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
- 4 Tablespoons (55 g) salted butter
- ¼ cup (31 g) all-purpose flour
- 3 cups (710 ml) whole milk (see note)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 2 cups (226 g) shredded sharp cheddar cheese see note
- 1 cup (113 g) shredded mozzarella cheese
Panko Topping
- 2 Tablespoons salted 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 in well-salted water. 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 (about ½ teaspoon) 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) salted 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, 1 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 cheese, 1 cup (113 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 salted 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
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.
Aj
Hi Sam. While looking through recipes for Mac and cheese on Pinterest, I saw many recipes using evaporated milk instead of regular milk – have you ever tried making this with evaporated milk? TIA.
Sam
Hi Aj! I have not tried that but it definitely sounds like it would be worth a shot! If you do try the mac & cheese that way would you let me know how it turns out for you? Might have to try this in my own kitchen sometime soon!
Yvonne
Ok sooo I just made my first Mac n cheese from scratch based on you recipe 🤗 it came out awesome and my daughter who loves Mac n cheese gave it a 👍. Your instructions makes it very easy and simple to make. I used 1 % milk which is what we use in the house. Thank you!
Sam
Thank you so much, Yvonne! I am so glad everyone enjoyed the mac and cheese! 🙂
Bill Kraatz
How does the volume measurement of the cheese convert to onces?
Sam
Hi Bill, I have it listed in grams which you can convert to ounces. I hope that helps!
Philip H Christensen
Great recipe and clear video presentation. I can do this!
Sam
Thank you Philip! I hope you love it! 🙂
Kathy Dunnavant
This Mac and cheese recipe is Aces in my book! Very yummy! Love that Panko topping!
Sam
I’m so happy to hear this! Thank you for commenting, Kathy!! 🙂
Rachel
This is a great recipe! I’ve made it three times already with great success, it is easy to make and is delicious. I used the trader joe’s pre-shredded cheese and it melted perfectly and 2% milk also worked well.
Sam
I’m so glad you enjoyed the mac and cheese, Rachel! Thanks for commenting 🙂
pat
Hi, this is the first time ever for commenting or asking a question. Can use use sharp cheddar and harvarti and 4oz. cream cheese
Sam
Hi Pat, yes that should be fine. The cream cheese will make the mac & cheese a bit creamier (which sounds great to me!). Enjoy!
eatfrysmith
Everyone went for seconds! Super easy. Steamed some broccoli for a side dish which was perfect.
Sam
I’m so glad to hear everyone enjoyed! Thanks for commenting!
Joe A
My kids love mac and cheese but only from a few places bc they are fussy with their mac and cheese. I figured I have to master this recipe at home. This recipe was an instant hit and 3 other failed attempts with others. The cheese did seem a bit soupy but after it was baked and setup i realize it was just the correct amount to keep it from drying out. I did add a hint of cayenne and paprika for a little more spice, other than that I followed the recipe to a T. Thanks for posting
Sam
I’m so glad to hear it was such a hit for the family, Joe! Thank you so much for commenting, I appreciate it! 🙂
Lauren Howe
How long should you bake it if you’re preparing it all the night before? I assume a bit more since it all will be refrigerated.
Also, is it easy to double the recipe? I’m making this for a family of five.
Thanks!
Sam
Hi Lauren! It may need a minute or two longer but not that much longer. It is very simple to double. 🙂
Heather
Can I use Italian Breadcrumbs instead of Panko?
Sam
Hi Heather! That will work just fine. 🙂
Tarre
Sam, have you tried the Kirkland brand shredded cheddar from Costco?
Sam
I have not, I’m not very close to a Costco so I haven’t had an opportunity. Is it really good? Might be worth a trip!
Nicole
Can this be made a day ahead?
Sam
Hi Nicole! That would work just fine. If you wait to bake it until the day you need it, you can greatly reduce any risk of drying it out. 🙂
Barb
Does it get dry or can you put it together the day before then bake
Sam
Hi Barb! You can make it the day before, just make sure to store it in an air tight container in the refrigerator so that it doesn’t dry out. 🙂
Tina
My pickiest eater loved this!
Sam
Yay! Success! I am glad everyone enjoyed it. 🙂
Jan
can I add tuna? My husband wants mac and cheese with tuna.
Sam
Hi Jan! You could add tuna if you want. I am not sure how it will taste but you can certainly try it! 🙂
Tarre
I was just going to ask the same thing. Sometimes you really need some tuna in your mac and cheese.
Christy
When I add tuna, I use half as much cheese, and add a can of cream of mushroom soup. We also add 1/2 cup of fresh green peas. (Crazy weird but we love it!)