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.
arie
Love this recipe! I used almond milk as that’s what I had in the house and it still tasted great!!
Sam
I’m so glad you enjoyed it so much, Arie! Thanks for the feedback using almond milk. 🙂
Erin
Fantastic! I add breadcrumbs mixed with some cheese and add it to the top before it goes in the oven for a little extra crisp.
Madison
Even though this recipe took me a while to make it was so worth it. I halved the recipe and it filled up half of a bread pan. Topped it with Oregano, Dill weed, and parsley and it is a good mix of flavors.
Sam
I’m so glad you enjoyed it so much, Madison! 🙂
Amanda
This recipe is so good and in regular rotation at our house. We stir in some broccoli and chopped up bacon and eat it as a main course!
Sam
I’m so glad everyone enjoys it so much, Amanda! 🙂
Kaity
Made this for my husband and I. It was extremely easy and super good! The Panko was a great topping
Jenny Spencer
THIS IS THE BEST MAC AND CHEESE EVER!!!!!!!!!!!!!
This was so good!
I am 12 years old, my name is Raine and I LOVE your site! And recipes too! 🙂
Thank you for this. This is my family’s go to recipe now!
-Raine
Sam
I am so glad you enjoyed it so much, Raine! It’s a big hit with my family too. 🙂
Jenna
I love this recipe!! I halfed it the second time I made it since it’s only two of us, but we even had leftovers then!!
Kailey
Tried this recipe using the cheeses that I had (mild cheddar and Coby Jack) and it was a huge hit! So delicious! A creamy baked mac and cheese is right up my alley! Thank you!
Sam
I am so glad you enjoyed it so much, Kailey! 🙂
Heather
Hi iv tried this an making it for Thanksgiving its so good! But I was wondering. I’m making it a day before and was curious if I should put the panko mix on after its cooled an then in the fridge or should I put it on when I go to reheat it in the oven? Thank you.
Sam
Hi Heather! I would probably put it on when you reheat it so it stays nice and crisp. 🙂
Keli
How much cooking time would you add if you make it ahead of time and it’s cold?
Sam
Hi Keli! I would just add a minute or two. 🙂
Saraina
Would this recipe still turn out well if I doubled everything to make a larger batch? It looks wonderful, and I’d like to have it for Thanksgiving, but want to make sure there is more than enough. (You know, leftovers. 😁) Thanks!
Sam
Hi Saraina! There shouldn’t be any issues doubling it. I know how you definitely need to have leftovers. It’s important in my house too. 🙂
Diana
This is a great recipe , family favorite. I have doubled it no problem. I use little less milk than listed.
Sam
I’m so glad you enjoyed it so much, Diana! 🙂
Gina
I’m having a hard time finding just white cheddar … can I use white cheddar with smoked pepper by tillamook? Thanks!
Sugar Spun Run
Hi, Gina! Yes, that should be fine! I hope that you enjoy the recipe. 🙂
Larry
Made this tonight for dinner. I used baby shells pasta. We wanted to use something smaller. Turned out very good. Most importantly my wife liked it. Thanks for another great recipe.
Sam
I’m so glad everyone enjoyed it so much, Larry! 🙂
laini
Hi,
I am so excited to make this! I was wondering if there is a way to incorporate parmesan cheese into this recipe? I know it is not the best cheese to use as the main cheese in a mac and cheese recipe so I am going to stick with the cheddar and mozzarella but I was wondering if there is also a way I can add parmesan as well? Let me know your thoughts! Thank you!
Sugar Spun Run
Hi, Laini! You will have to experiment with some as I have never added it myself. You can probably sprinkle some on top or add it to the mixture when it’s hot. Let me know how it turns out. 🙂
chris
I like to mix the parmesan into the panko topping to give it just a little something extra! Just my 2 cents 🙂
Sam
Sounds delicious! 🙂
Erika
My friend has been making this & it’s always a crowd pleaser! I’ll be incorporating it into my Thanksgiving meal this year! Can I make the cheesy noodle mixture the day before? Then make the Panko topping the day of + cook?
Sam
Hi Erika! That should work just fine. I hope everyone loves it! 🙂
Jayne
This mac and cheese was so amazing and delicious. I brought this to a family lunch and everyone raved about it. So glad I found this recipe! Thanks so much!
Sam
I am so glad you enjoyed it so much, Jayne! 🙂