Baked Mac and Cheese Recipe

There are few dishes as universally loved as a good baked mac and cheese recipe. Creamy, cheesy, and crowned with a golden, crispy topping, it’s the kind of comfort food that brings people together. Whether you’re preparing for a holiday dinner, a weekend gathering, or simply satisfying a craving, this baked mac and cheese is the recipe you’ll want in your back pocket.

In today’s post, we’re walking you through every single detail: from selecting the best cheeses, to crafting the creamiest sauce, to achieving that perfect crispy topping. By the end, you’ll be ready to make a baked mac and cheese that’s restaurant-quality — but even better because it’s homemade!

Why You’ll Love This Baked Mac and Cheese Recipe

• Incredibly Creamy and Cheesy:
  The combination of cheddar, mozzarella, and Gruyère ensures a rich and melty texture you’ll swoon over.
• Perfectly Golden and Crispy Topping:
  Buttery panko breadcrumbs and Parmesan give a satisfying crunch with every bite.
• Family-Friendly and Crowd-Pleasing:
  A favorite for kids and adults alike. Great for gatherings, potlucks, and weeknight dinners.
• Customizable:
  Whether you like it classic or packed with extras like bacon or veggies, this recipe is versatile.

Ingredients You’ll Need

Here’s everything you’ll need to bring this mouthwatering baked mac and cheese recipe to life:

For the Pasta Base:

• 400g elbow macaroni, cooked al dente

For the Cheese Sauce:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2½ cups whole milk, warmed
• 1 cup heavy cream, room temperature
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1½ cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup Gruyère cheese, shredded

For the Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• ¼ cup Parmesan cheese, grated
• ½ teaspoon paprika (optional, for color)

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente — about 1–2 minutes less than package instructions.
Drain the pasta and toss with a tiny splash of olive oil to prevent sticking. Set aside.

2. Make the Roux

In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for about 2 minutes until it forms a smooth, bubbling paste.
Important: Don’t let it brown. You want a pale roux to keep the sauce silky.

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3. Build the Cheese Sauce

Gradually whisk in the warm milk and cream, ensuring no lumps form.
Cook, stirring frequently, until slightly thickened — about 3–5 minutes.
Season with salt, black pepper, smoked paprika, and Dijon mustard.

Lower the heat and add the shredded cheddar, mozzarella, and Gruyère, one handful at a time. Stir after each addition until completely melted and smooth.

4. Combine Pasta and Cheese Sauce

Pour the cooked macaroni into the cheese sauce. Fold gently until every piece is luxuriously coated.

5. Assemble

Transfer the mac and cheese mixture into a greased 9×13-inch baking dish. Spread it out evenly with a spatula.

6. Prepare the Topping

In a small bowl, mix the panko breadcrumbs with melted butter and grated Parmesan. Sprinkle evenly over the pasta. Dust lightly with paprika if desired for a richer color.

7. Bake

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the topping is golden brown and the edges are bubbling.

8. Rest and Serve

Let your masterpiece rest for about 5 minutes before digging in. This helps the sauce thicken up slightly for the creamiest possible texture.

Tips for Perfect Baked Mac and Cheese

• Cook Pasta Al Dente: Overcooked pasta will turn mushy after baking. Err on the side of firmer noodles.
• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can cause a grainy sauce.
• Warm the Milk and Cream: Adding cold milk to the roux can cause the sauce to seize up and become lumpy.
• Don’t Skimp on the Sauce: The pasta will absorb some sauce while baking, so make sure it’s nice and saucy before it goes into the oven.
• Watch the Topping: Keep an eye during the last few minutes of baking. You want it golden and crispy, not burnt!

Variations You Can Try

1. Bacon Baked Mac and Cheese

Add ½ cup of cooked, crumbled bacon to the cheese sauce before combining it with the pasta.

2. Spicy Baked Mac and Cheese

Stir ¼ teaspoon cayenne pepper or a diced jalapeño into the cheese sauce for a spicy kick.

3. Lobster Mac and Cheese

Fold in 1½ cups of cooked lobster meat for an elevated, decadent twist.

4. Veggie Mac and Cheese

Mix in steamed broccoli florets, sautéed mushrooms, or roasted butternut squash to make it a little healthier (and heartier!).

Serving Suggestions

• As a Main Dish: Serve it with a crisp green salad tossed in a lemon vinaigrette to balance out the richness.
• As a Side Dish: It pairs perfectly with BBQ ribs, fried chicken, or roast turkey.
• For Holidays: A must-have side for Thanksgiving, Christmas, and Easter feasts.
• Leftovers: Reheat gently in the oven or microwave with a splash of milk to revive the creamy texture.

Storage and Reheating

• Refrigerator:
  Store leftovers in an airtight container for up to 4 days.
• Freezer:
  Assemble and freeze before baking. Thaw overnight in the refrigerator and then bake as directed, adding an extra 10 minutes if necessary.
• Reheating:
  Add a splash of milk before reheating to keep it creamy. Cover with foil and reheat in a 160°C (320°F) oven until warmed through.

Final Thoughts: The Best Baked Mac and Cheese Recipe You’ll Ever Make

This baked mac and cheese recipe isn’t just a dish — it’s a nostalgic, feel-good experience that satisfies like nothing else. With a creamy sauce, a crispy topping, and endless ways to customize it to your liking, this will become a trusted go-to for holidays, weeknights, and everything in between.

The beauty of homemade mac and cheese lies in its simplicity and richness, and once you make it yourself, you’ll realize there’s truly no store-bought version that can compare.

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Baked Mac and Cheese Recipe

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Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 30 mins Rest Time 5 mins Total Time 55 mins Difficulty: Intermediate Cooking Temp: 180  C Servings: 6 Best Season: All Seasons

Description

Rich, creamy, and irresistibly cheesy, this Ultimate Creamy Baked Mac and Cheese is the perfect comfort food for any occasion. Made with a luscious three-cheese sauce and topped with a golden, buttery breadcrumb crust, it's a crowd-pleaser that’s perfect for family dinners, parties, and holidays.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta Base:

• 400 g elbow macaroni (cooked al dente)

For the Cheese Sauce:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 ½ cups whole milk (warm)
• 1 cup heavy cream (room temperature)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 1 tsp Dijon mustard
• 1.5 cups sharp cheddar cheese (shredded)
• 1 cup mozzarella cheese (shredded)
• 0.5 cup Gruyère cheese (shredded)

For the Topping:

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter (melted)
• 0.25 cup Parmesan cheese (grated)
• 0.5 tsp paprika (optional, for color)

Instructions

Prepare the Pasta

1. Cook the elbow macaroni according to package instructions until just al dente. Drain and toss lightly with a splash of olive oil to prevent sticking. Set aside.

Make the Roux

1. In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook, whisking constantly, for 1–2 minutes until a thick, bubbling paste forms. Be careful not to brown it.

Create the Cheese Sauce

1. Gradually whisk in the warm milk and cream, ensuring the mixture stays smooth. Continue whisking until it thickens slightly (about 3–5 minutes). Stir in salt, black pepper, paprika, and Dijon mustard. Lower the heat and add the cheddar, mozzarella, and Gruyère cheeses. Stir until melted and creamy.

Combine Pasta and Sauce

1. Add the drained macaroni into the cheese sauce, folding gently to coat every piece thoroughly.

Assemble the Casserole

1. Pour the cheesy pasta mixture into a greased 9x13-inch (23x33 cm) baking dish, spreading it evenly.

Prepare the Topping

1. In a bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Dust with a little paprika if desired.

Bake to Perfection

1. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes or until the topping is golden brown and the sauce is bubbling around the edges.

Rest and Serve

1. Let the mac and cheese rest for about 5 minutes before serving to allow the sauce to thicken slightly.

Note

Cheese Selection: You can substitute Gruyère with Swiss cheese or even Monterey Jack for a slightly different flavor.

Make-Ahead: Assemble the mac and cheese ahead of time without baking. Cover and refrigerate for up to 24 hours. Bake when ready to serve, adding an extra 5–10 minutes to the baking time.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.

Variations: Add cooked bacon, caramelized onions, or sautéed spinach for extra flavor. For a spicy kick, add 0.5 tsp cayenne pepper to the cheese sauce.

Keywords: baked mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese, homemade