Forget everything you thought you knew about homemade mac and cheese. This isn’t the dry, grainy dish of potlucks past. This is the ultimate baked macaroni and cheese recipe, a culinary masterpiece of creamy, velvety cheese sauce clinging to perfectly cooked pasta, all crowned with a golden, crispy topping. We’ve crafted a recipe that guarantees an unbelievably rich and decadent result every single time. Prepare to discover the secrets to the creamiest mac and cheese you’ve ever tasted.
Whether you’re making a comforting weeknight dinner or a show-stopping side for a holiday feast, this baked macaroni and cheese is the only recipe you’ll ever need. It’s a game-changer that will have everyone begging for seconds.
Why This is the Best Baked Macaroni and Cheese Recipe
What sets this recipe apart? It’s all about the sauce. We use a combination of sharp cheddar and Gruyère for a complex, nutty flavor that’s perfectly balanced. But the real secret is using evaporated milk alongside whole milk. This creates a stable, ultra-creamy base that resists breaking or becoming oily, ensuring a smooth, luxurious texture from the first bite to the last. It’s a simple trick that makes a world of difference.
The Secret to the Creamiest Cheese Sauce
The foundation of any great baked macaroni and cheese is a flawless béchamel, or white sauce. The process starts with a simple roux—a mixture of butter and flour—that thickens the milk. We gently heat whole milk and evaporated milk before slowly whisking it into the roux. This gradual process is key to a lump-free sauce. Only after the sauce is smooth and thickened do we melt in the cheese, off the heat, to prevent it from becoming grainy. For a similar sauce that’s great on everything, check out our recipe for the ultimate cheese sauce.
The Best Cheeses for Mac and Cheese
For the best flavor and meltability, a combination of cheeses is non-negotiable. We recommend:
- Sharp Cheddar: This is the classic, providing that iconic tangy flavor. Don’t use mild cheddar; you want a robust taste that can stand up to the creamy sauce.
- Gruyère: This Swiss cheese adds a wonderful nutty, savory depth and melts beautifully, contributing to the sauce’s silky texture.
- Parmesan: We use this exclusively in the topping for its salty, savory crunch.
Why You Should Always Grate Your Own Cheese
This is the most important tip for making baked macaroni and cheese. Pre-shredded cheeses are coated with anti-caking agents like potato starch, which prevent the cheese from melting smoothly. This can result in a grainy or clumpy sauce. Grating a block of cheese yourself takes only a few extra minutes and is the single best way to guarantee a velvety, restaurant-quality cheese sauce.
Ingredients You’ll Need
This recipe uses simple pantry staples to create an extraordinary dish. You’ll need elbow macaroni, butter, flour, whole milk, evaporated milk, and of course, our signature cheese blend. A little salt, pepper, and dry mustard powder round out the flavors perfectly. The topping is a simple mix of Panko breadcrumbs, melted butter, and Parmesan cheese for that irresistible crunch.
Step-by-Step Instructions
We’ll walk you through creating this masterpiece, from the roux to the final bake.
Making the Roux and Cheese Sauce
First, melt butter in a large pot or Dutch oven over medium heat. Whisk in the flour and cook for one minute to create the roux. While this is cooking, gently warm the whole milk and evaporated milk in a separate saucepan. Slowly stream the warm milk mixture into the roux, whisking constantly until smooth. Continue cooking and whisking until the sauce thickens, then remove from the heat. Stir in the shredded cheddar and Gruyère until completely melted and velvety.
Cooking the Pasta
While you make the sauce, bring a large pot of salted water to a boil. Cook your elbow macaroni according to package directions, but cook it for 1-2 minutes *less* than al dente. The pasta will finish cooking in the oven, and this prevents it from becoming mushy. Drain the pasta well, but do not rinse it.
Assembling and Baking
Add the drained pasta to the pot with the cheese sauce and stir until every noodle is coated. Season generously with salt and pepper. Pour the mixture into a 9×13-inch baking dish. In a small bowl, combine the Panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture evenly over the top. Bake at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Tips for Success
- Cook the pasta al dente: Remember, it will continue to cook in the oven. Undercooking it slightly is key to the perfect final texture.
- Don’t boil the sauce: After adding the cheese, keep the heat low. Boiling can cause the sauce to break and become oily.
- Let it rest: Allow the baked macaroni and cheese to rest for 10-15 minutes after it comes out of the oven. This helps the sauce set up properly.
Variations and Add-ins
While this classic recipe is divine on its own, feel free to customize it! Try adding crispy bacon, caramelized onions, or even pulled pork. For a different flavor profile, check out our white cheddar version. If you love cheesy pasta dishes, you might also enjoy this comforting cheeseburger pasta casserole.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a serving in an oven-safe dish, add a splash of milk to restore creaminess, and bake at 350°F (175°C) until warmed through.
Frequently Asked Questions
Yes! You can assemble the entire dish without the topping, let it cool, and refrigerate it for up to 2 days. When you’re ready to bake, let it sit at room temperature for 30 minutes, then add the topping and bake as directed, adding 10-15 minutes to the baking time.
The key is a stable, rich cheese sauce. We use a combination of whole milk and evaporated milk, which makes the sauce extra creamy and resistant to breaking. Also, slightly undercooking the pasta before baking prevents it from absorbing too much liquid and becoming mushy.
This recipe does not use eggs. Egg-based mac and cheese results in a firmer, more casserole-like texture. Our recipe is designed to create a creamy, saucy dish without eggs by focusing on a well-made béchamel sauce.
A combination of cheeses provides the best flavor and texture. We recommend a sharp cheddar for that classic tangy flavor, Gruyère for its nutty notes and superior melting quality, and a little Parmesan in the topping for a salty crunch.
Graininess is almost always caused by two things: using pre-shredded cheese (which contains anti-caking starches) or overheating the sauce after adding the cheese. Always grate your own cheese from a block and add it off the heat.
The Perfect Comfort Food Awaits
This baked macaroni and cheese recipe is more than just a dish; it’s a comforting experience. It’s the perfect centerpiece for family dinners, a guaranteed hit at social gatherings, and the ultimate comfort food for a cozy night in. We know you’ll love it as much as we do. If you make this recipe, please share your creations and tag us on Pinterest!
Baked Macaroni and Cheese Recipe
Baked Macaroni and Cheese: The Ultimate Creamy Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook elbow macaroni in a large pot of salted boiling water according to package directions, but for 1-2 minutes less than al dente. Drain well and set aside.
- In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gently warm the whole milk and evaporated milk in a separate saucepan or in the microwave. Gradually pour the warm milk into the roux, whisking constantly to prevent lumps. Cook, whisking frequently, for 5-7 minutes, until the sauce has thickened.
- Remove the pot from the heat. Stir in the dry mustard, salt, and pepper. Add the shredded cheddar and Gruyère cheeses and stir until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and 4 tbsp of melted butter. Mix until well combined.
- Sprinkle the topping evenly over the macaroni and cheese. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown.
- Let the baked macaroni and cheese rest for 10-15 minutes before serving to allow the sauce to set.
Notes
Warming the milk before adding it to the roux helps create a smoother sauce and prevents lumps.
Don't overcook the pasta initially, as it will continue to cook in the oven.
