Baked mac and cheese is the ultimate comfort food: tender elbow macaroni in a rich, silky cheese sauce, topped with a golden, crunchy breadcrumb crust. It is the dish everyone asks for at holidays, potlucks, and family dinners, and it is surprisingly easy to make from scratch.
This creamy baked mac and cheese recipe builds a smooth béchamel base and stirs in sharp cheddar, Gruyère, and a touch of parmesan for layered flavor. Mustard powder and a pinch of nutmeg enhance the cheese without overpowering it.
The secret to keeping it creamy rather than dry is to slightly undercook the pasta and make a generous amount of sauce. Bake it until bubbling at the edges, and serve it as a hearty side dish or a satisfying main.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Category: Side Dish / Dinner
Why You’ll Love This Baked Mac and Cheese
- A silky three-cheese sauce made from scratch
- Crispy, buttery breadcrumb topping
- Creamy and never dry
- Perfect for holidays, potlucks, and Sunday dinners
- Easy to assemble ahead
Ingredients You’ll Need for Baked Mac and Cheese
- 1 pound elbow macaroni
- 5 tablespoons butter, divided
- 1/3 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- 1 1/2 cups freshly shredded Gruyère cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, pinch of nutmeg, 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- Chopped parsley, for garnish
How to Make Baked Mac and Cheese
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- Cook the macaroni in salted water for 2 minutes less than the package directions, then drain.
- Melt 4 tablespoons of the butter in a large pot over medium heat, whisk in the flour, and cook for 1 minute.
- Slowly whisk in the warm milk and cream and simmer for 5 minutes, stirring often, until thick enough to coat the back of a spoon.
- Remove the pot from the heat and stir in the mustard powder, garlic powder, nutmeg, salt, and pepper.
- Add the cheddar, Gruyère, and parmesan a handful at a time, stirring until melted and smooth.
- Fold in the macaroni and pour the mixture into the baking dish.
- Melt the remaining butter, toss it with the panko, and sprinkle it over the top. Bake for 25 to 30 minutes until bubbly and golden.
Tips for the Best Baked Mac and Cheese
- Shred the cheese yourself. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
- Warm the milk before adding it to the roux so the sauce stays smooth without lumps.
- Add the cheese off the heat so it melts gently and doesn’t turn oily.
- Undercook the pasta slightly. It continues to absorb sauce in the oven, and overcooked pasta gets mushy.
Variations to Try
- Add crumbled bacon or diced ham to the pasta
- Stir in a spoonful of hot sauce or diced jalapeños
- Use smoked gouda or fontina for a different flavor
- Mix crushed buttery crackers into the topping
- Add roasted broccoli or caramelized onions
How to Store It
Store leftover baked mac and cheese in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk in the microwave or covered in a 350°F oven.
Freeze baked or unbaked for up to 2 months. Thaw overnight in the fridge and bake until hot.
Frequently Asked Questions
How do you keep baked mac and cheese from drying out?
Make plenty of sauce, undercook the pasta slightly, and don’t overbake it.
Can I make baked mac and cheese ahead of time?
Yes. Assemble it up to 24 hours ahead without the breadcrumbs, then add the topping and bake.
What cheeses are best for baked mac and cheese?
Sharp cheddar for flavor, Gruyère for creaminess, and parmesan for depth make a great blend.
Why is my cheese sauce grainy?
The cheese may have been pre-shredded or added over high heat. Shred your own and add it off the heat.
Creamy Baked Mac and Cheese
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease a 9x13 dish.
- Cook the macaroni 2 minutes short of the package time and drain.
- Tip: It finishes cooking in the oven.
- Make a roux with 4 tablespoons butter and the flour, then whisk in the warm milk and cream and simmer until thick.
- Off the heat, stir in the seasonings and the cheeses a handful at a time.
- Fold in the macaroni and pour into the dish.
- Top with panko tossed in melted butter and bake 25 to 30 minutes.
Notes
Add a splash of milk when reheating.