Name: Baked Mac and Cheese Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Western
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 (can substitute with cheddar or Colby); 1 cup freshly shredded mozzarella cheese (or additional cheese of choice); 3/4 tsp salt; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp mustard powder

If you’re craving that ultimate comfort food, nothing quite hits the spot like a creamy, cheesy, golden-crusted mac and cheese. Today, I’m sharing my absolute favorite Baked Mac and Cheese Recipe—it’s rich, perfectly gooey, and topped with a crisp breadcrumb layer that my family goes crazy for every single time. Whether you’re making it for a cozy weeknight dinner or impressing guests, this recipe has all the tips and tricks to help you nail it with ease.

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Why You’ll Love This Recipe

Perfectly Creamy Sauce: The roux-based cheese sauce turns out silky smooth and rich without any graininess.
Crunchy Topping: Panko breadcrumbs with melted butter create an irresistible golden crust for that extra texture contrast.
Easy to Customize: You can swap cheeses or add seasoning to suit your family’s taste buds effortlessly.
Make-Ahead Friendly: Prep it in advance and still get that fresh-from-the-oven magic with simple reheating tips.

A close-up of a spoon lifting a scoop of creamy macaroni and cheese from a white bowl. The dish has three layers: at the bottom, white elbow macaroni visible in a thick, smooth, pale yellow cheese sauce; the middle shows stretchy, melted cheese strings pulling up from the bowl to the spoon; the top layer is golden brown, crispy cheese crumbs with a slightly rough texture. Small green herb bits are scattered inside the cheesy sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients really makes this baked mac and cheese sing. I love using freshly shredded cheeses for creaminess and meltability, and mixing in a few seasonings to build flavor is a total game changer.

Macaroni: Classic elbow pasta works perfectly—it holds the sauce well without getting mushy.
Butter: Unsalted butter helps control salt levels and adds richness both in the pasta and sauce.
Panko Breadcrumbs: These give you a wonderfully light and crispy topping compared to regular breadcrumbs.
Flour: Used to make the roux, which thickens your cheese sauce flawlessly.
Milk: Warmed milk blends smoothly with the roux, avoiding lumps in your sauce.
Gruyere Cheese: My favorite for its nutty, deep flavor and smooth melting quality.
Mozzarella Cheese: Adds a stretchy, gooey texture and balances saltiness.
Seasonings: Garlic powder, onion powder, and mustard powder boost the flavor subtly but meaningfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this baked mac and cheese recipe is super flexible—so I’ve tried lots of twists over time. Feel free to make it your own by mixing cheeses, adding extras, or adapting it for dietary needs.

Smoky Twist: I once added smoked paprika and swapped in smoked cheddar—it gave a delicious depth to the dish my family never expected!
Vegetable Boost: Throw in sautéed mushrooms, roasted broccoli, or even caramelized onions for a veggie-packed version that’s still super comforting.
Gluten-Free Option: Use gluten-free pasta and substitute all-purpose flour with a GF all-purpose blend or cornstarch for the roux.
Spicy Kick: Add a dash of cayenne or cayenne-infused oil to the sauce if you like a little heat without overpowering the cheese.

How to Make Baked Mac and Cheese Recipe

Step 1: Cook the Pasta Just Right

Start by boiling a large pot of water and cooking the macaroni according to the package directions—but here’s a little trick: cook it for one minute less than recommended. I discovered this stops the pasta from getting mushy in the oven, and the firm bite is perfect later when it soaks up the cheese sauce. Once drained, toss the pasta with butter to coat it lightly; this prevents the noodles from sticking and bloating when baked. I always set it aside to cool while I make the sauce—that cooling step makes a real difference!

Step 2: Whip Up Your Creamy Cheese Sauce

Here’s where the magic happens. Melt butter in a saucepan over medium heat, then whisk in flour to make a roux. Stir it constantly for about a minute—it should smell nutty but not brown. Gradually add warmed milk while whisking to avoid lumps (you can’t beat a gentle whisk here). Let it cook, stirring often, until it thickens to a creamy consistency, like when it coats the back of a spoon. Then, it’s time for the cheese! Remove the pan from heat and stir in your shredded cheeses: gruyere for deep flavor and mozzarella for that wonderful stretchy texture. If you’ve added the seasonings, your sauce will be bursting with flavor. Don’t melt the cheese entirely; just stir it in gently—that silky texture is what sets this recipe apart.

Step 3: Assemble and Bake

Mix the cheese sauce into the butter-coated pasta quickly—this helps ensure every bite is saucy and dreamy. Pour everything into your baking dish or cast iron skillet. Then, sprinkle the buttery panko topping evenly across before popping it into the oven preheated to 350°F (180°C). Bake for about 25 minutes, just until the top is gorgeous and golden. Be careful not to overbake—it’s tempting to leave it in longer, but too much time in the oven can dry out the sauce. Right out of the oven, this mac and cheese is everything you want: creamy, cheesy, crunchy, and totally comforting.

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Pro Tips for Making Baked Mac and Cheese Recipe

Use Freshly Grated Cheese: I learned this the hard way—pre-shredded cheese often contains anti-caking agents that make your sauce grainy, so always grate your own!
Don’t Skip Butter on Pasta: Tossing pasta with butter right after cooking helps prevent it from soaking up too much sauce and getting mushy during baking.
Warm Milk for Smooth Sauce: Adding warm milk to the roux keeps your sauce lump-free and silky—cold milk can cause clumps, so patience here pays off.
Watch Your Bake Time: Overbaking dries out the sauce; aim for a golden top and bubbly edges, then serve immediately for best texture.

How to Serve Baked Mac and Cheese Recipe

A black bowl filled with creamy macaroni and cheese topped with a layer of golden brown toasted breadcrumbs with small green herb pieces. The cheese sauce is thick and smooth, coating the macaroni pasta fully. A silver spoon is placed inside the bowl, slightly stirring the pasta. The bowl is set on a white marbled surface with a soft cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a bit of fresh chopped parsley on top right before serving—it adds a pop of color and freshness that balances all the richness. Sometimes, a little cracked black pepper or a light dusting of smoked paprika elevates it further, especially if you’re serving company.

Side Dishes

I love pairing this baked mac and cheese with simple sides like a crisp green salad tossed in vinaigrette, roasted vegetables, or even some steamed broccoli. These lighter sides cut through the richness and keep the meal balanced, which is always appreciated after a big indulgent dish.

Creative Ways to Present

For special occasions, I’ve baked individual servings in small ramekins and topped them with a little extra cheese and breadcrumbs—guests love the personal touch and it makes plating a breeze. Another fun idea is swirling in cooked bacon bits or caramelized onions right before baking for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover baked mac and cheese keeps really well in the fridge for up to 3 days. I usually store it in an airtight container and find it reheats best when I add a splash of milk before warming, so it stays creamy and doesn’t dry out.

Freezing

I’ve frozen this dish successfully by assembling it fully and storing in a freezer-safe container. Before baking, thaw it overnight in the fridge. When baking from frozen, cover with foil initially and bake longer at 350°F until heated through, uncovering in the last 10 minutes to crisp the topping.

Reheating

My favorite way to reheat leftovers is to microwave them until warm, then pop them under the grill (broiler) for a few minutes after lightly spraying the top with oil or dotting with butter. This brings back the crunch and melty cheese feel just like fresh.

FAQs

Can I use different pasta shapes for this baked mac and cheese recipe?

Absolutely! While elbow macaroni is classic because it holds sauce well, you can swap in shells, cavatappi, or even penne. Just be sure to cook the pasta slightly under al dente to prevent mushiness after baking.
What if I don’t have gruyere cheese?

If gruyere isn’t available, cheddar or a mix of Monterey Jack and Colby work well. Just keep in mind that gruyere lends a unique nuttiness and smooth melting property, so experiment with cheese blends to find your favorite balance.
How do I prevent my cheese sauce from becoming grainy?

Using freshly grated cheese rather than pre-shredded is key, as anti-caking agents in store-bought shredded cheese can cause graininess. Also, avoid overheating the cheese—stir it in off the heat to keep the sauce silky smooth.
Can I make this baked mac and cheese recipe vegan or dairy-free?

To veganize it, swap traditional cheeses for vegan cheese alternatives that melt well, use plant-based milk, and replace butter with vegan margarine or oil. The texture will be slightly different, but with some experimentation, you can still achieve a tasty baked mac and cheese.

Final Thoughts

I absolutely love how this baked mac and cheese recipe turns out every single time—creamy, cheesy, with a crunchy topping that makes all the difference. When I first tried perfecting this, I struggled with gummy pasta and clumpy sauce, but this method changed everything for me. Trust me, once you try it, you’ll want to make it again and again. So, next time you want a cozy meal that feels like a warm hug, give this recipe a go—you won’t regret it!