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.
Neha
Should I use salted or unsalted butter?
Sugar Spun Run
Hello, Neha! I recommend using unsalted butter. I hope that you enjoy the mac and cheese. 🙂
kw
Just confirming that you use ground mustard from a jar and not dried mustard powder. Thanks
Sugar Spun Run
Yes, you want to use ground mustard, the spice. Enjoy! 🙂
Robert K
Have made this recipe 5 different times. Each time I’ve doubled the recipe as I’ve made for larger groups and it was an absolute hit. Making again for Thanksgiving, this time feeding 30. This has been a hit throughout the family as well as friends.
Sugar Spun Run
I am so glad that the mac and cheese have been such a hit, Robert! Thank you so much for your comment. I hope that you have a wonderful Thanksgiving. 🙂
Jason
I’m a late bloomer when it comes to cooking yet, loving all your delish recipes, can’t wait to get started. Would the Ronzoni Elbows No. 35 (appear very tiny uncooked) be the correct size to use? Does it matter? I’m still learning.
Sam
Those would be totally fine to use! With macaroni and cheese you can pretty much use any size or shape noodle so long as you use 8 oz. Enjoy! 🙂
Hillary
Best Mac and cheese ever!!!
Sugar Spun Run
I am so glad that you enjoyed it, Hillary! Thanks for commenting. 🙂
Liz
This Mac and Cheese is absolutely amazing! I made it for Friendsgiving and it got nothing but rave reviews!! Planning on making it for my own Thanksgiving, thanks so much!
Sugar Spun Run
Thank you so much, Liz! I am so glad that your friends loved the Mac and Cheese! I hope that you guys all had a wonderful time celebrating Friendsgiving! Thanks for trying my recipe and for commenting. 🙂
Mo
If I wanted to double this recipe, do you know how long it should be baked?
Sugar Spun Run
Hello, Mo! It really depends on what size baking dish that you plan to use. You want to bake it long enough that the center is warm. If you’re using a 9″ x 13″ baking dish, my best guess would be about 20 minutes or so. I hope that you enjoy the baked mac and cheese! 🙂
Lindsay
This was very good and easy. But it makes a huge amount of sauce so I actually used a whole 16oz box of macaroni and that was the perfect proportion. I made it in my cast iron skillet. Added fontina in place of mozzarella bc I had some I needed to use up. Also substituted 1 can of evaporated milk (again I had to use it up) and the rest regular milk to make up the 3 cups. Love the crunch of the Panko and the texture and flavor. Thanks!
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the Baked Mac and Cheese Recipe, Lindsay! Thanks for commenting. 🙂
Eric
For some reason we made this and it was extremely runny after baking. Is there something I might have missed?
Sam
Hi Eric! If it’s runny after baking most likely the roux wasn’t thickened enough in step 5.
Jacquelyn M Sorensen
What’s the best way you recommend to prep ahead of time? Should I bake the night before and reheat or assemble, refrigerate and bake when ready to eat?
Sugar Spun Run
Hello, Jacquelyn! I recommend assembling and then storing it in the refrigerator until ready to bake. I hope that you enjoy the mac and cheese. 🙂
Diana
Best Mac and Cheese and super easy to make
Sugar Spun Run
Thank you so much, Diana! I am so happy that you enjoyed the Baked Mac and Cheese. 🙂
vic
made it ate it loved it
Sugar Spun Run
I am glad that you loved the mac and cheese. Thanks for commenting. 🙂
Susan
My daughter-in-law made this yesterday and it is absolutely delicious!!!!! The whole family loved it!
Sugar Spun Run
Susan, thank you! I am so happy that your family enjoyed the Mac and Cheese! 🙂
Priscilla Oxford
This recipe came out sooo delicious!! I added a little secret ingredient which gave it the pizzazz I was looking for. Thank you for this tasty recipe!
Sugar Spun Run
I am so happy to hear that you enjoyed the Baked Mac and Cheese, Priscilla! Thanks for your comment. Enjoy! 🙂
Diana
Please share!!
Maliss
Hi! If I want to freeze this, how long would you suggest baking it for and at what temperature? Should I not bake it initially and just put the Mac and cheese and Panko crumbs on top and wrap with tinfoil? TIA!
Sugar Spun Run
Hello, Maliss! I would make it make it then freeze it. Then, when it is time to bake it, I would bake it at 350 until baked through. Let me know how your mac and cheese turns out. 🙂