Nothing says comfort quite like a bubbling dish of Baked Mac and Cheese straight from the oven. With a creamy, velvety cheese sauce and a golden, crispy topping, this recipe strikes the perfect balance between rich and satisfying. Whether you’re feeding a crowd, prepping for the holidays, or simply craving something indulgent, this version delivers that classic homestyle goodness with an elevated touch.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Ultra creamy sauce that coats every single piece of pasta.
- Golden, crunchy panko topping that adds the perfect contrast in texture.
- Made with real cheese, no processed shortcuts – pure flavor.
- Ideal for holidays, potlucks, and family dinners – guaranteed crowd-pleaser.
- Simple ingredients, foolproof method, and bakes beautifully every time.
This isn’t just another mac and cheese – the blend of cheeses and the breadcrumb finish make it taste like something straight out of a cozy, gourmet kitchen.
Ingredients Needed
For the Macaroni Base
- 250g (8 oz) elbow macaroni – cooked just until al dente
- 1 tbsp (15g) unsalted butter or 2 tsp oil – prevents sticking
For the Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup all-purpose flour – forms the roux and thickens the sauce
- 3 cups warm milk – whole or low-fat, just avoid cold milk to prevent lumps
- 2 cups freshly grated Gruyere (or cheddar/Colby as alternatives)
- 1 cup shredded mozzarella – for stretch and creaminess
- 3/4 tsp salt – adjust to taste
Optional Flavor Seasonings
- 1 tsp garlic powder – for subtle savory depth
- 1/2 tsp onion powder – enhances the cheese flavor
- 1/2 tsp mustard powder – balances richness
For the Crispy Topping
- 2/3 cup panko breadcrumbs – for an extra crunchy layer
- 2 tbsp (30g) melted unsalted butter
- 1/4 tsp salt
How to Make Baked Mac and Cheese
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until just al dente (slightly firm to the bite). It will continue cooking in the oven, so avoid overcooking.
- Drain immediately and toss with 1 tbsp butter or a drizzle of oil to keep the pasta from sticking together. Set aside.
💡 Tip: Slightly undercooked pasta holds up better in baked dishes and prevents a mushy texture.
Step 2: Prepare the Cheese Sauce (Roux Base)
- In a large saucepan over medium heat, melt 4 tbsp butter.
- Sprinkle in the flour and whisk continuously for about 1 minute until it forms a smooth paste. This removes the raw flour taste.
- Slowly pour in the warm milk, whisking constantly to avoid lumps.
- Cook for 3–5 minutes, stirring, until the sauce thickens enough to lightly coat the back of a spoon.
Step 3: Add Cheese and Seasonings
- Reduce the heat to low.
- Add in Gruyere and mozzarella, stirring until fully melted and velvety.
- Season with salt, garlic powder, onion powder, and mustard powder if using.
- Taste and adjust seasoning – this is your flavor base, so make sure it’s delicious at this stage.
🧀 Tip: Always grate cheese fresh – packaged cheese often contains anti-caking agents that prevent smooth melting.
Step 4: Combine Pasta and Sauce
- Pour the cheese sauce over the cooked macaroni.
- Stir gently until every piece of pasta is thoroughly coated in sauce.
👌 Goal: A glossy, creamy mixture with no dry pasta spots.
Step 5: Prepare the Crispy Topping
- In a small bowl, mix panko breadcrumbs, melted butter, and 1/4 tsp salt.
- Stir until the crumbs are evenly coated and look slightly glossy.
🌟 Pro Tip: Buttered crumbs toast more evenly and give that perfect golden crunch.
Step 6: Assemble and Bake
- Preheat your oven to 180°C (350°F) if you haven’t already.
- Transfer the macaroni mixture into a baking dish.
- Sprinkle the breadcrumb topping evenly over the surface.
- Bake for 20–25 minutes, or until the top is golden and crisp and the edges are slightly bubbling.
🎉 Finished Look: The top should have a satisfying crunch while the inside stays creamy and cheesy.
Serving and Storage Tips
Serving Suggestions
- Garnish with freshly chopped parsley or chives for color.
- Pair with grilled chicken, BBQ ribs, or a fresh salad to balance richness.
- Serve straight from the oven for the ultimate cheese pull moment.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 160°C (320°F) for 10–15 minutes. Add a splash of milk if reheating in the microwave to restore creaminess.
- Freezing: You can freeze before baking. Cover tightly with foil and freeze for up to 2 months. Bake straight from frozen, adding 10 extra minutes.
Helpful Notes
- Cheese Swap Ideas: Try mixing in cheddar, Monterey Jack, or even a hint of parmesan for extra sharpness.
- Want a smoky twist? Add a pinch of smoked paprika or crispy bacon bits before baking.
- For extra creaminess: Stir in a spoonful of cream cheese when melting the cheeses.
- Make it spicy: Add chili flakes or a dash of hot sauce to the sauce for heat lovers.
- Crunch Variation: Swap panko for crushed Ritz crackers or seasoned breadcrumbs for a different texture.
Baked Mac and Cheese
Ingredients
Method
- Step 1: Cook the Pasta — Boil salted water, cook macaroni until just al dente, then drain and toss with butter or oil to prevent sticking. Set aside.
- Step 2: Prepare the Cheese Sauce (Roux Base) — Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until smooth. Gradually pour in warm milk while whisking. Simmer 3–5 minutes until thickened and coats the back of a spoon.
- Step 3: Add Cheese and Seasonings — Lower heat, add Gruyere and mozzarella, and stir until melted and velvety. Season with salt, garlic powder, onion powder, and mustard powder. Taste and adjust.
- Step 4: Combine Pasta and Sauce — Mix the sauce with cooked pasta until every piece is coated. Aim for a glossy, creamy consistency.
- Step 5: Prepare the Crispy Topping — In a small bowl, mix panko, melted butter, and salt until the crumbs are evenly moistened.
- Step 6: Assemble and Bake — Preheat oven to 180°C / 350°F. Pour mac and cheese into a baking dish, top evenly with breadcrumbs, and bake 20–25 minutes until golden and bubbling.
Notes
Storage: Refrigerate up to 3 days or freeze unbaked up to 2 months. Bake from frozen with 10 extra minutes.
Pro Tips: Use freshly grated cheese for a smooth sauce. Add smoked paprika, bacon bits, or chili flakes for extra flavor. For gluten-free, use GF pasta, flour, and breadcrumbs.
Conclusion
If you’re looking for the ultimate Baked Mac and Cheese that’s creamy, cheesy, and topped with an irresistible golden crust — this is the recipe you’ll come back to again and again. With simple ingredients and a tried-and-true method, it delivers both comfort and flavor in every bite. Perfect for holidays, weeknight dinners, or anytime you want to spoil yourself with something truly satisfying.
Tried it? Don’t forget to leave a comment and a star rating below — your feedback helps others!
Made your own twist? Tag and share your version on Pinterest or Facebook — we’d love to see it!
Question for you: Do you prefer a breadcrumb topping or extra melted cheese on top? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use a different cheese?
Yes! Cheddar, Colby Jack, Monterey Jack, and Fontina all melt beautifully. Aim for a blend of melty cheese + flavorful cheese for best results.
How do I make this gluten-free?
Use gluten-free pasta and replace the regular flour in the roux with gluten-free all-purpose flour or cornstarch. Make sure your breadcrumbs are GF too, or skip the topping.
Why did my cheese sauce split or become grainy?
This usually happens if the sauce is cooked over high heat or pre-shredded cheese is used. Always lower the heat before adding cheese and use freshly grated cheese.
Can I prepare this in advance?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking for best crunch.
Is this recipe freezer-friendly?
Absolutely. Freeze before baking, well covered. Bake straight from frozen at 180°C (350°F), adding about 10 extra minutes.