Let’s be honest, few dishes can hug your soul quite like a perfect baked mac and cheese. It’s the ultimate comfort food, a glorious, golden-topped masterpiece that feels like a celebration on a plate.

This particular recipe? It’s the one. The one that makes you close your eyes after the first bite. The one that disappears from the pan at an alarmingly fast rate, every single time.

Why This Recipe Feels Like a Hug

This isn’t just pasta with cheese; it’s an experience. We’re talking about a luxuriously creamy, stunningly white cheese sauce that clings to every single noodle.

And that top? A buttery, crispy, golden breadcrumb crust that gives way to the cheesy wonderland below. It’s the textural contrast of dreams, truly.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cheesy bliss. It’s a simple list, really—just the essentials, but quality matters here.

• 250g / 8 oz macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (for the pasta)
• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter, melted (for topping)
• 1/4 tsp salt (for topping)
• 4 tbsp (60g) unsalted butter (for sauce)
• 1/3 cup flour, plain / all purpose
• 3 cups milk, warmed (low or full fat)
• 2 cups freshly shredded cheese, gruyere best
• 1 cup freshly shredded mozzarella cheese
• 3/4 tsp salt (for sauce)
• 1 tsp garlic powder (optional)
• 1/2 tsp onion powder (optional)
• 1/2 tsp mustard powder (optional)

The Secret to the Perfect Cheese Sauce

It all starts with a roux, a simple mix of butter and flour that works its magic to thicken the milk into a lush, velvety base. Don’t let the fancy name scare you; it’s incredibly simple.

The real key, though, is patience. Pour that milk in slowly, whisking constantly, and you’ll be rewarded with a sauce so smooth, it’s practically silken. No lumps allowed here!

How to make Baked Mac and Cheese?

Step 1: Prepping Your Pasta

Bring a large pot of water to a rolling boil and cook your macaroni. But here’s the trick: cook it for one minute less than the package says.

Drain it, then return it to the pot and toss it with that tablespoon of butter. This creates a light barrier, preventing the pasta from soaking up all your beautiful sauce later.

Step 2: Creating the Crunchy Topping

In a small bowl, mix together the panko breadcrumbs, melted butter, and salt. That’s it!

Set this aside for now—this simple mix is going to transform into that irresistible, golden crust we all crave.

Step 3: Building the Luxurious Sauce

Preheat your oven to 180°C/350°F. Now, in a large saucepan, melt the 4 tablespoons of butter over medium heat.

Whisk in the flour and cook, stirring constantly, for about a minute. This cooks out the raw flour taste and is the foundation of your sauce.

Step 3: Combining and Baking to Perfection

Slowly pour in the warmed milk, just a bit at first, whisking vigorously to incorporate the roux. Then add the rest of the milk and keep whisking until it’s smooth.

Let the sauce cook for 5-8 minutes, stirring regularly, until it’s beautifully thickened and coats the back of a spoon.

Step 4: The Grand Finale: Cheese!

Take the sauce off the heat—this is crucial. Now, add all that glorious freshly shredded cheese and stir until it’s mostly melted and the sauce is uniform.

Taste it! This is the best part. Adjust the salt if you need to, though the cheese usually brings plenty of flavor on its own.

Step 6: Bringing It All Together

Pour that incredible cheese sauce over your waiting, buttered macaroni. Stir it all together quickly and lovingly.

Transfer the whole cheesy mess into a baking dish, sprinkle the panko topping evenly over the top, and bake for 25 minutes. You’re waiting for that top to be a light, gorgeous gold.

Tips

• Always, always grate your own cheese from a block. Pre-shredded bags contain anti-caking agents that can leave your sauce grainy and less smooth.
• Warming the milk isn’t just a suggestion; it helps the sauce come together quickly and evenly, reducing the risk of any pesky lumps forming.
• Resist the urge to overbake! You want that sauce to remain creamy and lush, not baked out into dryness. It will continue to set a bit after you pull it from the oven.

What to Serve With Your Masterpiece

This mac and cheese is hearty enough to be a magnificent meal all on its own. Just add a simple, crisp green salad or some steamed green beans to cut through the richness.

As a side dish, it’s the star of any holiday table or comfort food feast. Think roasted chicken, juicy pork chops, or a beautifully cooked steak.

Brilliant Ingredient Swaps and Add-Ins

No gruyere? No problem! Sharp cheddar, Monterey Jack, Colby, or even Swiss cheese will work wonderfully. The goal is a good melting cheese with flavor.

Feel like jazzing it up? Stir in crispy bacon bits, sautéed onions, a dash of hot sauce for kick, or even some cooked, shredded chicken for a heartier dish.

Mastering the Make-Ahead Magic

The beautiful thing about this recipe is that you can prepare it completely in advance. Just assemble it in the baking dish, cover, and refrigerate.

When you’re ready, pop it straight into the oven, adding a few extra minutes to the baking time since it’s going in cold. Dinner, solved.

So there you have it. This baked mac and cheese is more than a recipe; it’s a memory maker, a crowd-pleaser, and a guaranteed route to pure comfort.

It’s the dish that will have everyone asking for seconds, and the one you’ll be proud to call your own. Now, go forth and create some cheesy magic.

Print Recipe

Baked Mac and Cheese Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Main Course, Side Dish

Difficulty: easy Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 12.00 Calories: 480

Best Season: Fall, Winter

Description

This ultimate Baked Mac and Cheese is the definition of comfort food perfection. Tender pasta is smothered in a luxuriously creamy, three-cheese sauce, then baked until golden and bubbly on top. With a buttery breadcrumb crust and rich, gooey interior, it's a crowd-pleasing classic that's perfect for weeknight dinners, potlucks, or holiday gatherings. Simple ingredients, maximum flavor!

Ingredients

Servings

Pasta & Topping

• 8 ounces elbow macaroni (or cavatappi, shells)
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter (melted)
• ¹⁄₄ tsp salt

Cheese Sauce

• 4 tbsp unsalted butter
• ¹⁄₄ cup all-purpose flour
• 3 cups milk (warmed, whole or 2%)
• 8 ounces sharp cheddar cheese (shredded)
• 4 ounces Gruyère cheese (shredded (or mozzarella))
• 4 ounces Parmesan cheese (freshly grated)
• ³⁄₄ tsp salt
• 1 tsp garlic powder (optional)
• ¹⁄₂ tsp onion powder (optional)
• ¹⁄₄ tsp black pepper
• ¹⁄₈ tsp paprika (optional, for color)
• Pinch of nutmeg (optional, for depth)

Instructions

1. Preheat Oven & Cook Pasta

   Preheat oven to 350°F. Cook macaroni according to package directions until al dente. Drain and set aside.
   Do not overcook — pasta will continue to bake in the oven.
   Mark as complete

2. Make the Breadcrumb Topping

   In a small bowl, combine panko breadcrumbs, melted butter, and 1/4 tsp salt. Mix until evenly coated. Set aside.
   This creates a crisp, golden topping.
   Mark as complete

3. Prepare the Cheese Sauce

   In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in warm milk until smooth and thickened, about 3–5 minutes.
   Stir constantly to prevent lumps.
   Mark as complete

4. Add Cheese and Seasonings

   Reduce heat to low. Gradually stir in cheddar, Gruyère, and Parmesan until melted and smooth. Add salt, garlic powder, onion powder, pepper, paprika, and nutmeg (if using). Taste and adjust seasoning.
   Sauce should be rich and velvety.
   Mark as complete

5. Combine Pasta and Sauce

   Add the cooked pasta to the cheese sauce and stir until fully coated.
   Mark as complete

6. Transfer to Baking Dish

   Pour the mac and cheese into a greased 9x13-inch baking dish (or similar). Spread evenly.
   Mark as complete

7. Add Topping and Bake

   Sprinkle the buttered panko mixture evenly over the top. Bake uncovered for 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
   Mark as complete

8. Rest and Serve

   Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly.
   This helps it hold its shape when scooped.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 serving (approx 1 cup)

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 13g65%

Trans Fat 0.5g

Cholesterol 65mg22%

Sodium 860mg36%

Potassium 320mg10%

Total Carbohydrate 48g16%

Dietary Fiber 2g8%

Sugars 8g

Protein 20g40%

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Calcium 520 mg

Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cheese tips: Always shred your own cheese from a block — pre-shredded contains anti-caking agents that can make the sauce grainy.
• Make it spicier: Add a dash of hot sauce, cayenne pepper, or diced jalapeños to the sauce.
• Add-ins: Stir in cooked bacon, sautéed onions, steamed broccoli, or diced ham for a heartier dish.
• Stovetop version: Skip baking and enjoy it creamy right after mixing the sauce and pasta.
• Reheating: Add a splash of milk when reheating to restore creaminess. Reheat in the oven or microwave.
• Make ahead: Assemble the dish (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to baking time.
• Freezing: Freeze baked or unbaked mac and cheese for up to 3 months. Thaw overnight before reheating.

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