A classic and easy Baked Mac and Cheese Recipe! This recipe is dangerously easy to make and is topped off with a buttery, crisp toasted panko topping! If you have a cast iron or oven-safe pan handy, you can even bake it in the same pan that you use to make the sauce!
Baked Mac and Cheese
Today I’m sharing one of my favorite comfort foods — baked mac and cheese!
I hope you don’t mind all the savory recipes I’ve been sharing recently. With Easter right around the corner I’ve been refreshing some of my favorite side dishes like my broccoli salad, deviled eggs, and now this baked mac and cheese. Don’t worry, after today my calendar is full of sugar 😉
Until then, let’s talk more about this classic comfort food. Homemade Mac & Cheese is a simple staple that everyone should have a go-to recipe for. This one is mine. It’s cheesy, creamy, and uncomplicated. Everything a good mac & cheese should be.
What Do I Need to Make Baked Mac & Cheese?
Mac and cheese is simple to make and doesn’t require any fancy ingredients. Here’s what you need:
- Macaroni Noodles — though let’s be real you can use 8 oz of pretty much any shape of pasta!
- CHEESE — All caps for obvious reasons. Your cheese selection can make or break your baked mac and cheese. Shredding your own is preferred, more on that a bit further down the post.
- Whole Milk
- Butter
- Flour — for making your roux. Don’t worry, it’s so easy! I hate to even mention that this baked mac and cheese starts with a roux because so many people are intimidated (I even have an easy mac and cheese that requires no flour and no roux because of this). All we’re doing is whisking together melted butter and flour, honestly.
- Spices — salt, pepper, garlic powder, onion power, and ground mustard. A little goes a long way for flavor.
How to Make Baked Mac and Cheese
Alright, that roux I mentioned? It’s simple, just look at steps 1-5 below. Start by melting your butter and then add flour. Use a whisk to stir in the flour until the mixture is smooth and no lumps remain.
When you add your milk the mixture may separate a bit. This is fine, everything will come back together once the milk warms up a bit. Add your spices and bring everything to a bubble and cook (stirring continuously so nothing burns) until the mixture is thickened.
It’s very important that your mixture thickens before you continue. The mixture should be creamy and should coat the back of a spoon (see step 5 below). If it’s not thickened, your baked mac and cheese will be too liquidy and runny. We want creamy decadence, not a runny mess.
Finally add your cheese and stir until melted (steps 6-7 below). Then in go your prepared macaroni noodles. Finally top everything off with some toasted panko and bake!
Speaking of That Toasted Panko Topping…
My baked macaroni and cheese is incredibly cheesy and creamy, but what really sets it over the top is the buttery panko topping. I love the crisp, crunchy texture of panko (and 100% prefer it to using breadcrumbs). Panko gives the smooth and creamy mac and cheese that extra something that makes it irresistible.
Before adding it to the top of your (not yet) baked mac and cheese, you’ll add it to a small pan along with some butter and olive oil and then stir it frequently until it becomes lightly golden/toasted.
It’s such an easy extra step and it adds everything to this baked mac and cheese!
What cheese should I use for my baked mac and cheese:
I use a mix of sharp cheddar and white cheddar as well as mozzarella for this recipe, but you can substitute your favorite cheese for the cheddar (I recommend leaving the mozzarella alone, it helps make things creamy and amazing, but you do you). Colby, Monterey Jack, and Gruyere are all great options!
Another word of caution, most cheeses that you buy pre-shredded are tossed with cellulose powder before they are packaged. This keeps the shreds from clinging to each other so that you don’t have a big glob of sticky cheese. Unfortunately, this cellulose powder can keep things from melting properly when you go to use that cheese in this recipe. If you opt to use pre-shredded, you run the risk of things not melting properly and your mac and cheese not turning out.
Honestly, more than once I’ve made this using pre-shredded cheese with great results, it’s just risky and results can’t be guaranteed. I’m currently having a moment with Tillamook brand cheese, which is the best pre-shredded cheese I’ve ever tasted and is not tossed with cellulose. It’s pricier but worth it (and no, they’re not paying me to say this!). Even Zach loves it and he’s usually the first to try and talk me back over to generic.
Do you cover baked mac and cheese in the oven?
For this recipe there is no need to!
I made a brief video (see it on my YouTube channel or below the recipe) so you can see exactly how I made this baked mac and cheese. Enjoy!
Other Recipes You Might Like:
Baked Mac and Cheese
Be sure to check out the how-to VIDEO at the bottom of the recipe!
Ingredients
- 12 oz (340 g) dry macaroni noodles (see note)
- 4 Tablespoons (55 g) butter
- ¼ cup (31 g) all-purpose flour
- 3 cups (710 ml) whole milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 2 cups (226 g) shredded sharp cheddar cheese¹
- 1 ½ cup (170 g) shredded mozzarella cheese
Panko Topping
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 cup (60 g) seasoned panko crumbs
Instructions
- Preheat oven to 350F (175C)
- Begin cooking your pasta according to package instructions. Do not over-cook, in fact, for best results cook one minute less than indicated time. Once finished, drain, drizzle with a tiny bit of olive oil and toss to coat so the noodles don't stick together while sitting.12 oz (340 g) dry macaroni noodles
- Meanwhile, melt butter in a 10" cast iron pan² over medium heat. Once it has melted, add flour and whisk until smooth and no lumps remain..4 Tablespoons (55 g) butter, ¼ cup (31 g) all-purpose flour
- Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil. You may notice that the milk and butter will separate -- continue to heat, stirring frequently, until the milk is heated and they combine3 cups (710 ml) whole milk, ½ teaspoon salt, ½ teaspoon ground pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard
- Once mixture comes to a boil, reduce heat, bring to a simmer, and stir frequently until mixture is thickened.
- Reduce heat to low and add cheddar and mozzarella cheese. Stir until cheeses are melted and mixture is smooth.2 cups (226 g) shredded sharp cheddar cheese¹, 1 ½ cup (170 g) shredded mozzarella cheese
- Add cooked, drained pasta noodles and stir until well coated by the sauce.
- Set aside while you prepare your Panko topping.
Panko Topping
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.2 Tablespoons butter, 1 Tablespoon olive oil
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color1 cup (60 g) seasoned panko crumbs
- Sprinkle toasted panko evenly over mac and cheese.
- Transfer to oven and bake uncovered on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.
Notes
Macaroni
I originally wrote this recipe with 8 oz of macaroni. A few readers have complained their macaroni was too saucy so I have retested and increased the amount of macaroni to 12 oz. Feel free to adjust according to your preference!¹Cheese
You may substitute another type of shredded cheese for all or part of this -- Colby, Monterey Jack, and Gruyere, would all work well. I personally use half sharp cheddar and half white cheddar for mine! I also recommend buying your own block of cheese and grating it yourself to ensure that the cheese melts properly, please see my post for more information on pre-shredded vs block cheese.²Pan
If you don't have a 10" cast iron pot, then prepare your macaroni and cheese according to these instructions and then transfer to a lightly buttered 9x9 square pan or 1.5qt baking dish before topping with panko and baking.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This Baked Mac & Cheese Recipe was originally published 01/12/2018. Post has been updated to include additional tips and improve user experience 04/19/2019.
Dawn M Bivens
Thank you for this amazing recipe (and I will be heading for the other two recipes you’ve got up!) It only took 16 years to talk but daughter into even trying real mac and cheese and she is truly in love. Me too!
Sam
Yay! I am so glad you enjoyed it! She was really missing out without the real thing, but luckily she won’t have to go without ever again. Enjoy! 🙂
Dawn Bivens
So I had some provolone from the deli that had basically gotten glued together and real Parmesan, so I did a cheese cleanup. The kids totally dug that part. However, I wanted a little more flavor, spice wise, so I substituted red pepper with the black. Good idea up to a point. I enjoyed the extra kick and flavor but the kids were a little huffy. I think next batch, I would go with 1/2 white pepper and 1/2 red pepper. White is more mild in the heat area but has a wonderful flavor that would mellow nicely with the red, don’t you think?It may be because I made a double batch, but the mustard seemed to have a bit of an overwhelming flavor. I’m thinking that I actually enjoyed it but to keep it from the overpower line that maybe a counterbalance of something like nutmeg might mellow the slight acridness but still allow for the full flavor. And maybe the nutmeg will give the spices a more rounded taste. I think the provolone was a poor choose in that it mellowed the sharpness of the cheddar just too much. I’ll be making it many more times because of how much the kids loved it, extra heat and all. They are already cheering for repeats.
Sam
Hi, Dawn! I have not tried those substitutions, but they sound delicious! I am so glad everyone enjoyed it. 🙂
Elizabeth
This recipe was amazing! I added a little bit of Asiago in addition to the mozzarella and cheddar, and I also sprinkled some Asiago on the top with the Panko. I added more pasta too. So delicious! Thank you 🙂
Sam
I am so glad you enjoyed it, Elizabeth! 🙂
Crystal
Woah! First time making baked mac n cheese and it was sooo good. I did however use this as a base recipe and it came out great. I didn’t have any of the cheese on the list. I just threw in some cheese that had dried out a bit that was left over from thanks giving. I had smoked gouda, dill havarti, and plain havarti. Also didn’t have dry mustard spice, so used a bit of spicy mustard instead. Followed all the other steps accordingly and it came out amazing!!
Thanks for sharing!!
Sam
I am so glad you enjoyed it, Crystal! ☺️
MaryT
I made this Mac and Cheese today. The cheese I used was sharp cheddar and gruyere cheese for my cheeses. Followed the measurements exactly for all ingredients and panko crumb topping. So yummy.
Sam
I am so glad everyone enjoyed it Mary. ☺️
Christo
Thanks! I’m a Thanksgiving hero!
Sam
So glad you enjoyed!! 🙂
Darcy
If I make and freeze this recipe, should it be thawed before baking?
Sam
If freezing in a glass dish, you would definitely not want to bring it straight from the freezer to the oven or your dish could explode in the oven.
Shelby
I am making this recipe for a large group of people and was hoping to make it the night before. Should I bake it and then reheat it before eating it or assemble them and refrigerate them and bake them before eating? Thanks!
Sam
You could go either way here, it depends what you want to do. You can certainly make it, bake it, refrigerate and reheat, or you could assemble it, refrigerate and bake when needed. ☺️
ML
If we make and refrigerate, how long should baking time be? Or should we cool to room temp and cook about the same time?
Sam
I am not sure exactly how much longer it would need to bake, but it wouldn’t be more than a few extra minutes. ☺️
Kerry
Probably a silly question, but could you make this with other pasta shapes?
Sam
You definitely can! Enjoy 🙂
MJ
This was the worst Mac n Cheese I have ever made. It was more like cheese macaroni soup. I think there is an error in the amount of pasta and it should be doubled. All other Mac n cheese recipes I viewed used 16 ounces of pasta to this amount of sauce.
Sam
Nope, the 8 oz is correct. Sorry to hear it didn’t turn out for you, it sounds like the sauce didn’t properly thicken. It probably needed to cook a bit longer for you in step 5. If the sauce wasn’t thickened properly I could see it potentially turning out soupy.
JENNIFER BAUTISTA
I did it with my Martha Stewart ceramic stainless stell pan and OMG WISH i can send u a pic.. it’s beautiful and tasty mix it up a little but Love it
Sam
I am so glad you enjoyed it, Jennifer! Unfortunately, there isn’t a very easy way to share pictures here, but if you join my Facebook group, you can share all the pictures you want. I love seeing everyone’s creations. 🙂
Jayce Robinson
Can you double the recipe?
Sam
Yup!
Amy K
We made this recipe for a potluck this summer and it was a hit – are you able to freeze this recipe? Thanks!
Sam
So glad to hear it! Yes, you could freeze, that should be fine.
MJ
You should never freeze cooked pasta as it gets mushy!
Beth
Thank you for sharing. Looks wonderful!
Lisa
Made this with dinner last night and it was a hit with the boys! I even snuck in some carrots so I didn’t feel to bad about all the cheese. Thanks for another great recipe Sam!
Sam
I’m so glad to hear it was such a hit!! 🙂
pat
It looks like my mom’s Sam, i will for sure be making this one, but where is the video?
you seem nervous on them, are you?
hugs, Pat
Sam
Hi Pat! The video is right above the recipe, this isn’t one that has me in it, it’s just one with my hands (I do both kinds, for this recipe I thought the short overhead video might be easier to follow).
I’m ALWAYS nervous when I do video 😂. I’m not quite as nervous when I do the ones that I share on YouTube, but I’m never comfortable in front of the camera… the worst is when I go Live on my Facebook page, I get so worried I’ll mess something up!
shawnna griffin
hey girl- this makes my mouth water! yummy!