Name: Baked Mac and Cheese Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 250g / 8 oz macaroni (elbow pasta); 2/3 cup panko breadcrumbs; 2 tbsp (30g) unsalted butter, melted; 1/4 tsp salt; 4 tbsp (60g) unsalted butter; 1/3 cup flour (plain / all purpose); 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 cheese of choice); 3/4 tsp salt; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp mustard powder; 1 tbsp (15g) unsalted butter (or 2 tsp oil for tossing macaroni)

If you’re on the hunt for a truly knock-out comfort food that feels like a cozy hug on a plate, you’ve got to try this Baked Mac and Cheese Recipe. I absolutely love how this turns out every single time: creamy, cheesy, with that perfect golden crust on top. Whether you’re feeding a crowd or just craving a cozy night in, this recipe hits all the right notes – and I’m here to walk you through every step, sharing all my favorite tips along the way.

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Why You’ll Love This Recipe

Ultra Creamy Sauce: Thanks to the combination of Gruyère, cheddar, and mozzarella, every bite is silky smooth without getting grainy.
Perfect Crispy Topping: Tossing the macaroni in butter and adding panko crumbs keeps the topping crunchy and buttery—not soggy.
Family Favorite: Whenever I make this, my whole crew begs for seconds—and my friends always want the recipe!
Great for Gatherings: It holds up beautifully without drying out, making it ideal for parties or casual family dinners.

A black bowl holds creamy macaroni and cheese with small tube-shaped pasta covered in a thick white cheese sauce. On top, there is a golden-brown crunchy layer of toasted crumbs with some small green herb pieces sprinkled throughout. A silver spoon is inside the bowl on the right side, resting in the cheese sauce. The bowl is placed on a white marbled surface, and the texture of the pasta is soft and smooth with some crispy topping contrast. Photo taken with an iphone --ar 2:3 --v 7 - Baked Mac and Cheese, creamy baked mac and cheese, cheesy baked pasta, golden crust mac and cheese, comfort food recipes

Ingredients You’ll Need

These ingredients come together like old friends to create that dreamy, cheesy baked mac and cheese flavor. Trust me, using a mix of cheeses including Gruyère and freshly shredded mozzarella makes a huge difference. Also, don’t skip the panko breadcrumbs—they add that unbeatable crunch on top.

Flat lay of elbow macaroni pasta scattered beside three whole uncracked brown eggs, a small white ceramic bowl of warm milk, a small white ceramic bowl filled with plain all-purpose flour, a handful of fresh shredded gruyere cheese, freshly shredded cheddar cheese, freshly shredded Colby cheese, and shredded mozzarella cheese arranged neatly on a simple white ceramic plate, a small white ceramic bowl containing golden unsalted butter cubes, another small white ceramic bowl with melted butter, a small mound of light golden panko breadcrumbs, and a tiny white ceramic dish holding mixed fine powders of salt, garlic powder, onion powder, and mustard powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Baked Mac and Cheese, creamy baked mac and cheese, cheesy baked pasta, golden crust mac and cheese, comfort food recipes

Macaroni: Elbow pasta works best—it’s sturdy enough to hold the sauce without getting mushy.
Unsalted Butter: Using unsalted butter means you can control the saltiness perfectly.
Panko Breadcrumbs: I love panko for its super crunchy texture when baked, better than regular breadcrumbs.
Flour (plain / all-purpose): This is your thickening agent to make that luscious cheese sauce.
Milk (warmed): Warm it slightly to avoid lumps in your sauce—such a helpful little trick!
Gruyère Cheese: This cheese melts beautifully and adds a nutty depth that’s hard to beat.
Cheddar and Colby Cheese: These bring classic sharp and creamy notes to the sauce.
Mozzarella Cheese: Freshly shredded mozzarella gives that stretchy, gooey magic everyone loves.
Seasonings (salt, garlic powder, onion powder, mustard powder): These subtle spices elevate the flavors without overpowering the cheese.

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

One of the things I love most about this baked mac and cheese recipe is how easy it is to make it your own. I often switch things up depending on the season or who I’m cooking for, so don’t hesitate to get creative!

Adding Bacon or Pancetta: I once surprised my family by stirring in crispy bits—they went crazy over the smoky flavor.
Using Different Cheeses: Swap out mozzarella for fontina or try a sharper cheddar if you like it more intense.
Make It Vegan: Try vegan butter, plant-based milk, and vegan cheese shreds; it won’t be exactly the same but still tasty and comforting.
Extra Veggies: Adding roasted cauliflower or steamed broccoli adds texture and a pop of color.

How to Make Baked Mac and Cheese Recipe

Step 1: Cook and Butter Your Macaroni

Start by cooking your macaroni just shy of al dente—about 1 minute less than package instructions. Drain it well, then toss it immediately with 1 tablespoon of unsalted butter. This little step is a game-changer because it prevents the pasta from bloating and getting mushy later on. I discovered this trick when I was frustrated by soggy mac and cheese. Trust me, it makes a huge difference.

Step 2: Make the Cheese Sauce (Roux Time!)

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in your flour until it forms a smooth paste—this is your roux. Keep whisking for about 2 minutes to cook out the raw flour taste, but don’t let it brown. Slowly add warm milk, whisking constantly to avoid lumps. You’ll want to cook until the sauce thickens to a creamy consistency. Then, lower the heat and stir in all the shredded cheeses along with salt, garlic powder, onion powder, and mustard powder until melted and silky smooth.

Step 3: Combine Pasta and Cheese Sauce

Pour the cheese sauce over your buttered macaroni and gently fold it together. Make sure every noodle is coated—it’s important for that rich, baked mac and cheese goodness. I like to use a rubber spatula here to avoid breaking the macaroni apart.

Step 4: Prepare the Crunchy Topping

Mix the panko breadcrumbs with 2 tablespoons of melted butter and a pinch of salt in a small bowl. This buttery panko topping is what gives the dish that crave-worthy crispness that contrasts so well with the creamy cheese. I always make sure the topping is generously spread evenly over the mac and cheese before baking.

Step 5: Bake to Golden Perfection

Transfer everything into a buttered casserole dish and spread the panko topping over the surface. Bake at 350°F (175°C) for about 25–30 minutes, or until bubbly around the edges and the topping turns golden brown. Keep an eye on it toward the end, because that golden crust can go from perfect to burnt quickly!

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Pro Tips for Making Baked Mac and Cheese Recipe

Grate Your Own Cheese: I learned this the hard way—pre-shredded cheese has additives that can make your sauce grainy.
Warm Your Milk: Adding warm milk to the roux helps keep the sauce silky by preventing lumps.
Don’t Overcook Pasta: Cooking the macaroni just under done means it finishes absorbing the sauce in the oven perfectly.
Butter the Pasta: Tossing the cooked pasta with butter prevents it from sticking and keeps it from swelling too much during baking.

How to Serve Baked Mac and Cheese Recipe

A close-up shows a spoon lifting a creamy, cheesy macaroni and cheese from a white bowl, with long, thin strings of melted cheese stretching down to the bowl. The macaroni is coated in a smooth, light yellow cheese sauce with small green herb bits mixed in. The top layer is golden brown and slightly crispy, adding texture contrast to the soft and creamy pasta beneath. The photo is set against a soft, neutral background that highlights the dish's rich, inviting colors. photo taken with an iphone --ar 2:3 --v 7 - Baked Mac and Cheese, creamy baked mac and cheese, cheesy baked pasta, golden crust mac and cheese, comfort food recipes

Garnishes

When I serve this, I love a fresh sprinkle of chopped parsley or scallions on top to add a little color and brightness. A tiny drizzle of truffle oil can also take it to the next level if you’re feeling fancy! For everyday meals, cracked black pepper and a pinch of smoked paprika work wonders too.

Side Dishes

I usually pair baked mac and cheese with something green and crisp, like a simple arugula salad or steamed green beans tossed with lemon. For heartier dinners, roasted chicken or barbecue ribs are fantastic companions. My family also likes some crusty garlic bread alongside for mopping up every last cheesy bite.

Creative Ways to Present

For parties, try serving this baked mac and cheese in individual ramekins or mini cast-iron skillets—it makes the dish feel extra special and everyone gets their own perfectly crispy topping. I’ve also layered it with sautéed mushrooms or caramelized onions in a larger casserole for a grown-up twist.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or plastic wrap and pop them in the fridge. It keeps well for about 3 days, and the flavors actually deepen overnight! Just be sure to cool it completely before storing to prevent sogginess.

Freezing

Freezing baked mac and cheese works surprisingly well. I let it cool fully, then portion it into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently in the oven. The texture might shift slightly, but it’s still a fantastic quick meal option.

Reheating

I find reheating in the oven at 325°F (160°C) works best to regain that crispy topping and warm the cheese sauce thoroughly. Cover with foil for the first part of reheating so it doesn’t dry out, then uncover for the last 5-10 minutes to crisp things back up.

FAQs

Can I use different types of pasta in this Baked Mac and Cheese Recipe?

Absolutely! While elbow macaroni is classic, you can use shells, cavatappi, or penne. Just be sure to adjust cooking times and toss the pasta in butter after draining to keep it from clumping or swelling excessively during baking.
How do I prevent the cheese sauce from getting grainy?

Grating your own cheese fresh is the best way to avoid graininess—store-bought pre-shredded cheese contains additives that affect melting. Also, don’t rush melting the cheese; add it off the heat and stir gently until smooth.
Can I make this Baked Mac and Cheese Recipe ahead of time?

Yes! You can assemble the dish and refrigerate it before baking. Let it sit in the fridge for up to 24 hours and bake straight from the fridge, just adding a few extra minutes to the bake time.
What cheese combinations work best in baked mac and cheese?

I love mixing Gruyère, cheddar, and mozzarella for balance of flavor, meltability, and stretch. But you can experiment with fontina, Monterey Jack, or even smoked cheeses depending on your preference.

Final Thoughts

This baked mac and cheese recipe is seriously one of my go-to comfort dishes whenever I want to make something guaranteed to please a crowd or cozy up a chilly night. It’s creamy, cheesy, and that crispy topping kills me every time. I’m so glad I discovered the butter-tossing step—it took my mac and cheese from good to unforgettable. I hope you’ll give this a try soon and find it just as comforting and delicious as my family and friends do. Let me know how it turns out for you—I’m cheering you on from my kitchen to yours!