Recipe
There’s nothing quite like the comfort of a homemade baked mac and cheese—creamy, cheesy, and topped with that irresistible golden crust. This recipe? It’s the one I swear by, the kind that disappears faster than you can say “seconds, please.”
What makes it special? A blend of sharp cheddar and creamy Gruyère melted into a silky béchamel, plus a buttery breadcrumb topping that adds the perfect crunch. Trust me, this isn’t just mac and cheese—it’s the mac and cheese, the kind that turns weeknight dinners into something worth celebrating.
Every bite is pure nostalgia, with gooey cheese pulling apart and that crispy top giving way to tender pasta underneath. And the best part? It’s easier to make than you think. Let’s get that oven preheated—you’re about to make magic.
Ingredients
When it comes to crafting the ultimate baked mac and cheese, ingredient quality is key. The right mix of cheeses, pasta, and seasonings can elevate this comfort food classic from good to unforgettable. Here’s what you’ll need:
- Elbow Macaroni: Stick with classic elbow macaroni—its shape holds onto the cheese sauce perfectly.
- Sharp Cheddar Cheese: A must-have for its bold, tangy flavor. Opt for block cheese and shred it yourself for the creamiest melt.
- Gruyère Cheese: Adds a nutty richness. If unavailable, Swiss cheese works as a solid substitute.
- Whole Milk: Essential for a smooth, creamy sauce. Avoid skim milk—it can make the sauce too thin.
- Unsalted Butter: Balances the flavors and creates a rich roux. Salted butter can be used, but adjust added salt accordingly.
- All-Purpose Flour: The backbone of the roux, thickening the sauce to perfection.
- Dijon Mustard: A secret weapon for depth of flavor. Yellow mustard can be substituted in a pinch.
- Garlic Powder: Adds a subtle savory kick without overpowering the dish.
- Salt and Black Pepper: Season to taste—don’t skimp!
- Breadcrumbs (Optional): Panko breadcrumbs toasted with butter for a crispy, golden topping.
Pro Tip: For an extra indulgent twist, mix in a dollop of cream cheese or mascarpone for silkiness.
Substitutions like smoked paprika or a dash of hot sauce can add a unique flavor twist—experiment and make it your own!
How to Make the Best Creamy Cheddar Mac Recipe
Combine pasta and cheese sauce. Toss the cooked macaroni in the cheese sauce until fully coated. Use a gentle folding motion to avoid breaking the pasta.
Transfer to a baking dish. Spread the mac and cheese evenly into a greased 9×13-inch dish. For a crispy topping, sprinkle breadcrumbs mixed with melted butter over the top.
Bake until bubbly and golden. Place the dish in the preheated oven for 20-25 minutes. Look for bubbles around the edges and a lightly browned top. Avoid overbaking, as this can dry out the dish.
Let it rest before serving. Allow the mac and cheese to sit for 5-10 minutes after baking. This helps the sauce set slightly and makes it easier to serve.
Add optional mix-ins. Customize with bacon bits, sautéed onions, or peas for extra flavor and texture. Stir them in before baking or sprinkle on top for a finishing touch.
Double the recipe or freeze leftovers. This dish reheats beautifully. Store in an airtight container and reheat in the oven to maintain the creamy texture. Microwave reheating can make it dry.
Nutrition
Homemade baked mac and cheese is a comforting dish, but it’s important to be mindful of its nutritional content. Here’s a breakdown of its key nutrients:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Cholesterol | 70 mg |
| Sodium | 600 mg |
| Total Carbohydrate | 40 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Protein | 20 g |
Chef Tips
To make the creamiest baked mac and cheese, I always recommend shredding your own cheese instead of using pre-shredded—it melts smoother and avoids the anti-caking agents found in packaged varieties. Cook your pasta al dente to prevent mushiness.
For extra richness, I add a splash of cream or a dollop of sour cream. Don’t skip the breadcrumb topping; it adds the perfect crunch. Bake until bubbly and golden.
Frequently Asked Questions
Can I Freeze Baked Mac and Cheese?
Yes, you can freeze baked mac and cheese, but I’d recommend doing it before baking for best texture. If already baked, let it cool, wrap tightly, and freeze. Reheat it covered to keep it creamy.
How Long Does Baked Mac and Cheese Last?
Baked mac and cheese lasts 3-5 days in the fridge if stored properly. I’d recommend using an airtight container or tightly wrapping it. Always check for off smells or mold before reheating or eating leftovers.
Can I Use Almond Milk Instead of Regular Milk?
I can use almond milk instead of regular milk, but the texture might be thinner and creamier. I’d recommend adding extra cheese or a roux to thicken it up if I’m aiming for a richer consistency.
What’s the Best Cheese Substitute for Cheddar?
I’d use gouda or Monterey Jack for cheddar—they melt well and taste rich. If I want something sharper, I’ll swap in Gruyère. Always opt for cheeses that melt smoothly for that creamy texture I’m after.
Can I Add Vegetables to the Recipe?
I’d absolutely add vegetables if I wanted to make it healthier or more flavorful. I’d toss in steamed broccoli, sautéed spinach, or roasted cauliflower—they blend perfectly without overpowering the cheesy goodness of the dish.
