Baked Mac and Cheese
Learn how to make the best baked mac and cheese at home. This easy recipe delivers creamy, cheesy comfort food with a crunchy topping. Perfect for dinner!
These come up often alongside this one: Loaded Baked Gnocchi, Pesto Havarti Mac and Cheese, or Cheddar Sage Biscuits.
Why This Creamy Baked Mac and Cheese Stands Out
This baked mac and cheese is the kind of dish that makes you forget about the boxed stuff. The sauce is rich and velvety from a blend of cheddar and Gruyere, and that buttery panko cracker topping adds just the right crunch. It’s comfort food through and through, easy to make from scratch and perfect for sharing.
3 Reasons You’ll Love This Baked Mac and Cheese
- The creamy cheese sauce and crunchy topping create a perfect texture contrast.
- It uses a simple roux that makes a silky, foolproof sauce.
- One big pan gives you leftovers or enough to feed a crowd.
Key Ingredients for the Best Baked Mac and Cheese
- Cheese: Buy block cheddar and Gruyere and shred them yourself. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly.
- Milk: Whole milk gives the creamiest sauce. You can use 2% in a pinch, but avoid skim, the sauce won’t be as velvety.
- Pasta: Large elbows are classic, but any small pasta shape works. Cook it just until al dente so it doesn’t turn mushy in the oven.
Kitchen Tools for Baked Mac and Cheese
- 9×13-inch baking dish
- Large pot for cooking pasta
- Large pot or Dutch oven for the cheese sauce
- Whisk
- Box grater or food processor for shredding cheese
- Medium skillet for the topping
- Measuring cups and spoons
Tips for Making the Best Baked Mac and Cheese
Don’t overcook the pasta, boil it for about 6 minutes, just until al dente. Rinse it with cold water afterward to remove excess starch, which can make the sauce gummy. When making the roux, cook the butter and flour over medium-low heat for 3 to 5 minutes until it’s bubbly and fragrant but not browned. Whisk in the milk gradually to avoid lumps. For the topping, melt the butter with the panko and crushed crackers until everything is well coated, then stir in the Parmesan. Bake uncovered at 350°F for 30 to 35 minutes, until bubbly and golden. Let it rest 5 minutes before serving so the sauce sets.
Expert Tips for Creamy, Not Gummy, Mac and Cheese
To keep the sauce from breaking, always add cheese to a warm roux, not the other way around. Stir over low heat just until melted; overheating can cause the cheese to separate. If your sauce seems too thick, whisk in an extra splash of milk before folding in the pasta. For a bolder flavor, swap half the cheddar for smoked Gouda or add a pinch of cayenne with the dry mustard.
How to Make Baked Mac and Cheese Ahead of Time
Assemble the mac and cheese completely, but stop before baking. Cover the dish with foil and refrigerate for up to 24 hours. When you’re ready to bake, remove the foil and bake at 350°F for 35 to 40 minutes, add 5 to 10 minutes since it starts cold. Let it rest 5 minutes before serving.
Baked Mac and Cheese Variations to Try
This recipe is easy to customize. Stir in cooked bacon or ham for a heartier dish. Swap the Gruyere for smoked Gouda or Monterey Jack for a different flavor. For a gluten-free version, use gluten-free pasta and breadcrumbs. You can also add steamed broccoli or roasted red peppers for a pop of color and nutrition.
What to Serve with Baked Mac and Cheese
Serve this mac and cheese as a main dish with a simple green salad or roasted vegetables like broccoli or asparagus. It also makes a great side dish alongside fried chicken, sloppy joes, or roasted chicken. For a holiday spread, it pairs beautifully with ham or turkey.
How to Store Leftover Baked Mac and Cheese
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Cover tightly to keep it from drying out.
Can You Freeze Baked Mac and Cheese?
Yes, you can freeze baked mac and cheese. Let it cool completely, then wrap the dish tightly in foil or transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Best Way to Reheat Baked Mac and Cheese
Reheat individual portions in the microwave, stirring halfway through. Add a splash of milk to restore creaminess if needed. For a larger batch, cover with foil and warm in a 350°F oven until heated through.
Baked Mac and Cheese FAQs
Can I use a different pasta shape?
Yes, any small pasta works, shells, rotini, or cavatappi are great choices. Just cook it to al dente so it doesn’t get mushy in the oven.
Why did my cheese sauce turn out grainy?
Grainy sauce usually comes from pre-shredded cheese or overheating. Always shred block cheese yourself and melt it over low heat, stirring constantly, until just smooth.
Can I make this mac and cheese ahead of time?
Absolutely. Assemble the dish completely but don’t bake it. Cover and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if starting from cold.
What can I use instead of Gruyere?
Gruyere adds a nutty flavor, but you can substitute with Swiss, provolone, or more cheddar. For a smokier taste, try smoked Gouda.
Can I skip the topping?
You can, but the panko-cracker topping adds a wonderful crunch. If you skip it, the mac and cheese will still be creamy and delicious, just less textured.
Recipe
Baked Mac and Cheese
This baked mac and cheese recipe is easy to make at home and the ultimate comfort food!
Ingredients
- 1 lb large elbow macaroni
- 6 tbsp unsalted butter, cut into small cubes
- 0.333 cup all-purpose flour
- 4 cup whole milk
- 3 cup cheddar cheese, shredded
- 2 cup gruyere cheese, shredded
- 1 tsp dry mustard
- 1 tsp kosher salt
- 0.25 tsp black pepper
topping
- 4 tbsp unsalted butter
- 1 cup panko crumbs
- 1 cup crackers (saltine or ritz), roughly crushed
- 0.333 cup parmesan cheese, grated
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.
- 2
Cook the macaroni until al dente, about 6 minutes. Don’t overcook because the pasta will finish cooking in the oven. Drain and rinse the pasta with cold water. Drain well and set aside.
- 3
Meanwhile, in a large pot melt the butter over medium-low heat. Add the flour and quickly whisk. Cook for about 3 minutes, whisking frequently, or until smooth and slightly browned. Be careful not to burn the mixture. Add 1 cup of the milk and whisk until well combined and there are no lumps. Add the remaining milk and keep whisking until the mixtures starts to boil.
- 4
Add 3 cups cheddar cheese, all the Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth.
- 5
Gently fold the cooked macaroni into the cheese mixture. Pour evenly into the prepared pan.
- 6
To make the topping, in a medium skillet, melt the butter over medium heat. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. Remove from heat and stir in the grated Parmesan cheese.
- 7
Sprinkle the remaining 1 cup cheddar cheese over the top of the macaroni and then add the panko cracker topping.
- 8
Bake for 30-35 minutes or until cheese is melted and bubbly and topping is golden brown. Let the mac and cheese rest for 5 minutes before serving.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: comfort-food, Oven Baked, vegetarian
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