumps, grab a whisk.

Keep an eye on the oven. You only want to bake the mac and cheese until the topping is lightly golden. More time in the oven isn’t necessarily better here—overbaking can leave you with less of that creamy sauce.

Recipe Variations

The easiest way to put your own spin on this mac and cheese is with the cheese. Gruyere is wonderful here because it melts beautifully and brings lots of flavor, but cheddar, Monterey Jack, Colby, or provolone can take its place. If you’re in Australia or New Zealand, Tasty cheese works too.

Mozzarella makes a great second cheese because it gives the sauce that lovely stretch without making it overly salty. But if you don’t have mozzarella, you can simply use more of your main cheese instead.

And then there are the optional seasonings. The garlic powder, onion powder, and mustard powder give the sauce another layer of savory flavor, but you can leave them out if you’d rather keep the focus entirely on the cheese.

Storage & Reheating

This mac and cheese is especially good straight from the oven, but you can prepare it ahead when you need to.

Cook the macaroni, toss it with butter, and let it cool completely. Make the cheese sauce according to the recipe, combine it with the pasta, and add the breadcrumb topping. From here, you can refrigerate or freeze the assembled dish. If you freeze it, let it thaw completely in the refrigerator before baking.

When you’re ready to bake your make-ahead mac and cheese, cover it with foil and bake for 15 minutes at 180°C/350°F. Remove the foil and bake for another 25 minutes, until the top is golden.

For leftovers, warm the mac and cheese in the microwave first. Then spray the top with a little oil—or add some butter—and pop it under the grill/broiler to bring back that crisp topping.

Serving Suggestions

I’m perfectly happy calling a generous bowl of this mac and cheese dinner. It’s rich and filling, so you don’t need much alongside it. A fresh green salad or some simple vegetables make a nice contrast to all that creamy cheese sauce.

If you’re serving it as a side, there are plenty of possibilities. Pair it with roast chicken, turkey, pork, steak, baked pork chops, or crispy chicken thighs. It’s especially at home on a holiday table, where that golden breadcrumb topping fits right in with all the other cozy dishes.

As written, the recipe makes 6 generous side servings, or about 4 generous servings if you’re making it the main event.

Recipe FAQs

1. Can I make baked mac and cheese ahead of time?

Yes, you can definitely make this mac and cheese ahead. Cook the macaroni, toss it with butter, and let it cool before mixing it with the cheese sauce. Add the breadcrumb topping and refrigerate or freeze until you’re ready to bake. If frozen, make sure to thaw it completely in the refrigerator first.

2. Why did my cheese sauce turn grainy?

This can happen when using pre-shredded cheese. It contains anti-caking ingredients that don’t melt as smoothly and can give the sauce a slightly grainy or powdery texture. For the creamiest mac and cheese, grate the cheese fresh from the block.

3. How do I keep baked mac and cheese creamy instead of dry?

Make sure you don’t overcook the macaroni or leave the finished dish in the oven too long. Cook the pasta 1 minute less than the package directions, toss it with butter, and let it cool slightly before adding the sauce. Bake for just 25 minutes, or until the topping is lightly golden. This helps keep plenty of creamy sauce around the pasta.

4. What can I use instead of Gruyere?

You can easily swap the Gruyere for cheddar, Monterey Jack, Colby, or provolone. Mozzarella works really well as the second cheese because it melts beautifully and adds that nice cheesy stretch, but you can also replace it with more of your main cheese.

5. How can I make sure my cheese sauce doesn’t have lumps?

Add the milk gradually and keep stirring as you go. Start with about 1 cup of warmed milk and mix it into the butter and flour until smooth, then add the remaining milk. If you still notice a few little lumps, use a whisk to smooth them out before the sauce thickens.

Baked Mac and Cheese

A baked macaroni and cheese with a smooth, generous cheese sauce and a crisp panko crust. The pasta is cooked just shy of done and lightly coated with butter before it meets the sauce, which helps it hold its texture during baking. For the best consistency, grate the cheese yourself rather than using pre-shredded cheese.

Print Pin

Cuisine: Western

Keyword: baked mac and cheese, creamy mac and cheese, homemade mac and cheese

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

Macaroni

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

Topping

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

Sauce

• 4 tbsp (60g) unsalted butter
• 1/3 cup flour, plain / all purpose
• 3 cup milk, warmed (low or full fat)
• 2 cup freshly shredded cheese, gruyere best (followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese, or more other cheese of choice
• 3/4 tsp salt

Seasonings (optional)

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

Instructions

Prepare the pasta

• Bring a large pot of water to a boil. Add the macaroni and cook according to the packet directions, but stop cooking 1 minute earlier than directed.
• Drain the macaroni and return it to the pot. Add the butter and toss until the butter has melted and coated the pasta. Leave the macaroni to cool while you prepare the sauce.

Prepare the topping

• Combine the panko breadcrumbs, melted butter, and salt. Set aside.

Make the cheese sauce

• Preheat the oven to 180°C/350°F (all oven types).
• Melt the butter over medium heat in a large saucepan or ovenproof skillet. Add the flour and cook for 1 minute, stirring continuously.
• Pour in about 1 cup of the milk and stir until the flour mixture has dissolved into it. Add the remaining milk and continue mixing until smooth and free of lumps. Use a whisk if necessary.
• Stir in the salt and the optional seasonings, if using.
• Cook for 5–8 minutes, stirring or whisking regularly, until the sauce thickens to a cream-like consistency. It is ready when it coats the back of a wooden spoon and a finger drawn through the coating leaves a visible line.
• Remove the pan from the stove. Add the cheese and stir it through. The cheese does not need to melt completely at this stage.
• Taste the sauce and adjust the salt if necessary. With the recommended cheeses, additional salt should not be needed.

Assemble and bake

• Pour the sauce into the pot containing the macaroni and stir quickly to combine. Transfer everything back to the ovenproof skillet or into a baking dish.
• Scatter the breadcrumb mixture evenly over the top.
• Bake for 25 minutes, or until the topping is lightly golden. Avoid baking for longer than necessary, as excessive baking will reduce the amount of sauce.
• Serve immediately. Fresh parsley can be sprinkled over the top if desired.

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Recipe Notes

1. Panko breadcrumbs: Panko consists of larger, coarser crumbs than standard breadcrumbs, producing a particularly crisp topping. Regular breadcrumbs can be substituted.

2. Cheese: For the 2 cups of main cheese, Gruyere is an excellent choice because it combines strong flavor with good melting properties. Cheddar, Monterey Jack, Colby, and provolone also work. In Australia and New Zealand, Tasty cheese can be used, although the finished sauce may be slightly less smooth.

For the additional 1 cup of cheese, mozzarella works especially well. It melts smoothly, adds stretch, is comparatively mild in saltiness, and tends to be less oily than some alternatives. If preferred, simply use another cup of the main cheese instead.

Grating cheese from a block is recommended. Pre-shredded varieties commonly contain anti-caking ingredients that do not melt in the same way and may leave the sauce with a slightly powdery texture.

Salt levels also vary between cheeses. If replacing Gruyere with a noticeably less salty cheese, such as Jarlsberg, taste the finished sauce and add another pinch or two of salt if required.

3. Buttering and cooling the pasta: Coating the cooked macaroni lightly with butter helps create a barrier that limits how much sauce the pasta absorbs while it bakes. Allowing the macaroni to cool before adding the sauce helps for the same reason. This step is optional and can be omitted.

4. Baking dish size: Use a 2.5L/2.5qt (10 cup) baking dish for one batch. A 9 x 13″ / 23 x 33 dish works well for a double batch but is a little too large for a single batch because the macaroni will be spread too thinly.

5. Prepare ahead: This dish is at its best freshly made, but it can be assembled in advance. Cook the pasta, toss it with butter, and allow it to cool completely. Prepare the cheese sauce as directed, combine it with the cooled pasta, and add the breadcrumb topping. Refrigerate or freeze. If frozen, thaw completely in the refrigerator before baking.

When ready to cook, cover with foil and bake for 15 minutes at 180°C/350°F. Remove the foil and bake for another 25 minutes, until the top is golden. Mac and cheese going into the oven directly from the refrigerator will require the additional covered baking time.

Reheating leftovers: Microwave until warmed through, then lightly spray the surface with oil (or add butter) and place under the grill/broiler to restore the crisp topping.

6. Serving size: The nutrition information below is based on 6 servings as a generous side dish. The recipe can also serve approximately 4 people generously as a main dish.

Nutrition

Calories: 551kcal | Carbohydrates: 48g | Protein: 23g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 847mg | Potassium: 326mg | Fiber: 1g | Sugar: 8g | Vitamin A: 915IU | Vitamin C: 0.2mg | Calcium: 449mg | Iron: 1.4mg

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