Classic and comforting, my baked mac and cheese recipe is creamy, cheesy, and topped with a buttery, crispy topping. Recipe includes a how-to video tutorial.
Creamy. Cheesy. Comfort Food.
I’m not sure if there ever was a more classic comfort food than my baked mac and cheese recipe. It’s deeply flavored with a creamy cheese sauce, perfectly cooked noodles, and a blanket of buttery-crisp panko topping.
It’s just as at home on a holiday table alongside mashed potatoes and green bean casserole as it is at a summer cookout beside the broccoli salad, deviled eggs. Wherever you serve it, don’t expect leftovers.
Why You’ll Love This Recipe
- Panko topping = crispy contrast. The buttery toasted panko topping gives you the most satisfying layer of crispness with every creamy bite. It’s like the grilled cheese crust to the gooey, cheesy center, and essential for texture balance (and panko is by far the superior choice to breadcrumbs — prove me wrong!).
- Customizable & forgiving. Use your favorite shape of pasta, mix and match cheese blends, or level-up the creaminess factor by swapping the milk for half and half. So long as you pay attention to my notes, this recipe is flexible without sacrificing flavor or texture.
- Creamy, cheesy, comfort food done right. An uncomplicated baked mac and cheese recipe that still packs a punch on flavor and delivers stellar, consistent results.
What You Need
My baked mac and cheese recipe is a simple but super flavorful one. You have some flexibility with some of the ingredients, but you should know why I’ve chosen what I have for this recipe. Let’s chat a bit about a few of them before we begin…
- Pasta. Since this is a macaroni and cheese recipe, I am going to go ahead and recommend using an elbow macaroni noodle. However, cavatappi (just a twisty, sometimes ribbed macaroni noodle), small shells, fusilli, campanelle, or even penne will work well. You want a noodle that’s great for hanging on to puddles of cheesy sauce. Avoid long noodles like spaghetti or linguine, they don’t hold the sauce very well, you want some nooks and crannies in your noodle!
- Cheese. The cheese combo you use can make or break the dish (and make sure you shred your own… see my tip below!). I like a sharp cheddar (not extra sharp, which can melt a bit grainy). Gruyere also works, as will a milder cheese like Monterey Jack or Colby Jack. We also use Mozzarella, which is very melty and stretchy, but mild in flavor. Mozzarella is a great supporting actor, but shouldn’t be the main character, I actually toned down the amount of mozz I use in this recipe to make the dish more flavorful.
- Milk… or half and half… or a bit of cream… Milk is the classic choice (and what I use in my buffalo chicken mac and cheese) and works well, but for an even creamier dish you can swap the milk for half and half or even swap a cup of the milk for heavy cream. I recommend using what you have on hand.
- Flour. A bit of flour is essential for making the base of the mac and cheese, and making it appropriately thick, creamy, and melty. If I don’t feel like bothering with a roux, I typically make my easy stovetop mac and cheese instead, but this is definitely a more gourmet/special occasion option.
- Panko. While breadcrumbs will work in a pinch (and I’ve even made the topping with breadcrumbs made from my sourdough bread), panko is crispier and gives a much more satisfying texture. I recommend grabbing a seasoned version, otherwise you’ll want to season it yourself.
SAM’S TIP: You must shred your own cheese, otherwise you’re gambling with your results. Pre-shredded cheeses are convenient but coated in anti-caking agents like cellulose that mess with melting. Block cheese gives you smoother, creamier results, so break out that box grater!
How to Make my Baked Mac and Cheese Recipe
- Step 1: Cook the noodles in well-salted water, then drain them and, if your sauce is still a way off, drizzle with a tiny bit of oil to keep them from sticking while they wait.
- Step 2: Make the roux/base. Simply , we’re whisking flour into melted butter, stirring until absorbed (then I add those to nicely toast them and get as much flavor as possible!). This is how we thicken the cheese sauce and encourage it to cling to every macaroni noodle, rather than being a greasy mess (psst this can still happen if you turn up your heat too high for the next step, so proceed with caution!).
- Step 3: Gradually stir in the milk, then add the cheeses and stir until they’re melted.
- Step 4: Stir in the macaroni noodles until they’re all coated with the cheese, then take this off the heat and set aside while you prepare the panko.
- Step 5: Melt butter and oil together, then add the panko and cook until the panko is toasted a nice golden color. Keep the panko moving (stir!) while it cooks, or it could burn! Scatter this over your mac and cheese, then bake until the dish is nice and bubbly!
SAM’S TIP: It might seem like a lot of cheese sauce once you add the noodles, and to be honest, it is! This is a creamy, saucy mac and cheese and deliberately designed to be so. However, the sauce does tighten up as the macaroni bakes, and so long as it was cooked properly and thickened enough on the stovetop, it’s not going to feel overwhelming when you actually go to eat the macaroni.
FAQ
A fresh shredded blend of cheeses is ideal. I use a mix of sharp cheddar and mozzarella. The cheddar adds a nice flavor and I love the subtle bite of a sharp variety, but don’t go too sharp (extra sharp) and don’t sub the mozzarella for more cheddar, or the sauce could actually feel a bit gritty/grainier than it should (as sharper cheeses don’t melt as smoothly, why I don’t use them in my queso recipe or my beer cheese dip). The mozzarella not only helps balance this, it adds a nice smooth and creamy melty-ness to the dish.
Colby, Monterey Jack, or Gruyere are milder options that would work blended with the cheddar or substituted for it.
And finally, let me reiterate my word of caution: shred your own cheese! 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’re making baked macaroni and cheese. If you opt to use pre-shredded, you run the risk of things not melting properly and your mac and cheese not turning out. It might work out just fine for you, or you might have a mess on your hands… it’s a risk!
For this recipe there is no need to. However, if you made the macaroni in advance and are reheating the next day, you’ll want to cover it at first (to keep it from drying out) and then uncover for the last 5 or so minutes.
A toasted panko topping is key. While some recipes have you just sprinkle panko or breadcrumbs on top before tossing it in the oven, we’re going to go the extra mile and toast seasoned panko in a bit of oil and butter before sprinkling it over the macaroni. This makes a huge difference both in terms of deep flavor and crispy texture (and the way it contrasts wtih the creamy macaroni and cheese is nothing short of amazing).
Yes, but a little planning makes a big difference. When cooking your noodles, cook them slightly shy of al dente, so they don’t overcook and get mushy in the oven (since the mac and cheese will need to bake longer). When makig the sauce, it should thicken slightly, but I like it to be a tad looser than I would if I’m serving the same day (as the noodles absorb the sauce as they sit and the macaroni can get a bit dry because of this).
Pour the mac and cheese into your baking dish and toast the panko, but store them separately and add the panko just before baking. When you’re ready to bake, Bake covered with aluminum foil on 350F (175C) for about 20-30 minutes, then uncover and bake another 10-15 minutes longer. Make sure it’s warmed through!
For creamiest results, I recommend prepping and serving the same day, but the reheat method is still very good, and sometimes you just don’t have the option to make it the same day!
What to Serve with Baked Mac & Cheese:
I’d love to know what you think of my recipe if you try it!
Enjoy!
(The Best!) Baked Mac and Cheese 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 or half and half (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
Recommended Equipment
- 1 10” cast iron skillet (optional, see note for other baking options)
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 pan (see "baking pan" note) over medium heat. Once butter 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 salt, pepper, and spices and whisk again for another 30-60 seconds to lightly toast the flour and bloom the spices.½ teaspoon salt, ½ teaspoon ground pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground mustard
- Add milk and spices, 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
- 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 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 (it will seem very cheesy, the sauce tightens as it bakes in the oven).
- Set aside while you prepare the 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.
- Serve warm.
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 recipe was originally published 01/12/2018. I’ve made small edits to the recipe (noted in the recipe card) to improve it and have updated the post to include additional tips, new photos, and a new video.
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. 🙂