The Best Baked Macaroni and Cheese Recipe You’ll Ever Try
Creamy. Cheesy. Golden-baked perfection.
If you're craving serious comfort food, this baked macaroni and cheese is about to become your new go-to recipe. Whether you're making it for a holiday gathering, a weeknight dinner, or just a soul-satisfying lunch, this dish delivers on all fronts—crispy top, creamy inside, and layers of flavor.
Why You’ll Love This Baked Mac and Cheese
This isn’t your average boxed mac and cheese. We’re going full-on homemade with a rich béchamel sauce, three types of cheese, and a crispy, buttery breadcrumb topping. Here's why it works:
- Ultra creamy inside
- Golden, cheesy crust
- Customizable with your favorite add-ins
- Kid and adult-approved
- Perfect for meal prep or entertaining
Ingredients You’ll Need
Most of these ingredients are pantry staples, but the key is in the cheese blend and technique.
For the pasta:
- 1 lb elbow macaroni (or cavatappi for a twist)
- Salt for boiling water
For the cheese sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional but recommended)
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (or Swiss)
- 1 cup mozzarella cheese
👉 This non-stick ceramic baking dish is perfect for this recipe—heats evenly and looks beautiful on the table!
For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter (melted)
- 1/2 cup grated Parmesan cheese (optional for extra crunch)
Step-by-Step Instructions
1. Boil the Pasta
Cook your macaroni in salted water until just al dente (about 1–2 minutes less than the package says). Drain and set aside.
2. Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden and bubbly. Slowly whisk in the warm milk and cream, stirring constantly to avoid lumps.
Once it thickens (about 5 minutes), stir in mustard, garlic powder, paprika, salt, and pepper. Add in the cheeses, stirring until fully melted and smooth.
3. Combine
Stir your cooked macaroni into the sauce. Make sure every noodle is coated in creamy cheese goodness.
4. Transfer and Top
Pour the cheesy pasta into your ceramic baking dish. In a small bowl, mix the melted butter, panko breadcrumbs, and Parmesan. Sprinkle evenly over the top.
5. Bake
Bake at 375°F (190°C) for 25–30 minutes, or until bubbly and golden brown on top. Let it rest for 5–10 minutes before serving.
Optional Add-Ins
- Cooked bacon or pancetta
- Jalapeños for spice
- Roasted garlic
- Caramelized onions
- Buffalo chicken for a game-day twist
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of milk and reheat in the oven or microwave for best texture.
- Freeze: Freeze unbaked mac and cheese for up to 2 months. Bake from frozen at 350°F until heated through.
Final Thoughts
This easy baked macaroni and cheese from scratch is one of those classic recipes that brings everyone to the table. The blend of sharp cheddar, melty mozzarella, and nutty Gruyère creates a creamy mac and cheese bake that feels indulgent yet simple.
And don’t forget to grab that baking dish that makes cleanup a breeze—it’s a small upgrade that makes a big difference in how your mac turns out!
🍽️ Serving Suggestions
- Pair it with a crisp green salad
- Serve alongside BBQ ribs or roasted chicken
- Add a dash of hot sauce or ketchup (if you know, you know)
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