The BEST Homemade Baked Mac and Cheese Recipe

Jump to Recipe·Print Recipe

If you’re on the hunt for the ultimate comfort food, look no further than this homemade baked mac and cheese recipe! Rich, creamy, and loaded with cheesy goodness, this mac and cheese is the kind of dish that will have your family and friends asking for seconds. Whether you’re preparing a cozy weeknight dinner or a crowd-pleasing side dish for a holiday gathering, this recipe is guaranteed to impress.

Why This Baked Mac and Cheese Recipe Is the Best

What makes this recipe the best baked mac and cheese? It’s all about the perfect combination of textures and flavors. The creamy cheese sauce coats every elbow macaroni, creating a dish that’s indulgently smooth and velvety. Meanwhile, the crispy breadcrumb topping adds a satisfying crunch that contrasts beautifully with the creamy pasta underneath. Here’s why it stands out:

  • Made from Scratch: Unlike boxed versions, this recipe uses fresh ingredients and homemade cheese sauce, which means more flavor and fewer preservatives.
  • Perfect Cheese Blend: A combination of sharp cheddar and gruyere provides the ideal balance of tangy and nutty flavors.
  • Crunchy Topping: The breadcrumb topping gives this dish its irresistible texture that will have everyone coming back for more.

Ingredients You’ll Need

To make this homemade baked mac and cheese, gather these simple ingredients:

  • 8 oz elbow macaroni (or your favorite pasta shape)
  • 2 cups sharp cheddar cheese, grated
  • 1 cup gruyere cheese, grated
  • 1/4 cup grated parmesan cheese (optional, for extra flavor)
  • 2 cups whole milk (for a creamy texture)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (for the roux)
  • 1/2 teaspoon garlic powder (optional, for extra flavor)
  • Salt and pepper to taste
  • 1 cup breadcrumbs (preferably panko for extra crunch)
  • 1 tablespoon butter (for the breadcrumb topping)

How to Make the BEST Baked Mac and Cheese

this recipe

1. Cook the Pasta

Start by boiling the pasta according to package instructions. Drain the pasta, reserving a little bit of pasta water for later. Set the pasta aside.

2. Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Add the flour and whisk to create a smooth roux (a thickening agent for the sauce). Cook for about 1 minute until it’s lightly golden, then slowly add the milk while stirring constantly. Continue to whisk until the sauce thickens and begins to bubble.

Once the sauce is thickened, lower the heat and add the grated cheddar and gruyere cheeses. Stir until completely melted and smooth. Season with salt, pepper, and garlic powder (if desired). If the sauce is too thick, you can thin it out with a bit of the reserved pasta water.

3. Combine Pasta and Cheese Sauce

Add the cooked pasta to the cheese sauce and stir until every piece of pasta is coated with that creamy, cheesy goodness.

4. Prepare the Topping

In a small pan, melt the remaining butter and toss it with the breadcrumbs. This will give the topping that golden, crispy texture that contrasts perfectly with the creamy pasta.

5. Assemble and Bake

Preheat your oven to 350°F (175°C). Pour the cheesy pasta mixture into a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top.

Bake for 20-25 minutes, or until the top is golden brown and crispy. For an extra crispy topping, you can broil the dish for the last 2-3 minutes—just keep a close eye on it!

6. Serve and Enjoy

Let the mac and cheese sit for a few minutes before serving. It’s best enjoyed hot and fresh, but it also reheats wonderfully, making it a great leftover dish!

Tips for Perfect Baked Mac and Cheese

  • Use freshly grated cheese: Pre-grated cheese contains anti-caking agents that can affect the smoothness of the sauce. For the best creamy texture, always grate your cheese fresh.
  • Choose high-quality cheese: Don’t skimp on the cheese! Sharp cheddar and gruyere provide the best flavor, but feel free to experiment with other cheeses like mozzarella, fontina, or even a little bit of smoked gouda for a unique twist.
  • Make it a meal: You can easily turn this into a main dish by adding cooked chicken, bacon, or even steamed broccoli for a more filling and nutritious meal.
  • Make it ahead: You can prepare the mac and cheese a day before and store it in the fridge. Simply bake it when you’re ready to serve.
See also  Stuffed Pepper Soup

Conclusion: A Dish That’s Sure to Satisfy

This best homemade baked mac and cheese recipe is the perfect blend of creamy, cheesy goodness with a crunchy, golden topping. It’s a comforting, crowd-pleasing dish that will become a staple in your recipe collection. Whether you’re serving it as a side dish or a main course, it’s guaranteed to disappear fast!

Serving and Storage Tips for the Best Baked Mac and Cheese

Serving Tips:

  1. Serve Hot: Baked mac and cheese is best enjoyed fresh out of the oven when it’s creamy and the topping is golden and crispy. Let it sit for 5-10 minutes after baking to firm up a bit before serving.
  2. Garnish for Extra Flavor: For an extra burst of flavor, garnish with freshly chopped herbs like parsley, chives, or even bacon crumbles. A dash of paprika or cayenne pepper can add a nice touch of heat, if desired.
  3. Pairing Suggestions: Serve your baked mac and cheese alongside a fresh green salad, grilled vegetables, or a lean protein like roast chicken or grilled shrimp for a balanced meal. It’s also a great side dish for holidays, BBQs, or family gatherings.
  4. Individual Servings: For a fun twist, you can also serve individual portions in small baking dishes or ramekins, topped with extra breadcrumbs and cheese for a more personal touch!

Storage Tips:

  1. Refrigerating Leftovers: If you have any leftovers, let the mac and cheese cool down completely at room temperature. Store it in an airtight container and refrigerate for up to 3-4 days.
  2. Freezing: This baked mac and cheese can also be frozen for longer storage. Simply allow it to cool completely, then wrap the dish tightly with plastic wrap or aluminum foil, and place it in a freezer-safe container. It will keep well for up to 2-3 months.
  3. Reheating:
    • In the Oven: To reheat, preheat your oven to 350°F (175°C). Cover the mac and cheese with foil to prevent it from drying out and bake for 15-20 minutes, or until heated through. You can add a little splash of milk to the dish before reheating to restore some creaminess.
    • In the Microwave: For quicker reheating, microwave individual servings on high for 1-2 minutes. Stir halfway through and add a bit of milk or cheese to keep it creamy.
  4. Avoid Overcooking: When reheating, be careful not to overcook, as this can dry out the mac and cheese. Always monitor it to ensure it stays creamy and delicious.

With these serving and storage tips, you can enjoy your homemade baked mac and cheese for days and ensure it stays as tasty as when it was first made!

1. Can I use a different type of cheese for this mac and cheese recipe?

Yes! While sharp cheddar and gruyere provide the best flavor, you can easily customize the cheese blend to your liking. Try using mozzarella for extra meltiness, fontina for a creamy texture, or even smoked gouda for a unique smoky flavor. Mixing different cheeses allows you to experiment with different tastes and textures.

2. Can I make this baked mac and cheese ahead of time?

Absolutely! This recipe is perfect for make-ahead meals. You can prepare the entire dish up to the point of baking, cover it with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. When ready to bake, simply pop it into the oven and adjust the baking time as needed.

See also  Crispy Fried Onion Rings

3. How can I make my mac and cheese extra creamy?

To make your mac and cheese extra creamy, be sure to use whole milk or heavy cream for the sauce. The more fat content, the creamier the result. Additionally, using a combination of cream cheese or sour cream can enhance the texture and richness. Make sure to stir the cheese sauce well to ensure everything melts smoothly.

4. Can I freeze leftover mac and cheese?

Yes, baked mac and cheese freezes very well! After baking, allow it to cool completely, then store it in an airtight container or wrap it tightly with plastic wrap and foil. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven for the best results.

Print

The BEST Homemade Baked Mac and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Homemade Baked Mac and Cheese is rich, creamy, and loaded with cheesy goodness! Made with a velvety cheese sauce and topped with a buttery breadcrumb crust, it’s perfect as a comforting main dish or a crowd-pleasing side.

  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Main Dish, Side Dish
  • Cuisine: American

Ingredients

Scale

(Serves 6-8)

For the Pasta:

  • 1 lb (450 g) elbow macaroni or your favorite pasta

For the Cheese Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese (or mozzarella for a milder flavor)
  • 1/2 cup grated Parmesan cheese

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp paprika (optional)

Instructions

1. Cook the Pasta:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. Drain and set aside.

2. Make the Cheese Sauce:

  1. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
  2. Gradually whisk in the milk and cream, ensuring no lumps. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  3. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
  4. Remove from heat and slowly add the shredded cheddar, Gruyère, and Parmesan, stirring until melted and smooth.

3. Combine Pasta and Sauce:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl or the pot used to cook the pasta, combine the cooked pasta and cheese sauce. Mix until the pasta is fully coated.

4. Assemble the Dish:

  1. Pour the mac and cheese mixture into a greased 9×13-inch baking dish.
  2. In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and paprika (if using). Sprinkle evenly over the top of the mac and cheese.

5. Bake:

  1. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.

6. Serve:

  1. Let the mac and cheese cool for 5 minutes before serving.
  2. Garnish with fresh parsley or a sprinkle of extra cheese, if desired.

Notes

  • Cheese Variations: Mix and match your favorite cheeses like Monterey Jack, fontina, or Colby for a custom flavor.
  • Make Ahead: Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to the baking time if starting from cold.
  • Spice It Up: Add a pinch of cayenne pepper or chopped jalapeños for a spicy kick.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star