Baked Mac and Cheese Recipe

I’ve spent years perfecting my baked mac and cheese, and I can tell you that most recipes fall short of delivering that perfect balance of creamy interior and golden, crispy top. The secret isn’t just about the cheese blend—though that three-cheese combination is essential. It’s about understanding the science behind the roux and knowing exactly when your pasta has reached that sweet spot before it hits the oven.

Recipe

I can tell you with absolute certainty that this is the ultimate baked mac and cheese recipe – the kind that makes people stop mid-conversation and ask for seconds before they’ve even finished their first bite. After making this countless times for family dinners, potlucks, and those nights when only pure comfort will do, I’ve watched grown adults nearly weep with joy over this golden, bubbling masterpiece.

What makes this version so incredible is the triple-cheese blend of sharp cheddar, creamy Gruyère, and tangy cream cheese, combined with a homemade roux that creates the silkiest, most luxurious sauce you’ve ever tasted. The secret weapon? A hint of Dijon mustard and a splash of hot sauce that adds depth without any heat, plus a crunchy panko topping mixed with butter and extra cheese that bakes into the most gorgeous golden crust.

Every forkful delivers that perfect contrast of textures – the tender pasta coated in velvety cheese sauce giving way to that satisfying crunch on top, while the aroma of melted cheese and toasted breadcrumbs fills your kitchen like a warm hug. This isn’t just mac and cheese; it’s the mac and cheese that will become your go-to recipe for life, and trust me, once you make this from scratch, you’ll never go back to the boxed stuff again.

Ingredients

The secret to incredible baked mac and cheese lies in building layers of flavor and texture—starting with the right ingredients. Quality cheese is absolutely non-negotiable here; pre-shredded varieties contain anti-caking agents that prevent smooth melting, so always grate your own. The combination of sharp cheddar and Gruyère creates the perfect balance of bold flavor and creamy melt, though Gouda or fontina work beautifully as substitutes. Your pasta choice matters more than you’d think—elbow macaroni is classic, but shells, cavatappi, or penne trap that glorious cheese sauce even better.

Pasta & Base:

• 1 pound elbow macaroni (or shells/cavatappi for extra sauce-holding power)
• 4 tablespoons butter (European-style for richer flavor)
• 1/4 cup all-purpose flour (creates the roux that thickens everything perfectly)
• 3 cups whole milk (don’t go lower than 2%—you need that fat for creaminess)
• 1 cup heavy cream (this is what makes it restaurant-quality rich)

The Cheese Blend:

• 8 ounces sharp cheddar cheese, freshly grated (the star player—never compromise here)
• 6 ounces Gruyère cheese, freshly grated (adds sophisticated nuttiness)
• 2 ounces cream cheese (secret weapon for ultra-smooth texture)
• 1/2 cup freshly grated Parmesan (for that salty, umami punch)

Flavor Builders:

• 1 teaspoon Dijon mustard (brightens everything without being detectable)
• 1/2 teaspoon smoked paprika (adds depth and gorgeous color)
• 1/4 teaspoon cayenne pepper (just enough heat to wake up your taste buds)
• Salt and black pepper to taste

The Crispy Top:

• 1 cup panko breadcrumbs (regular breadcrumbs work, but panko gives superior crunch)
• 2 tablespoons melted butter (for golden, crispy perfection)

How to Make the Best Ultimate Creamy Baked Mac

Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.

Getting your oven to the right temperature before you start cooking guarantees even baking from the moment your mac and cheese goes in. Buttering your dish prevents sticking and creates those coveted crispy edges everyone fights over. If you only have a smaller 8×8 dish, reduce the recipe by half and check for doneness 5-10 minutes earlier.

Cook 1 pound of elbow macaroni in heavily salted boiling water until just shy of al dente, about 1-2 minutes less than package directions.

The pasta will continue cooking in the oven, so undercooking it now prevents mushy mac and cheese later. Salt your water generously—it should taste like the sea. This is your only chance to season the pasta itself, and it makes a noticeable difference in the final dish.

Reserve 1 cup of pasta cooking water before draining, then drain the pasta and set aside.

That starchy pasta water is liquid gold for adjusting your cheese sauce consistency later. Don’t skip this step—once you drain the pasta, that perfectly seasoned, starchy water is gone forever. The residual starch helps bind everything together beautifully.

In a large saucepan, melt 6 tablespoons of butter over medium heat until foaming.

Medium heat prevents the butter from browning too quickly. You’ll know it’s ready when it starts to foam and smell nutty—this creates a richer flavor foundation than just melted butter. If your butter starts turning brown, lower the heat immediately.

Whisk in 6 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly.

This creates a roux, which will thicken your cheese sauce and prevent it from being greasy. Cook it long enough to eliminate the raw flour taste—you’ll notice the mixture becomes fragrant and slightly golden. Keep that whisk moving to prevent lumps and burning.

Gradually add 3 cups of whole milk, whisking continuously to prevent lumps.

Pour slowly and whisk constantly—this is vital for a smooth sauce. Add about ¼ cup at a time initially, whisking until completely smooth before adding more. If you do get lumps, don’t panic—strain the sauce or use an immersion blender to smooth it out.

Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes, stirring frequently.

The sauce should coat the back of a spoon when ready—run your finger across it, and the line should hold. Don’t let it boil vigorously or it might break. If it gets too thick, add some of that reserved pasta water; if too thin, simmer a bit longer.

Remove from heat and stir in 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika.

Seasoning the base before adding cheese guarantees even distribution of flavors. Taste and adjust—remember, cheese will add saltiness, but you want a well-seasoned foundation. The paprika adds subtle warmth and helps achieve that golden color.

Add 3 cups of sharp cheddar cheese and 1 cup of Gruyère cheese in handfuls, stirring until completely melted and smooth.

Remove the pan from heat before adding cheese to prevent it from seizing or becoming grainy. Add cheese gradually and stir patiently—rushing this step can result in a broken sauce. Sharp cheddar provides tang while Gruyère adds nutty sophistication.

Fold in the cooked pasta until every piece is thoroughly coated with cheese sauce.

Use a large spoon or spatula to gently combine, making sure every noodle gets covered. If the mixture seems too thick, add pasta water a splash at a time until it’s creamy but not soupy. The consistency should be like thick cream soup.

Transfer half the mac and cheese to your prepared baking dish and sprinkle with 1 cup of additional sharp cheddar.

This middle layer of cheese creates pockets of extra cheesiness throughout the dish. Spread it evenly so every bite gets some of this bonus cheese. Don’t skip this step—it’s what separates good mac and cheese from transcendent mac and cheese.

Add remaining mac and cheese, then top with 1 cup sharp cheddar mixed with ½ cup panko breadcrumbs and 2 tablespoons melted butter.

The panko-cheese mixture creates that perfect golden, crunchy top we all crave. Mix the topping ingredients in a separate bowl first to guarantee even distribution. Regular breadcrumbs work too, but panko gives superior crunch and texture.

Bake for 25-30 minutes until bubbly around edges and golden brown on top.

You’ll know it’s done when the edges are bubbling energetically and the top is beautifully golden. If the top browns too quickly, tent with foil and continue baking. For extra browning, run under the broiler for 1-2 minutes at the end, watching carefully.

Let cool for 10 minutes before serving to allow the cheese sauce to set up.

This resting time prevents a molten lava situation and helps the mac and cheese hold its shape when served. The sauce will thicken slightly as it cools, making it easier to portion and preventing burns. Trust the process—good things come to those who wait.

Chef Tips

Mastering this recipe comes down to understanding a few key techniques that’ll elevate your mac and cheese from good to restaurant-quality.

Focus on flavor pairing by combining sharp cheddar with gruyere for complexity.

Achieve perfect texture control by cooking pasta al dente and maintaining your roux at medium heat to prevent grittiness.

Nutrition

This hearty baked mac and cheese provides a rich source of protein and calcium from the cheese and milk. While indulgent, it offers essential nutrients that make it a satisfying comfort food option.

What You’ll Love About This Recipe

There’s something magical about the moment you pull a golden, bubbling dish of baked mac and cheese from the oven, and the rich aroma fills your kitchen. This recipe creates that perfect comfort food experience that brings families together and turns any ordinary meal into something special.

The creamiest, most luxurious cheese sauce you’ve ever tasted – We’re talking about a velvety blend that coats every single noodle perfectly.

Thanks to our foolproof technique that prevents any lumps or grittiness from sneaking into your dish.

A gorgeous golden-brown top that’s crispy on the outside, tender underneath – The secret is in the breadcrumb mixture and proper oven positioning.

This creates that irresistible contrast of textures that makes each bite absolutely perfect.

Simple ingredients you probably already have in your pantry – No need for fancy cheeses or hard-to-find items.

This recipe proves that the best comfort foods come from everyday ingredients combined with just a little bit of love and patience.

Recipe Card

This classic baked mac and cheese recipe delivers the ultimate comfort food with its creamy, cheesy interior and golden, crispy top. Made with a rich cheese sauce and tender pasta, this homemade version surpasses any boxed alternative with its luxurious texture and deep, satisfying flavor that’s perfect for family dinners or special occasions.

Ingredients:

• 1 pound elbow macaroni
• 8 tablespoons butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 cups sharp cheddar cheese, shredded
• 1 cup Gruyere cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook macaroni according to package directions until al dente, drain and set aside.
3. In a large saucepan, melt 8 tablespoons butter over medium heat.
4. Whisk in flour and cook for 1 minute to create a roux.
5. Gradually add milk, whisking constantly to prevent lumps.
6. Season with salt, pepper, and paprika, then simmer until thickened.
7. Remove from heat and stir in cheddar, Gruyere, and Parmesan until melted.
8. Combine cooked pasta with cheese sauce and transfer to prepared baking dish.
9. Mix panko breadcrumbs with melted butter and sprinkle over top.
10. Bake for 25-30 minutes until bubbly and golden brown on top.

Notes:

Shred cheese from blocks for better melting. Don’t overcook pasta as it will continue cooking in the oven. For extra richness, substitute heavy cream for 1 cup of the milk.

Equipment:

Large pot, large saucepan, whisk, 9×13 inch baking dish, cheese grater

Prep Time: 20 minutes

Cooking Time: 30 minutes

Cuisine: American

Serving: 8-10 portions