Baked Mac and Cheese Recipe
This Baked Mac and Cheese Recipe is rich, creamy and topped with golden brown breadcrumbs. A creamy cheese sauce made with white cheddar, mozzarella and gruyere coats every bite of elbow macaroni for the ultimate comfort food.
Perfect for family gatherings, holidays or weeknight dinners, this delicious baked mac is a side dish that easily doubles as a main course. With simple ingredients and a casserole dish full of melty cheese, it's one of those favorite recipes you'll come back to again and again.
Jump to:
- Why You Will Love This Mac and Cheese Bake
- Ingredients
- Substitutions and Variations
- How to Make our Baked Mac and Cheese Recipe
- More Main Dish Recipes You Will Love
- How to Store Mac and Cheese Bake
- What to Serve with this Baked Mac and Cheese Recipe
- Top Tips
- Frequently Asked Questions About Making our Mac and Cheese Bake
- More Recipes You Will Love
- Baked Mac and Cheese Recipe
This baked mac and cheese pairs well with our Chicken Thighs with Honey or Stove Top Chili! You may also love our Slow Cooker Mac and Cheese Velveeta recipe.
Why You Will Love This Mac and Cheese Bake
- Creamy Cheese Sauce: Made with whole milk, heavy cream, and a combination of gruyere and cheddar cheese for depth of flavor.
- Crispy Topping: A light crunch from the golden panko breadcrumbs.
- Family-Friendly: Comforting, kid-approved and perfect to feed a crowd.
- Versatile Recipe: Easily swap in different cheeses or add spices for extra flavor.
Ingredients
This homemade baked macaroni uses everyday ingredients plus lots of cheese.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Thickens the sauce.
- Whole Milk: Full-fat milk creates a creamier finish.
- Heavy Cream: Adds richness and smooth consistency.
- Dry Mustard: Brings depth of flavor.
- White Cheddar: Sharp cheddar adds bold flavor.
- Mozzarella Cheese: Melts for that gooey, cheesy finish.
- Gruyere Cheese: Adds nutty, peppery balance.
- Panko Breadcrumbs: Bake into a crunchy topping.
This recipe calls for a 9x13 casserole dish, measuring cups and spoons, pots, strainer, aluminum foil and spatula.
Substitutions and Variations
This best homemade mac is easy to customize with your favorite comfort foods:
- Different Cheeses: Try pepper jack, Monterey jack or parmesan cheese for extra flavor.
- Add-Ins: Stir in cream cheese for a creamier sauce or garlic powder and cayenne pepper for a little kick.
- Southern Baked Macaroni: Add evaporated milk and eggs for a soul food mac style finish.
- Spicy Twist: A dash of hot sauce or creole seasoning makes the best way to add heat.
How to Make our Baked Mac and Cheese Recipe
With just a few steps, you'll have creamy, cheesy pasta ready for the oven
SAUCE:
Grease a 9x13 oven-safe baking dish and preheat oven to 325F. Set aside.
Cook on pasta (on medium-high heat) based on the box directions for an al dente pasta (typically 1-2 minutes less than the cook time) in a large pot of salted water. Strain and toss back in the pot or a bowl and mix with 1 tablespoon olive oil to keep it from sticking together.
Over medium heat, in a large saucepan melt a stick of unsalted butter and then whisk in flour for about 30-60 seconds.
Slowly whisk 1 cup of whole milk and 1 cup whipping cream until smooth, then repeat with the remaining milk and cream. Whisk regularly until the sauce starts to come to a boil.
Add sea salt, white pepper and ground dry mustard and mix well for another minute.
Remove from heat and add in about ½ of all shredded cheeses and stir until melted: 6 ounces white cheddar, 3 ounces mozzarella and 2 ounces gruyere.
ASSEMBLE:
Pour pasta into prepped casserole dish and pour enough cheese sauce to coat evenly. Mix well with about ½ of the remaining cheeses: 3 ounces white cheddar, 2 ounces mozzarella and 1 ½ ounces of gruyere.
Pour the remaining sauce on evenly and sprinkle the remaining cheese on top.
Sprinkle ½ cup (or more if preferred) panko breadcrumbs and bake, covered with foil, until cheese is hot (about 15-20 minutes).
Optional: Remove the tin foil and broil until the topping is golden brown.
Allow to slightly cool and serve immediately.
Hint: Pre-shredded often has additives that prevent melty cheese.
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Here are some more recipes you may also like to try!
How to Store Mac and Cheese Bake
Keep leftovers fresh and cheesy with these simple steps.
- Refrigerator: Once the mac and cheese is fully cooled, place in an airtight container for 3-4 days.
- Freezer: Wrap tightly with plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm in the oven, covered with foil at 350F until heated through. Stir and add a splash of milk to keep the creamy sauce smooth.
- Make-Ahead Option: Assemble in advance, cover with plastic wrap and bake when ready to serve.
What to Serve with this Baked Mac and Cheese Recipe
This creamy mac can be a meal on its own, but also pairs well with so many dishes.
- Pork: Try it with pulled pork, BBQ ribs, pork chops or Hawaiian roll sliders.
- Chicken Dishes: Pairs perfectly with fried chicken, honey chicken thighs or a simple chicken marinade.
- Chili: Serve alongside or mix in with stovetop chili or pork and beef chili.
Top Tips
Want to make sure this baked mac and cheese turns out just right? These tips will help.
- Cook Pasta al Dente: The macaroni will keep cooking in the oven, so don't overdo it on the stovetop.
- Cheese Blend: Using different cheeses to create a depth of flavor.
- Don't Rush the Roux: Cook flour and butter for 1-2 minutes to remove raw flavor before adding milk.
- Broil at the End: For an extra step, broil the finished dish briefly for an extra-crispy topping.
Frequently Asked Questions About Making our Mac and Cheese Bake
Have questions about our baked mac and cheese? Here are the ones we get most often.
Pre-shredded varieties contain fillers that keep cheese from melting smoothly. If you have to use pre-shredded I recommend rinsing it in a strainer.
Crushed Ritz crackers mixed with melted butter make a buttery, crunchy topping that complements mac and cheese perfectly.
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Here are some more recipes you may also like to try!
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Baked Mac and Cheese Recipe
Equipment
- 9x13 casserole dish
- Measuring Cups and Spoons
- Pots
- Strainer
- Aluminum Foil
- Spatula
Ingredients
- 16 ounces elbow pasta dry measurement
- 1 tablespoon extra-virgin olive oil
- 1 stick unsalted butter ½ cup
- 4 tablespoon all-purpose flour
- 2 cups whole milk divided
- 2 cups whipping cream divided
- 1 tablespoon sea salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground dry mustard
- 12 ounces white cheddar cheese, shredded divided
- 7 ounces mozzarella cheese, shredded divided
- 5 ounces gruyere cheese, shredded divided
- ½ cup panko breadcrumbs or more
Instructions
- Grease well a 9x13 casserole dish and preheat oven to 325F degrees.
- Cook pasta based on the box directions for al dente. Strain and toss back in the pot or a bowl and mix with 1 tablespoon olive oil to keep it from sticking together.
- Over medium heat, in a large saucepan melt a stick of unsalted butter and then whisk in flour for about 30-60 seconds.
- Slowly whisk 1 cup of whole milk and 1 cup whipping cream until smooth, then repeat with the remaining milk and cream. Whisk regularly until the sauce starts to come to a boil.
- Add sea salt, white pepper and ground dry mustard and mix well for another minute.
- Remove from heat and add in about ½ of all shredded cheeses and stir until melted: 6 ounces white cheddar, 3 ounces mozzarella and 2 ounces gruyere.
- Pour pasta into prepped casserole dish and pour enough cheese sauce to coat evenly. Mix well with about ½ of the remaining cheeses: 3 ounces white cheddar, 2 ounces mozzarella and 1 ½ ounces of gruyere.
- Pour the remaining sauce on evenly and sprinkle the remaining cheese on top.
- Sprinkle ½ cup (or more if preferred) panko breadcrumbs and bake, covered with foil, until cheese is hot (about 15-20 minutes).
- Optional: Remove the tin foil and broil until the topping is golden brown.
- Allow to slightly cool and serve immediately.
Notes
- Pre-shredded often has additives that prevent melty cheese.
- The macaroni will keep cooking in the oven, so don't overdo it on the stovetop.
- Using different cheeses to create a depth of flavor.
- Cook flour and butter for 1-2 minutes to remove raw flavor before adding milk.
- For an extra step, broil the finished dish briefly for an extra-crispy topping.
Nutrition
Tried this recipe? Leave a star rating and comment below. I'd love to hear how it turned out for you!
The best macaroni and cheese. Very creamy and delicious
This is one of my favorite recipes too! Glad you liked it!
This recipe is pure flavor. The combination of cheeses is such a great balance. We love that it makes enough to serve everyone plus leftovers!