If you have a soft spot for comfort food that wraps you in warmth and cheesy goodness, this Baked Mac and Cheese Recipe is about to become your new best friend. Perfectly creamy, with a blend of sharp cheddar and nutty Gruyère, plus a crunchy golden topping, it’s the kind of dish that brightens weeknights and steals the show at gatherings. This baked macaroni combines smooth, luscious cheese sauce with tender pasta for a timeless classic you’ll reach for again and again.
Ingredients You’ll Need
These ingredients are all super accessible and each plays a starring role in creating the ideal flavor and texture balance. From sharp cheddar for tang and depth to panko breadcrumbs for that satisfying crunch, every piece matters.
- Elbow Macaroni (1 pound): The perfect shape to hold onto every bit of the luscious cheese sauce.
- Butter (1/2 cup total, divided): Adds richness and helps create the smooth roux and golden topping.
- Flour (1/3 cup): The thickening superstar for the creamy cheese sauce.
- Half-and-Half (4 cups): Gives the sauce that perfect velvety texture without being too heavy.
- Sharp Cheddar Cheese (4 cups grated): Sharp, bold flavor that’s the backbone of the sauce.
- Gruyère Cheese (2 cups grated): Adds a wonderful nutty note and incredible meltiness to the mix.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully.
- Garlic Powder (1/2 teaspoon): Gives a subtle savory kick that complements the cheese.
- Mustard Powder (1/2 teaspoon): Adds a mild tang that boosts flavor complexity.
- Paprika (1/4 teaspoon): Brings warmth and a hint of smoky color.
- Pepper (to taste): Adds a gentle heat to balance the richness.
- Panko Breadcrumbs (1 cup): Or crushed Ritz crackers, for a crunchy topping that contrasts perfectly with the creamy mac.
How to Make Baked Mac and Cheese Recipe
Step 1: Prep Your Ingredients
Start by removing the half-and-half from the fridge so it can warm slightly—this helps prevent lumps when you add it to the roux. Grate your cheeses and divide them into two portions: 4 cups for the sauce and 2 cups for layering inside the dish. Melt 1/4 cup butter separately for the breadcrumb topping but don’t mix in the crumbs yet. Mix all your seasonings together to have them ready.
Step 2: Get Your Oven Ready
Preheat your oven to 375 degrees Fahrenheit and position the rack in the top third section. This placement encourages the cheese topping to brown beautifully without drying out the sauce below.
Step 3: Cook the Pasta
Boil salted water for the macaroni, then cook it just one minute less than the package suggests to keep it slightly firm. Drain and toss with a touch of olive oil or butter to prevent sticking. Leave it in the colander—you’ll add it to the sauce soon.
Step 4: Make the Roux
Melt the remaining 1/4 cup butter in your pot over medium heat. Add the flour and whisk continuously for 3 to 5 minutes until the mixture smells nutty and takes on a pale golden hue. This step is crucial for developing that deep, flavorful base for your cheese sauce.
Step 5: Create the Cheese Sauce
Slowly whisk in the half-and-half a little at a time, being careful to keep whisking so the mixture doesn’t burn or become lumpy. Cook until the sauce thickly coats the back of a spoon, which can take up to 10 minutes. Patience here rewards you with ultra-smooth sauce!
Step 6: Add Cheese and Seasonings
Take the pot off the heat and gradually whisk in the 4 cups of grated cheese and your pre-mixed seasonings. The sauce will become wonderfully cheesy and rich, simmering without the heat to avoid separating or curdling.
Step 7: Combine Pasta and Sauce
Add your cooked elbow macaroni into the pot and gently stir until every bite is coated in that dreamy, cheesy sauce.
Step 8: Layer Your Dish
Pour half of the macaroni and cheese mixture into a 9×13-inch baking dish using a ladle for even spreading. This creates a sturdy base layer.
Step 9: Add Extra Cheese Layer
Sprinkle the remaining 2 cups of Gruyère cheese over the first layer. Then carefully add the rest of your mac and cheese on top to cover the cheese in the middle. This makes for an oozing, cheesy center that’s pure indulgence.
Step 10: Prepare the Crunchy Topping
Mix the panko breadcrumbs with the melted butter reserved earlier until the crumbs are lightly coated, then sprinkle this evenly over the top of your layered mac and cheese for a golden finish.
Step 11: Bake to Perfection
Bake uncovered for 15 to 20 minutes until the topping turns a gorgeous golden brown and crunchy, without drying out the creamy sauce underneath. Serve hot and prepare to be amazed.
How to Serve Baked Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of green and fresh flavor contrast perfectly balancing the rich, creamy mac. A few cracks of cracked black pepper on top keeps it lively and inviting.
Side Dishes
Baked mac and cheese pairs wonderfully with crisp, bright sides to cut through the richness. Think roasted vegetables, a tangy coleslaw, or a crisp garden salad with a light vinaigrette. For heartier meals, garlic bread or sautéed greens like kale make excellent companions.
Creative Ways to Present
Try serving your baked mac and cheese in individual ramekins for an elegant touch at dinner parties. For a fun twist, add cooked bacon or caramelized onions between layers. Top with a drizzle of truffle oil or a sprinkle of smoked paprika to impress and delight your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it even tastier the next day.
Freezing
This Baked Mac and Cheese Recipe freezes well, too. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit to restore the crunchy topping or microwave individual portions, adding a splash of milk to keep the sauce creamy and smooth.
FAQs
Can I use other types of cheese?
Absolutely! Cheddar and Gruyère are classic, but feel free to mix in mozzarella, Monterey Jack, or even a bit of Parmesan for extra flavor layers.
Is it necessary to cook the macaroni less than package instructions?
Yes, slightly undercooking the pasta helps it hold up better during baking and keeps it perfectly tender without becoming mushy.
Can I make this recipe dairy-free or vegan?
While this recipe relies heavily on dairy, you can experiment with plant-based milk, vegan butter, and dairy-free cheese alternatives, but expect some variation in texture and flavor.
What can I do if my cheese sauce is too thick or thin?
If it’s too thick, whisk in a little more half-and-half or milk to loosen it. If it’s too thin, continue cooking a bit longer to let it reduce and thicken up.
How do I get the breadcrumb topping extra crispy?
Mix the breadcrumbs with melted butter thoroughly and ensure your oven rack is in the upper third of the oven to achieve that golden, crispy finish without drying out the dish.
Final Thoughts
This Baked Mac and Cheese Recipe is more than just a side—it’s comfort food raised to its ultimate form, a dish that fills your kitchen with nostalgia and your heart with joy. Whether you’re feeding a crowd or indulging solo, I encourage you to try making it yourself and savor every rich, cheesy bite!
Print
Baked Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Baked Mac and Cheese recipe features perfectly tender elbow macaroni enveloped in a creamy, cheesy sauce made with sharp cheddar and Gruyère cheeses, then topped with a buttery panko breadcrumb crust. Baked to golden perfection, it offers a comforting, rich dish ideal for family meals or gatherings.
Ingredients
Pasta
- 1 pound (16 oz.) uncooked elbow macaroni
Creamy Cheese Sauce
- 1/4 cup butter + 1/4 cup butter (one stick cut in half)
- 1/3 cup flour
- 4 cups half-and-half
- 4 cups grated sharp cheddar cheese (for sauce)
- 2 cups grated Gruyère cheese (for layering)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon paprika
- Pepper, to taste
Topping
- 1 cup panko breadcrumbs (or crushed Ritz crackers)
- 1/4 cup butter, melted (for topping)
Instructions
- Prep Ingredients: Remove half-and-half from the fridge to warm slightly. Grate sharp cheddar and Gruyère cheeses, toss together, and measure 4 cups for the sauce, reserving 2 cups for layering. Melt 1/4 cup butter in a medium bowl for the breadcrumb topping; do not add panko yet. Mix salt, garlic powder, mustard powder, paprika, and pepper in a small bowl for seasoning.
- Preheat Oven: Set oven to 375°F (190°C) and position the rack in the upper third for even baking.
- Cook Pasta: Boil a large pot of salted water. Cook elbow macaroni for 1 minute less than package instructions to maintain a firm bite. Drain, toss with less than 1 tablespoon of olive oil or butter to prevent sticking, and set aside in the colander.
- Make Roux: In a pot or Dutch oven, melt the remaining 1/4 cup butter over medium heat. Stir in flour with a whisk until combined; cook for 3 to 5 minutes, stirring frequently, until the mixture smells nutty and light golden but still pale.
- Add Half-and-Half: Slowly whisk in the half-and-half, continuously whisking to avoid scorching. Cook until sauce coats the back of a spoon, about 10 minutes. Avoid over-thickening, as cheese will thicken it further.
- Incorporate Cheese and Seasonings: Remove pot from heat. Gradually whisk in 4 cups cheddar/Gruyère cheese blend reserved for sauce and the seasoning mixture, stirring until smooth and incorporated.
- Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly.
- Layer Mac and Cheese: Spoon half of the mac and cheese into a 9×13-inch baking dish and spread evenly using a ladle or spatula.
- Add Cheese Layer: Sprinkle the reserved 2 cups of Gruyère cheese over the first layer evenly.
- Top with Remaining Mac and Cheese: Add the remaining mac and cheese mixture over the cheese layer and spread it out evenly.
- Prepare Breadcrumb Topping: Mix the melted butter with panko breadcrumbs until well combined. Sprinkle the buttery breadcrumbs evenly on top of the assembled mac and cheese.
- Bake: Bake uncovered for 15 to 20 minutes, until the breadcrumb topping is golden brown and crispy. Avoid overbaking to prevent drying out the sauce. Serve hot and enjoy.
Notes
- For best results, do not overcook the pasta; slightly undercooked macaroni will finish cooking in the oven and retain a pleasant texture.
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer sauce, respectively.
- Use freshly grated cheese for optimal melt and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
- For a gluten-free version, use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
- Adding a pinch of nutmeg to the roux can enhance the sauce’s depth of flavor.
- Allow the baked mac and cheese to rest 5 minutes before serving to set slightly for easier portioning.
