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
- 8 oz (226 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.8 oz (226 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, but a few readers have complained their macaroni was too saucy. If you don't like a very saucy mac and cheese, feel free to increase the amount of macaroni to 12 oz.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.
Roberta K.
This is going to be the 5th year I’ve used this recipe for Thanksgiving and no matter who I make it for, it’s a hit every year. I experiment with different cheeses sometimes but I always get the mozzarella!
Sam
I’m so glad everyone enjoys it so much, Roberta! 🙂
Kathy June Carlson
how long do I need to cook this if I doubled the recipe?
Emily @ Sugar Spun Run
Hi Kathy! We haven’t tried this, so we can’t say for sure how long it will take. Everything is already cooked–just make sure to not over-bake it 🙂
Kathy June Carlson
Well it’s in the oven. Fingers crossed since I made so many mistakes along the way haha. It’s going over to my daughter’s house who is sick and has 6 kids. I made a smaller pan so I could taste it before they had to. I just started cooking (in my life) at the age of 69 so I make a lot of mistakes and always seem to take on bigger recipes which doesn’t work out well much of the time but I am determined to be a better cook. I went from 0 grandchildren to 6 in less than a year (foster to adopt) and for some reason they think grandma’s cook lol. I have been fortunate to have a husband who does all the food shopping and cooking for the past 38 years. I’ll let you know how it turned out. Thanks!
Emily @ Sugar Spun Run
Oh my! We hope everyone loves it and your daughter is back to normal soon 🩷 Let us know if you try any of our other recipes!
Emma
Love baked Mac and Cheese! This recipe has become my new go-to! Not too saucy and perfect amount of cheese & panko. My family agreed. I reserve some of the cheese for the top. Pairs so nicely with broccoli. Thanks so much for sharing your scrumptious recipe!
Rachel
This came together super fast for an easy cheesy weeknight meal that tastes like I spent hours cooking (when in reality, it was about 30 min.) Upon sneaking a hunk of mozzarella while shredding my cheeses, I realized it tasted funny… Checked the package, the best by date was months ago. I was afraid using ONLY sharp cheddar would ruin it- but it didn’t at all! It still turned out fantastic. Add meat (I used ground sausage) and maybe even a veggie if you feel so inclined, and you’ve got a one pan meal that’s sure to win over even your picky eaters. Measure out your ingredients first if possible- once you throw the flour in to make the roux it cooks very quickly. Having everything ready to dump in the pan helped a lot.
Melissa J BACINSKI Greene
I didn’t have any milk on hand as we seldom use any so I substituted cream of celery soup. thinned down a bit the cheeses and Bacon and sausage was together a great dinner 🍽️🍽️
Sylvia Rodgers
very good recipe! I took some over to my son’s family and he really liked it too.
Emily @ Sugar Spun Run
We’re so happy the mac and cheese was a hit, Sylvia! Thanks so much for coming back to leave a review ❤️
Mary
I need to make for 100, any suggestions? I have noticed many recipes call for Velveeta, not my idea of cheese…
Sam
Hi Mary! This serves about 8 so you would need to make 12.5 batches. It’s going to be a lot and you’ll likely have to do it multiple times. This, in my opinion, is wayyyy better than velveeta. Good luck! 🙂
Megan
Thank you thank you !! This recipe was amazing!! Our family of five loved it. Next time I will double it so we can have left overs. I just used sharp cheddar cheese and it was perfect!
Olivia
Is my go to Mac and cheese recipe!
Kim
This was a hit for our Christmas dinner. Mild cheese flavor and everyone said the crumb topping set it off perfect.
Linda Deiser
Yummy!
O.C.
Hello, would this recipe taste good with smoked cheeses? Like smoked cheddar?
Sam
Absolutely! Enjoy!
Serene Swanson
Doubled the recipe and this mac an cheese is Delicious! I struggled with figuring out the noodles in oz’s but ended up using two 16oz box’s for the doubled recipe and there was plenty of cheese to go round!😋
Kiana
Definitely a family go to, so much better than any boxed Mac and cheese & so delicious!! Thank you for the recipe!! I’ll be back 😂
Sam
I’m so glad everyone enjoyed it, Kiana! 🙂
Molly Anderson
Can u use bread flour when making the rou..? That’s all I have…
Sam
Hi Molly! I haven’t tried it with bread flour to say for sure how it would turn out. 🙁
grammie b
just curious could i use evaporared milk or heavy cream for a richer taste?
Sam
I don’t see any reason why that wouldn’t work. 🙂
Christine
Can this recipe be made in a crock pot?
Sam
Hi Christine! There are a lot of steps that I’m not sure how this would work in a crock pot. It could be prepared then placed in a crock pot for warmth.
Terri White
I made this ahead for our family’s Easter lunch tomorrow. It looks and smells fantastic! I always follow Sam’s recipes to the letter. I mean, she’s done all that work for me, so I take advantage of her cooking prowess.
Emily @ Sugar Spun Run
We hope the mac and cheese is a huge hit at your lunch, Terri! Enjoy 🥰
Michelle
My family loves this recipe. It’s my go to!