Baked Mac and Cheese Recipe

Introduction

This classic baked mac and cheese is creamy, cheesy, and topped with a crunchy breadcrumb crust. It’s a comforting dish perfect for family dinners or special occasions. With a blend of Gruyere, cheddar, and mozzarella, it offers rich flavor and satisfying texture.

Ingredients

• 250g (8 oz) macaroni (elbow pasta)
• 1 tbsp (15g) unsalted butter (or 2 tsp oil)
• 2/3 cup panko breadcrumbs
• 2 tbsp (30g) unsalted butter, melted
• 1/4 tsp salt
• 4 tbsp (60g) unsalted butter
• 1/3 cup plain/all-purpose flour
• 3 cups warmed milk (low or full fat)
• 2 cups freshly shredded cheese (Gruyere preferred, then cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese (or other cheese of choice)
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the macaroni and cook according to the package instructions, reducing the cooking time by 1 minute.
2. Step 2: Drain the pasta and return it to the pot. Add 1 tbsp butter and toss until melted. Set aside to cool while preparing the sauce.
3. Step 3: Preheat the oven to 180°C (350°F).
4. Step 4: For the topping, mix the panko breadcrumbs, 2 tbsp melted butter, and 1/4 tsp salt in a bowl. Set aside.
5. Step 5: To make the sauce, melt 4 tbsp butter in a large saucepan or ovenproof skillet over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
6. Step 6: Gradually whisk in about 1 cup of the warmed milk to dissolve the flour paste, then add the remaining milk. Whisk until smooth and lump-free.
7. Step 7: Add salt, garlic powder, onion powder, and mustard powder to the sauce. Cook, stirring regularly, for 5–8 minutes until the sauce thickens to a creamy consistency.
8. Step 8: Remove the sauce from heat and stir in the shredded cheeses until combined. The cheese doesn’t need to fully melt.
9. Step 9: Taste and adjust salt if needed.
10. Step 10: Pour the cheese sauce into the pot with the cooked macaroni and stir well. Then transfer the mixture to the skillet or a baking dish.
11. Step 11: Sprinkle the breadcrumb topping evenly over the mac and cheese.
12. Step 12: Bake for 25 minutes or until the top is lightly golden. Avoid baking too long to prevent drying out the sauce.
13. Step 13: Serve immediately, optionally garnished with fresh parsley.

Tips & Variations

• Use a mix of cheeses for a richer flavor—Gruyere adds nuttiness, cheddar adds sharpness, and mozzarella brings gooey stretch.
• For a lighter version, substitute some or all of the butter with olive oil.
• Add cooked bacon, caramelized onions, or sautéed mushrooms to the sauce for extra depth.
• Use gluten-free flour and pasta to make it gluten-free.
• Make breadcrumbs at home by toasting and pulsing stale bread for added freshness and texture.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 175°C (350°F) oven until heated through, about 15–20 minutes. Avoid microwaving to keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, you can use other short pasta shapes like shells, penne, or rotini. Just adjust cooking times as needed.

How do I prevent the mac and cheese from becoming dry?

Do not overbake; remove the dish once the topping is golden and the sauce is still creamy. Using full-fat milk and cheese also helps keep it moist.

Baked Mac and Cheese Recipe

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★★★★★

4.7 from 91 reviews

This classic baked mac and cheese recipe combines perfectly cooked elbow macaroni with a creamy, cheesy sauce made from Gruyere, cheddar, Colby, and mozzarella cheeses. Topped with a buttery panko breadcrumb crust and baked to a golden perfection, this comforting dish is ideal for family dinners or any occasion craving hearty, cheesy goodness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 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 milk, warmed (low or full fat)
• 2 cups freshly shredded cheese (Gruyere preferred, followed by cheddar and Colby)
• 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice)
• 3/4 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

1. Cook pasta: Bring a large pot of water to boil. Add macaroni and cook according to package instructions minus 1 minute to ensure it’s slightly undercooked.
2. Toss in butter: Drain the pasta and return it to the pot. Add 1 tbsp unsalted butter and toss until melted. Set aside to cool while preparing the sauce.
3. Prepare the topping: Mix together 2/3 cup panko breadcrumbs, 2 tbsp melted butter, and 1/4 tsp salt. Set this mixture aside to use as a crunchy topping later.
4. Preheat oven: Set oven to 180°C/350°F for all oven types to get ready for baking.
5. Make roux: In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Add the flour and stir constantly for 1 minute to cook out the raw flour taste.
6. Add milk: Gradually pour in about 1 cup of warmed milk and whisk to dissolve the roux paste smoothly into the liquid. Then add the remaining milk, whisking to avoid lumps.
7. Add seasonings: Stir in 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder to the sauce for flavor.
8. Thicken sauce: Cook the sauce, stirring frequently for 5 to 8 minutes until it thickens to a creamy consistency that coats the back of a wooden spoon.
9. Add cheese: Remove from heat and stir in the shredded Gruyere, cheddar, Colby, and mozzarella cheeses. Cheese does not need to fully melt at this stage.
10. Adjust salt: Taste the sauce and adjust salt if needed (usually not necessary if using recommended cheeses).
11. Assemble: Pour the cheese sauce into the pot with the macaroni and stir quickly to combine. Pour the mixture into the ovenproof skillet or baking dish.
12. Add topping and bake: Sprinkle evenly with the prepared breadcrumb topping. Bake in preheated oven for 25 minutes or until the top is lightly golden brown.
13. Serve: Remove from oven and serve immediately. Garnish with fresh parsley if desired. For make-ahead tips, see notes.

Notes

• Note 1: Panko breadcrumbs give a crispier topping compared to regular breadcrumbs.
• Note 2: Gruyere offers a rich, nutty flavor, but cheddar and Colby work well as substitutes. Mozzarella adds stringy meltiness.
• Note 3: Tossing pasta in butter before sauce helps prevent sticking and adds flavor.
• Note 4: Using an ovenproof skillet allows you to sauté and bake in the same dish, minimizing cleanup.
• Make-ahead tip: Assemble mac and cheese but hold off on baking. Cover and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if baking cold.

Keywords: baked mac and cheese, macaroni and cheese, comfort food, cheesy pasta, baked pasta dish, homemade mac and cheese