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.
Matt
I made this recipe for a work potluck and my coworkers devoured it. Made it again for my kids and they both had seconds then asked to take it to school for lunch.
My only change was that I used buffalo panko. Fantastic! I’ll be making this for my next neighborhood potluck. Thanks!
Susan Sims
I gave this a 5 star because it is so similar to mine. And mine is pretty darn delicious….no humility here. I do want to start adding mozarella as you do. I agree with you on the Tillamook cheese. I wish I could afford it all the time.
Sam, your savoury dishes are delicious! Yummy! Don’t apologize for posting them. I love them as I am certain your others followers do. Keep them coming!! Anything you post to us will certainly be delicious. Happy Thanksgiving!
Sam
I’m so glad you enjoyed them so much, Susan! That Tillamook cheese is just soooo good! 🙂
emery
The best mac and cheese recipe I’ve ever tried 🙂
Lisa Howard
My 12 year old made this tonight (for tomorrow’s dinner). It’s so easy and my kitchen smells amazing. She used sharp cheddar, Gruyère and a little shredded parmesan for the cheese sauce. Love this recipe! It was easy for her to follow and I had a lil bite.
Sam
That’s so awesome, Lisa! I’m so glad you enjoy it so much! 🙂
Renee Ackley
Hello! Looks delicious! I just want to make sure that it’s only 8 oz of pasta and not the full, 16 oz box. It seems to be a lot of cheese for such little pasta. Thank you!
Sam
Yup, just 8 ounces of uncooked pasta. 🙂
Tane
Great recipe I though I messed it up I didn’t measure mozzarella just added a heap my mixture was gloopy started to freak out but once it heated it was fine and tastes delicious
Emily @ Sugar Spun Run
We’re happy it still turned out just fine for you, Tane! Enjoy 😊
Cathy
Simple and simply delicious! Best Mac and cheese recipe I’ve tried!
Terryann
Can this be made and frozen?
Emily @ Sugar Spun Run
Hi Terryann! We haven’t tried freezing, but we think it would work just fine. You can thaw it in the refrigerator overnight and then bake it. 🙂
Michelle
Making this for supper, I did change a few things because that’s just the way I cook, I added a touch of paprika and used minced garlic instead of powder, I also didn’t have Panko crumbs so I used crushed pizza goldfish crackers
Kelsey
Okay so I am making this for thanksgiving where Mac and cheese is like the MAIN side dish. There is gonna be 11 people. Should I double or triple the recipe and how would I adjust the cook time?
Sam
Hi Kelsey! I would at least double it, but I’m not sure on a bake time. Everything is already cooked so I would just make sure to not over-bake it. 🙂
Ashley
When am i supposed to add the flour?
Sam
Step 3 to the melted butter. 🙂
Amy
Can this be prepared the day before (except for the Panko) and be put in the oven before serving the next day? Thank you!
Sam
Hi Amy! That should work just fine. 🙂
Fran
Need to double recipe. Any changes besides doubling ingredients and increased cook time?
Sam
Nope! Enjoy! 🙂
Lindsay Nolen
I have fixed many of your recipes and you’re my go-to when I need something new. Last night I made this Mac and cheese. I’m normally not a M&C fan but this is next level! Absolutely delish!! Thank you!
Sam
Yay! I’m so happy to hear this recipe was such a hit for you, Lindsay! Thank you so much for trying my recipes, I really appreciate it! 🙂
Christine Kennedy
Hi Sam Great recipe..Ive tried it with different cheeses and my favorite is white old cheddar and montery jack/jalepeno.
Emily @ Sugar Spun Run
Sounds delicious, Christine! We’re so happy you’re liking the mac and cheese. 🙂
Max
Thank you for sharing this recipe Sam! It turned out great. I made a 1-2 person portion using cheddar and parmesan cheese. Cooked some celery with my maceroni to freshen it up a bit and topped with toasted corn bread. Delicious!
Kayleigh
I made this recipe over the weekend. I doubled it and put it in a 9×13 dish. It came out amazing! My husband said it is outstanding and definitely restaurant quality! This will be a go to dish now!
Emily @ Sugar Spun Run
We’re so happy you liked it Kayleigh! Enjoy 😊
Brett Williams
Made this today for a family birthday for 10 adults. HUGE hit with everyone. I made 16 ounces of pasta, so essentially doubled the ingredients. I used 4 cups of heavy creamer and that was the only real deviation from the recipe and the one ingredient that I didn’t double. I did use shredded cheese and it melted\blended without any issues. The shredded chees that I got was from Aldi. 8 oz. of the Gruyere\swiss and 8 oz. cheddar. Super easy recipe and the video made it even easier to follow along. I’ll definitely make this again!
Sam
So happy to hear this, Brett! Thank you so much for letting me know how it turned out for you 🙂
Kelly
Everyone needs this recipe! First, I must commend you on your video. Too many others presume that we are Wolfgang Puck and you truly add every bit of advice and caution that beginners do not know. The cheese sauce is outstanding—we seriously cut up some French bread to dip in and it was yummy. This is a definite favorite.
Sam
Thank you so much, Kelly! I’m so glad you enjoyed the video as well. 🙂