This Baked Mac and Cheese is the ultimate comfort food and a guaranteed family favorite! Macaroni is mixed with a rich and ultra creamy cheese sauce then covered with a buttery crisp topping. The most requested side dish for the Holidays!
The Best Homemade Mac and Cheese
We are pretty much experts when it comes to mac and cheese in this house. There have been countless recipes tried – not to mention that every brand of boxed mac and cheese has been tasted – and sometimes it seems like it’s impossible to come up with anything better.
But this Baked Mac and Cheese? Oh, this creamy, cheesy macaroni is better. I’d go as far as to say it rivals the baked mac and cheese you’d get as a side at a steak house, with a gooey sauce made with two different types of cheese. This is no basic cheddar mac and cheese recipe!
This side dish is started on the stovetop, where the cheese is melted to gooey perfection, and then finished off in the oven with a crunchy Panko breadcrumb topping. The combination of the creamy cheese soft with the crispy breadcrumbs is absolute perfection.
Ingredients You Will Need
Here’s all you’ll need to make this easy macaroni and cheese recipe.
- Macaroni – We used elbow macaroni but any short pasta works here.
- Butter – If you use salted butter reduce the salt to 1½ teaspoons.
- Flour – Thickens the cheese sauce.
- Half & Half – Makes the sauce extra creamy.
- Seasonings – Salt, onion powder, garlic powder, black pepper, and paprika flavor the dish. If desired, you can omit the paprika or use cayenne pepper instead.
- Cheese – Part of what makes this the best baked mac and cheese is the variety of cheese! This dish is loaded with cheddar and Gruyère cheese.
- Bread crumbs – Panko bread crumbs add a nice and crunchy topping.
How to Make Creamy Baked Mac and Cheese
This mac and cheese recipe begins with a cheese sauce made on the stovetop before being baked to cheesy perfection with a crisp breadcrumb topping.
- Cook the pasta. Cook the pasta to just under al dente, according to the box instructions.
- Prepare the cheese sauce. Melt the butter and flour in a large skillet. Whisk for 3 minutes then add the milk and half & half, bring to a simmer. Whisk in the cheeses along with the seasonings, until the cheese is fully melted.
- Transfer to the casserole dish. Mix the cheese sauce into the pasta, then transfer it into a casserole dish.
- Add the topping. Melt the butter in a skillet and add the panko crumbs, toasting until browned. Sprinkle over the mac and cheese.
- Bake. Bake for 25 minutes. Allow to cool for a few minutes then enjoy!
Can I Make This Recipe Without Baking It?
Yes, this creamy mac and cheese recipe can be left as stovetop mac and cheese. Follow the steps as normal then just serve and enjoy after combining the pasta and cheese sauce. Don’t add the topping as it won’t get crispy unless you bake it.
Tips for Success
Here are a few tips for the best homemade mac and cheese.
- Undercook the pasta just a bit. Since the dish will also be baked, it’s important to not overcook the pasta or it will end up mushy. Try to drain the pasta right before it becomes al dente or at least when it’s just al dente.
- Use freshly grated cheese. Instead of buying the pre-shredded cheese, grab blocks and shred it yourself. It will melt much nicer and the flavor is better too.
- Season to your liking. Don’t be afraid to taste test the sauce and add more seasonings as desired.
- Variations. Consider adding mix-ins like crispy bacon, caramelized onions, steamed broccoli or diced tomatoes for extra flavor. For a more decadent topping, mix grated Parmesan cheese into the panko breadcrumb mixture. Feel free to change the cheeses to your liking. Some suggestions are, Monterey jack, extra sharp cheddar, colby jack or swiss. If you do not have panko bread crumbs, crush Ritz crackers to sprinkle on top.
Serving Suggestions
What DOESN’T go with homemade macaroni and cheese? This cheesy side dish can be served with pretty much any protein – or you can even turn it into the main entree itself!
Kids love this with chicken nuggets and hot dogs but for a more refined meal, try it with some turkey breast, meatloaf, or garlic parmesan chicken. You can even serve it up with a nicely grilled steak, as this is pretty similar to the mac and cheese you’d find on the menu at a steakhouse!
How To Store & Reheat
Baked mac and cheese can be stored in the fridge for up to 4 days. Either cover the casserole dish tightly with foil or plastic wrap or transfer it to an airtight container.
The tastiest way to reheat macaroni and cheese is to add a splash of milk in the portion you are reheating (about half a tablespoon per cup of noodles), cover and heat in the oven on 350 for about 10-20 minutes.
You can also reheat in the microwave until hot. The topping just won’t be as crispy.
Freezing: We love to make this ahead of time and you can easily freeze baked mac and cheese. Let it cool completely, then cover tightly with aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Mac and Cheese Recipes:
- White Cheddar Mac and Cheese
- Chili Mac and Cheese
- Seafood Macaroni and Cheese
- Crockpot Mac and Cheese
- Stovetop Mac and Cheese
- Hidden Veggie Mac and Cheese
Baked Mac and Cheese
Ingredients
Ingredients:
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups half & half
- 4 cups mild cheddar cheese shredded
- 2 cups gruyère cheese shredded (or gouda)
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 Tablespoons unsalted butter melted
- 1 cup panko bread crumbs for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large pot or dutch oven, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. The mixture should be slightly bubbly and light golden in color.
- Gradually add the whole milk and half & half, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes. Reduce the heat to low and slowly add the shredded cheeses, one handful at a time, stirring until completely melted and smooth. Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder. Stir to combine.
- Combine the cooked pasta with the cheese sauce and stir until the pasta is fully coated with the sauce. Transfer the mac and cheese to the prepared 9×13-inch baking dish, set aside.
- In a small bowl, combine the 2 tablespoons melted butter with the panko breadcrumbs. Sprinkle the panko mixture over top of the mac and cheese in the baking dish.
- Bake the mac and cheese in the preheated oven for 25-30 minutes, or until golden brown and the cheese is bubbling around the edges.
- Remove the mac and cheese from the oven and allow it to cool for a few minutes before serving. Enjoy!
Last Step:
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6 comments on “Baked Mac and Cheese”
For some reason, it won’t let me click 5 stars.
This IS 5+ STARS! This is the BEST!!! We all love it! Thank you for sharing!
Thank you NJ!
Creamy and delicious. Very easy to complete.
Thanks Marta!
Perfect! Not just plain Mac and Cheese. I did bake it because I love the crispy top.
First time subscriber. Love all you ideas. Thank you I can not wait to try your recipes.